Which wines need chilling

The best way to get white wine and rose cold is to place it in the fridge immediately after buying it; however, if you buy the wine the same day you want to drink it, either leave it in the fridge for several hours, or you can place it in the freezer for about 30 minutes. That should do the trick! The most common misconception with red wine is that it is ideal to serve it at room temperature, when in fact serving it cool is the best way to enjoy it.

To cool red down to its proper temperature, we like to place it in the fridge an hour before serving it. For quicker results, you can put it in the freezer for just 15 minutes. Here, we take a look at the proper serving temperature for each style of wine; we're also sharing some helpful tips on chilling wine quickly and efficiently.

Most white wines are ideally served at degrees—much warmer than the temperature of your refrigerator which typically will be degrees. This is because the colder the temperature, the more muted the flavors will be. There's a reason super cheap beer is served ice cold! It's really a matter of personal preference but fuller and richer wines should be served warmer than light and crisp wines.

Fuller bodied whites like chardonnay can be enjoyed a little warmer, between degrees. If you store a white wine in the refrigerator , try removing it about 20 minutes before you plan on drinking it to let it warm up slightly. If you order a white wine at a restaurant and it comes out ice cold, ask to keep the bottle on the table instead of in an ice bucket, and enjoy how the flavors come alive as the wine gradually warms up throughout your meal.

If it gets too warm for your personal preference, put it back on ice for a few minutes. And if the wine is at its optimal temperature, make sure to always hold the glass by the stem to prevent the heat from your hands warming up the wine! To achieve the best temperature for white wines, you will want to put the bottle in the refrigerator for 2. Red wines should be served between 55 and 65 degrees, with lighter reds on the cooler end of the range and full bodied reds on the warmer side.

If red wine is served at room temperature, it can taste a bit flabby and sometimes the perception of alcohol is emphasized, throwing the wine off balance. To get the right temperature—just slightly cool—put the bottle in the fridge for 20 minutes, in the freezer for minutes, or submerged in ice water for 3 minutes. There are a few good ways to chill your wine quickly. Aim for cellar temperature to assure drinking the wine at its best.

If it's not chilled properly, you're not getting what you paid for. The serving temperature of red, white, rose and sparkling wines relates to the science of maturing wine in a bottle. The consistent thread is that all should be served at or near specific temperatures.

The proper way to chill and then serve wine could be considered its own rocket science. Touch it. But if a thermometer is a must, use an instant digital thermometer which can read through a bottle. The light-bodied beaujolais, French pinot noirs, gamays and grenache wines all benefit from a bit of cooling.

Chilling at 50 to 55 degrees is ideal. Not only does the chill bring out the freshness of the fruit inside the bottle, the tannins that give the wine its complexity are maintained and consistent.

Bordeaux, cabernet sauvignon, merlot and malbec are popular full-bodied red wines on the market today. Whether the wine coats the inside of the mouth with jammy flavors or makes the lips pucker, the blending of full-bodied red wine is just the beginning of the taste sensation.

Serving it properly is the best way to appreciate the wine inside. Sixty to 65 degrees is the ideal temperature for full-bodied reds. Cooler or warmer affects the flavor, tannin and acid structures, sending all the money paid for the bottle down the drain. If a digital exterior thermometer is not available, take a room-temperature bottle of the red wine, uncork it and chill it in the refrigerator for one hour before serving.