(Eater) - At newbie Pleasantry in Cincinnati, Ohio, owner and sommelier Daniel Soudersources natural, less manipulated wines to serve at his seasonal, rustic American eatery. Below Souder dives into wine and temperature, offering advice on when to chill that bottle.

Q: Should I refrigerate my wine after I’ve opened it?

This question yields a two part question: Was the wine refrigerated before you opened it? Do you want the wine to be chilled when you next drink it? If the answer to either is yes, then go for the refrigerator! And this takes me to, I think, a more important question: What wines should be refrigerated (chilled) for drinking? White, rosé, and sparkling always get the cool treatment, but many red and orange wines should be getting their chill on prior to serving, as well. We’ll get to this in a bit.

Dropping the temperature of a wine elevates its flavor nuances. 

Why do we chill a wine? Dropping the temperature of a wine elevates its flavor nuances. Acidity becomes laser-like. Fruit is brighter. Tannins become more palatable. The wine becomes a better companion to food. But be careful: chill wine too much (below 48 degrees), and all those nuances become dulled! Too often people drink white wine too cold or red wine too warm.