Is red wine served chilled or at room temperature?!
Answers: I don't want to serve nasty wine during the holidays, so i want to make sure i'm doing this right. lol
If you're serving cabernet or merlot, about the temperature that it's at when you first bring it home from the store is ideal. If it's been sitting around in your warm house for a day or two, just pop it in the fridge for only about 5 minutes. If you're serving zinfandel (my fave) it's very good at room temp. or a degree or two below.
Red wine is always served at room temp, if you have a decanter which allows it to breathe better it would be nice.
Reds are normally served at room temperature
However, any wine is best when served the way you like it, not the way someone in France says it must be served.
Happy holidays
It is supposed to be room temperature apparently. However, I find if you keep it in a cooler spot in the house it is better...still room temperature but not warm.
room temperature
Reds should be served at room temp, whites and blush (white zinfandel) should be served chilled.
Red wines are stored at room temp as long as they aren't in the sun or near heat.
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.
General rule of thumb: Serve red wines at room temperature.
Serve white wines chilled.
However, room temperature can mean 80F in Florida without air-conditioning or 50F in Canada during winter. Room temperature in this case refers to the average room temperature of 18th century Europe, about 65F.
It's a common mistake to serve red wine too warm, especially light red wines like Beaujolais Nouveau which actually should be chilled. Not all red wines should be served at the same temperature. Big red wines like Barolo and Cabernet Sauvignon should be served around 65F, light red wines like Beaujolais Nouveau around 50F.
A red wine that is too warm will taste of alcohol instead of
fruit, it may even taste bitter or vinegary.
Neither. Most reds should be served at cellar temperature, about 55 to 60 degrees F.