We tend to drink white wines too cold and red wines too warm. That’s because we pull whites right out of the fridge, around 40 degrees Fahrenheit. Take them out about 30 minutes before you want to drink. If you doubt this, pay attention to the wine as it warms up. You’ll notice more flavors.
Full-bodied whites, such as some chardonnays or the “orange” or “amber” wines fashionable today, are often at their best just barely cooler than room temperature. Reds should be served at “cellar” temperature, not room temp. A proper wine cellar is kept around 57 degrees (compared with 40 degrees for refrigerators and 70 degrees or more for modern houses). Stick your bottle of red in a bucket of ice and water for about 20 minutes.
-The Washington Post