Should you serve red wine chilled?

For People Who Drink Wine - and Do Other Stuff Good Too

Should you serve red wine chilled?

Posted by Gabe Holmes on May 5, 2008 at 7:20pm

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Try serving your red wine 55 degrees as opposed to the usual 65 degree room temperture and u will not be dissapointed. I allways thought the rule of thumb was colder tempertures will only bring out the acidity and subtle flavors in red wine. A cooler serving temperture will make even the big warm weather red wines taste that much better.

Michael Bauer agrees with me.

Comment by Cooley on June 4, 2008 at 11:40pm: Cooler temperatures will knock down the heat you get in the mouth from the alcohol, so drinking a wine that is a little too high in alcohol cool, might make it a more pleasant experience. Hoever, I find that you lose some of the complexity and mouthfeel when you cool a red wine down too much. I like to take down my giant reds at around 60-62 degrees. Drop a room temp bottle in the fridge for 15-20 minutes and it should be ready to be taken to the face. Now, a lighter, less serious, possibly humorous red, like a Beaujolais, can be treated like a white (pardon the racism) with stunning results. Refrigerate and remove 30 minutes prior to face taking.