Many of us don’t put much thought into the temperature we serve our wine. We chill our whites and serve our reds at room temperature. It’s what we see done everywhere else, why question it? It wasn’t until I started pursuing wine education that I realized there was so much more to the temperature at which we drink wine than meets the eye. It’s one of the first things learned in wine courses, and you’d be amazed how specific it gets. The temperature at which a wine is drunk does make a difference and can make or break the experience. Here at couch + cork, we don’t want you to have to memorize anything so don’t worry, we won’t get insanely specific, but we will give you a good tip or two. And, of course, some history.

What’s the best temperature for white wine?

White wines should always be serve chilled, but not too chilled. A little warmth will allow the wine to exhibit the fullness of its aromas and flavors. Serve it too cold and you won’t get those notes. Serve it too warm and the risk is the alcohol taking center stage and dimming the crispness of the wine.

Most white wine has a temperature sweet spot of 45°F to 55°F. Lighter bodied whites should be served on the cooler end of this range, while fuller-bodied wines should be served closer to 55°. You don’t need to know which wines are which, just check the ABV on the bottle. If it’s under 12% it’s likely lighter in body. Over 12% is medium-to-full bodied. Easy peasy!

I alway recommend trying a wine at it’s recommended temperature a few times but, at the end of the day, drink what you like how you like it! Ice cubes are fine. Straight out of the fridge is also fine. But generally speaking, we serve our whites way too cold and prefer them as they warm up (why do you think the second half of the glass and second glass always taste better?!)

What About the Serving Temperature for red Wines?

Just like white wines, red wines can be dulled when served too cold but they also run the risk of being served too warm. We know everyone thinks reds should be “room temperature” but this is not the case unless you keep your house between 55-65°. You read that right! All red wines benefit from time in the fridge to chill out.

The same rules apply here: lighter-bodied red wines should be on the cooler side whereas fuller-bodied reds should be at the higher end. A good way to know is the shape of the bottle. Most red wines in a Burgundy bottle (like the Chinon pictured) are lighter bodied while those in a Bordeaux bottle (see the Troublemaker bottle) are fuller-bodied.

This week at Provisions Williamstown we’ll have four red wines properly chilled and ready for you to try. (Please note: order shown below is not order of body.)

This Week’s Wines

Come into Provisions Williamstown any time between 4-6 and sip a bit with me! This is a drop-in tasting. We can go through the wines together, in order, or you can just try the ones you’d like. Sip and shop, or hang with me and ask your questions or learn about the wines. There’s no wrong way to taste!

Cabernet Franc from Chinon (Loire Valley/France)

Don’t be fooled by the bottle: this is not Pinot Noir! Nope! This medium-bodied red is 100% Cabernet Franc. This is one of the blending grapes in Bordeaux, and it’s huge in New York’s Hudson Valley but it’s also the star of the show in Chinon where it shines as a cool climate, peppery, red-fruit laden gem. (We really like Cab Franc at couch + cork)

Sangiovese from Tuscany (Italy)

This 2016 Sangiovese is delicious. Even though it’s a medium-bodied grape the high tannins and alcohol make this wine seem bigger-bodied than it is, so we’ll enjoy it a little warmer than other medium-bodied reds. But we’ll still enjoy it chilled. And I think you’re going to really like it.

GSM Blend from Côtes-du-Rhône (France)

France’s Rhone Valley is known for Châteaneuf-du-Pape, a region within the larger region that makes GSM Blends. GSM stands for Grenache, Syrah, Mourvedre. While CdP is out of this world, it’s expensive. Look for wines without the CdP designation from the Rhône Valley, like this one, to enjoy something just as delicious, but not as prestigious. This is a full-bodied wine but drinking it at room temperature really subtracts from the experience. The wine shines at around 65° but starting a little cooler is a fun journey in understanding wine temps.

GSM Blend from California (Central Coast)

Another GSM blend, but this one from Cali. It’s a big boy, with black fruit and a strike of raspberry and lots of oak (baking spice, cedar). We can compare it to the French and talk about why they’re so different despite being the same grape as we watch it open up as it warms in our glass from 55-65 degrees.

Notice Something?

You may have noticed one temperature repeated in both wines. 55°. This is the magic number. Buy a wine fridge and you’ll notice it comes set at 55. This temperature is what’s called “cellar temp.” Somewhere, it got lost in translation and became “room temperature” but, as you know, no one’s keeping the room at 55. When in doubt, serve all wines at this temperature and you’ll always have the best experience with it.

Food Pairings for Perfectly-Chilled Reds

Here are our favorite pairings for these delicious red wines!

Cabernet Franc (Chinon) Pairings

SPICES + HERBS: Oregano, Thyme, Rosemary, Sage, Coriander

CHEESE: Goat, Feta Cheese

PRODUCE: Beans, Mushroom, Eggplant, Tomato, Arugula, Leeks, Jalapeno

MEAT: Beef, Pork, Lamb, Turkey/Chicken

DISHES: Lamb Jalapeno Flatbread

Sangiovese Pairings

SPICES + HERBS: Butter Based Sauces

CHEESE: Parmigiano-Reggiano, Pecorino

PRODUCE: Tomato, Red Pepper

MEAT: Hard Salamis/Cured Meats

DISHES: Roasted Veggies, Herbed Bruschetta, Roasted Pork, Spaghetti + Meatballs, Gnocchi With Butter + Sage

GSM Pairings

SPICES + HERBS: Olives

CHEESE: Gouda

PRODUCE: Mushroom

MEAT: Beef

DISHES: Pizza with Mushroom or Meat, A Really Good Cheeseburger, Chili Con Carne, Meatloaf

Pro-Tip: Stop Drinking Your Reds at Room Temperature