Should i serve red wine chilled

To cool red down to its proper temperature, we like to place it in the fridge an hour before serving it. For quicker results, you can put it in the freezer for just 15 minutes. After opening and either decanting or pouring the first glasses, just as with white we like leaving the wine out on the table to slowly warm. The Wine Temperature Serving Guide The reason we try to serve wine at their correct temperatures is because the temperature can dramatically impact the way a wine smells and tastes.

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.

The aromas and flavors of the wine would appear more subdued, the wine would feel tighter, and the tannins would appear much more astringent in your mouth. As for varietals and types of wine, you want to look out for lighter reds. These wines, unlike heavier reds, are not so appreciated for their complexities and nuances of flavor, but rather for their refreshing and bright nature.

Wines that are meant to be a bit more fruit-forward can sometimes get lost if the wine is served too warm, as the alcohol will push through, says McDaniel. Kennedy encourages playing around with the chill on all reds. The best way to chill and find the right temperature, says Vayda, is with an ice bucket.

Sometimes, what should be an easy mission ends up requiring a complex approach. Not all wines should be chilled to the same temperature because of their chemical composition.

The backbone of a white wine is acidity. The structure of a red comes from its tannins. Dessert wines have different amounts of residual sugar. Sparkling holds carbon dioxide CO 2. All have varying degrees of alcohol. Thus, temperature can mute or accentuate a wine, based on its components. But what does that mean? A humid studio at noon in August? No, thank you. Unless you live in a European castle where your boudoir remains chilly year-round, the room temp axiom is outdated.

Lighter-bodied wines with higher acidity, like Loire Valley Cabernet Franc , prefer lower temps. Place it in the refrigerator for 90 minutes. Fuller-bodied, tannic wines like Bordeaux and Napa Cabernet Sauvignon taste better warmer, so keep them to 45 minutes in the fridge.