How red wine is served? Should it be served chilled OR not?

Answer 1

Red wines often also need a little chilling. The 'room temperature' which many regard as the ideal serving temperature for red wines is not an excuse to leave wines languishing in the warmth of today's insulated, centrally heated houses. The ideal serving temperature for many fine red wines is perhaps 14ºC to 18ºC, somewhat cooler than modern houses, although this was a common temperature indoors in centuries gone by! Many reds, unless stored somewhere cool, will benefit from half an hour in the refrigerator. This is particularly the case for Beaujolais and young Burgundy, as well as Pinot Noir from the New World. Good claret, Rhônes and other reds from warmer climes are generally fine at 18ºC..

Answer 2

Unless it is Lambrusco (a chilled Red) it should be 55 degrees or for most of us unless you have a special place for it.. just room temperature. It should also be poored into a wide wine glass to let the wine breathe. Also, if you are serving it with food then the food should bring out the flavors in the wine. Like red meats or try chocolate, it makes the wine have a more fruity flavor.

Hope I could help.

Answer 3

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RE:
How red wine is served? Should it be served chilled OR not?

Answer 4

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.

serving

Opening the bottle
Remove the metal foil using a sharp knife or special foil cutter ensuring that no jagged bits remain on the pouring surface - this can cause unsightly dribbling. Most modern corkscrews are effective but invariably an old or weak cork may break or disintegrate. If it proves difficult to remove try pushing it into the bottle and decant the wine into a jug using a skewer or kebab stick to hold it down. If there are bits of cork in the wine filter it through a simple kitchen funnel using a coffee filter. Be especially careful with Champagne and Sparkling Wine as the corks can eject with tremendous force and cause injury. Always open these bottles at an angle away from you (and your best china). Remove the restraining wire and hold down the cork while twisting the bottle from the base. As the cork ejects, angle it out of the neck to release the gas 'softly' - racing drivers take note - anyway, you will enjoy a lot more of your wine!

Breathing
Many people like to open serious red wines hours in advance to allow the wine to 'breathe'. It can be effective in removing any 'bottle stink' or 'mercaptans' in a wine but the best form of breathing is agitation in the glass.

Decanting
A much debated subject and generally only necessary for wines which by nature of the way in which they are made, throw a sediment such as Vintage Port. Decanting can help a wine to breathe or aerate. When decanting, the wine should be poured slowly and steadily into a clean glass jug or decanter. Using a candle or bright light will show the sediment as it gathers in the shoulder of the bottle.

Glasses
The simpler and plainer the better. Ideally, but not necessarily tulip shaped with a wider bowl and tapering narrow at the top. A long stem allows for ease of swirling and the glass shape will trap and deliver the aromas. Holding the glass by the stem minimises temperature change and avoids unsightly finger marks. Many people like to serve white wine in a larger glass followed by red wine in a smaller version, which can be aesthetically very pleasing but often has little bearing on the style of wine served. You will also need more glasses.

Pouring
Never fill the glass. The half way mark is fine. It may look mean but you can pour as often as people require. It allows the wine to breathe in the glass and for the recipient to swirl the wine and enjoy the aromas. As a general rule serve white before red, young before old and keep the good wine until last. If you hold the bottle by the base and give your wrist a slight twist as you finish pouring you will avoid the dribble factor. Try it - it works!

Answer 5

Most red wine should be served at room temperature, but when the designation was created room temperature was actually 60 degrees. So it should be served ever so slightly chilled, if at all.

The noteable exception being a French wine called Beaujolais which is to be served chilled.

Answer 6

No higher than room temperature. I prefer the temp to be nearer to 60 degrees. Some labels indicate the best temperature, but that is rare. Like anything else it is a matter of personal taste. If you were looking to do what is traditionally excepted, and excepted, you can't go wrong with room temp. Don't forget to let the wine breathe a while after opening the bottle.

Answer 7

red wine should always be served at room temperature but then that depends on which part of the globe u consuming that wine. if in India u have red wine in height of summers then at room temperature u would hate the wine. so depending on the weather & also the place where u plan to open a bottle of red wine, just chill it a little bit to suit your palate after all, its u who shall consume it & u must have it the way u enjoy it!

Answer 8

Never, Red wine is served at room temperature & white wine chilled.

Thats the reason the way u hold the glass of redwine & white wine differ.U can hold the red wine glass the way u want since its room temp.But white wine u need to hold the glass at the bottom.

Answer 9

Red wine is served just like as you drink Cold drinks like Coke-Pepsi usually 55 to 60 F is good !Never to be chilled.

Answer 10

red wine should be served in chill in order to bring out its whole flavor.