What Temperature To Serve Red Wine? (Best solution)

What is the optimum temperature for red wine?

  • Optimum temperature for storing red wine is 50-55 ºF. White wine can be stored at temperatures around 45 ºF. The temperature difference for different kinds of wines calls for a sufficient temperature range in the refrigerator. So, make sure the fridge has a wide temperature range of 45-65 ºF.


What is the proper temperature to serve red wine?

Serve red wines slightly cooler than room temperature, between 62–68 degrees F (15–20 °C). Generally speaking, serve white wines slightly warmer than fridge temperature, between 49-55 degrees F (7–12 °C). Learn more about wine!

Should red wine be served chilled?

According to wine experts, red wine is best served in the range of 55°F–65°F, even though they say that a room temperature bottle is optimal. When red wine is too cold, its flavor becomes dull. But when red wines are too warm, it becomes overbearing with alcohol flavor.

Why is red wine served at room temperature?

Most red wines taste flat if they are too cold and the low temperatures bring out the oak and tannins rather than the fruit. There are red wines Beaujolais/Gamay for example that are often served chilled and, perhaps not surprisingly, they are not tannic and are young, light and fruity.

What happens if red wine is chilled?

It will soften the structure of the wine, and the alcohol becomes significantly more noticeable,” says Embry. “However, if you chill the same wine down to 55 to 60 degrees, the flavors will become focused, the alcohol will not be as evident, and the structure will be tighter.”

How long does red wine last once opened?

3–5 days in a cool dark place with a cork The more tannin and acidity the red wine has, the longer it tends to last after opening. So, a light red with very little tannin, such as Pinot Noir, won’t last open as long as a rich red like Petite Sirah. Some wines will even improve after the first day open.

Should red wine be drunk at room temperature?

Red Wine Should Be Served Cool — 60 to 70 degrees The most common misconception with red wine is that it is ideal to serve it at room temperature, when in fact serving it cool is the best way to enjoy it. To cool red down to its proper temperature, we like to place it in the fridge an hour before serving it.

How should you store red wine after opening?

Keep the open wine bottle out of light and stored under room temperature. In most cases, a refrigerator goes a long way to keeping wine for longer, even red wines. When stored at colder temperatures, the chemical processes slow down, including the process of oxidation that takes place when oxygen hits the wine.

Is wine better chilled or room temperature?

The standard advice is to serve white wines chilled and reds at room temperature. But this custom developed before every house had a refrigerator at 40 degrees Fahrenheit or central heating set at 72. So we tend to drink our whites too cold and our reds too warm.

What happens if you store red wine in the fridge?

You shouldn’t store red wine in your refrigerator because it is too cold but after it has been opened, the oxidation process will quickly ruin your wine. By placing the wine in the cold fridge, oxidation will be greatly slowed down.

Can refrigerated wine be put back on the shelf?

And just as with beer, it’s perfectly fine to move your vino out of the fridge for a bit and put it back once you have more room, as long as you don’t do it with the same bottle too many times. Temperature extremes are what destroy a wine, and for that matter beer, too, not moving it in and out of a fridge.

PSA: Your Red Wine Is Probably Way Too Warm

Consider the interior of your refrigerator. In case you’re wondering, this isn’t some sort of breathwork workout. Consider your bar cart for a moment. Where exactly does your red wine fit into all of this? We’re not here to pass judgment; we’re here to assist. You may harness your inner Matilda to transfer the bottles of red wine that are now sitting on your bar cart—you know, the one where she uses her thoughts to move the pencil—but instead of moving a pencil, you’ll be moving those bottles to your refrigerator.

Because you’re most likely pouring your red wine at an uncomfortably high temperature.

For whatever reason, a large number of individuals appear to believe that the optimal red wine temperature is room temperature — white wine should be stored in the refrigerator, yes, but red wine should be stored in the cellar.

So, yes, the temperature in the room isn’t great.

  • We are not requesting that you obtain an instant-read thermometer and insert it into your wine bottle; that would be strange.
  • Because you’re most likely now in a room, you’re familiar with the temperature of the environment.
  • Isn’t that not that difficult?
  • As a result, when you drink red wine at just below room temperature, you’ll be exposed to the most concentrated concentration of fruit and aromatics that wine has to offer.
  • But, more importantly, red wine with a small coolness in it is simply more enjoyable to drink.
  • And that’s something we’re all for.
  • “It appears to be complicated!” To which I shall react as follows: Simply place it in the refrigerator, bud!
  • Put a bottle filled with room temperature water in there for approximately an hour, and the temperature on the other side will most likely be close to where you want it.
  • It’s just more convenient!
  • However, the chances are that you’re purchasing wine that you’ll use within a week or two, and if you store it in the refrigerator, it’ll be available whenever you are.

It’s simply that straightforward! Take a step back and allow a bottle or two of Beaujolais to take its place on your shelf! You’ll be grateful to us afterwards.

A croque monsieur would go great with that cool glass of red, actually.

It’s similar to a hot ham and cheese sandwich, except it’s smothered with cream sauce and baked till bubbling. (Actually, it’s every bit as wonderful as it sounds.) Recipe may be found here.

What’s the perfect red wine serving temperature? Ask Decanter

  • Light, fruity reds: Serve these reds slightly cold to bring forth their best flavors. Aim for temperatures between 12 and 13 degrees Celsius (54 and 56 degrees Fahrenheit), while some may go as low as 10 degrees. Moderately-bodied reds: Serve at temperatures ranging between 14 and 16 degrees Celsius (56 and 60 degrees Fahrenheit). Full-bodied reds should be served at temperatures ranging from 16 to 18 degrees Celsius (61 to 65 degrees Fahrenheit).

What does ‘room temperature’ mean when serving red wine?

The classic saying regarding room temperature can be a bit of a red herring in some situations. To begin with, which room are we referring to? But, in general and especially with full-bodied red wines, a serving temperature of 18 degrees Celsius (65 degrees Fahrenheit) or above is sufficient.

Can you serve red wine chilled?

It’s often OK to serve lighter kinds of red wine at lower temperatures than heavier styles. Some light-bodied red wines, in particular, benefit from cooling. According to Peter Richards MW, while proposing lighter summer wines in Decantermagazine’s September 2020 edition, ‘excellent summer reds should be served at 10°C-16°C (50°F-60°F). ‘That’s much colder than many summer days, so don’t be scared to put them in the fridge for 30 minutes before serving,’ he continued. Because there are so many different winemaking approaches, it can be difficult to make broad generalizations about certain wines or grape varietals.

As seen in the picture below, Pinot Noir would typically vary from light to medium-bodied, with some kinds of Rioja (Tempranillo) in the mid-range, and then the full-bodied Cabernet Sauvignon -dominant and Syrah/Shirazwines of the globe at the upper echelon of intensity.

Oak, ageing and structure

Certain grape varietals just have more tannin, color, and the ability to produce a fuller, more structured wine than others, for no other reason. However, the age of the wine as well as how it has been managed in the cellar might have an impact on the outcome. According to Chris Wilson of Decanter, thisBonterra ‘young red’ 2018 from Mendocino Countyin California, for example, is created from Grenache and Malbec, but it’s prepared in a manner that’s best served cold, as is thisBonterra ‘young red’ 2018 from Mendocino Countyin California.

Red wines that are richer and more structured tend to be better suited to serving temperatures that are a little higher.

Is your red wine temperaturetoowarm?

In the same way, if a red wine is served too warm, it might become soupy. It is possible that the wine’s original structure and freshness will be lost as a result of the elevated alcohol levels. Although wine is a matter of personal preference, these characteristics are typically regarded as undesirable.

Almost everyone has had a soupy red wine at some point in their lives. It may have happened on vacation in a warm area or at a restaurant that didn’t have a good grasp of its wine cellar management skills. Don’t be hesitant to request the ice bucket for a few minutes if you need to cool off.

How can you get the serving temperature right?

A wine refrigerator with temperature control is, of course, the gold standard in this situation, but a basic wine thermometer can also be useful. It may also be beneficial to be aware of the temperature of the room you are currently in. Don’t forget to follow your gut instincts. A thermometer was not used at home or in a professional context by master sommelier Xavier Rousset, who told Decanterin 2016 that he couldn’t remember the last time he did so. The wine’s balance, aside from any evident flaws, is important to note.

Keep an eye out for temperature variations while you’re drinking, though.

‘By far the most difficult aspect is maintaining the proper temperature during the period of eating.’

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Does the temperature at which wine is served make a difference? As an example, consider the following question: does lemonade taste better at room temperature or ice-cold? Here are some recommendations for wine serving temperature dependent on the type of wine being served. Wine should be served at a temperature that is appropriate for the occasion. Serve red wines at a temperature that is somewhat lower than room temperature, between 62 and 68 degrees F (15 and 20 degrees C). In general, white wines should be served slightly warmer than fridge temperature, between 49 and 55 degrees Fahrenheit (7 and 12 degrees Celsius).

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  • Sparkling and light-bodied white wines should be served “ice cold” between 38–45°F / 3–7°C
  • Rosé and full-bodied white wines should be served “fridge cold” between 44–55°F / 7–12°C
  • Light and medium-bodied red wines should be served “cool” between 55–60°F / 12–15°C
  • Bold red wines should be served “slightly cool” between 60–68°F / 15-20°C
  • Dessert wines

Serving Temperature Tips

This indicates that the wine is overly warm if it burns your nose with the fragrance of alcohol. Try to bring it down to a more manageable temperature. This offer expires on January 31! From now through the end of January, you may save money by purchasing only one book on wine and one digital course. Read on to find out more If the wine lacks taste, try warming it for a few minutes to bring out the flavor. (This is common if you keep your reds in the refrigerator.) Generally speaking, wine connoisseurs dislike it when white wines are served too cold and red wines are served too hot.

Lower-quality wines benefit from being served at a colder temperature since it muffles any potential defects in the bouquet.

Sparkling wines are delicious served ice-cold, but it’s vital to allow higher-quality examples (such as vintage Champagne) to warm up a little so that their scents may come to the surface.

Experiment on Your Own

The temperature at which a wine is served has a significant impact on the tastes and aromas that are released by the wine. It is also important to consider personal preference.

If you want to drink everything ice cold, go ahead and do so, but first consider what you could be losing out on by not being exposed to milder temperatures. Check out our 7 Basics to Serving Wine for more information on all of the other useful guidelines for serving wine like a professional.

Wine Temperature Serving Guide

Is it true that serving wine at specific temperatures has an effect on how the wine tastes? Is there a perfect temperature at which to serve different sorts of wine to different people? Yes, yes, yes! What wines to serve at what temps is considerably easy to figure out than you would expect. It’s time to buy our Aficionado’s Wine Thermometer if you’re seeking for a simple, yet elegant way to gauge the temperature of your wines.

The Wine Temperature Serving Guide

Our goal is to serve wine at the proper temperature since the temperature of a wine may have a significant influence on the way the wine smells and tastes. We guarantee that we have the finest experience possible by providing the wine at the optimal temperature. Here are three broad guidelines that might be of use to you:

Sparkling Wine Should Be Served Ice Cold — 40 to 50 degrees

We prefer to put our bubbly in the freezer about an hour before we want to pop it – but don’t forget about it or you’ll have an explosion on your hands! If you’re pressed for time, you may simply drop the bottle in an ice bucket for 30 minutes, which will yield results that are quite comparable. The ice cold temperature will prevent the bubbles from becoming frothy and will keep them fine. It is recommended that you keep the open bottle on ice until the entire bottle has been consumed following the opening and pouring of the first glasses.

White Wine And Rosé Should Be Served Cold — 50 to 60 degrees

Putting white wine and rose in the refrigerator immediately after purchase is the most effective method of keeping them cold; however, if you purchase the wine on the same day you intend to drink it, either leave it in the fridge for several hours or place it in the freezer for approximately 30 minutes will suffice. That should take care of the problem! Rather than placing the bottle on ice after opening it and pouring everyone their first glass, we like to allow it to sweat on the table for a few minutes, since the smells and character of the wine alter slightly as the temperature increases, which we find to be very appealing.

Red Wine Should Be Served Cool — 60 to 70 degrees

Whereas it comes to red wine, the most widespread myth is that it is best served at room temperature, when in reality serving it chilled is the greatest way to appreciate it. We like to put red wine in the refrigerator an hour before serving it to allow it to chill down to the right temperature. You may put it in the freezer for only 15 minutes if you want results more quickly. After opening the bottle and either decanting or pouring the initial glasses, we prefer to let the wine out on the table to gently warm up, much like we do with white wine.

Wine Temperature: The Ideal Temperature to Store and Serve Wine

Some regulations are designed to be violated in the first place. Is it just OK to mix red wine with red meat? Is port only to be consumed after a meal? There’s no reason to limit your options in any way. It is more important to enjoy oneself when drinking wine than it is to obey regulations. When it comes to wine temperature, though, there are some guidelines to follow. And there are a few golden tips and tactics that may truly bring out the most in your favorite wine bottle.

The temperature of the wine has a significant impact on the flavor of the wine. While a glass of wine served at the perfect temperature is a pleasure to appreciate, serving a glass of wine at the incorrect temperature can be detrimental to your wine collection.

Why Does Wine Temperature Matter?

Have you ever been handed a glass of white wine that was just a tad warm? While it may have been drinkable, it is likely that it was not as pleasurable as it may have been. This is due to the fact that white wines require a small amount of chilling to bring out their delicate aromas and acidity. In contrast, have you ever tasted a white wine that was little too cold to drink it right away? In the event that you over-chill your white wine, the tastes will become subdued and nearly watery. There is a delicate balance to be struck.

  1. Keeping these bubbly wines chilled guarantees that the carbon dioxide is held inside and that the wine does not unexpectedly burst open unexpectedly.
  2. The acidity of red wine can be overpowering if it is served at too low a temperature.
  3. This is not precisely accurate; pouring red wine at a temperature that is too high might make it appear soupy and imbalanced.
  4. Wine is a delicate beverage.

The Best Temperature for White and Sparkling Wine

White wine should be chilled at room temperature rather than at a specific temperature. As an alternative, it would be preferable if you considered the type of wine with which you are dealing.

  • Sparkling wines, rosés, and light dry white wines (such as Beaujolais) all benefit from being served cold in order to bring out their fruity tastes and complex aromas. Serve them around 40-50 degrees Fahrenheit to get the best flavor.
  • The acidity of wines with strong acidity, such as Riesling, makes them taste balanced and fresh when served at 45-50 degrees.
  • Cold temperatures are required for full-bodied white wines, such as Chardonnay, in order to bring out their rich, buttery textures. Serve them at temperatures ranging from 48 to 60 degrees.

For parties or dinners where you will be serving white wine, cool the bottle in the refrigerator before serving. Then, 30 minutes before you intend to serve it, remove it from the refrigerator and allow it to come to room temperature before opening.

The Best Temperature for Red Wine

The common misconception is that red wine should be served at room temperature; however, this is not the case. Why? For starters, the temperature of a room in a warmer environment will be much higher than the temperature of a room in a cooler region. As a result, Australian wine enthusiasts will be able to enjoy their vino at a far higher temperature than Icelandic wine enthusiasts. For the second time, if the wine has a significant amount of alcohol, pouring it excessively warm will cause the consumer to experience a burning sensation, similar to that experienced when taking a shot of whiskey.

  • Ideally, full-bodied reds such as Syrah (or Shiraz, depending on where it is sourced) should be served between 60 and 65 degrees
  • Light, juicy reds benefit from being served at a slightly lower temperature. Cooler wines like Gamay and Tempranillo (55-60 degrees) are best served chilled.

Place your bottle of red wine in the refrigerator for 30 minutes before serving if you’re drinking it.

Once you’ve done that, either decant or pour the first glass, leaving it to breathe and warm on the table for 10 minutes before you consume it.

How to Achieve the Perfect Wine Temperature

As we’ve previously stated, wine may be a delicate product. Climate, temperature, sunshine, and even sound vibrations may all have an impact on the delicate tastes of this plant. The importance of carefully storing your wine collection can’t be overstated. You should be aware that temperatures as high as 75 degrees Fahrenheit can damage your wine if you reside in a warm location. If you want to avoid this, keep your collection in a dark, cool place. Despite the fact that having a wine cellar is ideal, we recognize that not everyone has access to such luxuries.

If it isn’t an option, a regular refrigerator will suffice as a backup.

Keep an eye on your bottles for indications of degradation to ensure that your wine retains the characteristics intended by the producers.

As the liquid continues to expand, the cork will begin to bulge, and the resultant wine will have a stale flavor to it.

Serving the Perfect Glass

If you want to serve sparkling wine at its optimal serving temperature, place it in the freezer for slightly under an hour. However, continue with caution and keep it in mind at all times. If you leave it for more than an hour, you risk a bubble explosion. It’s always possible to make do with a bucket of ice if you don’t have much time. Fill your ice bucket halfway with water and ice, and the wine will progressively cool as a result of the mixing process. Refrigerating white wine and rosé for a few hours before to serving is recommended for optimal flavor and quality.

Only put it back in the refrigerator if the warmth in the room is causing the bottle to sweat or warm up too rapidly.

Pour the ideal glass of red wine by allowing it to chill in the fridge for 30 minutes, decanting it, and then pouring it out again.

The Perfect Wine Temperature

Serving wine at the proper temperature will bring out its distinct characteristics and improve the overall taste of the drink. However, deciding how to chill or serve your wine is not as straightforward as saying “cold for white” and “room temperature for red.” When it comes to wine temperature, it all depends on the sort of wine you’re drinking, how much tannin is in the wine, and of course, your personal choice. As a result, for the sake of simplicity, here’s a quick refresher of the simple rules you’ll want to remember: There’s a strong probability that you’re drinking your red wine at an inappropriate temperature.

It is possible to over-chill a bottle of white wine, contrary to common assumption.

Fruity tastes and delicate scents will be enhanced as a result of your efforts.

Keep in mind our recommendations on how to properly store, refrigerate, and serve wine for the best results. Before you know it, you’ll be sipping on your favorite bottle of wine in the manner in which the winemaker intended.

3 Tips to Achieve the Perfect Serving Temperature

Have you ever had a glass of wine that was highly recommended to you but left you feeling underwhelmed, or have you ever been disappointed by a wine that you have previously enjoyed? Perhaps the wine was just not served in a manner that allowed it to show off its best qualities. Temperature and glassware, as well as the process of decanting, may have a major impact on the smells and tastes of a wine. Understanding how and why things work can assist you in deciding what is ideal for your specific wine and occasion.

Think Like Goldilocks

When it comes to serving temperature, a wine should be at precisely the proper level for consumption. If the temperature is too high, the alcohol content of the wine will be highlighted, resulting in a flat and flabby wine. If the temperature is too low, the aromas and tastes will be reduced, and the tannins in red wines may appear harsh and astringent. White wines are frequently served directly from the refrigerator, while red wines are frequently opened at a toasty room temperature, neither of which is optimal.

  • Light, dry white wines, rosés, and sparkling wines are all options. Serve between 40° to 50° F to maintain the freshness and fruitiness of the ingredients. Consider a fresh Pinot Grigio or a glass of Champagne. When it comes to sparklers, freezing helps to keep bubbles fine rather than foamy. These temperatures are especially ideal for white dessert wines since sweetness is emphasized at higher temperatures, and freezing them keeps their balance without diluting their bright aromas.
  • White wines with a lot of body, and light, fruity reds: Temperatures between 50° to 60° F are ideal for bringing out more of the richness and aromatics of a rich Chardonnay or making a fruity Beaujolais more pleasant
  • Red wines and Ports with a lot of body: Allowing robust Cabernet or Syrah to be served at 60° to 65° F (lower than ordinary room temperatures but warmer than optimal cellaring temps) helps to make the tannins in the wine seem more supple and de-emphasize bitter components.
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Be Prepared

If your wines have been hanging out at room temperature for a while, we recommend that you first read our article on how to properly store wine before continuing. It can take an hour or two in the fridge to cool down a white or sparkling wine to the proper serving temperature, and there’s nothing wrong with putting a too-warm red in there for a few minutes as well. However, a red wine that has been retrieved from a cellar, cooler, or refrigerator may require up to half an hour of resting at room temperature.

You may use it to store bottles of wine that you wish to open for dinner or a party.

Instant digital thermometers may be used to measure the temperature of a wine through the bottle, and there are other types that can be used to measure the temperature of an open bottle.

Opening and tasting will teach you what “feels” “correct” after a sufficient amount of trial and error.

Warm Up or Cool Down

Do you require a fast fix? To cool a bottle of wine that has been too warm, submerge it in a mixture of ice and cold water; this will chill the bottle more rapidly than ice alone since a larger portion of the glass will be in touch with the cold source. This might take as little as 10 minutes for a red wine and as much as 30 minutes for a sparkling wine to complete. You may even put a bottle in the freezer for 15 minutes to speed up the process. (Although don’t forget to do so, otherwise the wine may freeze and push the cork out!) If the wine is excessively cold, decant it into a container that has been cleaned with hot water or soak it quickly in a pail of warm water—but don’t use strong heat or anything similar to warm it up.

Keep in mind that a chilled wine will warm up in the glass, but a warm wine will continue to warm up in the glass, so choose your wine wisely. It is usually preferable to begin at a temperature that is little lower than the goal temperature.

Perfect serving and drinking temperature for Wine Guide

  • Red wines should be served at 12°C-18°C, white wines should be served at 8°C12°C, while Champagne and dessert wines should be served at 5°C and 7°C. At least 30/60 minutes before serving, red wine should be decanted and poured into a glass. White wine is ideally served chilled
  • If at all feasible, keep the wine cool while serving.

The temperature at which wine is served and the temperature at which it is stored are the two most essential features of wine. With the guidance of the ” Wine Storage Temperature Guide “, you may securely and effectively store your wine bottles at the proper temperature. When it comes to serving your wine (red, white, or sparkling), our ‘Perfect Drinking Temperature for Wine’ advice will tell you how to serve it at the optimal temperature for optimum pleasure without diluting the flavor or scent.

Why is the serving temperature of wine important?

The temperature at which a wine should be served is frequently disregarded. When it comes to wine, the temperature at which it’s served is significant in terms of bringing out the entire range of flavors and smells. Important to note is that each wine has a preferred serving temperature, and that one temperature does not suit all wines in all situation. Our guide provides the temperatures (in degrees Fahrenheit and degrees Celsius) that we believe are optimal for serving particular wines. As a general rule, red wines should be allowed to breathe for at least half an hour to an hour before serving, while white wines are best served chilled.

Drinking dry red wine somewhat cold is ideal, whilst serving sweet white wine slightly warm is ideal for enjoying sweet white wine.

What temperature should I serve wine?

We’ve created this table to assist you in determining the optimal temperature at which to serve your wine:

Wine Type Temperature (˚F) Temperature (˚C)
Vintage Port Fortified Wine 66˚F 19˚C
Bordeaux, Shiraz Red Wine 64˚F 18˚C
Red Burgundy, Cabernet Red Wine 63˚F 17˚C
Rioja, Pinot Noir Red Wine 61˚F 16˚C
Chianti, Zinfandel Red Wine 59˚F 15˚C
Tawny/NV Port Fortified Wine 57˚F 14˚C
Beaujolais, Rosé White Wine / Rosé 54˚F 12˚C
Viognier, Sauternes White Wine 52˚F 11˚C
Chardonnay White Wine 48˚F 9˚C
Riesling White Wine 47˚F 8˚C
Champagne, Sparkling Wine, Dessert Wine*Tip – Champagne is best served and enjoyed chilled Sparkling Wine 45˚F 7˚C
Ice Wines Dessert Wine 43˚F 6˚C
Asti Spumanti Sparkling Wine 41˚F 5˚C

When in doubt regarding the serving temperature for a particular bottle of wine, please contact Wineware. We will always be delighted to assist you, and we can add it to the chart shown above as a reference. Please have a look at our selection of wine serving accessorieshere.

Download and Print

Suggested Wine Drinking Temperatures is a PDF document available for download from Wineware. From now on, you may look forward to sipping your wine at the ideal temperature.

General wine serving tips

  • If you are ever in doubt, serve the wine at a temperature that is a few degrees below room temperature. As the wine warms up to room temperature, this will allow the release of rich and strong scents to take place. D ecanting wine will also bring it up to room temperature, allowing the wine to breathe more freely. Pouring wine into the center of the glass would be ideal, but this isn’t always possible to do. Whenever possible, pour sparkling wines against the side of the glass to maintain their bubbles
  • However, this isn’t always possible. No wine should ever be served at a temperature higher than 20 degrees Celsius (68 degrees Fahrenheit). The form of the wine glass is quite important to the experience. To help you choose the right glassware for your wine, Wineware provides a ‘What Are Wine Tasting Glasses’ guide to help you figure out what glasses to use for your wine. If you’re throwing a dinner party, it’s crucial to remember to serve the wines in the proper order so that everyone can enjoy them. You should attempt to serve lighter wines before full-bodied wines, and cold wines before those served at room temperature if possible. If you do not complete a bottle of wine, there are a variety of options for preserving it, including the use of wine bottle stoppers, wine shields, wine pumps, and argon gas, among other things. These wine preservation methods are both cost-efficient and successful in that they prevent the wine from going to waste. A good corkscrew is one that is made of high-quality materials and is trustworthy, such as the Laguiole en Aubracor aPulltap Waiters Friend Double Lever Corkscrew. Always keep an extra corkscrew on hand.

Wineware is always available to answer any questions you may have, so please do not hesitate to contact us if you require any more information or assistance on your purchase.

The Do’s and Don’ts of Chilling Wine

Sometimes, what appears to be a straightforward goal ends up necessitating a more complicated method. Wine cooling isn’t one of those things, fortunately. Follow a few simple recommendations, and you’ll be sipping your beverage at the perfect temperature in no time. Because of the differences in chemical makeup across wines, not all wines should be refrigerated to the same temperature. Acidity is the foundation of a white wine’s flavor. The tannins in ared contribute to the overall structure of the plant.

  • Sparkling helps to keep carbon dioxide in check (CO 2).
  • As a result, depending on the components in the wine, temperature can either mute or emphasize the flavor.
  • Red and fortified wines from the Getty Estate: While things are changing, popular knowledge used to be that red wines should be served at room temperature.
  • A steamy studio at 12 o’clock in the afternoon in August?
  • It is no longer relevant to use the room temperature argument, unless you reside in a European castle where your boudoir is kept cool all year.
  • Lower temperatures are preferred by lighter-bodied wines with more acidity, such as Loire Valley Cabernet Franc.
  • Full-bodied, tannic wines such as Bordeaux and Napa Cabernet Sauvignon taste better when served slightly chilled, so store them in the fridge for no more than 45 minutes.

Like Goldilocks, finding the sweet spot in the middle is ideal.

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Policy Regarding Personal Information White, rosé, and sparkling wines are available.

Flavors are subdued when they are served too cold, on the other hand.

Sauternes and other dessert wines are included in this category.

The majority of Italian white wines, such as Pinot Grigio andSauvignon Blanc, belong within this category.

In order for sparklers to work well, they must be between 40°F and 50°F in temperature since CO 2 is better contained in cooler liquids.

Due to the richness and weight of vintage and prestige cuvée Champagnes, they can be served at the upper end of the price spectrum. Prosecco or other light-bodied fruity sparklers are preferable at the lower end of the price spectrum. Getty

How to Chill Wine

Preparation in Advance. This guideline may be applied to nearly anything in one’s life. Place the reds and whites in the refrigerator and take them out an hour or two before supper time. The recommended temperature range for a refrigerator is between 35°F and 40°F, depending on the model. If you have chilly places in your house that always freeze your lettuce, at the very least they will chill your wine more quickly. In terms of time, leaving bottles to chill in the door will not make a difference, but if you open the door frequently, place bottles further back on a shelf or in the crisper bins to save space.

  1. It’s something we’ve all done.
  2. While quality may not be compromised at such high temperatures, the likelihood of a shambles increases.
  3. This allows for the escape of oxygen, which in turn begins the clock on oxidative stress.
  4. The Fastest and Most Effective Way to Chill Wine.
  5. No, you are not allowed to take grandma’s Epsom salts.
  6. Fill a bucket or container with salt, water, and ice, and set it aside.
  7. The addition of salt lowers the freezing point of water below 32 degrees Fahrenheit.

Alternative Methods of Cooling.

Singles can be chilled with the help of a freezer sleeve that has been placed in the freezer.

Because of its lesser bulk, it takes less time to cool than a full bottle of wine would.

Of course, you may also store enough in the freezer to make several glasses at a time.

A chilly stem glass, in contrast to a big frosty mug, does not have the bulk or surface area to significantly reduce the temperature of your wine.

Finally, the internet will advise you to pour the wine into a resealable plastic bag and place it in a container filled with ice water.

What Temperature Should Red Wine Be Served At? Become an Expert on Chilling Red Wine

It’s a warm summer night in the city. The cicadas are chirping in the background, and supper has just been served out on the deck. You grab for a glass of fresh, cold white wine to help cool down from the heat of the day out of habit. Is this, however, the only alternative available? Instead, why you pour a glass of cold red wine to your guests? The relatively new notion of chilling red wines is gaining recognition and appeal both in restaurants and at home, and it is becoming increasingly popular.

Prior to the widespread use of electricity and digital thermostats, the average room temperature hovered around 60°F.

A red wine is chilled when it is brought down to 60°, which is about cellar temperature, allowing its wonderful characteristics to emerge to the surface.

The fact is that red wines are not only capable of being cooled, but they may also be more enjoyable and refreshing than many white wines when served chilled.

Why Is It Important to Find the Perfect Wine Temperature?

A wine served at the incorrect temperature will most likely result in you not fully appreciating the wine and all of its finer aspects to the maximum degree possible. You can even come to the conclusion that you don’t care for a certain wine style at all! This applies to both wines that are served at an excessively high temperature and wines that are served at an excessively low temperature. It has been shown that serving a wine at room temperature or higher temperatures increases the impression of alcohol, which results in a flabby mouthfeel, while the intensity of fruit tastes and non-fruit fragrances is diminished.

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Serving a wine at the proper temperature for the varietal may bring out the greatest characteristics of that wine.

The Science Behind Serving Different Wines at Different Temperatures

Red and white wines contain chemical compositions that differ from one another, resulting in distinct interpretations of their sensory characteristics. Because white wines have larger concentrations of aldehydes, esters, and terpenes than red wines, they should be served cold. It is easier to smell and taste the chemicals in a wine that has high concentrations of these compounds when it is adequately cooled. Because they react with the air in the glass’s top (known as the headspace) at lower temperatures, these chemicals contribute to the wine’s fruitiness or acidity, depending on the varietal, at lower temperatures.

  1. When it comes to red wines, only those with lower tannin and polyphenol concentrations benefit from being chilled.
  2. Increasing astringency and a rougher mouthfeel are produced when a red wine with high levels of polyphenols and tannins is cold too quickly.
  3. As a result, it has been discovered that wines with reduced tannin levels perform best when served with a small (but not excessive) coolness.
  4. Chilling is especially beneficial for wines that are younger and fruitier in nature.
  5. These wines also tend to be more straightforwardly built, making them more susceptible to being dominated by the presence of alcohol.
  6. The bottom line is that red wines that are low in tannin, less oaky, young in age, and fruity (and often light in style) in style benefit from being served colder than those that are higher in tannin and more oaky.

Additional benefits of cooling down sweet wines include a reduction in the impact of sweetness, which results in a more balanced flavor profile in the finished wine after cooling down.

The Best Red Wines to Chill

90 percent of the wines drank globally are young and fruity, thus they should be served at least slightly cold to preserve their freshness. The majority of varietals from France, California, and Italy are fruity and low in tannins; they are therefore excellent choices for serving cold and should be considered as such. For red wines that benefit from chilling, the ideal serving temperature is 54 to 60 degrees Fahrenheit (54 to 60 degrees Celsius). Wines on the lower end of the range include Beaujolais, Valpolicella, Dolcetto, and Côtes du Rhône, whilst wines from the higher end of the scale include Chinon, Chianti, Pinot Noir, Rioja, and Zinfandel.

  • Gamay (both Beaujolais and Beaujolais Villages, as well as the bigger and sturdier Cru Beaujolais)
  • Chinon or other Cabernet Franc from the Loire Valley
  • Gamay (both Beaujolais and Beaujolais Villages, as well as the bigger and sturdier Cru Beaujolais)
  • From the Côtes du Rhône, Grenache grapes are used to make this wine.


  • Zinfandel (young and fruity versions, ideally with slightly lower alcohol levels and from cooler climates such as Mendocino in Northern California)
  • Cabernet Sauvignon (young and fruity versions, ideally with slightly lower alcohol levels and from cooler climates such as Mendocino in Northern California)
  • Merlot (young and fruity versions, ideally with slightly lower alcohol levels and from cooler climates such as Mendocino in Northern California)
  • Pinot Noir (fruit-forward styles are preferred over more mineral-driven Burgundian styles)
  • Gamay
  • Grenache
  • Syrah
  • Grenache-based blends
  • Syrah-based blends
  • Syr
  • Frappato, Valpolicella, Dolcetto, Chianti (lighter and typically less expensive versions)
  • Barbera
  • Lambrusco (most often a sparkling red wine, often made with a touch of sweetness)
  • Frappato, Valpolicella, Dolcetto, Chianti (lighter and typically less expensive versions)
  • Frappato, Valpolicella, Do

Here are a few of our favorite reds to drink while chilling:

  • 2012 Lucien Le Moine – Mazis Chambertin
  • 1999 Elio Altare – Langhe Vigna Larigi
  • 2012 Pietradolce – Etna Rosso Archineri
  • 2008 Williams Selyem – Pinot Noir Weir Vineyard
  • 2013 Aubert – Pinot Noir UV Vineyard
  • 2012 Lucien Le Moine – Mazis Chambertin

Techniques for Chilling Red Wines

There are a plethora of methods for chilling bottles of wine, depending on whether one is looking for efficiency or expediency. Most highly suggested procedures include placing the wine in the refrigerator (not the freezer, as the sudden temperature shift might ruin the wine) for fifteen minutes or soaking the bottle in a salted ice bath for ten minutes or less, depending on how much time you have (spinning the bottle in the bath helps speed up chilling). Other techniques that are worth considering include:

  • Wine refrigerators with temperature control
  • Whisky stones are a type of whiskey stone. If you’re drinking red wine, add ice cubes (according to Matthew DeBord’s September 1, 2015 article on businessinsider.com, “You’ve Been Drinking Red Wine Too Warm for Your Entire Life,” adding one cube for only a minute or two shouldn’t dilute it enough to affect the flavor, but it should drop the temperature sufficiently)
  • A sous vide bath that has been set to a low temperature Techniques derived from nature:
  • Wines should be stored in a cold basement to ensure long-term temperature stability. The bottle can be submerged in snow or a cold body of water (this method is particularly effective on camping excursions)

Professional Insights on Chilling Red Wines with SF Sommelier Megan Henderson

The subject of freezing red wines was discussed in depth with Megan Henderson, Wine Director and Sommelier at Gioiain San Francisco, in an interview done with her. She discussed how the concept of chilling red wines affects wine experts both emotionally and professionally. Q: Do you chill reds at home and/or at your place of employment? If so, what varieties of reds are you talking about? A: I freeze red wines at home as well as at my place of employment! It’s something I try to do with wines that have had only light skin contact or that are lighter in color.

  1. It only comes into touch with the skin for seven days and has a vibrant strawberry hue.
  2. By demonstrating the wine’s dynamic qualities, it encourages customers to experiment with other pairings or to try a different variety that they would not have otherwise tried before.
  3. A: I don’t believe it is absolutely necessary, but it does tend to bring a certain brightness and freshness to lighter red wines on the tongue.
  4. Q: Do you believe it has an impact on the wines?

As a result, it becomes more thirst satisfying and has a different dynamic than if it were just served at room temperature. However, as previously said, it is ideal for lighter reds such as Beaujolais or wines that have had minimal skin contact.

Oakland Sommelier Lisa Costa Talks About Chilling Reds

Lisa Costa, the Wine Director and Proprietor of The Punchdown in Oakland, California, discusses the necessity of chilling red wines at her wine bar, which specializes in ‘natural wines,’ in this interview. Q: Do you chill reds at home and/or at your place of employment? If so, what varieties of reds are you talking about? A: We love chilling reds here at The Punchdown, and not only in the summertime! Reds are a pleasant color to wear at any time of year. We have discovered that light-bodied wines, in particular, perform exceptionally well when served at a lower temperature.

  • With the usual suspects: some Loire wines produced from Pineau d’Aunis and Grolleau, certain Gamays from Beaujolais, and the occassional Poulsard from the Jura–cool climate French reds–we are always reaching for the ice bucket to chill them down even more.
  • Rafa Bernabe’s eponymous “Amistad,” made from amphora-fermented Rojal from Alicante, and Makaridze’s Aladasturi from the Republic of Georgia, when served cold, take on a luminous, ethereal quality.
  • As a reminder, even though our wine is not “chilled,” it is still served at the Punchdown from our cellar, which is maintained at 55 degrees.
  • Because the wines we sell are all created naturally, without the addition of any typical additives and with little to no sulfur, cold temperatures are critical to maintaining the purity and stability of the wines we carry.
  • A: I believe that displaying a wine at its peak potential is critical, and temperature is a significant impact.
  • If a wine has the appearance and taste of a heavy rosé, we regard it as such.
  • Q: Do you believe it has an impact on the wines?
  • For starters, the coolness helps to balance out the acidity.

The tannins, on the other hand, are more noticeable at lower temperatures, which is why we try to avoid freezing more strongly extracted red wines.

Experimenting with Serving Temperatures

While it is not necessary to cool every bottle of red wine you possess, it takes very little work to bring the temperature of a bottle down a few degrees, and it may make a significant difference in the flavor of some types of reds when done properly. This strategy may be used with red wines that you don’t normally like for. It’s conceivable that you’ve never eaten them at the proper temperature before! Having your wine served at the proper temperature allows you to get a more realistic picture of its strengths and flaws, helping you to appreciate your wine more and make more educated judgments about your collection of wines.

Get in touch with us right now to have access to the greatest wine on the planet.

Rewriting Wine 101: What Is the Right Temperature to Serve Wine?

The majority of us are aware that sparkling and white wines should be served chilled, while red wines should be served at room temperature, respectively. The following are the standard rules for serving temperatures for wine:

  • Full-bodied red wine should be served at room temperature (14–18oC), with the bottle remaining cold to the touch. Full-bodied white wines and light-bodied red wines should be served slightly chilled at 10–12oC. White, rosé, and sweet wines should be served at 8–10 degrees Celsius
  • The wine should feel cold, as if it were just taken out of the fridge. Drinking sparkling wine at 6–8oC is like to plunging your fingers into ice-cold water.

The bottle should be chilly to the touch when serving a full-bodied red wine at room temperature (14–18 degrees Celsius). Served slightly chilled at 10–12oC, full-bodied whites and light-bodied reds are ideal. The temperature for white, rosé, and sweet wines should be between 8 and 10 degrees Celsius; the wine should seem cold, as if it were just taken out of the fridge. Champagne: 6–8oC; similar to putting your fingers into ice-cold water; sparkling wine

So THIS is the optimum temperature to serve red wine

Red wine should be served at room temperature and white wine should be served cold, correct? All of that, according to a new infographic from GB Energy Supply, is up in the air. Why? Because it shows that the best temperature at which to serve a full-bodied red wine is not the typical room temperature of 21°C, as is commonly believed. Instead, it’s best consumed at a little colder temperature – somewhere between 15°C and 18°C. We were concerned that we’d been missing something all these years, so we set out to discover what it was.

HOW TO REMOVE RED WINE STAINS (AND OTHER RELATED INFORMATION) “If a red wine is served too warm, it can alter the perceived texture and structure of the wine, making it appear soupy and flabby,” stated Daphne.

To reveal the bright fruit flavors and juiciness of the very lightest reds with the lightest body (and the least tannins), it is advisable to slightly chill them to approximately 13°C.

While white wines should always be served chilled, Daphne stressed that we should avoid serving them ‘too cold, since this may supress the aromas and flavors of the wine’.


This informative infographic also provides insight into the ideal temperatures for a variety of different beverages, including tea, coffee, beer, and liquor.

Continue reading for additional drink-related information that can help you impress your dinner party attendees.


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