Leo Bueno wrote:
> Take a look at the table below. Any corrections? Any additions?
> Thanks.
>
> WINE REFRIGERATION TIME
> Sparkling 4 hours
> Light Sweet Whites 4 hours
> Dry Light Aromatic Whites 2 hours
> Medium-bodied Dry Whites 1.5 hours
> Full-bodied Sweet Whites 1.5 hours
> Full-bodied Dry Whites 1 hour
> Light Reds 1 hour
> Medium-bodied Reds 40 minutes
> Full-bodied Reds 20 minutes
>

What are we timing here? None of this makes anysense but I suspect
you're trying to tell what temperature to serve wine at?

The amount of time this requires in your fridge would hence depend
on their initial temperature, the temperature of your fridge, whether
the bottle is in contact with anything else, etc... Most wine comes
out of my cellar the right temperature (sometimes the reds need to sit
out for a bit to warm up).

Whites/sparklers bottles should feel noticably cool (but not ice cold like
things that have been left for days in the fridge). Most reds should
feel like their just below the room temperature.

I've never gotten more involved than that.