Beyond Room Temp: Why Your Red Wine May Deserve a Chill

Most of the time reds are drunk at whatever temperature your kitchen counter is at. Is that the best way? Well, as a red gets cooler it will mask certain flavors and can bring out the texture of the wine. For a big bold red with a high alcohol content, a slight chill (60-65 degrees) can help keep the alcohol from overpowering the aroma and flavor and it will also help mute some of the bitterness that may be present from all the tannins. For a lighter red like pinot noir, chilling it a bit more (55-50 degrees) can be really nice. In fact chilled reds are becoming a popular trend. Or going the other way, get it nice and hot add some spices and call it mulled! Wine is fun and temperature changes things so experiment and enjoy!