If you really want to throw a wine lover into a tizzy, just ask them the following question: “should red wine be chilled?” You’re almost certain to get at least one person who swears up and down that chilling red wine is an unforgivable sin. But that person is wrong. And we’ll tell you why.
Should Red Wine Be Chilled?
Common wisdom says that white wine should always be chilled and red wine should always be served at room temperature. But there’s a bit of history that you should understand before taking this advice at face value.
These tips were designed around wine drinking happening ages ago in Europe, when wine was stored properly in an old cellar underground at a perfectly (and slightly chilled) temperature between 50 and 55 degrees Fahrenheit and the average room temperature in an old manor or castle was around 60-65 degrees Fahrenheit. Hence, white wine was served chilled, straight from the cellar, at 50-55 degrees and red wine was served at room temperature around 60-65 degrees.
You see where we’re going with this? Current refrigerators chill food and drink to around 40 degrees Fahrenheit, which is a bit too cold to serve white wine (or red wine for that matter). And the average household temperature now that many places have central heating and cooling is closer to 70-75 degrees, which is too warm to serve red wine.
Switch it Around
Luckily, there’s an easy way to solve this. Red wine should be put in an ice bucket for 10 minutes to chill it to the correct temperature. You can also stick it in the fridge for 10-15 minutes to slightly cool it down. Once it’s down to 65 degrees, pop the cork and pour yourself a glass. Once you start drinking red wine the way it was meant to be enjoyed, you won’t go back.
Is this how you drink your wine? Sound off in the comments to let us know!
