We had a nice feature in The Takeout in which we discuss why and how you can chill red wine. We talked about this in one of our minisodes (https://thewinepairpodcast.com/episode/minisode-19-can-you-chill-a-red-wine-the-2020-rule-chillable-red-wines), but his is a nice wrap-up of our thoughts.

The article explores our take on the often misunderstood topic of red wine temperature. While many wine drinkers assume red wine should be served at room temperature, we argue that this common practice can actually diminish its flavor. In the article, I recommend serving red wine slightly chilled—ideally around 65°F—to enhance its balance and structure. Lighter reds like Pinot Noir and Gamay benefit even more from cooler temperatures. I also talk about using the “20/20 rule”: chill red wine in the fridge for 20 minutes before serving. Conversely, white wines should be taken out of the fridge 20 minutes before serving to avoid being overly cold. The article emphasizes that wine served too warm can taste “flabby,” lacking the acidity and brightness that make it enjoyable. Ultimately, adjusting wine temperature—whether red or white—can significantly improve the drinking experience.

Enjoy!

https://www.thetakeout.com/1944986/when-chill-red-wine-explained/