Red Wine Temp

[groucho]

What would you say is the perfect temperature?

[missdiane]

Supposed to be about 18c,
but I prefer them a lot warmer, a sit by the fire for half an hour or on top of the oven whilst dinner is warming would be perfect for me, almost tepid

[groucho]

That is warm.

[missdiane]

'blood temp'
It's too warm for the other half, but I think you can taste far more

[Stamp]

I would say room temp, approx 17 - 18 deg.
Take out of your cellar / cupboard and leave in the light and warmer room for 12 hours, and open and breath if needed.

[Vipers]

No matter, open it, drink it, no probs.......

[Scraggles]

mate said to bung it in the fridge, seems to work well

[bazking69]

I have a mate who only drinks red wine out of the fridge??
Room temp hits the spot for me, I'm not too fussy!

[Noger]

Poncey wine temp stuff here...

http://www.pistonheads.com/gassing/topic.asp?h=0&a...

Most houses are not 16-18 degrees, so room temp is higher than "ideal. Bunging a kitchen temperature (with oven on etc etc) in the fridge for half an hour to an hour is arguably a good thing.

[Don]

I prefer red wine at about 20. So I just try and leave it out for few hours before drinking. If it was a really hot day? I'd still leave it out and not care!

[Cactussed]

Depends on the red and, more importantly, what you prefer. Personally, I like heavier reds at cellar temp (around 15 degrees) or slightly warmer. Too warm and they become a bit too unctuous and heavy to plough through.

In summer (remember that?), I sometimes nice to have a lighter red (eg Pinot / Beaujolais) chilled like a white. Also really like cold sparkling red (very Australian thing, not so popular here) but very tasty served chilled as well.

[neilsfishing]

Cactussed said:

Depends on the red and, more importantly, what you prefer. Personally, I like heavier reds at cellar temp (around 15 degrees) or slightly warmer. Too warm and they become a bit too unctuous and heavy to plough through.

In summer (remember that?), I sometimes nice to have a lighter red (eg Pinot / Beaujolais) chilled like a white. Also really like cold sparkling red (very Australian thing, not so popular here) but very tasty served chilled as well.

as above

[havoc]

Cactussed said:

Depends on the red and, more importantly, what you prefer. Personally, I like heavier reds at cellar temp (around 15 degrees) or slightly warmer. Too warm and they become a bit too unctuous and heavy to plough through.

Agreed.

Not sure about the chilled lighter reds though.