The “cool” way to serve wine
I usually chuckle when I hear that red wines should be served at “room temperature.” That’s fine if you’re in Milwaukee in October with no heat. The problem is, “room temperature” varies widely from place to place, and from season to season. If an Eskimo served his wine at room temperature, he’d be drinking a block of ice. In Mexico City in August, your Cabernet might taste like warm grape broth. And even if your idea of room temperature falls between 68 and 74 degrees, as it does for most of us, that’s still too warm for wine. Red wines should taste cool and refreshing to the palate, which means they need to be served at cellar temperature, not room temperature. That’s somewhere in the 55 to 65 degree range.