Should Red Wine Be Chilled?
By Bordeaux Brian for Pair It & Share It · Published
BOTTOM LINE
Yes, slightly. Most reds taste best a bit cooler than room temperature, around 60–65°F. If a red feels warm, put it in the fridge for 15–20 minutes before serving. Light reds like Pinot Noir, Beaujolais and Grenache can go a little colder.
Quick decision
- Light red (Pinot Noir, Beaujolais)→ Fridge for about 30 minutes
- Bold red (Cabernet, Malbec)→ Fridge for about 15 minutes
- Hot day outside→ Chill a light red like you would a rosé
Why 'room temperature' is too warm
Most homes are warmer than the cool cellars that advice came from. Warm red wine tastes boozy and flat; a little chill makes the fruit taste fresher.
Don't overdo it
Too cold, and bold reds taste bitter and closed. If you over-chill it, just let the glass sit for a few minutes.
Quick serving guide
Sparkling and light whites: well chilled. Full whites like Chardonnay: lightly chilled. Light reds: cool. Bold reds: just below room temperature.
Keep track of opened and unopened bottles so nothing goes to waste. Start a wine cellar
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About the author. Bordeaux Brian brings more than 30 years of wine experience and firsthand experience in vineyards and wine regions around the world. His focus is practical: helping people make better wine decisions without the intimidation.