To chill or not to chill
Let’s talk about temperature. It’s one of the big FAQ’s I get asked.
Not the one outside (though this is why I’m writing this), but the one in your bottle of wine.
“Once I Chill a Wine, Do I Have to Keep It Chilled?”
Short answer?
No—but also kinda yes.
If you've popped your white wine or chillable red into the fridge for a nice crisp pour, and it comes back to room temp later... it's not ruined. Wine is resilient. She's been through worse. The transatlantic voyage it took from the EU to here most likely wasn’t fully temp controlled, it can survive a trip from your fridge to counter.
But what wine HATES more than your picky dinner guests, is rapid or repeated temperature swings.
That means:
Fridge → Counter → Fridge →
She’s fine, just a little scuffle. She’ll recover
Fridge → Counter → Fridge → Car → Fridge?
Not ideal. She’s tired. She’s confused. She’s falling apart.
So What Is the Right Temperature to Store Wine?
Here’s the cheat sheet:
Sparkling 40–45°F
Whites/Rosé 45–55°F
Light Reds 55–60°F
Full Reds 60–65°F
Pro tip:
Storage and serving temps are not the same. Store cool, serve how you like it.
Do I Need a Wine Fridge?
If you’re aging wine for more than a year or two:
YES. Wine fridges maintain a stable temp and humidity. Your Barolos, Burgundy and Bordeaux will thank you.
If you’re drinking most bottles within a few weeks or months:
Nope. Your hall closet, kitchen cabinet, or anywhere cool, dark, and not directly under an AC vent or next to your oven will do just fine.
DON’T store wine:
On top of the fridge (warm, vibrational hell)
In front of windows (UV rays = cooked juice)
In the garage or attic (you monster)
Wine + Car = Tragedy
This one’s for all of my Houston peeps:
Never. Leave. Wine. In. Your. Car.
Your car can hit 120°F+ (49°C) even on a mild day. That bottle of Pinot? COOKED
If I purchase wine from the store, particularly room temp, and take it to my car, it is a ticking time bomb in my head. I MUST get it to safety before it explodes (metaphorically). A wine in 90-100 degree heat for just a few minutes can be completely destroyed. It might taste “fine”, but it was definitely better before.
This is where sulfites come into play. They’re not just there to scare the Karens away, or for chemical manipulation. They keep the wine intact from all the turmoil that a long sea voyage can cause. It’s like dramamine for wine. Ails it from temperature changes, constant shaking, drops, etc.
Which is also a reason why you should let your wine rest if it just shipped.
You know how you go to Napa and spend $5k on wine and then it arrives and you try it and you’re like “it was better at the winery”. Well, 1: you were surrounded by hills and majesty and it was 70 degrees in california. But, 2: it was literally just on a plane, thrown about, dealing with altitude and temperature changes. Give it a month or two, then try it. It’ll be worth the wait.
If a somm tells you the allocated wine JUST landed, of course buy it, but wait a little to drink it.
Fridge vs. Freezer: Chilling Dos & Don’ts
DO chill a bottle in the fridge for a few hours before serving.
DO use an ice bucket (half water, half ice) to chill quickly and evenly. Add a fuckton of salt (2 cups) and it will lower the freezing point of water and spin bottle very slowly and this is the FASTEST way to flash chill in a pinch.
DO pop reds in the fridge for 10–20 minutes before serving if it’s hot out.
DON’T put a bottle in the freezer and forget it. Ever.
Wine expands. Bottles crack. Your kitchen looks like a crime scene.
Use the freezer only if you set a timer (20–30 mins tops).
Fun Fact: I once left a bottle of $113 Charles Heidseick Champagne in the freezer overnight and was devastated. Luckily, it didn’t pop and I just left it out on the counter as decor for months. When I moved out of my apartment I had a beach day and rolled the dice and took that with me. IDK what good karma came back to me, but this bottle was still intact!? It wasn’t shining obviously, but I wasn’t mad at it. Miracles do happen.
DON’T pour wine over ice… unless you just DGAF. I won't stop you, but it’s just going to water it down.
Other Wine + Temperature Tips You Might Not Know:
Room temp = 65°F, not 75°F. Most reds are served too warm in the U.S. cooling them down makes them feel fresher and more balanced.
Wines age faster in warmer environments. That’s not always good.
Humidity matters (for corks). Too dry = shrinkage = oxidation. Too humid = mold. Most wine fridges balance this.
Vibration is bad for wine. Constant movement (like on top of a fridge) can disturb sediment and mess with aging.
The Bottom Line
Wine is like a cat. Just leave it alone and let it do it’s thing.
So chill your wine when you want to drink it cold. Store it where it stays consistent.
And for the love of god, never leave it in the damn car.