Hello people, I wish to know what is the recommended temperature for red
wines.

I mail order mine, and pay around 6 English pounds per bottle.

The orders comprise of all kinds (mostly New World), although I cannot
remember a claret, or anything 'dry'.

Having read a couple of websites I was surprised that they recommended a
much lower temperature than I think I have been using.

I have no way of measuring, but I hold the bottle to my cheek and when it
does not feel cool, this seems to work.
Usually this means warming by immersion in warm water or for emergency we
have one of those warmer-jackets that turns white when warming up.

I have noticed that temperature can affect the taste, and also most of it
seems to taste the better for being uncorked and finished the next day. (I
never usually finish a full bottle at one sitting, except when entertaining
of course)

I don't drink much white wine, but I do agree with some advice that a modern
fridge can cool it far too low.

I wonder if the temperatures recommended for red wines for different
countries,differs because their ambient temperatures differ?

My home is around 65 degrees F. I store wine in much lower temperatures
probably never much more than 50F, in summer, and currently around 45F.but
due to space and organization, it may lie at room temperature for up to a
month.

Your advice would be apreciated.

p.s. Is there anything in the advice I had that shaking an opened bottle
oxidises the wine and brings it to a state quickly where "breathing" would
have done it slower?
--
Streuth