
I like my red wine at the "right" temperature. I argue all the time with people who say serve at room temperature - they mean castle room temperature - before blowing the gas. Depending on the variety, most red wines are best served at 50-65 degrees. Even wine caves and cellars are cooler. Most room temperatures are 68-72. Too cold and it can become too tannic, acidic and lose some nuances like flavor and aroma. Choose the desired temperature and dilute with water, especially for prettier bottles.

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