The wine will taste different from one served at a higher temperature.
You should serve white zinfandel (which are more of a pink color than white) chilled. The sweetness comes out in the wine if it is chilled for a few hours. Red zinfandel should be severed at room temperature the same way you would serve any red wine.
Typically white wine is served chilled and red wine is served at room temperature. If the dessert wine is a white then I'd suggest serving it chilled. A Marsalla wine is a red wine that is also quite sweet and is usually served chilled.
They both can it will extend the life of the wine if they are open but red wine should be consumed at 68 degree whites at 45. If they are just being stored cool dark and dry is the rule
White Zinfandel should be served chilled but, a red Zinfandel is not served chilled.
Red wine is usually served at room temperature.
No. Valpolicella, beaujolais and some light pinot noir can be served chilled.
Generally speaking, white wines are served chilled whereas red wines are not. However, chill or not any wine you wish if you prefer it that way. Wine isn't about rules but about enjoyment.
Depends on if you want to serve both red and white wine and/or champagne.
Personally I would always serve red wine with Beef Stroganoff, because red meat is the main ingredient.
Port wine is never chilled. It is always served at room temperature. Ideally it should be served at about 16 degrees C.
No it doesn't need to be refridgerated. If you are storing it for a long period it ia better to keep it in a cool, dry area, ideally a wine celler. About 2 hours before serving put it in the fridge and serve chilled. Interestingly, although white wine is served chilled for all WSET exams it is served at room temperature, the same as red wine!
Chicken is always a good one. It has a versatility that allows it to be served with either. The problem is more with the red wine, not the white. A high tanin red wine such as a shiraz or a valpolicella, for example, really needs red meats to appreciate properly. Whereas a low tanin red, like a pinot noir which is often served chilled anyway, can compliment lighter foods such as fish.