quote:Originally posted by Jay El:. . . what is the general rule of thumb for serving reds? Room temp correct? Yes, but "room temperature" means on the cooler side, 60 - 65 degrees for most reds.
But if that is the case, then why store it in a wine fridge? Is it b/c you can ensure the environment w/in the fridge will always be a certain humidity/temp? Yes, although that matters only for long-term storage and aging of wine. Red wines that will be consumed in a reasonable time can be left at normal room temperature with no ill effects.
I also have about 10 bottles that I want to store so I know that should be kept at roughly 55 degrees w/ 50% humidity. Now can I use my 30 bottle wine fridge to do it all? ie. store the red that I plan to drink up on top where its more warm, keep the long term wines stord in the middle and a few bottles of whites all the way at the bottom? or should I just keep younger reds outside, kept at room temp at all times and the only wines that I should keep in the fridge are the older wines/whites. That's going to depend on your storage unit -- is there a significant difference in the temperature between the top and bottom? All should be kept at 55 to 60 degrees for long-term storage and aging, but you'll want to let the reds warm up a bit and put the whites in the refrigerator before drinking.
FYI, the wines that I want to store are a 1979 Brunello, a 8-10 bottles of a mixture of 1996-1999 Chianti Classico/Vino Nobiles. These are all probably be ready to drink.
Also, what happens if reds are stored too cold, such as 45-50 degress? Not much correct, its just heat that ruins a red. Heat is the big problem, along with light. But extremely cold temperatures will prevent red wines from aging, or at least slow the process considerably, and it may cause the wine to throw more sediment in the form of crystals of tartaric acid, which is tasteless but looks and feels like sand.
Kinda long for a first post but THANKS to everyone in advance! =) YW! HTH.