Wine Talk

Snooth User: vaindioux

Which reds can I drink chilled?

Posted by vaindioux, Aug 26, 2010.



I just got a bottle of Malbec from Argentina ($8) and a bottle of Barton & Guestier 2007 Beaujolais (Not village nor nouveau just Beaujolais).

Is it ok to drink these chilled?

I usually drink roses, sparklers and whites which are chilled, what are the rules to follow for affordable ($5-$10) reds which I am starting to discover?






Reply by GregT, Aug 26, 2010.

Drink them at the temps you like.  I'm drinking a Chinon right now.  It's in the fridge because I've got a glass of it in front of me and I DON'T want the wine at the room temp.  The AC is on but it's still around 70 in here.  Those wines you have can stand to be chilled a bit IMHO.  But try them cooler and try them warmer and decide what you like.

Really, if someone says you should drink reds at 64F, what good is that?  Are you going to get a thermometer or apply that rule to every single red you drink?  Forget all that.  You're drinking the wine, drink it at the temp you like.  That's what I do anyway. I figure I drink as much wine as anyone else, so I have the right to decide my serving temp.  You can too.  Cheers!

Reply by napagirl68, Aug 27, 2010.

NONE. just kidding.  Define chilled. IF that means chilled down cold in the fridge, you can have a harsh wine, and lose all nuances and flavors. 

This is what I do:  If I have a red in the fridge, I take it out at least an hour before I drink it.  Test this yourself:  Keep a bottle of a known, favorite red in the fridge and take it out and pour a glass.  Keep the glass on the counter for at least 1.5hrs.  Then pour a second glass of the cold red from the bottle.  Taste both, side by side.  That will give you the answer for your palate.

HOWEVER, if you have a wine cooler, you CAN chill down reds a bit to tame them... to perhaps 65-67F or so... but most commercial food refergerators take it down to the 40-50F range.

This is a good experiement for you to do to understand the nuances of red wines that are expressed at close to room temp.

Reply by napagirl68, Aug 27, 2010.

And secondly, to answer yous question... rose's are best chilled...  I have also heard of those who chill gamay beaujolais, although I have not had this wine in ages.

Reply by Philippe Lejeune, Aug 27, 2010.

As anything is wine, it's a matter of taste, so here is MY taste: I would have slightly shilled RED wine when I'm having dry-fresh fruity wines. Slightly chilled wines make the fruit more prominent. As a rule of thumb I would rather not do this on oaked red wines.

Now here is the taste I discovered in Hong-Kong: many I met enjoyed red at warm temperature. You see, best is try yourself and follow what your brain enjoys! In wine, all what matters is your opinion.


Reply by Richard Foxall, Aug 27, 2010.

Room temperature could mean anything from 62 in a drafty chateau to 78 in the summer in my a/c-less Oakland cottage.  I like to keep the house fairly cool, but it's still warmer than ideal for wine.  So here's what I do:  I keep a chilling sleeve in the freezer.  It's not very effective on whites--just can't cool them that much--but it'll take a red that's been sitting in the house at 68-70 F and bring it down a few degrees until it's just about perfect.  Different reds want more or less cooling, it goes without saying.  It's all what your taste is.  Of course, a wine fridge is great, or just a steadily cool basement or crawl space.  That's true for storing and aging, too, but we don't all have the option.  Again, depends on what you want the wine to show.  Experiment. Remember that it will warm as it sits out, too, so you can taste it at different points in the progression. 

Reply by rboekdrukker, Aug 27, 2010.

The room temperature rule surely applies to the days when there was no heating or air conditioning. I have a wine fridge, I drink some straight out of there or take them out an hour or so before.

I like an Alsacian Pinot Noir chilled

But basically it is your preference, there are no rights or wrongs - just what you like. A bit like eggs, how you like them is how they are best.

Reply by GregT, Aug 27, 2010.


Even with ketchup.

Reply by dmcker, Aug 27, 2010.


Here you are, playing into those old European prejudices about 'the American palate'...   ;-)

Reply by zufrieden, Aug 28, 2010.

The "room temperature" thing is a good rule of thumb for "serious" reds, but then we are talking about 17- 20 degrees Celsius - not the 30-35 degrees we've been experiencing in much of North America this summer (even up North where I was recently for family business - above the 53rd parallel). I find that even oak-aged reds of pedigree (say a super second from Bordeaux) need some cooling in summer, whereas in winter I am usually quite prepared to drink "room temperature" (19-22 degrees) as a kind of solstice dampener.  Still, as others have rightly pointed out, you need to experiment and determine where your sweet spot is regarding the ambient temperature and the temperature of the beverage.

Best of luck.

Reply by vaindioux, Aug 28, 2010.



Thanks to all with the suggestions. It seems that my reds are going in my wine cooler , they should taste perfect coming out of there.

I love to drink ice cold, this is probably why I love sparklers and roses which I keep in the bottom of the fridge as the wine cooler is too hot for my taste.

But the cooler should work wonders on the reds.


Thanks again



Reply by rolifingers, Aug 29, 2010.

napagirl68 gave a great answer.

Reply by napagirl68, Aug 29, 2010.


Reply by duncan 906, Aug 30, 2010.

I would never serve a red wine chilled.However,in a lot of French restaurants,if you order 'un picher du vin rouge' or 'un verre du vin rouge'you will get it chilled because what they do is to use the cheap 3litre wine boxes which they keep in the fridge.I drink it slowly throughout the meal which means that it gradually warms up to room temperature.If you order a particular bottle from the wine list it will come at room temperature

Reply by Degrandcru, Aug 30, 2010.

I also do agree with Napa Girl. Wines are at about 20 Celcius in my Cellar. I usually take them out and put red in a wine cooler for about 15 minutes before I serve them. Then they get slightly warmer. Here in Mexico many times I have between 25 - 28 C in the house, so wines get too warm to quickly if I don't cool them down and this way you taste the same wine at different temperatures.

Reply by VegasOenophile, Sep 2, 2010.

A beaujolais is usually best chilled to somewhere between a red and white storage temp.  Really any wines (for me) should be served at right around their storage temp.  I live in Las Vegas and room temp here is simply too warm.  75+ degrees is not a place at which I like my wines, but everyone is different.  I usually like my reds served shortly after coming from 55-65 degrees farenheit.  Whites, 55 down to 47ish. 

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