Why it is so that white wine served chilled and red wine in room temperature?

Question

Why it is so that white wine served chilled and red wine in room temperature?

Answer 1

Where did you get the idea that red wine should be served at room temperature?

Red wine was traditionally kept in cellars and, when served, would be at the temperature of the cellar (which of course, is a lot colder than normal room temperature in a modern home).

Answer 2

All wine should be served cold.

For White wines, 55-60 degree F.

For Red wines, 60-65 degree F.

For Champagne, 50-55 degree F.

The misconception of serving wine at room temperature originated from the fact that wine came primarily from northern Europe, where room temperature is 55-65 degree even at the highest temperature. That would not apply in hot temperature that we are having. Drinking wine at room temperature here in Texas would be horrible.

The reason you want to chill your wine is that higher temperature causes alcohol to come out, so your wine will be too alcoholic in flavor and taste, thereby covering the intricacy of the wine. White wine tends to be lighter and less complex, so too much alcohol smell would cover the taste.  Red wine tends to be more complex and more tannin, so higher alcohol scent/taste will help the red wine to be less bitter (from tannin).  So, you don't want hot wines. Please make sure your wines are chilled appropriately.

Answer 3

It is a matter of taste.

Many whites are very bright and fruity so they benefit from cold.   Remember that if you leave a White in the fridge too long it will lose it's flavor.

Reds have much more organic volitales in them. These chemicals evaporate at  room or slightly higher temps and therefore are produce some of the classic characteristic aroma of red wines.

Personally I put a little chill on Pinot Noir as well as some of the lighter Riojas... I think it makes them better.

Answer 4

At cool temperatures a white wine's acidity is highlighted and the wine seems to tast lighter and fresher. If the white wine is too cold it will loose flavor and if it's served too warm, the alcohol becomes more obvious and the wine begins to taste coarse.

Red wines are a little different.  When chilled the wine can taste a little thin.  The best temp. to serve reds is at 65 deg.

Most homes today are kept at 70 deg. or higher, so it's not uncommon to chill the reds for a short time to bring the temperature of the wine down.

An exception to this are the very fruity, low-tannin reds like Beaujolais which should be chilled before serving.

Answer 5

This is really a matter of personal preference... serve the wine the temperature you enjoy best.