Red wine is best served slightly cooled, typically between 57 and 70 degrees Fahrenheit, to optimize its flavor profile.
While the common perception is that red wine should be served at room temperature, "room temperature" can often be too warm, especially during warmer months. Overly warm red wine can taste less fruity and more alcoholic, almost like a stewed grape flavor. Slightly chilling red wine brings out its complex flavors and aromas.
Here's a breakdown:
- Too Warm (Above 70°F): The alcohol becomes more prominent, masking the wine's subtle flavors and aromas.
- Ideal Temperature (57-70°F): The wine's fruit flavors, tannins, and acidity are balanced, providing a more enjoyable experience.
- Too Cold (Below 57°F): The flavors can be muted and the tannins can become harsher.
Therefore, avoid serving red wine overly warm. A slight chill is generally preferred for the best taste experience.
