On
the subject of temperature
— you may have heard
that red wine should be
served at room temperature
and that white wine should
be slightly chilled before
serving. These recommendations
originated at a time when
“room temperature”
was lower than is typical
today.
Full-bodied
and tannic red wines are
best enjoyed at not more
than 64°F (18°C)
and clarets, Pinot Noirs
(including burgundies),
and then the modern reds
— soft, light, fruity
and relatively tannin-free
for drinking young, at progressively
cooler temperatures —
down to about 54°F (12°C).
White
wines are ideally served
between 43°F (6°C)
to 52°F (11°C).
Red wine or white wine,
err on the cool side as
they will warm quickly on
the table and in the glass.
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