Why shouldn't you chill red wine?

Question

I've never quite understood why. Is it bad for the wine? Or is red wine just supposed to be served warm?

Answer 1

Is it ok to chill red wines?

Serve red wine on the cool side, even cooler than you think it should be.

Serving a red wine slightly cool is especially helpful in taming that peppery sensation that full-bodied, high-alcohol red wines can have. It's even fine to chill red wine briefly in the fridge, in an ice bucket, or outside if you live in a wintry climate. This is because once you pour a wine, it's much harder to chill it down. On the other hand, it can always warm up in the glass.

If you find that the wine is a bit too chilly once you've poured it, swirling and cupping the glass (as you would with Armagnac or Cognac) helps warm it.

Answer 2

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read this Serving Temperature Perhaps the most important aspect of wine service as it can greatly affect the taste and the aroma of the wine. White wines benefit from chilling but if left in the fridge overnight will chill to around 4°C, enough to mask all the flavour and aroma. If served at around 8-10° they will be so much better. If a wine needs to be chilled quickly, iced water is a far more effective means than placing it in a container of ice cubes. The term 'room temperature' for red wines can be very misleading as it has a huge variant and in many cases is too warm anyway. Most red wines are best served at 'cellar temperature' around 15-16° to embellish the flavour and lift the natural aromas. If a red wine is very cold try decanting it into a warm jug or pouring it into warm glasses. You can also use a microwave but be careful not to cook the wine - 15-20 seconds will usually suffice. Some light red fruity wines benefit from light chilling to around 10° e.g. Beaujolais, especially for summer drinking.

Answer 3

When you drink a glass of water the "taste" is essentially the same at any temperature, so serving temperature has mostly to do with the "sensation" of experiencing the temperature of the fluid on your mouth, tongue, and throat. When you drink a wine or eat a food volatile compounds come into play and give very different flavor profiles based on the temperature they are served at. Think about the radical difference in taste between a hot juicy beef sandwich with melted cheese and a cold deli sandwich made with essentially the same ingredients. Both are good, but in very different ways. It just so happens that IN GENERAL the flavors of a red wine are at their best balance and intensity at slightly below room temperature, and that those of a white wine are at their peak when moderately chilled. It just so happens that there are some reds can and should be chilled and some whites that are better when less cold. There is also room for variation based on personal preference. Some people enjoy the cold sensation sufficiently that they actually put ice in their red wine. They may actually prefer it that way since they don't really "taste" the wine doing that.

Answer 4

Just wanted to clarify:

"Red wine is to be served with red meat, and "should" be served at room temperature. Because most red wines are "dry", and more acidic that whites or roses.

White wine, being sweeter and less acidic, should be served cold and with fish or poultry. "

That's BS. Drink it with whatever you think it tastes good with. By this, vegetarians can't drink *any* wine, so it's clearly BS and something that a great-grandpa would say.

Red wine is not served "warm" or even "room temperature". It's served at cellar temperature and different wines should be served slightly cooler than others. You can throw a 'room temperature' red into the fridge for a few minutes before serving to maximize the flavours.

Some cheap and very light reds might taste fine cold - they aren't complex enough for temperature to affect the taste too much. But to drink a 2000 Barolo or an 1988 Tignanello, or even a 1990 Opus One, chilled would be a tremendous waste.

Answer 5

Do You Chill Red Wine

Answer 6

It's a matter of personal taste but you can chill red wine. It's just that you would chill it to a different temperature than you would with white wine. Chilling red wine actually brings out more of the aromas and flavours of the wine so you can figure them out more easily and quickly. If you serve red wine at room temperature, it closes up the wine and you need to give it time to "open up".

Answer 7

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RE:
Why shouldn't you chill red wine?
I've never quite understood why. Is it bad for the wine? Or is red wine just supposed to be served warm?

Answer 8

red wine should be served at room temp so you can experience the full flavor of the wine. Actually white wine should be served at 55 degrees which isn't really super cold. This allows the wine to open and you can identify the different characteristics of the wine. Chill a bottle of red wine and open it and smell it, compare it to a room temp bottle and you'll notice a big difference on the nose.

Answer 9

All wrong, actually you should chill red wine. Time and again we are told that red wine should be served " room temperature " the only problem is that the room in question is a wine cellar, not your warm cozy house.
Big reds - cabernets, Zinfandel's, Bordeaux , syrah sh old be served at no more than 62 degrees as the wines get lighter, temperatures get cooler.Checkout www.intowine.com/enjoy.html for a really good chart.
sorry that my computer skills haven't developed to where i know how to post a link.

Answer 10

I store my wine, white and ed, in a wine refrigerator, at a compromise temperature of 56-58 degress F. I find that red wine tastes better at this slightly lower than room termperature value. Plus, it allows a bottle to sit on the table for awhile and notget overly warm. I can discern enough nose and taste the subtlety sufficiently well.