I didn't make myself clear...at what temp should you store red wine ?

Answer 1

Red wine is best stored at a temperature between 45 and 55 degrees Fahrenheit. Humidity is also a minor factor, and shouldn't be lower than 50% to reduce the risk of the cork drying and cracking.

Answer 2

Holy crap, some people really like to cut and paste. I'll just answer the question; you should store it betwen 50 and 60, but serve it closer to 65. Most people serve white too cold and red too warm, but serving temp and storage temp are two very different things.

Sorry for the cut and paste.
Thought it was funny.
Also want to make the point that Ahi knows what he is talking about & very few do.

You probably get the storage temp. now so I just want to touch base on the serving temp.
You can have great wine and if it's not at the right serving temp. it's not enjoyabe at all.

Sauterns-Madeiras-Sherrys-Ports--- 50 degrees or so
Inniskillen or any other Icewine as cold as you can get it in salty icewater.
Most white wines should not be to cold or you will not taste the fruit of the wine.Not to warm or the alcohol will prevail.In and out of the icewater.
Reds should be at around 65 degrees.If this means throwing it in the fridge for 15 minutes go for it I do all the time at home.(just set the timer on the stove.)
Don't serve reds warmer than this or the balance is off and even the untrained palate will be turned off.
Now go pour yourself a glass.
Life is too short to drink cheap wine!!

Answer 3

The most important factor for storing red wine is temperature stability. A constant temperature minimizes the expansion and contraction of the cork to ensure a proper seal.

Next, is the temperature value. The classic value is 55 degrees F, since the caves in France are typically that temperature. Some experts feel this is too cool since it retards aging of the wine. I keep my cellar at 59 degrees. This means that red wine is a nice temperature for drinking coming out of the cellar, yet it is warm enough to let the wine age slightly more rapidly than 55 degrees or cooler. A temperature above 70 degrees is not recommended. Room temperature, even if you keep your house cool, is not recommended because of the fluctuations over a typical day/week/month.

Be careful not to let red wine get too cold, as this causes a compound to come out of solution that crystallizes on the cork.

Finally, is the humidity. Store your bottles on their side, or with the neck angled slightly upward. Make sure that the wine in the bottle is in full contact wit the cork. This, along with keeping the humidity around 60%, will ensure that the cork stays hydrated. A dry cork allows too much oxygen into the bottle, which spoils the wine.

Answer 4

First, remember that Room Temperature was set as the temperature back in France before heating systems!! It is NEVER 70 degrees or warmer.

Whether you're just starting your collection, or whether you have thousands of dollars tied up in vintage wines, you always wish to keep those wines in healthy conditions. The purpose of having wine, of course, is that some day someone will want to drink it. It would be awful if that day came and only vinegar remained in the bottle.

The two keys to storing a wine properly are temperature and humidity. That's it. Old stories about vibrations are just that - stories. Scientific studies have been done, and there is no sign at all that vibrations affect a wine. It may stir up the sediment, but nothing more.

Temperature
Temperature is by far the more important of the two factors to watch. The "golden temperature" for wine is 55°F. Wine should normally be stored between 50-60°F, although a range of 45-65°F is considered OK and the most easily maintained by the normal collector. A lower, colder temperature causes the aging process to slow down, preventing the wine from aging properly. A higher, warmer temperature causes premature aging, although not in a "good" way. You cannot just put a bottle of wine in a desert and cause it to age 20 years!

If a wine is kept over 85°F for even a single month, irreparable damage is done to it. What hurts wine the most is temperature fluctuation. Even a steady storage at 65°F is better than storage that every day goes from 45°F - 65°F and back again. One of the effects of this gyration in temperature is that the cork is pulled in and out, and air has a better chance of getting in to the wine. Once that happens, you can kiss your aging goodbye. A good digital gauge makes this much easier to watch.

Note that cold temperature can be just as bad. Don't store a bottle of Champagne in your fridge, waiting for the perfect day to drink it. When that day arrives, the Champagne won't be much to celebrate. You can keep wine in the fridge for a day or two, but if it looks like you'll need longer before you're ready to open it, bring it back down to your cellar.

Humidity
The second factor to watch in your wine storage area is humidity. You want to aim for a humidity of around 80%. Humidity fluctuations aren't nearly as bad for wine as temperature. The prime reason to watch humidity is because a high humidity hurts the labels, which hurts the bottle's resale value. A low humidity dries out the cork, even if the bottle is properl stored on its side in order to keep the cork moist. This could let oxygen into the wine - a rare occurrence, but still something to be watched for.

So, in general, a medium-high humidity cellar that stays dark is the best place to store wine. There are many firms that sell either modular components to rack the wine in, or even speciazlied contractors to custom-build your cellar complete with temperature and humidity controls. You can check out my PVC Pipe Wine Rack Instructions for an inexpensive but effective way to create your own storage.

Every wine has a differentideal length of aging to bring out its best flavors. This depends on the type of wine, the region the wine was made in, the technique used to make it, and the particular year the grapes were harvested in. As a general guideline, whites normally do not age for long, while reds age for 5-10 years. It all comes down to what you yourself enjoy best, but if you're starting out, aging charts help you see when a wine is typically best enjoyed.

http://www.wineintro.com/basics/storing.html

Lisa Shea
http://www.WineIntro.com

Answer 5

Holy crap, some people really like to cut and paste. I'll just answer the question; you should store it betwen 50 and 60, but serve it closer to 65. Most people serve white too cold and red too warm, but serving temp and storage temp are two very different things.

Answer 6

Most of the other answers are correct: one should STORE most wines at 58F-65F (15-18C)
but SERVE most red wines at room temperature. However, there are some oenophiles that recommend serving lighter, fruitier red wines (like Beaujolais, Bardolino and cooler climate grown pinot noirs) slightly chilled).

But as one of the other answerers remarks, the
worst temperature killer for red (and white) wines in storage is dramatic temperature changes over time.

Answer 7

56 degrees F.

This is the default temperature of the earth and where wine was traditionally stored; although this temperature is more for storing wine for a long period of time. Room temperature will keep wine for a couple of years.

The other enemy for wine is light, air, and humidity. If you decide to keep wine, it is best to put it in a dark place, lay flat, and in a semi-humid environment.

Answer 8

red wine should be stored at about 40 degrees F and in the dark

Answer 9

For wellness motives, i can drink in basic terms one glass or purple wine an afternoon without esophageal discomfort. upload to that that I stay on my own and devour on my own maximum days, and you have the appropriate individual to handle this question. I stay interior the Shenandoah wine u . s . area and love purple wine, which I actual have been eating for greater effective than 60 years. I drink greater often than not finished-bodied zins yet in addition many different reds on social gathering. I actual have a wine refrig. yet no longer use it as a results of fact that I lost my spouse and age deteriorated my esophageal tolerance. I place my reds in my refrigerator (the two closed bottles i will shop for greater effective than approximately 2 weeks and all open bottles. I take the corked (or in any different case coated) wine out and open it approximately 6 hours in the previous eating any, i come across it warms (of direction), breathes and tastes advantageous. Opened wines do alright with a singular (i assume) attitude. look out, right here it comes and you will in all probability no longer like it: I pour a tumbler out chilly precise from the frig. and (ohmigod!!) place it in my microwave. There i'm getting it in basic terms TO ROOM TEMP. reckoning on your frig temp and the capability of your microwave the time on your microwave will selection. additionally, if the glass is vast and crammed with wine the time would be distinctive than it somewhat is for a small glass. i come across that stirring the wine in mid heating is considerable as a results of fact the wine on the backside heats greater straight away than something. As a instruction manual, I advise you initiate up with approximately 6 seconds finished interior the microwave. Then attempt small increments to discover your appropriate time.

Answer 10

Traditional cellar temperature, which is 55F is optimum.

The trick is that you don't want temp changes. If your basement is 45F in winter and 80F in summer, you need a wine chiller.