White wine:
Most white wine taste better at temperatures somewhat warmer than the average refrigerator (38°) or ice bucket (32°). For lighter-bodied wines such as Rieslings, Loire whites, most Sauvignon Blancs, Chenin Blancs, and real Chablis, 45° is ideal. Fuller-bodied whites such as white Burgundies, chardonnays and dessert wines show best near 55°.
Red Wine:
Red wines show their best between 55° and 60° with lighter-weight reds capable of handling a chill down to as cool as 48°-50°. Fuller-bodied reds such as Bordeaux, Rhone red, California Cab, Zinfandel, and Australian Shiraz are at their best around 60°.
Keeping Wine Cool:
Forty-five minutes in the refrigerator or 2-3 minutes in a bucket of ice water will cool most reds to a good serving temperature. Remove white wines from the refrigerator a bit before serving and don't keep them immersed in ice water at the table.
Storing Wine:
After dinner wines such as Tawny Ports, Sherry, and Madeira will keep almost indefinitely after the bottle is opened. Because they're intentionally oxidized as part of the maturation process, exposure to a little more air won't damage them or cause any deterioration. Most other wines are not intentionally oxidized during the maturation process. When these bottles are opened, the wine is exposed to air and begins to oxidize. The oxidization that initially takes place is helpful in that it helps the wine release its aromas and flavors. After about two days the wine begins to deteriorate.
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