Question about chilled wine?
Will it affect chilled wine or champagne to come to room temp. for a while, then rechill it? Thanks in advance.
A wine's ability to hold carbon dioxide decreases as it warms. So, warming a sparkling wine will cause it to release some of its dissolved gas, making for a bigger pop on opening and lots of foam but fewer, less vigorous and/or less long-lasting bubbles. If you rechill the uncorked wine, it will reabsorb the CO2 but not instantly; that's why you're best off chilling sparklers for several hours in the fridge instead of a half hour in the freezer or ice bucket.
as far as hurting the wine itself, i wouldn't worry about it--as long as it's not going above room temp. i agree with carswell's assessment of its effect on the mousse of a bubbly.