Red wine - chilled or warm?

Red wine is generally best served at room temperature, which is around 65-68 degrees Fahrenheit. This allows the aromas and flavors to fully develop and be appreciated.

Here's why:

* Aroma release: Chilling red wine can suppress its aromatic compounds, making it seem muted.

* Flavor profile: Warm temperatures allow the tannins in red wine to soften and become more approachable.

* Balance: Red wine is meant to have a balance of flavors, and chilling it can throw off that balance by making the acidity more pronounced.

Exceptions:

* Lighter-bodied reds: Some lighter-bodied reds, such as Pinot Noir, can be enjoyed slightly chilled (around 55-60 degrees Fahrenheit). This helps preserve their fruity notes and prevents them from becoming too heavy.

* Young wines: Young red wines may benefit from a slightly cooler temperature (around 60 degrees Fahrenheit) as their tannins are still developing and can be somewhat harsh.

How to serve red wine at room temperature:

* Don't serve it directly from the fridge: Allow the wine to warm up for at least 30 minutes before serving.

* Use a wine cooler: This will help maintain a consistent temperature.

* Pour the wine into a decanter: This will expose the wine to more air and help it breathe.

Ultimately, the best temperature for serving red wine is a matter of personal preference. Experiment with different temperatures to find what you enjoy most!