CENTRE COUNTY — When it comes to enjoying a glass of wine, most people focus on the bottle itself — the grape variety, the region, the vintage, etc. But one often-overlooked factor can make or break your wine experience: serving temperature.
If a wine is served too cold, the aromas and the flavors of the wine will be muted. However, if it is too warm, the alcohol in it can overpower the balance of the wine.
RED WINE: NOT ACTUALLY ROOM TEMPERATURE
Many people believe that red wine should be served at room temperature, but this is a misunderstanding from a time when “room temperature” meant the cool stone-walled dining rooms of European homes. The United States Department of Energy recommends people keep their homes between 68 and 70 degrees, which is well above the ideal red wine drinking temperature.
Most red wines taste best between 55 and 65 degrees. However, the perfect temperature will generally depend on the “body” of the wine — wine will either be light, medium or full-bodied. A wine’s body is determined by its alcohol content, tannins and overall weight on the palate.
Lighter-bodied reds, like pinot noir and gamay, tend to be lower in alcohol and tannins, making them more refreshing and fruit-forward, best enjoyed at the cooler end of the red wine spectrum. Medium-bodied reds, such as merlot, grenache and Chianti, have more structure and tannins, balancing fruit and acidity, which makes them ideal at moderate temperatures. At the fuller end of the spectrum, cabernet sauvignon, syrah and malbec are rich, bold wines with higher alcohol and tannin levels, requiring slightly warmer serving temperatures to soften their intensity and reveal their complex flavors.
To get the ideal serving temperature, light-bodied reds should be served around 55 degrees, which can be achieved by placing them in the fridge for about 30 minutes before serving. Medium-bodied reds taste best around 60 degrees, requiring 15 to 20 minutes in the fridge. Full-bodied reds should be served at 65 degrees, meaning if they’ve been stored at room temperature, a quick 10-minute chill can help bring them into the right range. If a red wine is too cold, letting it sit at room temperature for 10 to 15 minutes will gradually bring it up to the perfect drinking condition.
WHITE WINE: SHOULD YOU PUT ICE IN IT?
Some wine lovers cringe at the thought of adding ice to white wine, while others see it as a perfectly acceptable way to keep their glass chilled. The truth is, adding ice can dilute the wine, muting its flavors and altering its balance. If you prefer a colder glass without watering it down, try chilling the bottle completely before serving or using frozen grapes instead of ice cubes.
To achieve the best serving temperatures, light-bodied whites, like sauvignon blanc, pinot grigio and albariño, should be served around 45 to 50 degrees. This typically means one to two hours in the fridge before serving or 15 to 20 minutes in an ice bath for a quicker chill. Medium to full-bodied whites, such as chardonnay or viognier, are best served from 50 to 55 degrees, which can be achieved by placing the wine in the fridge for about one hour or 10 minutes in an ice bath.
ROSÉ & SPARKLING WINE: KEEP IT COOL
Rosé and sparkling wine both benefit from a good chill but for different reasons. Rosé is all about balance — too warm and it can taste flat and overly fruity; too cold, and its delicate aromas disappear.
Sparkling wine, on the other hand, must be well-chilled before opening. If it’s too warm, the pressure inside the bottle increases, causing the cork to pop unpredictably and the wine to foam over, wasting precious bubbles.
For the perfect temperature, rosé wines should be served at 50 to 55 degrees, about one to two hours in the fridge or about 30 minutes in an ice bath before serving. Sparkling wines, such as Champagne, prosecco and cava, are best served between 40 and 50 degrees to preserve their crispness and bubbles. This requires at least three hours in the fridge or 30 to 45 minutes in an ice bath.
