“When the weather is warmer and you’re drinking those lighter-style wines where the acidity and the aromatics are the most important parts of the wine, chilling it can really help improve the flavour.
Which red wines should not be chilled?
Red wine should be in the range of 55°F–65°F. Lighter-bodied wines with higher acidity, like Loire Valley Cabernet Franc, prefer lower temps. Place it in the refrigerator for 90 minutes. Fuller-bodied, tannic wines like Bordeaux and Napa Cabernet Sauvignon taste better warmer, so keep them to 45 minutes in the fridge.
What red wines are best served chilled?
Best red wine styles to think about chilling:
- Beaujolais plus Gamay wines from other areas if you can find them, such as Oregon or South Africa.
- Valpolicella Classico or wines made with Corvina grapes.
- Lighter styles of Pinot Noir.
- Some Loire Valley Cabernet Franc.
Should soft red wine be chilled?
While most full-bodied reds are best served around 65 degrees, there are many that will benefit from a further chill closer to a cellar temperature of 55 degrees. Reds that are lighter in alcohol and tannin will benefit most from these cooler temperatures.
Should red wine be refrigerated before serving?
Red Wine Should Be Served Cool — 60 to 70 degrees
To cool red down to its proper temperature, we like to place it in the fridge an hour before serving it.
Does chilling red wine ruin it?
You should allow them to warm up before serving — and avoid chilling them until they’re icy. That kills flavor and can damage the wine. In fact, if you can, you should never buy wines that have been stored in a wine shop cooler.