photo: anthony giglio
Practically every wine-loving American I meet – even those who say they don’t know much about wine – is sure of one universal “truth” that couldn’t be farther from it: Red wine should be served “room temperature.” What does that mean? And who said so?
Poking around in old British wine books from the Victorian era, I can only imagine that our wine-loving forefathers, taking every viticultural word from Europe as Gospel, embraced the idea of “room temperature” from men wearing wigs and capes in freezing-cold London. Before modern heating, few homes reached today’s “average” room temp of 72°, except during summer months. Especially in London.
But ask any sommelier worth his or her spittoon what the proper serving temperature is for red wines, and they’ll tell you between 55° and 65°. Where’s the disconnect? It seems to be a translation error: somewhere along the line, “cellar temperature” morphed into “room temperature.” Proper wine storage is around 55° -“cellar temperature” – which also happens to be a great temperature to serve light-bodied reds, like Pinot Noir, Gamay/Beaujolais and Cotes-du-Rhone. The maximum serving temperature for the most full-bodied reds is 65’, well below modern-day room temperature. All red wines of all body weights taste best when served in between those two numbers.
What does all this mean? You can, and should, chill your wines read more…