We’ve all heard that red wine should be served at “room temperature,” but here’s the catch: that advice dates back to cooler European indoor temperatures, traditionally around 59–64°F. Today, our homes — especially during the summer — are often much warmer, and serving red wine too warm can make the alcohol feel more pronounced while muting its freshness and balance.
Next time you open a bottle, give your reds a little chill! Lighter-bodied reds, like Beaujolais and Schiava, are especially delicious served slightly chilled, allowing their bright fruit, freshness, and lively character to shine. Even fuller-bodied reds can benefit from a brief stint in the fridge before serving. Pop lighter reds in the fridge for about 20–30 minutes before pouring. Think refreshing, not ice cold — your wine will thank you!