As summer approaches, British consumers are increasingly embracing the trend of serving red wine chilled, a practice long established in parts of Europe. Industry data shows that 56% of Gen Z wine drinkers have enjoyed red wine served cold or over ice during summer months, compared with 35% of the general population. Wine expert Tom Gilbey notes that red wine is often served too warm in the UK, which can exaggerate the alcohol taste. He recommends chilling wines to around 10°C (50°F), suggesting a brief period in the fridge or an ice bucket to enhance fruit flavors and acidity—particularly with lighter varieties such as Beaujolais, Pinot Noir, and some southern Italian wines.

Beyond wine, experts are revisiting common assumptions about refrigeration for various foods and drinks, weighing in on longstanding debates about the best storage methods.

Butter, despite being a dairy product, does not always require refrigeration. According to home food waste expert Kate Hall, its high-fat and low-water content allows for some flexibility; butter can be kept at room temperature in a butter dish if used within a few days and stored in the fridge during warmer weather.

Olive oil should generally be stored in a dark, cool cupboard rather than the fridge, warns Yacine Amor, founder of the Artisan Olive Oil Company. Refrigeration does not prolong freshness and can actually impair flavor by causing the oil to solidify. Light, heat, and oxygen are the main factors in oil degradation, so bottles should be consumed within approximately three months of opening.

Bread is best kept out of the refrigerator, notes Hall, who advises that while chilling can slow mold growth, it accelerates staling. For longer storage, freezing bread and defrosting slices as needed is preferable.

Egg storage remains a point of divergence between regions. Gabriel Bray, a development manager at Good Food Studio, explains that in the UK, eggs often do not require refrigeration due to farm-level handling practices under the Red Lion food safety scheme. However, refrigeration is recommended when eggs lack this certification or for prolonging shelf life, particularly in warmer environments. The British Egg Industry Council advises keeping eggs below 20°C (68°F), often necessitating fridge storage.

Tomatoes fare better at room temperature, particularly before ripening, according to Bray, reflecting traditional Mediterranean practices. Once ripe, refrigeration can extend shelf life and prevent spoilage but may impact texture and flavor.

For citrus fruits and leafy greens, nutritionist Dominique Ludwig recommends refrigeration to slow down nutrient degradation. However, she advises against storing onions and garlic in the fridge due to moisture-induced molding.

Condiments and sauces typically require refrigeration after opening, as stated on many product labels. Hall highlights that refrigeration can extend shelf life without significantly affecting flavor, while homemade sauces should always be chilled. Low-sugar jams are especially prone to mold when left at room temperature.

Bananas, being tropical fruits, are sensitive to cold. Refrigeration causes peel discoloration but does not affect the fruit’s interior. Hall suggests refrigerating bananas to extend usability or freezing overripe bananas for use in recipes.

Seeds and seed oils are vulnerable to oxidation once opened. Ludwig advises storing milled seeds like flaxseed in sealed containers inside the fridge and keeping nut butters refrigerated to prevent rancidity.

Regarding coffee, Hannah Whitton of Craft House Coffee cautions strongly against refrigeration due to beans absorbing moisture and odors. Instead, coffee should be stored in airtight containers away from light, with freezing recommended only for long-term preservation.

Overall, food storage experts emphasize that temperature, light exposure, and moisture management are crucial variables influencing the freshness and flavor of various foods and beverages, encouraging consumers to adjust traditional practices accordingly.