Red or white, wines aren�t going to show their best if they�re stored long-term in food refrigerators, which are too cold and too dry. But in the short term, I think they�re OK, and I usually have bottles in there for immediate consumption. I think that after a couple of months in a food refrigerator, the cork might start to dry out, which could prematurely oxidize the wine, so I try to drink up before the two-month mark. If you don�t think you�ll be getting to the wine in that period, putting it back into proper cellar conditions is definitely the way to go. Its stint in the kitchen fridge isn�t likely to do the wine lasting harm.