How to Decide Which Wines Need to be Chilled

For the accomplished wine connoisseur, and even for those who simply partake in a refreshing and relaxing glass of wine every so often, it is well known that certain wines taste better when served at a certain temperature.  But how do you decide which wines need to be chilled?

Warmer Reds

Generally speaking, red wines are normally served un-chilled at the temperature at which they are stored.  Full-bodied red wines, like Cabernets and Syrahs, are smooth and rich, offering deep aromas and dark colors.  They are made to roll off your tongue and accentuate the flavours of the food you are enjoying. 

Chilling full-bodied red wines makes the body of the wine thinner, but also lessens some of the alcohol kick.  These should be served only slightly warmer than cellar temperature.

Certain Merlots tend to taste best when served just below cellar temperature. This goes for any moderately tannic wine, requiring a simple bucket with ice water. Fill the bucket about three quarters of the way up with a mixture of water and ice; then place the bottle gently in the bucket. Let it sit for about 5-7 minutes and serve. If you haven’t tried this, I guarantee you’ll never look at red wine the same!

Younger red wines, such as Chianti are wonderfully suited to be served chilled, bringing out the fresh bouquets of fruit in each sip. Try chilling these younger wines for about an hour or two before serving them.

Chilly Whites

Most white wines should be served chilled, if not cold. You probably have your own preference, but I find that heavier Chardonnays are best when served after being chilled in a refrigerator for 1-3 hours.  Some simply serve them straight out of their wine cooler, which is fine and preserves the crisp fruit flavors, but it just doesn’t give the wine the refreshing sensation that its chilled versions do.

Pinot Grigios, Sauvignon Blancs, and Rosés are younger, fresher wines that will taste best when chilled to about 4C (40F). You can simply stick a bottle of Pinot Grigio in your fridge for a couple hours before your company comes over and when it is time for dinner you will be able to enjoy the cool and sweetness of the wine without the dull aftertaste.

Basically, it is at your discretion to decide which wines need to be chilled and which should be left at cellar temperature or even room temperature, but there are a couple of key points to keep in mind. The first being if the wine is a red or white — red wines tend to need warmer temperatures to allow for natural dispersion of tannins, which give the wine its full and smooth flavor.

The second being how full-bodied the wine is—full-bodied wines provide the best taste at moderate temperatures. 

Of course, when it comes to knowing which wines need to be chilled, it is only practice that will develop your sense—so get out there and chill that wine!