Quick tip: To determine the temperature at which to serve wine, Ursula Hermacinski, the former Christie’s wine auctioneer, advises: “Twenty minutes before dinner, you take the white wine out of the fridge, and put the red wine in.”

With the help of wine.com here’s a quick breakdown of wines and their appropriate serving temperatures. Champagne and other sparkling wines should start out totally chilled. Sauvignon Blanc, Pinot Grigio, white Zinfandel and other refreshing white wines should also be chilled to refrigerator temperature for an hour and a half before serving. Chardonnay, white Burgundy and other rich, full-bodied and barrel-fermented white wines of high quality taste their best at classic “cellar temperature,” or 55 degrees. Sweet dessert wines should be chilled like a Sauvignon Blanc, with the exception of fortified dessert wines like Port and sweet Sherry, which are better at cellar temperature or warm. And finally, almost all red wines are best when served at about 65 degrees—cool, but warmer than cellar temperature. Remember that this is not usually room temperature, so if you don’t keep your red wine in a cooled storage place you will enjoy it more if you chill it for 20 minutes in the refrigerator before serving.

We came across an interesting new wine gadget- the Ravi Instant Wine Chiller. This nifty little gadget chills wine instantly as you pour! Keep this contraption in the freezer and when you are ready for your daily dose of vino, insert it in your bottle and pour. Cheers!

http://www.wineenthusiast.com/ravi-instant-wine-chiller.asp?promo1