When it comes to serving red wine, the temperature at which it is served can make a huge difference in the overall taste and experience.

While it is common knowledge that white wine and rosé should be served chilled, many people overlook the importance of serving red wines at the proper temperature.

Why temperature matters

Temperature is one of the key factors that can affect the taste of wine. When a wine is served too warm, the alcohol can become more overpowering and the fruit flavors can become muted.

Conversely, if a wine is served too cold, the flavors can become too sharp and the aromas can be muted. Serving red wine at the proper temperature can allow the flavors and aromas to shine.

What temperature should red wine be served at?

The ideal serving temperature for red wine can vary depending on the type of wine. Generally, red wines should be served at room temperature, but the definition of “room temperature” can vary from person to person.

In reality, the ideal serving temperature for red wine is actually slightly cooler than room temperature, around 60-65°F (15-18°C).

How to properly cool red wine

If the wine is too warm, it can be properly cooled by placing it in the refrigerator for 15-20 minutes before serving. If you need to cool the wine down quickly, you can also place it in an ice bucket for 5-10 minutes.

However, be careful not to over-chill the wine, as this can cause the flavors to become muted.

Red wine serving temperatures by varietal

As previously mentioned, the ideal serving temperature for red wine can vary depending on the varietal. Below are some common red wine varietals and their ideal serving temperatures:.

Pinot Noir: 55-60°F (13-15°C)
Merlot: 60-65°F (15-18°C)
Cabernet Sauvignon: 63-68°F (17-20°C)
Syrah/Shiraz: 60-65°F (15-18°C)
Zinfandel: 62-65°F (16-18°C)

What about decanting?

Decanting refers to the process of pouring wine from its bottle into another container, typically a decanter, before serving. This can help to aerate the wine and bring out more of its aromas and flavors.

While decanting is more commonly associated with older red wines, it can also be beneficial for younger red wines as well. However, it is important to note that decanted wines tend to lose heat more quickly than wines left in their bottles, so it is best to serve them slightly warmer than usual.

Conclusion

Serving red wine at the proper temperature is key to experiencing the wine to its fullest extent.

While ideal serving temperatures can vary based on the varietal, in general, red wines should be served slightly cooler than room temperature, around 60-65°F (15-18°C). Remember to cool the wine down slowly and avoid over-chilling. And if you choose to decant your wine, make sure to serve it slightly warmer than usual.