Does Red Wine Need to Be Chilled Before Serving ?

Does Red Wine Need to Be Chilled Before Serving ?

People have the impression that only white wine needs to be chilled, and red wine can be served at room temperature. But is this really the case? The answer is no, because not all red wines are the same. In addition, the room temperature described here is also relative on a global scale. Therefore, whether a bottle of red wine needs to be chilled needs to consider a number of factors. Only if you understand these factors and know enough about the characteristics of these wines will you be able to clearly determine which wines need to be chilled and for how long to achieve the best taste.

Red wine is made from red grape varieties. Winemakers ferment the pressed grape juice with grape skins and seeds, which are rich in minerals, sugars, acids, tannins and other substances. After the fermentation process is completed, the red wine is aged in oak barrels. In this way, the taste of the red wine is rich and complex, but these different flavors are only released at certain temperatures. So if your room temperature is higher than that, you still need to chill the wine before drinking it.

The concept of optimal tasting temperature stems from Old World wine storage. In Old World countries, the foundations and walls of houses are made of stone. Because of the insulating properties of the stone, the house is cool all year round, with an average temperature between 65 and 70 degrees Celsius, and sometimes even lower, close to the temperature of a modern wine cellar. Therefore, red wine did not need to be chilled to drink at that time. Considering that the temperature in modern houses is generally higher than this temperature, the red wine needs to be chilled to taste better.

Whether red grapes need to be chilled for drinking depends on your location and weather conditions. If you live in a warm climate, or near the equator, where the weather is very warm, red wine will only enjoy its best flavor when chilled. Cabernet Sauvignon, for example, releases luscious aromas, intense fruit and a crisp, lively palate only at around 70F. Therefore, in the summer in warm areas, in the absence of air conditioning, freezing is conducive to the release of Cabernet Sauvignon aroma and rich taste. The same applies to two red wines, Beaujolais and Bardolino, which are best served between 56 and 60 degrees Fahrenheit. Red wines with less than 12 degrees of alcohol, little or no oak, will lose their aroma and fruit when chilled, and their taste will become sharp. For high-quality red wine, although the cold will not destroy its complex flavor, it will still have a bad effect. For example, cabernet Sauvignon, after freezing, it will taste more sour and should not be matched with many foods, but it has to be said that after freezing red wine can be prepared to make a variety of cocktails.