Kamran A. Khawar, President of the consumer and business software company VinoVue, Inc., recently started his own wine focused company. In this role Kamran A. Khawar frequently participates in wine tastings along with winemakers and other wine enthusiasts.
There is no hard rule to which temperature your wine should be at when storing. But the most preferred place is somewhere cool and dark to avoid sunlight and heat, an excessive amount of which could ruin any good wine.
As a general rule, the lesser the storage temperature and amount of light received, the better the wine will hold its quality over time and develop harmonious complexity.
Most wines won’t benefit from serving at a temperature over 70F (21C). Most reds are served between 60F-68F (16C to 20C), with a little over that beginning to accentuate the wines flaws.
Much like in aeration, there is a very fine line between perfection and ruining your wine:
- Red wine is usually best served just below room temperature, so that it still has some element of refreshment to it and not an overly warmed, boozy scent that makes the cheeks overly flushed. Serving red too cold results in a much more unpleasant acidic taste and more noticeable tannins. Red wine typically has aromas and chemical characteristics which are supressed or dimished at lower temperatures.
- White wine is enjoyed most from between 44F – 60F (6C to 16C). Where the wine serving temperature has gone down, the perception of acid increases, keeping it crisp and with that fresh feeling.
- Sparkling wines most commonly served at fridge temrerature around 38F – 45F (3C to 6C). There is a fear that serving it too warm could dissipate the bubbles and ruin its liveliness. The risk is avoided by being drunk straight out of the fridge, when in fact a sparkling could be allowed to develop and be enjoyed much more when allowed to stand for twenty minutes after being refrigerated. Serving your wine too cold and the wine becomes empty of scent and taste with no real expression. But too warm could risk the connotation of “flatness”.