B-21's B-Blog

So What’s the Proper Temperature for Wines?

by Shawn Reynolds (B-21) under Miscellaneous

       You may have heard someone speak of chilling red wine before drinking.  Is that appropriate?  If so, how long should you chill it and why?  The flavor of a wine directly correlates to its temperature.  If you get a wine too cold it greatly diminishes the aroma and zest, creating a situation more akin to cold water.  Conversely, if a wine is served too warm, it releases alcohol vapors evident on the palate.

       So how did we come to chilling reds and letting whites warm?  Well, many moons ago, prior to the advent of climate controlled cellars and central heat and air, room temperature in European castles was in the low 60s and cellars were about 55.  Technology today provides stable room temperature, usually in the mid- to high-70s, a jump of 10-20 degrees.

       One now needs to plan ahead when it comes to wine temperatures.  If there is any question as to how cool your wine should be, err on the cold side and allow the wine to warm in your glass.  Typically, red wines should chill in the refrigerator for about forty five minutes or in a bucket of ice and water for ten minutes.  This cooling highlights the fruit and decreases the presence of tannins.  With white wines remember that they should be chilled, not frozen; remove them from the refrigerator 30 minutes or so prior to serving.  Champagne, sparkling, and dessert wines are the exceptions; colder temps keep bubbles lively and create a sharper taste, while lessening the presence of alcohol on the palate.

       So that’s the 411 on wine temps in 300 words or less.  Now go put a bottle of red in the frig and see for yourself.

~Shawn Reynolds, B-21 California Correspondent

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