White Wine

Most wines can endure sudden temperature changes. Meanwhile, some take time to get their original taste after such a change. Even though white wines must preferably be drinken at low temperatures (10 C°-12C°), fridge temperature is usually too low even for conservation.

So, what does that mean?

It means that unless a wine is particularly delicate it can probably survive being chilled down and then allowed to get back to room temperature without being noticeably the worse for it. On the other hand, fridge temperature is too cold to keep wine in for long periods, so if you had actually been keeping the bottle stored in the fridge for more than a few days, the cold may well have killed the wine anyway.

Anyway, the only way to to know for sure is to open it up and try! Don't just throw it away without trying it, for heaven's sake!

Oh, ok. Well, it was in there for about 2 weeks....intended dinner that went awry....

Well, I guess it's open it and try it! Although, I've never had this particular wine before so I don't know what "bad" tastes like.

Keeping it over-chilled won't make it go "bad" as in actively noxious, but it can eventually kill the flavour and bouquet and make it taste flat and dreary. But if it was only a couple of weeks and it wasn't a delicate wine to start with - say a good hefty Chardonnay or Viognier -there's a good chance it's still live and kicking.

I had a boyfriend who claimed that about beer -- but unless it was actually brought to desert temperatures (over 100 degrees F) and then chilled again I could never tell the difference. Go ahead and try the wine. See what you think -- if your husband is so worried, have another bottle on hand and do a taste comparison; the cost of having two bottles open might be less than the cost of arguing the point for the rest of your lives!