In the topic about wine stored in the basement over the summer, Bill Hunt makes the point that gradual temp changes are less offensive to wine than quick changes. I've known that for a long time but am not at all sure I could guess what the consensus here would be about how much is too much and how quick is too quick.
The guy I work for stores our BTG whites in a fridge/cooler at night but leaves the reds out based on Bill's point. I've been told, by other 'experts', that reds should be refrigerated as well. The temps I'm talking about are room A/C temp of 70 and cooler temp of around 36.
Is the 34 degree swing too much..... given its a fridge and relatively quick? Or just too much..... period? Or OK?