With Red wine.....Is it supposed to be served at room temp or is it ok to have chilled? Didnt know if there was some kind of unwritten rule or if it is just preference

I enjoy my MAD DOG on the rocks !!!

If you have a very flavorfull red wine, chilling will reduce the flavors you taste.

Ideally, Red Wine should be served around 60-65 deg F. Not chilled, but cellar temp. Before I quit drinking, I always like Pinot Noir just a little cooler than this. Maybe 55.

^ what he said...

Just preference.

I've never preferred a chilled red wine over the same wine at room temp, even those that should be slightly chilled.

Agree with what Jade said. Red wine (Zin, Cab, Pinot, Syrah etc...)are best between 60-64 depending on the varietal. Some will drink their red wine down as far as 57 degrees but that's personal preference. Typically that's the storage temp. I tend to like mine closer to the 57. I discovered this after doing barrel tasting which is around that temp and I seem to like it better. Room temp is subjective to the temp in the room of course.

Oh OK, I see

I'be been putting mine in the frige the night before

Should probably buy a wine chiller or somethin

bowling, just store it in a cool place. 1st floor Closet etc.. should be good.

"Red wine" is way too generic of a term. What kind exactly?

Room temperature actually refers to the temperature of a basement in a old French chateau.. so cool but not cold is generally the way.. warm never worked for me.. But drink it what temperature YOU like it.

Hmmmm... my box of wine is in the fridge... I'll put it in the closet when I get home...

10^

I usually buy a decent bottle of Cab Sav, but will go the Merlot or Shiraz when I'm feeling dangerous

Where is Stefan when we need him.

I don't like wine room temp so all are chilled for me. But the rule is supposed to be room temp.

..........rules are made to be broken.

And I am a good one for breaking them. 😉

Red Red Wine

3. Author: dadz Date: 08/07/2009 12:31 PM Reply

If you have a very flavorfull red wine, chilling will reduce the flavors you taste.

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That's why I get it really cold. It's easier to chug that way. LOL

B4P,

C & P, but it pretty much is how I like them. I do like the "good desert wines" a little colder than they suggest.

Wine Temperature Guide

Wine Type °F °C

Sparkling Wines & Champagnes 45-50 7-9

Expensive, Complex Champagnes 50-55 10-13

Rosé & Blush Wines:

White Zinfandel, White Merlot 48-54 9-12

Inexpensive, Sweet Wines:

Muscat, Muscadelle 48-54 9-12

White Table Wines:

Chenin Blanc, Riesling, Pinot Grigio, Sauvignon Blanc 45-58 7-14

Light Sherry 50-58 10-14

Complex White Wines:

Good Chardonnay 55-60 12-15

Good Dessert Wines:

Gewürztraminer 55-60 12-15

Lighter, Fruity Red Wines:

Barbera, Gamay, Grenache / Garnacha, Pinot Noir, Sangiovese Tempranillo, 57-65 13-18

Stronger, Complex Red Wines:

Cabernet Sauvignon, Malbec, Merlot, Nebbiolo, Syrah / Shiraz, Zinfandel 60-65 14-18

Fortified Wines 60-68 14-20

Dark Sherry & Port 62-68

Hope it pastes well. Room temparature is fine if you live in a cold area. Room temp in Florida is close to 78 degrees, way too hot. I just put my Cab's, Merlot's and Shiraz's in the fridge for about 5 to 10 min before drinking. Let them warm up in your hand in the glass. My port I leave at room temp (hot really).

The biggest surprise is how well a zin tastes at a warmer temp. Most people seem to chill them like a chardonnay.

But what the hell do I know.

Here's what I will pick up without much forethought:

Cab's: mostly from California, but many appellations make good cab's, South America, Australia

Shiraz/Merlot: Australia (southern usually)

Pinor Noir: Oregon or Upper Cali

Chardonnay: Stictly California

Gewürztraminer: Germany of course.

Reisling: Washington, Germany

Fume Blanc: Washington or Oregon

I am trying to get better at French wines, but I have been too lazy to educate myself. Maybe when once again money is free flowing, I will re-start my education in earnest. Many more types of course, this is just broad brush to get started.

Gringo

Nice Breakdown Gringo

I'll probably start storing it in a dark closet or something. Kinda tough to find a cool place right now because i'm on the top floor of our complex, but will figure something out

Dont have too much experience with French wines, in fact i dont think i've ever had one