More bottles of wine are ruined by being stored at excessively high temperatures than any other possible culprit. Unfortunately, there is not much we, the consumer, can do about that, since it happens all along the supply chain. We can start by only frequenting reputable wine merchants who care about their product. It ultimately becomes your product, so finding a good one is really important.

So, why am I bringing this up in an email about the serving temperatures for wine? Well, simply as a warning of sorts, and a convenient lead-in to the fact that most wine experiences are also ruined by having the wine served at the wrong temperature. There's a connection here: Room temperature.

You see, the long-standing rule of thumb for serving red wines has been to serve them at room temperature.  Now, once upon a time, room temperature was probably around 65F, and that’s a pretty good temperature for serving, and even for storing your wine. Progress over the past century or so has introduced big houses with big windows and plenty of heat, so room temperature today is probably closer to 74F, maybe even more. This is bad -- very bad -- for both storing and serving your wines.

About the Author
Gregory Dal Piaz is a proponent and admirer of a broad range of wines and styles. During his decades of collecting and tasting he has discovered that a wine need not cost a fortune to drink well. Feel free to ask him questions at the Snooth Forums where he regularly engages with beginners and experts alike.