Whether to refrigerate red wine after opening the bottle is a point of debate among wine enthusiasts. Some swear that chilling red wine ruins its flavor, while others argue that a slight chill can enhance the tasting experience. This article will examine the evidence behind proper red wine storage and provide recommendations for serving temperature.
Does refrigeration ruin red wine?
Many wine experts argue that refrigerating red wine mutes the flavors and aroma compounds, making the wine taste flat and dull. There are a few reasons why chilling red wine can change its taste profile:
- Cool temperatures suppress the volatility of aromatic compounds in the wine, reducing its smell intensity.
- The perception of acidity and tannins increases at lower temperatures, making the wine taste more tart and astringent.
- Flavors like oak, vanilla, and fruit can become subdued with refrigeration.
Because complex fruity and spicy flavors are part of what makes red wines so enjoyable, muting these elements negatively impacts the drinking experience. Many wine enthusiasts insist that red wine should always be stored and served at cool room temperature.
What is the ideal serving temperature for red wine?
Most red wines are best served between 55-65°F (13-18°C). This moderate temperature range allows the various flavor and aroma compounds to be perceptible without being overwhelming. At warmer temperatures, red wines can taste overly alcoholic and blunt. At cooler temperatures, the flavors become shallow and muted.
The optimal serving temperature also depends on the specific composition and style of the red wine:
- Lighter reds like Pinot Noir are often served slightly cooler, around 55°F (13°C). Their delicate fruity flavors are shown best at this temperature.
- Full-bodied reds like Cabernet Sauvignon can be served around 60-65°F (16-18°C) to balance their bolder tannins and flavors.
- Very mature reds may benefit from being served at the higher end of the range, around 65°F (18°C), to soften tannins developed over many years of aging.
How long does red wine last after opening?
The shelf life of opened red wine depends on the type of wine and how it is stored after opening. In general, red wine lasts:
- 3-5 days if re-corked and refrigerated
- 1-3 days if re-corked at room temperature
- Only 1 day if left uncorked
Exposure to oxygen is what shortens the lifespan of opened red wine. As wine interacts with air, chemical reactions occur that degrade color, aroma, and flavor. Corking the bottle and refrigerating it slows these oxidation reactions, extending how long the wine retains freshness.
Should you refrigerate red wine after opening?
Whether to refrigerate opened red wine depends largely on when you plan to drink it. Follow these best practices for storage:
- If finishing the bottle within a day, don’t refrigerate. Instead, cork it tightly and keep at room temperature.
- If consuming within 3-5 days, refrigeration can help preserve the wine’s flavors and aroma. Drink immediately after taking out of the fridge.
- Only refrigerate mature, aged red wines if serving within a day or two. Extended chilling dulls their delicate flavors.
- When refrigerating red wine, store corked bottles upright to prevent leaking and store for no more than 5 days.
Does putting red wine in the fridge “ruin” it?
Refrigerating red wine for short periods just before serving does not permanently ruin it. The colder temperature simply makes certain flavor elements less perceptible. Once allowed to gradually warm up to the appropriate serving temperature, it will taste as originally intended.
However, leaving an opened red wine in the fridge for weeks can degrade quality. Prolonged chilling dulls aromas, overshadows fruity notes, and makes tannins taste more astringent. The oxidation reactions are also slowed but still occurring, progressively deteriorating the wine’s overall flavor.
Tips for serving chilled red wine
If refrigerating before serving, follow these tips:
- Chill for 2-4 hours only – Any longer than 4 hours tends to mute the flavors.
- Don’t let it get too cold – Store at the highest refrigerator setting or remove from the fridge 20-30 minutes before serving.
- Use a wide bowl wine glass – This allows aroma to develop as the wine warms up.
- Allow the wine to warm gradually – 10-15 minutes sitting on the table is usually sufficient.
- Taste after warming – Sample the wine every 5 minutes or so to identify when optimal flavor develops.
What types of red wine can handle refrigeration?
Certain heavier, very tannic red wines are better suited to being chilled before drinking. Good varieties to refrigerate for a short period include:
- Cabernet Sauvignon
- Malbec
- Petite Sirah
- Shiraz
- Zinfandel
- Sangiovese
- Nebbiolo
- Tempranillo
Full-bodied reds often have intense fruit that can taste jammy at warmer temperatures. A slight chill highlights their aromatic qualities and softens aggressive tannins. Just don’t over-chill them.
What red wines should never be refrigerated?
Certain red wines should always be stored and served at room temperature. Chilling these varieties even briefly can destroy their subtleties. Reds to never refrigerate include:
- Pinot Noir
- Grenache
- Beaujolais
- Gamay
- Red Burgundy such as Cote de Nuits or Cote de Beaune
These lighter, fruit-forward reds rely on soft flavors and aromas best experienced at moderate room temperatures. The cold dulls their complexity and makes them taste thin and acidic.
How does refrigeration affect red wine chemistry?
Cooler temperatures affect the volatility of aromatic and flavor compounds in red wine in a few key ways:
- Lowers evaporation rates of organic esters that influence fruity aromas
- Suppresses release of thiols containing notes of coffee, smoke, and black currant
- Slows metabolism of sulfur compounds like hydrogen sulfide and methyl mercaptan
- Stabilizes anthocyanins that contribute to color pigmentation
- Preserves freshness by slowing oxidation reactions
While refrigeration can maintain a red wine’s color and retard oxidation, it also strips away many of its aromatic pleasures. Slight warming just before drinking allows the wine’s full sensory potential to shine.
How long can you store an opened bottle of red wine in the refrigerator?
| Wine Type | Refrigerated | Room Temperature |
|---|---|---|
| Most red wines | 3-5 days | 1-2 days |
| Delicate reds like Pinot Noir | 1-2 days | 1 day only |
| Robust reds like Cabernet | Up to 1 week | 3-5 days |
As shown in the table, most red wines can be kept drinkable for 3-5 days refrigerated. Delicate varieties like Pinot Noir decline faster while hardy reds like Cabernet have a longer shelf life. Regardless, red wines are best consumed shortly after opening.
Does putting a cork back in extend the life of opened wine?
Recorking an opened bottle of red wine can double or triple its drinkable lifespan compared to leaving it uncorked. A tight seal prevents excessive contact with oxygen which degrades wine over time. Corks form an imperfect seal, but still limit airflow better than leaving wine exposed to air.
Alternatives like vacuum wine stoppers can keep red wine fresh even longer than corks. By removing most oxygen from the bottle, vacuum seals dramatically slow oxidation. Wines can last weeks instead of days with vacuum sealing.
Should expensive red wines be treated differently?
Fine aged red wines valued over $100 per bottle often benefit from being served slightly cooler than cheaper young wines. The moderate chill highlights the subtle flavors and softens the tannins developed during long aging. Expensive wines have nuanced aromas that can become muddled at warm temperatures.
However, the same rules apply regarding refrigeration duration. Even fine wines should only be chilled for brief periods. Extended refrigeration still causes expensive reds to lose their delicate flavors. Proper storage and pouring temperature is key no matter the wine’s value.
How can you best identify when red wine is at optimal serving temperature?
The ideal serving temperature for red wine is not an exact science. The best method is tasting the wine every 5-10 minutes after removing from the fridge and monitor how the flavor profile changes as it warms up. There are a few signs the wine has reached optimal drinking temperature:
- Aromas become more pronounced, but not overpowering
- Fruity notes are fresh and vibrant, not dull or jammy
- Tannins soften and become less bitter
- Flavors feel harmonious, rather than sharp, alcoholic, or unbalanced
The warmth should make the various wine elements come together smoothly, without anything sticking out. Use this taste analysis to determine ideal serving temperature for any red wine.
Should you let red wine breathe regardless of refrigeration?
Yes, it is still advisable to let a red wine “breathe” before drinking, even if was briefly refrigerated. Pouring wine into a glass or decanter allows it to aerate and release aromas. Breathing tones down tannins and integrates flavors. Always allow at least 15-20 minutes of breathing time for refrigerated reds to open up.
Conclusion
When enjoying premium red wines, refrigeration is a double-edged sword. Chilling briefly before serving can complement fuller, more tannic reds by highlighting fruit and softening mouthfeel. However, any longer than 2-4 hours in the fridge risks muting the delicate aromas and flavors that make red wine so enjoyable.
The optimal storage time depends on the specific red variety and when it will be consumed. In general, err on the side of minimal refrigeration for most reds. Any chilling should be followed by allowing the wine to gradually warm up before drinking. When in doubt, simply keep red wines stored securely at cool room temperature until ready to savor.