WHY is chilled red wine wronghhghghgh?

Soldato
Joined
13 Feb 2003
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6,158
what is the difference in chemical make-up that makes warm red whine pleasant, but chilled rank, and vice versa for white?

I agree that warm red/cool white is best, but WHY?

spurred from [whine] thread.
 
When red wine is room temperature, it tastes sweeter because the tannins in the wine are relaxed, but when red wine is chilled, the taste is sharper, because the tannins are released, giving it a bitter taste.

:)
 
This is one reason why I can't stand red wine. I can't drink it warm because that's just wrong. Yet it tastes vile cold!
 
all wine is disgusting imo. but thats because I have awful taste in alcohol. only like really sweet flavoured things!
 
Try Cuveé Prestige, £2.99 from Tesco. It's smooth, sweet and goes down too easily.
 
If you can't drink red wine how it's meant to be drunk, go get some Babycham or something.
 
A few red wines are meant to be served chilled - can't remember which types though.
Beaujolais is a fine choice, as are many of the Loire reds.

If you're going specifically on grape, Pinot Noir and Cabernet Franc based wines are particularly well suited to a slight chilling.
 
When red wine is room temperature, it tastes sweeter because the tannins in the wine are relaxed, but when red wine is chilled, the taste is sharper, because the tannins are released, giving it a bitter taste.

:)

That's the opposite to what I found, I never liked Red wine because it tastes a bit like vinegar, but once I tried the cooled Red I can actually drink it now. Chilled Red tastes sweeter to my pallet. The same with White wine, the chilled version is sweeter and nicer (though still vile) than warm White.

I very rarely drink, and I don't like the taste of alcohol, which may be why I like chilled wines too, they seem to have less of a taste of alcohol in them, maybe due to not smelling the alcohol when I go to drink it as it's not evaporating at the same rate?
 
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