The temperature at which wines are served can greatly alter the flavors and aromas you will experience. Store all wines — white, rosé and red — in a cool dark, slightly humid place free from dramatic temperature changes. Use the following guidelines to chill the wines before serving:

White
• Chill white or rosé wines in the refrigerator 1-2 hours before serving, to about 55°F. Do not use the refrigerator to store wine. This can encourage the development of bitartrate crystals and make the wine taste simple and flat.
• The high acidity of white wines will taste less tart when cool.
• Alcohol evaporates faster at warmer temperatures, and can interfere with the delicate aromas of these lighter-bodied wines.


Red
• Red wines should be chilled about 30-45 minutes in the refrigerator before serving, to about 62-65°F.
• You have probably heard that red wines should be served at room temperature, and you are right. However, the term "room temperature" refers to rooms in Europe way back when, and they were around 60°F, not the 72-75°F we find in modern-day America.
• The slightly colder temperature slows the evaporation of alcohol, thus improving the aroma and flavor, and making the wine smoother.
• Don't over chill; this makes the tannins in the wine taste rough and bitter.