Should I chill my Cabernet Sauvignon?

Should cabernet sauvignon be chilled or room temperature?

In general, the ideal temperature for full-bodied reds like Cabernet Sauvignon and Malbec is between 60-65 degrees Fahrenheit. It’s the same for fortified wines such as Port, Marsala, and Madeira. Lighter-bodied reds such as Pinot Noir, Gamay, and Grenache are better served a little cooler than that at 55 degrees.

Should I refrigerate Cabernet Sauvignon after opening?

When it comes to red wine, because its characteristics are better expressed in warmer temperatures, any form of chilling might seem like a faux pas. But you shouldn’t be afraid of storing opened red wine in the fridge. Cooler temperatures slow down chemical processes, including oxidation.

What is the best way to serve Cabernet Sauvignon?

For full-bodied reds like Cabernet Sauvignon, the ideal serving temperature is 60 degrees fahrenheit (16 degrees centigrade), although the wine’s flavors will present well anywhere between 55 and 65 degrees fahrenheit (15 to 18 degrees centigrade).

Why shouldn’t you put red wine in the fridge?

In most cases, a refrigerator goes a long way to keeping wine for longer, even red wines. When stored at colder temperatures, the chemical processes slow down, including the process of oxidation that takes place when oxygen hits the wine.

Will Refrigerating red wine ruin it?

When You Shouldn’t Refrigerate Your Red

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However, no wine — red, white or rosé — should be stored in your kitchen fridge for the long term. The humidity levels are simply too low and will eventually start to evaporate the wine and spoil it.