Goldilocks Method for Wines: Avoid Extreme Temperatures

I have drunk enough 80-degree (26.7 centigrade) red wines in overheated New York apartments and enough ice cold, headache-inducing whites to know how misguided people can be about wine temperatures.

The most common fallacies are that red wines should be served at room temperature and white wines stuck in an ice bucket for an hour. Wines at those extremes will be robbed of their flavor and nuance. Like Goldilocks’s porridge, wines should be served at an optimal temperature.