"Do you like cold red wine? Nobody will judge you, but be careful about the type

Let's admit it, at some point in our lives, we've all had cold red wine. Especially in times like these, as summer approaches. But why shouldn't red wine be served cold?

The correct temperatures for wine

If a red wine is served at too low a temperature, the perception of the harsh components, especially tannins, is amplified, and especially in tannin-rich wines, the drinking experience becomes unbearable. In wine, the taste components are divided into softness (alcohol, glycerin, and sugars) and hardness (tannins, minerality, and acidity). Therefore, the serving temperature influences the perception of the wine. A higher temperature increases the perception of softness, whereas a lower temperature will emphasize the perception of the hard components.

Generally, red wine should be served at a slightly higher temperature than white wine, around 16-18 degrees for light reds and around 18-20 degrees for more structured reds. Additionally, red wine is often appreciated for its aromatic complexity and distinctive character, which can be compromised by too low a temperature or unwanted dilution.

Wines best enjoyed chilled

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

Contribution by:

Restaurant Manager e Sommelier Enoteca La Torre a Villa Laetitia