Check out Momma Explains for the original post and more wine blogging ideas. Wine is a fairly complex potion and it is affected by sunlight, heat, low and high temperatures plus many other internal and external components. Each grape, each wine is best served at a temperature which will enhance not mask its qualities, or in the case of the sun drenched kitchen” COOK” the wine into nothingness. Serving white wine straight out of the refrigerator makes them taste like water. Wine is aromatic, it involves not only the sense of taste but the sense of smell. Your refrigerator is set at between 35 – 40 degrees F. The only wine that you would serve close to that temperature is ice wine , served at about 43-44 degrees F. Okay now don’t panic and think you need to go buy a buy c-plex60 chemistry thermometer. Most whites can be served fairly safely at 45 -55 degrees. Chardonnay is served at the 55 end while Champagne is best at about 45. There is room for discrepancy but don’t over chill your whites. Just let them stand out at room temp for awhile. So doing my mental math ( I won’t bore you with the formula for degree rate of increased temperature) Take your white wine out of the refrigerator about 20 minutes before serving. Wine will warm up in the glass, in the room and in the hands. In Momma’s family it does not spend much time in the glass or hand.Red Wine is the most abused wine around. Red wine is often complex and higher in alcohol than white so if you serve it at room temperature, ( given room temperature which is really about 70 degrees F.