What is the correct temperature etiquette for serving red wine?
Sunday, June 28th, 2009 at
1:54 am
anywurld asked:
I recently ordered a glass of domestic red wine in a restaurant. The wine had a wonderful boquet, one of the best I have ever experienced. Upon preparing to leave the bar, the bar manager inquired as to my opinion of the wine. I told her that it was an exceptional wine, but that it could have been cooler. To this she remarked at my perceived ignorance ” these wines are never chilled, they are served at room temp” This really irritated me, I can see 58 or so degrees but this was on the warm side. Thanks
I recently ordered a glass of domestic red wine in a restaurant. The wine had a wonderful boquet, one of the best I have ever experienced. Upon preparing to leave the bar, the bar manager inquired as to my opinion of the wine. I told her that it was an exceptional wine, but that it could have been cooler. To this she remarked at my perceived ignorance ” these wines are never chilled, they are served at room temp” This really irritated me, I can see 58 or so degrees but this was on the warm side. Thanks
Tagged with: Boquet • Correct Temperature • Serving Wine
Filed under: Wine
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She’s right, Reds are always at room temp, whatever that temp happens to be
Red wines are served at room temperature, always. This allows the bouquet to expand.
White wines are chilled for 20 minutes before opening.
68 degrees is about right
18 degrees Fahrenheit
You can indeed serve red wine too warm. The “room temperature” standard was coined when room temperatures were cooler.
“Room Temperature” is a very subjective term. Basically, it means that you shouldn’t chill them. Ideally, reds should be served and stored at somewhere between 55 and 65 degrees. “Room temp” to many people is 70 or warmer – too warm for wine. Most restaurants and people don’t have temperature controlled space to keep their wines, so “room temp” is what they do. It’s fine, but not ideal. I often have a glass of wine at a restaurant that I feel is way too warm – especially if they keep their wine anywhere near the kitchen.
I have a small wine refrigerator and I keep the temp at 58, so I completely agree with your assessment.
Wurm is correct. “Room temperature” is usually too warm. Red (and whites as well) run on a continuum of serving temperatures. So, the lighter the wine, the cooler it should be. A light Pinot Noir, for example, might be best at 55 Degrees (F), but a heavy Merlot or Cab is probably best at 65. Really light or young wines, like a Beaujolais can be served even colder, closer to 45.
The specification for reds is generally a “cool room temperature.” That is to say, red wines should not be stored near the oven.
As to the ultimate deciding factor on HOW you like your wine served, the final criterion is your opinion. If you like your reds at 36 degrees then, by all means, go for it! Of course, if this is just your opinion it should be expressed as such, but by the same rote, she (being a bar manager) should be more courteous in noting that due to average wine perception and storage, their facility does not carry the wine at anything other than room temperature. If she was smart she’d also have offered to sell you a bottle for you to try chilled at home.