With the arrival of summer, many of our consumption habits change. Cold drinks take center stage and, when it comes to wine, white and rosé wines tend to become the main protagonists of terraces, outdoor meals, and summer dinners. Meanwhile, red wine stays in the background, as many people believe it is only for the colder months.
The expert recommends serving young, fruity reds at 13 to 14 degrees, while wines with more structure or aging are best enjoyed between 15 and 16 degrees
However, that idea might be based on a misconception more than a reality. “When summer arrives, red wine often ends up in the background. Yet, a glass of red feeling heavy in August doesn’t always relate to the type of wine. Often, the problem is much simpler,” explains THE OBJECTIVE Matías Montenegro, a wine expert at Caro Import. According to the specialist, the real issue is usually how the wine is served, not the wine itself.
The myth of the “room temperature”
For decades it has been said that red wine should be served “at room temperature”. However, that recommendation originated when European homes maintained temperatures around 16 to 18 degrees, far from the 27 or even 30 degrees a house can reach in summer.
There is no need to serve red wine ice-cold or turn drinking it into an exact science. In summer, it’s enough to slightly chill the bottle before opening it
«We keep hearing that red should be enjoyed at room temperature, but that phrase can be misleading. It’s not the same a cool cellar as a kitchen at 27 degrees or a terrace in mid-July. If the bottle has spent hours in a hot space, that is not the temperature at which it should be served», says Montenegro.
When wine gets too warm, the alcohol becomes more prominent, the perception of fruitiness diminishes and the weightiness increases “and the overall impression can feel denser and more tiring. Even a young, well-balanced red can seem far more intense than it actually is.”
Science also confirms it
The influence of temperature on the perception of wine has long been studied by researchers and specialized bodies. One of the most well-known studies appeared in the Journal of Sensory Studies by researchers at Washington State University. The authors analyzed how the sensory perception of different wines changed when served at varying temperatures and concluded that it significantly alters aroma intensity, perceived alcohol, acidity, sweetness, and astringency.
The important thing to remember is that once in the glass, wine will quickly come up to temperature. So it’s better if, at first, it is a bit cooler than necessary. If it has cooled too much, a few minutes will be enough for it to open up and show its aromas
Subsequently, the same researchers delved deeper into this phenomenon by studying only red wines and found that small variations of merely a few degrees were enough to alter the tasting experience, even among trained tasters.
The conclusions align with the recommendations of the Wine & Spirit Education Trust (WSET), considered the leading international institution for education on wines and spirits. The organization notes that the concept of “room temperature” is outdated and advises serving most red wines between 15 and 18 degrees, since above that temperature the alcohol sensation increases and the wine’s freshness diminishes.
A few minutes in the fridge are enough
The solution, according to Matías Montenegro, is far simpler than it seems. “There’s no need to serve wine ice-cold or to turn it into a precise science. In summer, simply chill the bottle slightly before opening it.” As a general guideline, the expert recommends serving young, fruity reds at 13 to 14 degrees, while wines with more structure or aging are best enjoyed at 15 to 16 degrees.
During hot months, young wines with good fruit presence, balanced acidity, and a lighter structure are especially enjoyable
«Remember that once in the glass the wine will heat up quickly. That’s why it’s better if initially it starts off a little cooler. If it has been cooled too much, just wait a few minutes for it to open up and reveal its aromas,”
To achieve this, you don’t need a wine cellar: “About 20 or 30 minutes in the fridge are usually enough. You can also use an ice bucket with water and ice for a few minutes, especially if the bottle was stored in a hot place.”
The glass also matters
Temperature is not only a matter of how the bottle is stored; the way wine is poured also plays a role: “Another simple move is not to fill the glass too full. In summer, wine heats up quickly, especially when dining outdoors. It’s better to serve a smaller amount and top up as needed.”
About 20 or 30 minutes in the fridge are usually enough. You can also use an ice bucket with water and ice for a few minutes, especially if the bottle was stored in a hot place
The expert also emphasizes the importance of always holding the glass by the stem. “It’s not just a matter of etiquette. The heat from the hand travels to the crystal and then to the wine.” Likewise, it’s advisable to avoid leaving the bottle in the sun or on very hot tables, since it can lose its optimal temperature in a matter of minutes.
Not all reds are the same
Another common mistake is assuming that all red wines must be consumed in the same way. Just like whites or sparklers, the grape variety, aging time, or production style directly influence how each wine behaves as temperatures rise.
«During the hot months, young wines with a strong fruit presence, balanced acidity, and a lighter structure tend to be especially pleasant,
In summer, wine heats up quickly, especially when we’re eating outdoors. It’s better to serve a smaller amount and top up when needed
As an example, the expert notes that a fresh-framed Malbec can accompany a barbecue, empanadas, a hamburger, or a casual dinner when served slightly cooled, as it preserves all its character while becoming smoother and easier to drink.
That doesn’t mean you have to give up wines with more aging. «Reds with more aging or concentration can also be enjoyed in summer. Instead of applying a single rule, it’s about adapting the service to the type of wine, the menu, and the place where we will drink it».
