Quote:
Originally Posted by Sharp
I've heard red wine should be chilled for about half an hour before serving. Still drink it at room temp so I can't say what's better
But Italy pizza>NYC pizza from my limited experience
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Red wine served too cold (or too warm) loses some of its character, the aroma especially.
Room temp especially where I'm at is the way to go. 65 degrees I'd say is perfect.
White wine can be refrigerated. It slows the whole process down and keeps it longer. I don't drink white, though, so do what you will with that NC afficionados.