What's the perfect red wine serving temperature? Ask Decanter

Can you serve red wine chilled?
When recommending lighter summer wines in Decanter magazine’s September 2020 issue, Peter Richards MW wrote that ‘good summer reds should be served at 10°C-16°C (50°F-60°F)’.
He added, ‘That’s significantly cooler than many a summer’s day, so don’t be afraid to pop them in the fridge for 30 minutes before serving.’
It can be hard to generalise about particular wines or grape varieties due to variations in winemaking styles.
But you’d typically find Beaujolais (Gamay) and Valpolicella Classico (Corvina) towards the lighter, chilled end of the serving temperature spectrum.
The below graphic from Decanter’s archive shows how Pinot Noir would generally range from light to medium-bodied, with some styles of Rioja (Tempranillo) in the mid-range and then the Cabernet Sauvignon-dominant and Syrah / Shiraz wines of this world in the full-bodied band.
Credit: Annabelle Sing / Decanter
Oak, ageing and structure
Certain grape varieties just have more tannin, colour and potential to create full, structured wine than others.
Yet the age of the wine and also how it has been handled in the cellar can affect things.
Is your red wine temperature too warm?
Alcohol levels may then feel out-of-balance and the wine’s natural structure and freshness can be lost.
Wine is a question of personal taste, but these are generally considered undesirable qualities.
Many of us have probably experienced a soupy red wine at one time or another, whether on holiday in a warm climate or in a restaurant that hasn’t got its wine cellar under control. Don’t be afraid to ask for the ice bucket for a few minutes.
How can you get the serving temperature right?
A wine fridge with temperature control is obviously the gold standard here, but a simple wine thermometer can also help. It might also be helpful to know the temperature of the room you’re in.
Trust your gut instinct, too. ‘I can’t recall the last time I used a thermometer either at home or in a professional environment,’ master sommelier Xavier Rousset told Decanter in 2016.