What temperature to serve red wine?

Here's a myth that refuses to die: red wine should be served at room temperature. That advice dates back to European châteaux where rooms hovered around 16 °C (61 °F). In a modern heated home at 22 °C (72 °F), that rule will actually ruin your wine, making it taste hot, boozy, and flat.

Light, fruity reds, think Beaujolais, Pinot Noir, or Barbera, are at their best slightly cool, around 14-16 °C (57-61 °F). At this temperature, their bright fruit flavours pop and the freshness shines through. Try putting one in the fridge for 15-20 minutes before opening, you'll be amazed at the difference.

Medium-bodied reds like Merlot, Chianti, or Rioja hit the sweet spot at 16-17 °C (61-63 °F). The tannins soften nicely without the alcohol becoming too prominent.

Big, tannic reds, Cabernet Sauvignon, Northern Rhône Syrah, Barolo, can handle up to 18 °C (64 °F), but never more. Research from the University of Bordeaux found that serving a red at 22 °C makes it taste almost a full degree of alcohol higher than serving the same wine at 16 °C.

A handy trick: if your wine has been sitting in a warm room, give it 15-20 minutes in the fridge. If it's coming from a cellar or wine fridge at 12 °C, let it sit out for 30-45 minutes. A clip-on wine thermometer (under €10) is one of the best small investments a wine lover can make.