Why is white wine chilled but not red?

It is not accurate to assume that all white wines are chilled while all red wines are served at room temperature. Both red and white wines have different ideal serving temperatures based on their taste profile, structure, and intended characteristics.

Red Wines:

Red wines are often served at slightly cooler temperatures than room temperature, typically between 15-20 degrees Celsius (59-68 degrees Fahrenheit). This range is considered optimal to preserve the full flavor and complex aromas of red wine. Serving them excessively chilled can dull these characteristics and make the wine taste flat.

White Wines:

White wines, on the other hand, are usually chilled before serving, with an ideal temperature range between 7-12 degrees Celsius (45-54 degrees Fahrenheit). This chilled temperature helps to enhance the crispiness, acidity, and freshness of white wines, making them more refreshing and enjoyable.

Exceptions and Variations:

There are certainly exceptions to these general guidelines. Some red wines, such as Beaujolais Nouveau, can be served slightly chilled to enhance their fruitiness and vibrancy. Similarly, certain white wines with fuller bodies and higher alcohol content, like Chardonnay or oaked whites, may benefit from a slightly warmer serving temperature to bring out their richer flavors.

Ultimately, the best way to determine the ideal serving temperature for any wine is to refer to the recommendations provided by the producer or to experiment until you find the temperature at which you enjoy the wine the most.