Buzz
Red wine is rarely thought of as something that needs to be chilled. It's typically served at what is called "room temperature," but that temperature can vary significantly based on factors like the room's climate, the house's environment, and even the weather outside. However, many red wines actually taste better after a brief stint in the fridge, particularly during warmer seasons.
To learn about the ideal moments to chill wine, and to determine the best level of chill, I turned to Ian Ferrier from Shalom Y’all and previously from Enoteca Nostrana. (He's also been the one to serve me numerous glasses of wine while trying—sometimes with success, sometimes without—to educate me on the topic.)
When in doubt, go for a cooler temperature
“Each wine has its own specific ideal temperature range, but in general, you’ll want to err on the cooler side rather than the warmer,” Ferrier explained. “It’s always better to enjoy a wine as it warms up.” For temperature specifics, “reds should typically be between 60 to 70 degrees. If it’s warmer than that, the aromas begin to change, and the alcohol’s presence becomes more noticeable when you smell it. You especially want to avoid overheating big red wines, which often have higher alcohol content. Think of it this way: drinking a warm Pabst versus an ice-cold one. The taste and mouthfeel are very different.”
The lighter the wine, the cooler it should be
“Generally speaking,” Ferrier noted, “lighter reds can be chilled even further, down to the traditional white wine serving temperatures [49-55℉]. You wouldn’t want a big red to reach that chill, though, because it can make the tannins feel sharper and can turn the wine bitter. A lighter red, however, can become more vibrant, highlighting its acidity, structure, and floral notes. Every wine has its own perfect temperature.”
For the love of bubbles
If you’re into bubbly wines, the chill is your best friend. “For sparkling reds, the basic principles of aromatics, structure, and so on still apply,” Ferrier explained, “but the real difference lies in the carbon dioxide. When your wine is chilled, the CO2 stays dissolved, giving you beautiful fine bubbles. At room temperature, though, your bottle might explode when you open it. It’s like the difference between a warm soda and a cold one—the carbonation is harsh and unpleasant. The wine may become more enjoyable as it warms, but when you’re popping a ‘champagne-style’ cork, you’ll want that wine ice-cold.”
