What to store in the fridge: the cold, hard truth

Chilled red wine has become popular and many lighter reds benefit from being served cooler than traditional room temperature — around 10C (50F) is ideal. A short chill in the fridge (about 20 minutes) or 10–15 minutes in an ice bucket will refresh the fruit and brighten acidity without making the wine too cold; this works well for Beaujolais, pinot noir and some southern Italian reds.

Butter can sit in a dish on the counter if you will use it within a few days, but keep the rest refrigerated or frozen, and return butter to the fridge in warm weather. Bread is best kept out of the fridge to avoid staling — freeze while fresh and defrost slices as needed.

Eggs in the UK do not always need refrigeration because of farm handling, but keeping them below 20C will extend their life; store them in their box rather than in a fridge door holder. Avoid refrigerating olive oil — cold can dim flavour and oil may solidify below 10C; store oils in a dark cupboard and use an opened bottle within about three months.

UK

red wine, chilled wine, beaujolais, pinot noir, olive oil, butter, bread, eggs, fridge, storage