best temp to drink wine for max deliciousness
(part 1)

one of the most valuable lessons i’ve learnt in drinking wine has been what temperature to serve it at. hint: it’s a fair bit colder than you think. despite this being pretty common knowledge in the wine world, somehow most restaurants still serve wine way too warm, and i know we’ve all had our fair share out of the cupboard.

thing is, we’re all doing ourselves a huge disservice. drinking ‘room temp’ wine is like drinking a seltzer that’s sat out of the fridge for two hours. drinkable? sure. delicious? not really.

as a wine warms up beyond 20 degrees, the fruit can start to taste a bit jammy and sour, and the alcohol becomes more pronounced, so a kind of ‘boozy’ taste can take over. winemakers spend countless hours working on a wine to make it taste a certain way, and by drinking it too hot, you’re not really drinking the wine they intended to make, it’s an entirely different thing.

pretty much all reds taste better at 16-17 degrees, so unless you keep your house cool or it’s the middle of winter, your wine would benefit from 20 minutes in the fridge before you crack it. remember, once you’ve poured the wine it’ll also warm up in the glass, so it’s okay to go a bit colder. if you’re out and notice the bottle is warm when it hits the table, just ask for an ice bucket to put it in. you may get an odd look, but on the bright side they might think you know something they don’t… you wouldn’t be happy paying for a warm beer or cocktail. so why not make sure your red is served properly too?

for most full-bodied reds, you don’t want to chill them too far beyond 16 degrees, as heavy reds with more with structure and tannins can be thrown out of balance and start to taste bitey. lighter reds however, can be chilled even further… stay tuned for our next blog post on what makes a good ‘chilled red’.

p.s. dtm red is made so that it can be drunk at standard serving temp (16-17 ideally), but also chilled, so you can have it any day of the week. hell yeah.