Last weekend, I went to dinner with some friends and ordered a glass of red wine. The server returned, poured me a taste, and waited for my approval.
"The wine tastes okay," I told him, "But it's too warm."
He left to find a different bottle and came back a few moments later. "You're right," he told me. "There's a problem with our cooler." Not wanting to make a big deal about it, I told him to pour it and we proceeded with our meal.
From my experience, wine is too often served at the wrong temperature and a few degrees makes a big difference. If white wine is served too cold, it tastes flat, without much aroma, and develops a metallic taste. If red wine is served too warm, it loses its complexity and tastes stale.
More often than not, white wine is served directly from the refrigerator. White wine is best served chilled, but not cold, and most refrigerators are kept between 35 to 40 degrees. This is simply too cold for wine.
The exact temperature for serving white wine depends on the wine itself. Crisper, lighter wines or sparkling wines can take a colder temperatures, but should generally be around 45 degrees. Bolder whites, such as a chardonnay, should be served warmer, in the 50-55 degree range.
Red wines, on the other hand, are often served too warm, typically at room temperature. Like white wines, the temperature depends on the type of wine. Light, fruity reds should be served at approximately 50 to 55 degrees. Medium red wines, such as pinot noir or zinfandel, should be served at approximately 60 degrees. Bolder reds can take a few degrees more, but should be served at no more than 65 degrees. They should taste slightly chilled, not room temperature.
Try a test yourself—serve the same wine at various temperatures and taste the difference based on temperature alone. Better yet, invite some friends, have some appetizers, and make a party of it.
Just make sure your cooler isn’t broken.
