We’re often overly concerned, and rightly so, with serving wine that is too warm. There’s nothing worse than a bottle of room temperature white. That said, wine that’s served too cold is a problem, too.
Red wines will turn bitter and taste overly tannic, and dry whites will simply become tasteless: generally the ideal temperature to serve wine and enjoy all of its flavors is 48 – 51 degrees Fahrenheit. So it’s time to stop pouring wine directly out of the fridge, and instead wait a few minutes before serving. The sommelier’s recommendation: take the wine out of the fridge about 20 minutes before serving. Also, the perfect serving temperature can vary from wine to wine, so be sure to check the label beforehand!