The short answer is yes, you probably should be chilling your reds. When I learned this tidbit of information while taking my WSET classes, I went home and looked at all my bottles of red wine sitting in the corner of my warm New York City apartment and thought, who cares? My wine tastes great as is. And that’s still very true. A wine should be at the temperature that you enjoy it most. However, there are some technical rules to keep in mind, if you’re interested. In all honesty, it’s not possible for most of us to drink all our wine at the perfect temperature unless you have a wine fridge with multiple sections for each type of wine (a dream I hope to one day achieve). However, many of us are working with a regular old fridge and freezer. The good news is that there’s a few quick tips that you can follow to get your wine closer to the temperature that allows you to enjoy it at its maximum potential.

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Body plays a big part in the temperature of wine. A full-bodied red should always be served warmer than a light bodied red. The same goes for white wines. Sparkling and sweet wine should be served the coldest. At the end of this article, there is a quick chart if you’re interested in knowing more. However, at the end of the day, whites should be “cold”, and reds should be “chilled” in the climate that we live in. We are generally instructed to drink a lot of reds at room temperature, but this rule was created way back in the day in Europe when A/C and heat were not really a thing. That left room temperature at about 60-64 degrees Fahrenheit. Not sure about you, but my home is never that cold. 

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How do we achieve this slight chill with our reds without storing them in the fridge? A rule of thumb that several of my instructors gave was to pop your red wine in the fridge for just 30 minutes before you drink it. This will ensure that the temperature is not the harsh 74 degrees your home may be. The warmer a red wine, the more you get the bite of the alcohol which takes away your ability to enjoy the distinct aromatic qualities it may have. The opposite can be done with a white wine. Keep it in the fridge and then take it out about 30 minutes before you plan to drink it to help the temperature come down allowing you to taste some of the nuances that a colder temperature mutes. 

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If you can, I do recommend purchasing a small wine fridge. There are affordable options available that do the trick and hold 6-8 bottles. If that’s not in the cards, there are a few wine storage tips that I’d like to impart. First, wine should never be stored somewhere where the bottle will sit in direct sunlight. This will surely have negative effects on your wine. Second, do your best to have it somewhere relatively cool. Don’t store that great bottle you’ve been saving in the attic with no insulation where the temperature is not constant and can get hot enough to spoil your wine. Instead, try to store any wine you are trying to age for a long period in the back of a dark closet on its side. Having it on its side will keep the cork in contact with the wine so it will not dry out. A dried out cork means that when you go to finally open that bottle, it will likely be rancid. Other than keeping your bottles from getting too hot or too much light, you are likely going to be storing your wine perfectly fine, especially if it’s going to be enjoyed in the coming weeks or in the day or two after you bought it.

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While I hope these tips are helpful, at the end of the day, you should drink your wine however you like. A glass of wine is a simple pleasure meant to be savored. Who am I to tell you how to spend the moments of relaxation that are so few and far between in our busy lives? The most important thing is that you thoroughly enjoy every sip. The temperature “rules” are only in place so that the drinker can taste the subtleties that may be present from the different grapes or wine making techniques used. If you prefer your white wine with a few ice cubes in it, that’s your prerogative. My only hope is that this article gives a little insight into how temperature and wine work together to make every glass live up to its full potential. 

 

 

Wine Storage Temperatures according to the WSET

 

Medium/Full-Bodied Reds

59-64 °F

Light- Bodied Reds

55 °F

Medium/Full-Bodied Oaked Whites

50-55 °F

Light/Medium-Bodied Whites & Rosé

45-50 °F

Sweet Wines

43-45 °F

Sparkling

43-50 °F