What is the correct temperature at which to serve red wine?

Question

Room temperature can vary greatly. What is the correct room temperature?

Answer 1

Actually, room temperature is incorrect. Red wines should be kept and served at "cellar temperature". Since most cellars are underground, the most widely accepted temperature is about 58 degrees. Hope this helps

Answer 2

When the term "room temperature" became known as the correct way to serve red wine, it was a time and place when rooms were typically 65 degrees or so, which is no longer the case.

The ideal temperature will vary from 62-68 degrees for full bodied reds. But a light bodied red such as beaujolais is better served cooler, say 52-55 degrees.

Cellar temperature, which is 55 degrees, is the best way to store and age wine, but not always the best temperature to drink it.

Answer 3

Room temperature

Answer 4

When you hear room temperature they really mean cellar temp which is 55 degrees. That goes for white or red. I like white cooler but I can see how it might loose some natural flavor being too cool.

Answer 5

If it burns your mouth when you drink it, it's too hot in the room.
Now, pass the darn bottle!

Now, seriously, room temperature is 72 degrees F.

Answer 6

Ideally, red wine should be kept at about 65-70 degrees F. However, I know a few people that keep red wine in the fridge. However you like it best is how you should drink it.

Answer 7

The point is this: You cannot really savor wine when it's 40 to 45 degrees Fahrenheit or colder; you might as well be drinking water, for all that you're able to taste. The better a white wine, the less cold it should be so that all the nuances of its flavor and character come through. Serve "cool," not cold--Fine white wines are best in the 58- to 62-degree range--when the bottle feels cool to the touch. Simpler, inexpensive whites, especially if they're off dry, can be a bit colder; we suggest a range of 50 to 55 degrees for them. Most roses and all blush wines are fine at that same temperature range.

The opposite problem occurs with red wines: They often are served too warm, usually between 70 and 75 degrees--sometimes even warmer. That probably happens because we've all heard that red wine should be served at room temperature, but what "room" are we talking about?

The British, who wrote most of the early wine books, were talking about their rooms, with no central heating, which were positively warm if they reached 60 degrees. Current American restaurant room temperature is at least 70 degrees. Red wines that are served at that temperature or higher tend to taste flat, flabby and lifeless. Sometimes they taste "hot," because their alcohol creates a burning sensation at high temperatures.

Again, think "cool." Most reds taste best at cool room temperatures, between 62 and 65 degrees. It's amazing how the same flabby-tasting, warm red wine, suffering from heat prostration, can be revived at a lower temperature. When we're served a red wine that's too warm, we ask the server to put the bottle in an ice bucket for about five or 10 minutes--not longer, because a cold red wine can taste overly tannic.

Light-bodied reds, such as Beaujolais or Bardolino, or serious, dry roses taste fresher when they're slightly chilled, at about 58 to 60 degrees.

The one type of wine that benefits most from being served cold is Champagne or other sparkling wines. We recommend serving most bubblies at about 45 degrees. The exception: older or complex, flavorful, expensive prestige cuvee Champagnes, which are best slightly warmer--at about 52 to 53 degrees.

When sparkling wines are served too warm--a not infrequent occurrence, by the way--they lose their magic, their bubbles dissipate quickly and they taste about as exciting as warm beer. Service of bubblies always should include a bucket of ice and cold water, of course, to maintain the serving proper temperature.

Dessert wine temps depend on the type of wine. The finer whites, such as Sauternes or sweet German Rieslings, should be the same temperature as fine, dry whites--58 to 62 degrees--or even slightly cooler.

Ports and other red dessert wines should be the same temperature as dry reds: 62 to 65 degrees.

Serve aperitif-type dry Sherry, such as Fino or Manzanilla, at the same temperature as finer white wines; all other Sherry should be served at cool room temperature--62 to 65 degrees.

Answer 8

I read once that it should be around 55 degrees F. Not chilled, but not room temp either.

Here's a link

http://www.sbwines.com/usenet_winefaq/temperaturetodrink.html

Answer 9

20 degrees celcius

Answer 10

62.85642318 degrees F