what is the correct temperature to store red ca. wines?

Question

i am getting conflicting stories about storing too cold takes away the fruit, and too hot increases too much tannins and bitterness.

Answer 1

58 - 65 degrees.
(Aging slows down at the cooler temperature & matures faster at the warmer temperature but... too warm for too long kills the flavor!)

Answer 2

while the term "room temperature" grew to become universal because of the fact the terrific thank you to serve pink wine, it replaced right into a time and place while rooms have been frequently sixty 5 levels or so, that's no longer the case. the proper temperature will variety from sixty two-sixty 8 levels for finished bodied reds. yet a mild bodied pink which includes beaujolais is greater appropriate served cooler, say fifty two-fifty 5 levels. Cellar temperature, that's fifty 5 levels, is the ideal thank you to keep and age wine, yet no longer continually the ideal temperature to drink it.

Answer 3

You are never going to get a definitive answer!! There is still alot of debate in the industry. I've always had mine hovering around 61, but I also have a zoned cooler-cooler on the bottom by 2 degrees.

Answer 4

depending on the wine somewhere in the 50s and 60s is good. cellars in france are kind of cool -- so room temperature is really a bit chilled.