How Cold is your Red

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How Cold is your Red

#1 Post by Dan Kravitz »

It's 7PM here in Maine, the outside temp has dropped to about 80, about the same as the house. I just poured myself a glass of 2013 Silver Mountain Santa Cruz Mountain Pinot Noir. I put it in the fridge this morning, took it out a while ago. It's probably about 60 degrees. I'll be grilling dinner soon. I put it back in the fridge. Look forward to another glass or two at 55 or even 50 degrees.

At what temperature do you like your reds in the summer? For which type of reds? Different temps for different grapes? Favored red grapes in hot weather?

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Re: How Cold is your Red

#2 Post by CJ Beazley »

Over 100 here, if I drink a red which is rare when it’s this hot I take it (lighter style Pinot) out, open it set it on the counter so first glass is probably no more than 60* last glass probably 65-66 maybe.
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Re: How Cold is your Red

#3 Post by Nevin Miller »

Out of the cellar (s) at 55, drink shortly thereafter…but slowly. Probably 65 by EOB.

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Re: How Cold is your Red

#4 Post by JBrochu »

Bout 58-60 for PN.
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Re: How Cold is your Red

#5 Post by Chris C a r y »

Sangria over ice.

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Re: How Cold is your Red

#6 Post by Albert R »

Nevin Miller wrote: August 5th, 2022, 4:11 pm Out of the cellar (s) at 55, drink shortly thereafter…but slowly. Probably 65 by EOB.
We do 57-59 and of course drink it indoors with the A/C at 72.
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Re: How Cold is your Red

#7 Post by Andrew K. »

55 out of the cellar is a bit cold. But I can't handle room temp red wine. In between is ideal.
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Re: How Cold is your Red

#8 Post by John Glas »

Andrew K. wrote: August 5th, 2022, 4:32 pm 55 out of the cellar is a bit cold. But I can't handle room temp red wine. In between is ideal.
Would agree at the 55 as too cold especially for reds. I tend to like good Rose and Chardonnay warmer than recommend.

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Re: How Cold is your Red

#9 Post by Victor Hong »

55 at most.
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Re: How Cold is your Red

#10 Post by Charles P. »

On a hot summer day, it’s better to serve too cold than too warm. A cold wine will reach proper temperature naturally. A too warm wine is just *yuck*.
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Re: How Cold is your Red

#11 Post by S_Rose »

I’m a philistine and drink reds straight from the fridge, with a gradual warmup through dinner
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Re: How Cold is your Red

#12 Post by larry schaffer »

61.7 degrees . . .exactly . . . [snort.gif]

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Re: How Cold is your Red

#13 Post by Alan Rath »

I just say “cool-ish room temp”, so maybe 65-70.
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Re: How Cold is your Red

#14 Post by Markus S »

S_Rose wrote: August 5th, 2022, 5:36 pm I’m a philistine and drink reds straight from the fridge, with a gradual warmup through dinner
Sounds like me. Wine will eventually warm up, and when you have a house at 80F, they warm up FAST.
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Re: How Cold is your Red

#15 Post by Freelon F Hunter »

Cellar is 61 at the moment, so just about right for a red. I keep the wine in the cellar in between glasses.

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Re: How Cold is your Red

#16 Post by Guillermo M »

10 or 20 years ago in Puerto Rico, I remember drinking Tempranillos and Malbecs at 80+ like it was nothing. Even Bordeaux, Côte-Rôties, Zins and big Napa Cabs might get that treatment.

These days the absolute warmest a red will go for me is 66 year round unless I’m in a restaurant that’s warmer than that or I’m grilling, and even then I try to keep it coolish. Otherwise, I generally serve reds out of the cellar at 55 and they can warm from there up to 66.

If it’s a very light red like Vajra’s Clare JC, I might give it a chill down to 50 before serving.
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Re: How Cold is your Red

#17 Post by JoelD »

Andrew K. wrote: August 5th, 2022, 4:32 pm 55 out of the cellar is a bit cold. But I can't handle room temp red wine. In between is ideal.
Depends on the red, and the age, and the alc content. But this is the best general answer. I like to keep my condo at about 66-68 when wine tasting. That way the wines don't get much warmer than that.
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Re: How Cold is your Red

#18 Post by T. Williams »

I tend to keep my serious reds asleep during the summer months and drink easy going, not complex, but quaffable reds.

Painfully young Langhe Nebbiolo chilled down to 40* is my go to for outside drinking. It beats the pants off most rosé, for my tastes. I’ve done the same with Bojo.
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Re: How Cold is your Red

#19 Post by Jim F »

My cellar is about 60 F, but I drink them at room temp: low to mid 70’s. I do not like them cool - if I want something cool there are white wines or more likely, iced water or a beer.
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Re: How Cold is your Red

#20 Post by John Glas »

Alan Rath wrote: August 5th, 2022, 6:37 pm I just say “cool-ish room temp”, so maybe 65-70.
Just opened a Rose around that temp and off the charts good. Chilled it to the recommended temp of about 55 and not very good. Don't think there really is any exact rules but your own experiences and likes. [cheers.gif]

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Re: How Cold is your Red

#21 Post by Gabe Berk »

Starts at 60. Ends higher than that of course...

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Re: How Cold is your Red

#22 Post by Jon Lawrence »

Starts at 65, gets to room temperature by the time it is done.
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Re: How Cold is your Red

#23 Post by Joseph Grassa »

Generally I am drinking in my living room or dinning room where the temperature stays at 69, so normally I am pouring the first glass at just over 62 and I don't worry about the wine slowly warming up. Occasionally if it is a young vibrant red, I will pour the first glass in the high 50s, and monitor it as it warms up. Last weekend a 2016 Ar.Pe.Pe Il Pettirosso ended up in the fridge for a bit to pour a glass in the low 50s. As it opened up it was still probably best in the low to mid 60s imo.

If I am outside, I generally just try to pour a little colder to compensate for how much faster the temp will rise.
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Re: How Cold is your Red

#24 Post by Alan Rath »

John Glas wrote: August 6th, 2022, 8:07 am
Alan Rath wrote: August 5th, 2022, 6:37 pm I just say “cool-ish room temp”, so maybe 65-70.
Just opened a Rose around that temp and off the charts good. Chilled it to the recommended temp of about 55 and not very good. Don't think there really is any exact rules but your own experiences and likes. [cheers.gif]
Yeah, I drink almost all my wines, red and white, at the same temp. Most whites are terrible at fridge, or even cold cellar temp, much better in the mid 60s.
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Re: How Cold is your Red

#25 Post by John Glas »

Alan Rath wrote: August 6th, 2022, 9:35 am
John Glas wrote: August 6th, 2022, 8:07 am
Alan Rath wrote: August 5th, 2022, 6:37 pm I just say “cool-ish room temp”, so maybe 65-70.
Just opened a Rose around that temp and off the charts good. Chilled it to the recommended temp of about 55 and not very good. Don't think there really is any exact rules but your own experiences and likes. [cheers.gif]
Yeah, I drink almost all my wines, red and white, at the same temp. Most whites are terrible at fridge, or even cold cellar temp, much better in the mid 60s.
My friend is always talking about the ice cold Coor's Light theory. Cheap beer or wine super cold you can't taste the flaws. Warm it up and then we know how good it really is. [cheers.gif]

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Re: How Cold is your Red

#26 Post by Otto Forsberg »

John Glas wrote: August 6th, 2022, 8:07 am Don't think there really is any exact rules but your own experiences and likes. [cheers.gif]
Except that wine should always be followed over three days? [wink.gif]

I prefer to drink my reds quite cool. Many reds I actually put in fridge well ahead and pop them out 20-30 min before drinking them. Especially the lighter reds (wines that I mostly drink at home) almost universally get this treatment.

Room temp is way too warm for me, cellar temp pretty good.
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Re: How Cold is your Red

#27 Post by Joe V. »

I love pulling reds out of the storage unit and getting that 1st sip at 55 degrees. Probably hits the super expressive nose around the mid sixties. Yeah, that's pretty good for me.
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Re: How Cold is your Red

#28 Post by John Glas »

Otto Forsberg wrote: August 6th, 2022, 11:39 am
John Glas wrote: August 6th, 2022, 8:07 am Don't think there really is any exact rules but your own experiences and likes. [cheers.gif]
Except that wine should always be followed over three days? [wink.gif]

I prefer to drink my reds quite cool. Many reds I actually put in fridge well ahead and pop them out 20-30 min before drinking them. Especially the lighter reds (wines that I mostly drink at home) almost universally get this treatment.

Room temp is way too warm for me, cellar temp pretty good.
I do chill my Pinots more than any other reds I drink but going to start doing more of the 3 temp reviews! Stayed tuned. [cheers.gif]

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Re: How Cold is your Red

#29 Post by Adam Frisch »

I like André Mack's 20/20 rule:

Take white out from fridge and let it sit 20min room temp.
Put room temp red in fridge for 20 min.
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Re: How Cold is your Red

#30 Post by Bill Johnson »

61-65; pinots a bit cooler than other reds we drink.
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Re: How Cold is your Red

#31 Post by Peter Chiu »

Bill Johnson wrote: August 6th, 2022, 4:44 pm 61-65; pinots a bit cooler than other reds we drink.

Best answer and I agree.

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Re: How Cold is your Red

#32 Post by Rich K0rz€nk0 »

Jon Lawrence wrote: August 6th, 2022, 8:15 am Starts at 65, gets to room temperature by the time it is done.
This

Whatever length I feel the need to decant to and then figuring in bringing it to around this temp during that process. Hits full bloom for me.
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Re: How Cold is your Red

#33 Post by Thomas Keim »

We pour 7-8 reds by the glass at our pub, and it's always funny when someone asks "why we chill our red wines".
I always tell them, "We start our reds at 55 degrees, and if you like it a bit warmer, just wait a few minutes..."

My cellar at the house is in an old root cellar, nice and dark and cool, but with today's weather, we still see a fluctuation of temperatures. So when I pull a bottle and pop the cork, I usually put it into the fridge if it's a hot day in the summer (my significant other likes her reds very cool) to bring it down another 5-10 degrees or so.
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Re: How Cold is your Red

#34 Post by Stan Y. »

Even though this feels like I'm asking for my beef well-done, I generally prefer my reds a bit closer to room temperature than to cellar temperature. If cellar temp is 55 and room temp is 70, then maybe 65-68 degrees.
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Re: How Cold is your Red

#35 Post by Tom G l a s g o w »

In winter, I’ll use a heftier decanter for reds to raise the temp a bit. I like under 70 F for all drinks, wine, cognac, etc.

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Re: How Cold is your Red

#36 Post by brodie thomson »

Prefer most reds around 17-18 deg C

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Re: How Cold is your Red

#37 Post by John Glas »

Adam Frisch wrote: August 6th, 2022, 2:11 pm I like André Mack's 20/20 rule:

Take white out from fridge and let it sit 20min room temp.
Put room temp red in fridge for 20 min.
Not a bad rule at all!

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Re: How Cold is your Red

#38 Post by Robert.A.Jr. »

Otto Forsberg wrote: August 6th, 2022, 11:39 am
John Glas wrote: August 6th, 2022, 8:07 am Don't think there really is any exact rules but your own experiences and likes. [cheers.gif]
Except that wine should always be followed over three days? [wink.gif]

I prefer to drink my reds quite cool. Many reds I actually put in fridge well ahead and pop them out 20-30 min before drinking them. Especially the lighter reds (wines that I mostly drink at home) almost universally get this treatment.

Room temp is way too warm for me, cellar temp pretty good.
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Temperature is probably my biggest issue with wine enjoyment. Far important to me than stems. Most restaurants fail miserably in this regard. I had a mature Chateauneuf last night that started in the 70s, making it diffuse and a little spiky hot. Once we dipped it into the ice bucket for a bit, dramatic improvement.

I'd go so far to say I'd rather have a decent wine at the right temperature than a great wine at the wrong temperature.
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Re: How Cold is your Red

#39 Post by Dan Kravitz »

Robert.A.Jr.,

I am with you. I can't tell you how many times I've had a restaurant bring an ice bucket for a 78 degree red, often explaining in words of one syllable to the ingnoramuses giggling at the next table.

I have a friend who knows the exact correct serving temperature for every fine wine: 64 degrees. Can't say I disagree, although I'll quibble, especially about Rose and Champagne.

Actually, I am open to much more variation than that. I've often written on this board that I match wines to weather as much as to food. Midwinter, I'll almost tolerate 70 degrees for a Chateauneuf-du-Pape. Midsummer, I'm happy with a good (not great) red, like the Silver Mountain which started the thread, as low as 50 - 60 degrees. But I'm not opening great, or big, red wine when it's that hot out.

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