ask dr. vinny

Hello there! I'm Dr. Vinifera, or "Vinny" for short. Ask me your toughest wine questions, from the technical aspects of winemaking to the fine points of etiquette. I hope you find my answers educational and even amusing. Looking for a particular answer? Check my archive and my FAQs. You can also follow me on Twitter: @AskDrVinny.


Dear Dr. Vinny,

Why are some wines chilled and some not? When I go to restaurants I see that some are kept in a cooler and some are kept on the counter or a shelf.

—Ruben, Austin, Texas

Dear Ruben,

Many restaurants serve—and many people drink—white wines chilled and red wines at room temperature. So, I’m guessing that what you usually see are the white wines in the cooler and the reds on the counter or shelf.

While that can work for most of the people most of the time, some of us wine geeks are concerned about drinking our whites too cold and our reds too warm to have them show their best. I prefer whites from about 40 to 50 degrees F, which is warmer than your typical refrigerator but cooler than a typical wine cellar. If whites are too cold, their flavors seem muted. I think reds show best in the 60 to 65 degree range, a bit cooler than most room temperatures. Too warm, and a red wine’s alcohol is emphasized and its flavors can seem dull.

I think you’ll see that restaurants with the best wine service take these sorts of details into account, and instead of red wines on display on top of a counter, they’re resting in temperature-controlled storage. Check out our Restaurant Search for nearly 3,800 award-winning restaurants worldwide.

—Dr. Vinny


Do you have a question for Dr. Vinny? Ask it here...

Wine Basics

We break down the basics—how to taste, serve, store and more. Plus:
» Maps of major wine regions
» Grape variety characteristics

How-to Videos

Learn to taste wine like a pro, pull a cork with flair, get great wine service in a restaurant and more

Wine Spectator School: All courses are FREE for WineSpectator.com Members

Learn from the experts and get the most out of each sip. Take one of our online courses or take them all—from the ABCs of Tasting to in-depth seminars on Food Pairing, California Cabernet, Bordeaux, Tuscany, Sensory Evaluation and more.

Browse our course catalog
Check out the professional wine sales and service courses
Learn Wine Forum: Got questions? Get answers

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories