Ideal Wine Serving Temperature: Are YOU Doing It RIGHT? | 6 Tips & Rules

[@brianpite0893]

For me, red wine goes in the refrigerator for a half hour before enjoying. Thanks Agnes

[@NoSediment]

Great tip! I don’t always do that, but it makes sense! 🙌🍷

[@juanmanuelmunozhernandez7032]

I also think there's an important geographic factor that is often overlooked. I live in central Spain, and when it gets hot, it gets really hot. Any wine that's worth savouring will certainly go soupy soon enough. Thus, it will be really easy to miss the mark if you chill your wine just below the right serving temperature. I simply chill them thoroughly and refill my glass more often, so that I can control the temperature of every sip. Cheers!

[@NoSediment]

Yes! 🙏🏻 Thank You! This is a very good point I forgot to mention. I live in a northern part of Europe, and rarely in summer we get heatwaves, therefore we are fine with temperature just few degrees below. If You want to sip Your wine slowly and outside, You have to make sure it is really chilled! 🙏🏻

[@niclasaronsson8939]

Very interesting, hanks so much. I live in the Nordics and keep my wines in the cellar. At summer maybe temp can go to 15/16 deegrees, not this year though. In the winter temperature comes down and well below 10 degrees. If anything I would think the low temp in the winter slows down the ageing process? Please keep more videos coming!! Love the content!

[@NoSediment]

Sure, lower temperatures do slow down the ageing process, in that You are completely correct. I knew one winemaker who would age all of his wines at 4oC. 😂

[@janenuss6]

Fascinating video! Thank you

[@NoSediment]

No, Thank You! It means a lot to me! 🙏🏻

[@HumblebeeRules]

Hi Agnese! I am sorry to bother you with so many questions, however I had another bizarre situation with wine! You probably do not remember, but I had oak aged 2021 gruner veltliner that got significantly better for the second glass. Now, something completely opposite happened! I had Eva Pemper Sauvignon 2021 from New Zealand, I poured the the first glass, I pumped the air out and put the bottle into the frige. It was amazing! So fruity and yummy and just almost a perfect Sauvignon. When I poured the second glass rougly 40 minutes later, the wine was completely dead. It was more sour, more grassy, the fruitiness was gone. If it wasn't my fridge, I would never ever think it was the same wine. Do you know what might have happened so that I can prevent it in the future? And no, we weren't drunk :) We usually have a glass (1,5-2 decilitres) and then the other glass next day, but now we wanted to try one more.

[@NoSediment]

Thank You for the comment. I really don’t know, I can only make guesses. Usually New Zealand Sauvignon Blancs are made in a very reductive style, which means in order to preserve the bright and expressive aromatic profile, wine is protected from Oxygen at all stages of the winemaking. These wines are rather sensitive to oxygen when they are exposed to it, and might loose their bright aromas quite quickly. (It shouldn’t be that quick though). Other might be -> if it is a regular fridge where other food is stored, some aromas from it, might have affected the wine. I know You said You vacuumed Your wine, however it is never 100% sealed. 😑

[@HumblebeeRules]

@@NoSediment Thank you!

[@alessandrogiovannini-papar3592]

right topic

[@NoSediment]

Thank You’ 🙏🏻

[@robertomangioni9272]

except for champagne, and white wines, red wines at room temperature works quite well, unless you are in the Sahara ....... My opinion.

[@agungzulvanibondi603]

❤❤

[@NoSediment]

Thank You! 🙏🏻

[@VektrumSimulacrum]

And then there is me attempting to drink a red on a summer day...when it's 37c...in the shade(29c with the AC cranked). By the time it's out of the fridge, opened and poured...too hot. 😑

[@NoSediment]

That is why I think it is best to start cooler and go up, rather than warmer. 🍷 Some, I have read, have suggested otherwise