Originally Posted by
HedgeFundFlyer
50 degrees is a little low, but much closer to the right (i.e. cellar) temp than room temp. Although room temp on some flights can get pretty cold.
Actually, this is a lot low. Red wines should be cellared at around 55°, but served at, or near, standard room temperature. The cellaring at the lower termperature allows control of the aging and mellowing; serving at room temp allows the character of the wine to "escape". Whites (which are grape juice, and not wine) are often served chilled
Cheers.