Everyone knows the rough facts of what temperature to serve wine at, don’t they? Red is for the cellar, white is for the fridge, right?
Kind of, yeah; but as always seems to be the case with wine, it gets a lot more complicated than that when you really try and do things right. This is basically because different types of reds are better at certain temperatures, as are different types of whites. There are still, however, some general principles you can follow to make it easier on yourself when it comes to actually pouring any out for guests (or yourself).