I'm a NPR listener and last month there was a segment on
Summer Time Wines produced by our local NPR station, WAMU (American University in Washington DC). The
Kojo Nnamdi Show is my favorite NPR show, and I believe it's played nationally.
After listening to this discussion on wines, I was amazed about how complex wines are. I've always just thrown the "Boone's Farm" (kidding) in the fridge, and drank it at 40 degrees. But these guys said chill for 12 minutes in a refrigerator and drink at 60 degrees and that some wines taste better at 62 degrees. A great discussion by wine experts with an expert moderator.