Red wines are traditionally served at room temperature. Again, what is “room temperature?
oF (quite chilly these days.) The same rule for white wines applies at elevated temperatures. Light reds around 55-60oF, heavier not to exceed 70oF. For example, Ive found that red wines served cooler than “normal” enhances fruit and aromatics, softens tannins and provides silkier texture. (Too cold dulls the wine.) Similar effects are found with white wines.
