If you are serving all of your red wine at the commonly called for room temperature you are likely not getting the best out of the bottle. Room temperature is subjective, and using that outdated guideline can do more harm than good - red wines that are served too cold might become dull, and wines that are too warm can become soupy and boozy.
- Lighter-bodied reds with higher acidity prefer lower temps & taste great with a nice chill (lower to mid 50s). Place in the refrigerator for 45-60 minutes before enjoying. Shop light reds.
- Medium-bodied reds should also be cooled down (mid 50s) prior to serving. Place in the refrigerator for 30-45mins. Shop medium bodied reds.
- Fuller-bodied, tannic wines like Bordeaux & Cabernet Sauvignon taste better when warmer (lower 60s), so keep them to around 30 minutes or under in the fridge. Really, we are aiming for just enough to take away any heat and replicate that "cellar" temperature. Shop full bodied reds.
What are we drinking this season? We are really feeling chilled, light-bodied reds. They are like a crisp fall night - the perfect bridge between warm summer nights and cold winter evenings, and pair well with the weather we are experiencing right now. These fruit-forward wines really come to life when enjoyed at a cooler temperature. Call it pizazz, call it zippiness, or say they are more quaffable or glou-glou (chuggable) -- the fruity notes tend to become more pronounced when chilled and any bitterness becomes muted, making them ultra refreshing.