Many people put the wine bottle in the ice bucket to cool down, and then let it stay in the ice bucket, which can easily cause the temperature of the wine to be too low. Since different wines have different better serving temperatures (see below for details), especially red wine, too low a temperature can damage the taste of the wine. Therefore, whether in a restaurant or a wine bar, a professional sommelier will take out the wine from the ice bucket and put it on the table at regular intervals after the opening to ensure that the serving temperature is maintained at a certain level.