What is the optimum serving temperature for most red wines?

The optimum serving temperature for most red wines is generally around 65°F (18°C). This temperature strikes a balance that allows the wine to showcase its full flavor profile and aroma without the tannins becoming overly pronounced or the acidity becoming too sharp. Serving red wine at this temperature encourages the release of its bouquet, allowing the drinker to fully appreciate the nuances of the wine.

When served too cold, as suggested in other options, red wine may mask some of its complex flavors, leading to a less enjoyable experience. Warmer temperatures may exaggerate certain unpleasant characteristics, such as heat and alcohol. Therefore, serving red wine at 65°F is widely accepted as optimal, ensuring the best expression of the wine’s qualities.