Do you like chilled red wine? No one will judge you, but be mindful of the type

by Rudy Travagli

Let’s admit it, we’ve all had chilled red wine at least once in our lives, especially as summer approaches. But why shouldn’t red wine be served cold?

The correct wine temperatures

If red wine is served too cold, the perception of its harsher components, particularly tannins, is amplified, making the wine unpleasant to drink, especially if it’s tannin-rich. In wine, taste components are divided into softness (alcohol, glycerin, and sugars) and hardness (tannins, minerality, and acidity). The serving temperature influences how these characteristics are perceived—a higher temperature increases the perception of softness, while a lower temperature emphasizes the harder elements.

Generally, red wine should be served at a slightly higher temperature than white wine, around 16-18 degrees for lighter reds and 18-20 degrees for more structured reds. Red wine is often valued for its aromatic complexity and distinctive character, which can be compromised by serving it too cold or diluting it with ice.

The best wines to enjoy chilled

For these reasons, it’s advisable to serve red wine at an appropriate temperature without adding ice. However, if you prefer your red wine cooler, you can briefly chill it in the fridge or keep the bottle in a bucket with water and a little ice before serving. Remember, the best way to appreciate a good red wine is to taste it at the correct temperature, which allows you to fully enjoy its unique characteristics and flavors. But if you really can’t resist, here are some red wines that, due to their characteristics, can be served slightly cooler, especially in summer: Schiava, Pinot Noir, Rossese, Freisa, Frappato, Lacrima di Morro, and Negroamaro.

Contribution by: Rudy Travagli
Restaurant Manager and Sommelier Enoteca La Torre at Villa Laetitia, Rome