Try it out. Blind taste the exact same wine at three different temperatures. One too cool (10°), the second just right (16-17°), the last too warm (22°). You’ll get three distinct tasting experiences and feel like you’re drinking three different wines!
Red wines can also be chilled.
It’s a common misconception that only white and rosé wines need an ice bucket. Light reds (such as cinsault, counoise, or syrah, vinified without the use of wood or with very short aging periods), as well as village crus, should be served at around 13-14°.
The more structured red wines, with their assertive tannins and long maturation periods, should not exceed a maximum of 17-18°.
Why? Because warm temperatures bring out the alcohol and conceal the other flavors, while cold temperatures tend to harden the tannins and amplify the wines’ bitterness.
