How many times did you go to a restaurant and your red wine was warm. Like the room temperature warm? Did you enjoyed that wine, or was it just ok?
You might be surprised, but the term room temperature is relatively old. It’s from times when the room temperature wasn’t cosy 21 degrees. They didn’t have central heating or AC in every room in those days.
So what is the correct temperature to serve my red?
As you might expect, the answer is not as straightforward. Every wine has a different serving temperature. But I create a lovely little table for you to see what should be the right serving temperature for your wine.
| Serving temperature | Style of the wine | Example |
| 13°C | Light bodied red | Beaujolais, Valpolicella |
| 15-18°C | Medium / full bodied | Pinot noir, Cabernet Sauvignon |
| 19°C | Fortified | Vintage Port |
What happens to red wine when it’s too warm?
Red wine that is warmer then 18°C will lose its freshness, and the flavours become muddled. By cooling it the flavours regain their balance.
What happens to red wine when it’s too cold?
When the red wine is too cold, it will taste harsh and thin.
How to cool the wine?
Put it in the fridge for 15 minutes before serving.
How to warm up red wine?
Do not put it on the radiator. The sudden exposure to the heat will damage the wine. Leave the wine in the room, and it will gradually warm itself up.