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Wine Cooler Temperature

nutsngum Mar 12, 2011 12:42 PM

I picked up a simple 16 bottle wine cooler. It only has one compartment with one temperature setting. If I have both red and white, what's the best temperature to maintain the wine?

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  1. d
    drumwine RE: nutsngum Mar 12, 2011 12:49 PM

    55 degrees would be standard.

    4 Replies
    1. re: drumwine
      ChefJune RE: drumwine Mar 14, 2011 12:07 PM

      Perhaps that is "standard," but it's quite warm for white wines. And if you have any really "special" wines you want to keep for an indefinite period, the recommendation is 50 degrees.

      1. re: ChefJune
        nutsngum RE: ChefJune Mar 14, 2011 01:48 PM

        Does keeping the wine at a colder temperature affect the red at all?

        1. re: ChefJune
          Maximilien RE: ChefJune Mar 15, 2011 03:35 PM

          You do not keep bottles for an indefinite period of time in a 16 bottle cooler when you will open/close the door frequently.

          Me think that you keep the temperature "good" enough for short term period, and if you want a white wine colder, just pop it in the ice bucket for a few minutes and all will be dandy.


          1. re: ChefJune
            dinwiddie RE: ChefJune Mar 17, 2011 01:30 PM

            Actually, I prefer my whites at about 55, colder than that and they lose something.

        2. d
          Dan G RE: nutsngum Mar 15, 2011 09:25 AM

          These types of coolers aren't really meant for long-term storage, but for chilling wine. Yes, they can keep wines from hitting extremes if you don't have a/c but really meant as a place to keep wines you are drinking, not keeping. If you are keeping both reds and whites in it, pick a temperature in the low 50s, and before drinking take reds out to warm and if you want whiltes colder, pop them in the fridge.

          1. Bill Hunt RE: nutsngum Mar 17, 2011 08:15 PM

            As has been mentioned, what do you plan for your reds?

            Personally, in such a storage unit, I would set it for the whites (the comment on 55F is a good one, IMHO), and let the reds relax. Just take them out, an hour before serving, and all will be good.

            I keep my 6K+cellar at 55-56F, and serve my whites from it. For some domestic whites, I might give them a bit of a "hit" in the 'fridge - the "wine 'fridge," but for my bigger FR whites, never.



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