Why Chill Red Wine
Few think of red wine as something that needs to be chilled. After all, red wine is usually served at “room temperature,” but this value can vary greatly from room to room, from house to house, and from climate to climate. But most red wines benefit from at least some refrigeration time, especially during the hotter months.
To find out when to chill wine and how much it should be, I reached out to Jan Ferrier of Shalom Y’all and earlier Enoteca Nostrana . (He also served me many glasses of wine, trying – with varying success – to teach me the subject.)
Error on the side of the cool
“Each wine has its own specific ideal temperature range, but it is generally better to rely on cooler than warmer,” Ferrier explained, “because it is always pleasant to drink wine that heats up.” In terms of degrees, “you always want your red to be at least 60 to 70 degrees. The main reason you don’t want the wine to be warmer is because the aromas begin to change and the alcoholic sensation begins to prevail when you put your nose in the glass. You don’t particularly want a warmer, larger red wine with a higher alcohol content. In general, think of it as a warm pubst, not an icy one. You try different things and the mouthfeel is different. “
The lighter the wine, the cooler you can go
“Typically,” Ferrier explained, “you can chill lighter reds even more, up to the traditional serving temperature of white [49-55 ℉]. You don’t want the big red to get so cold because, among other things, chilling the wine can heighten the tannin texture and can make the wine bitter and pungent. With a lighter red color, it can lighten acidity, improve texture, and show more floral aromas. Each wine is unique and has its own sweet spot. “
Do it for bubbles
If you are a fan of bubbles, cold is your friend. “When it comes to sparkling red wines, the wine itself generally follows the same principle in terms of aroma, structure, etc., but the big difference is the carbon dioxide in the solution,” Ferrier told me. “If your wine is cold, the carbon dioxide stays well in solution and you get nice little bubbles, at room temperature your bottle will probably explode a little when you open it. Plus, it’s like warm soda compared to cold soda – soda is rough and unpleasant. The wine can be enjoyable as it heats up, but when you open the traditional champagne-style cork, you need ice wine. “