This is really less a matter of preference than of experience. "Room temperature" seems to be an excuse for restaurants to serve wines too hot. Big reds like Barolos and Bordeaux tend to be best in the low 60′s (F), mediums at upper 50′s, and fun little reds like Beaujolais in the low-to-mid 50′s. Right now I’m suffering the effects of a bit too much Riesling at a temperature in the low 50′s. These are small temperature ranges that bring out the best in the wines, and personal preference can only be within a couple degrees’ difference. The general range is a matter of physics and not so amenable to choice.
It depends what kind of wine; if it’s champagne, white wine, resling, or liquor I prefer to chill it for about half hour before drinking it. Red wine is best enjoyed at room temperature.
I prefer most wine colder than "room temperature".
Here in California, room temperature can be as high as 80 degrees farenheit. I put red wines on ice to bring them down to 65f or so.
Most red wines you want to drink at room temperature. Depending on where you live and what time of year it is you may not have too much control over what room temperature is. 65 – 70 deg. F. is usually good. Some lighter bodied reds like Beaujolais or even some pinot noirs actually are okay with a little chill to them like wine cellar temp. 55-60 deg. For whites Champagne is great to drink as cold as you can make it. Some whites. especially chardonnay lose some of their taste if they are too cold. They seem to be at their best about halfway between refridgerator temp and room temp.
W W D // Jul 14, 2010 at 1:39 am
This is really less a matter of preference than of experience. "Room temperature" seems to be an excuse for restaurants to serve wines too hot. Big reds like Barolos and Bordeaux tend to be best in the low 60′s (F), mediums at upper 50′s, and fun little reds like Beaujolais in the low-to-mid 50′s. Right now I’m suffering the effects of a bit too much Riesling at a temperature in the low 50′s. These are small temperature ranges that bring out the best in the wines, and personal preference can only be within a couple degrees’ difference. The general range is a matter of physics and not so amenable to choice.
helen // Jul 14, 2010 at 1:39 am
It depends what kind of wine; if it’s champagne, white wine, resling, or liquor I prefer to chill it for about half hour before drinking it. Red wine is best enjoyed at room temperature.
Sauce Monster // Jul 14, 2010 at 1:39 am
I prefer most wine colder than "room temperature".
Here in California, room temperature can be as high as 80 degrees farenheit. I put red wines on ice to bring them down to 65f or so.
William H // Jul 14, 2010 at 1:39 am
Most red wines you want to drink at room temperature. Depending on where you live and what time of year it is you may not have too much control over what room temperature is. 65 – 70 deg. F. is usually good. Some lighter bodied reds like Beaujolais or even some pinot noirs actually are okay with a little chill to them like wine cellar temp. 55-60 deg. For whites Champagne is great to drink as cold as you can make it. Some whites. especially chardonnay lose some of their taste if they are too cold. They seem to be at their best about halfway between refridgerator temp and room temp.
natasha // Jul 14, 2010 at 1:39 am
I usually prefer white wine to be chilled.
Red wine must be a -room temperature-.
but I have noticed that red wine cause me headache, so I stopped.
cheers