Red wine is best enjoyed when served at the perfect temperature and given a chance to breathe. Serving it correctly can unlock its full flavour and aroma – and even impress your guests. In this guide, we’ll show you how to serve wine properly, covering the ideal serving temperature, the importance of aerating (letting red wine breathe), and other handy tips to ensure every glass of red is a delight.
Serving Red Wine at the Perfect Temperature
One of the most important factors in serving red wine is temperature. Unlike white wines, which are served well-chilled, red wines show their best characteristics at a cool room temperature – generally a bit below the typical indoor temperature. Here are some guidelines for serving temperatures:
- Light-bodied red wines (e.g. Pinot Noir, Beaujolais): around 12–15°C (54–59°F). These lighter reds can be served slightly chilled; a mild chill brightens their fruity notes and crispness. On a warm day, you might even put a light red in the fridge for 20 minutes before serving to enhance its refreshment.
- Medium-bodied red wines (e.g. Sangiovese, Tempranillo, Merlot): about 14–16°C (57–61°F). A moderate cool temperature balances the wine’s fruit and tannin. For example, Las Camelias Merlot is a smooth Spanish red that you should serve just below room temperature to highlight its freshness.
- Full-bodied red wines (e.g. Cabernet Sauvignon, Syrah): around 16–18°C (61–65°F). Serving robust reds at this “cool room temperature” brings out their complex flavours and aromas without the alcohol becoming too pronounced. If you have a rich Cabernet like Painted Cat Cabernet Sauvignon, aim for roughly 16–18°C for the best experience (slightly cooler than a warm room).
Avoid serving red wine too warm or too cold. If a red is served at high room temperature (say 25°C), it may taste flabby or overly alcoholic, losing its finesse. On the other hand, ice-cold wine (straight from a 4°C fridge) will dull the flavours and make the tannins taste harsher. If your bottle has been stored in a warm place, pop it in the fridge for about 15 minutes before serving to gently bring the temperature down. Conversely, if a red was in a very cold cellar or fridge, let it sit out a short while to warm up to the ideal range. Always plan ahead to get your wine to the right temperature. You can use a wine cooler or an ice bucket (with water and a little ice) for a quick chill if needed. The key is to serve wine slightly cool, not room-temperature hot and not refrigerator cold.
Aerating Red Wine: Letting It Breathe
Many red wines – especially fuller-bodied or tannic ones – improve with a bit of air. Letting a red “breathe” means exposing it to oxygen for a short time before drinking. This softens the tannins and allows the wine’s aromas to open up, resulting in a smoother, more expressive taste. Here’s what you need to know about aerating red wine :
Why Aerate Red Wine?
Aeration can significantly enhance a young or bold wine. Tannins (the compounds that can make wine taste astringent or dry) mellow out with oxygen, and any initial bottle stuffiness blows off. If you’ve ever opened a young Napa Cab or a Shiraz and found it tight or harsh at first sip, you’ll notice it tastes better after sitting in the glass for a while.
Giving such wines some breathing time helps integrate their flavours and soften any rough edges. Even 5–15 minutes of air can make a difference, and 20–30 minutes is often ideal for very bold, young reds. During this time, you might notice the wine’s fruity and oak notes becoming more pronounced and harmonious.
Older or delicate red wines typically need less aeration – sometimes just a few minutes or none at all – because they can fade quickly once opened. In fact, extended decanting of an old wine may cause it to lose its remaining fruit flavours. For mature vintages (or any red over, say, 8–10 years old), it’s safest to test with a small pour first. If it smells and tastes lovely right out of the bottle, there’s no need for lengthy breathing. Generally, the older and lighter a red wine , the less aeration it requires.
How to Let Red Wine Breathe (Decanting Tips)
There are a couple of easy ways to aerate your red wine :
- In the Glass: The simplest method is to pour the wine into glasses and let it sit a few minutes before drinking. Swirl the wine in the glass to increase contact with air – this “aggressive swirling” can rapidly introduce oxygen. For many reds, 10 minutes in a wide glass with occasional swirling will already help open it up. This method is convenient and works well for most everyday wines or when you’re short on time.
- Using a Decanter: For a young, tannic red or any wine you want to really shine, decanting is recommended. Gently pour the wine into a decanter (or any clean pitcher/carafe) to maximise surface area exposure. Let it sit for 20–30 minutes (or up to an hour for very structured reds) before serving. You can also swirl the wine in the decanter occasionally. Decanting not only aerates the wine but also helps if there’s any sediment in the bottle. When pouring into glasses from the decanter, do so slowly toward the end to leave sediment behind.
- Wine Aerator Gadgets (Optional): If you have a wine aerator device, you can pour the red wine through it into the glass or decanter. These gadgets mix air into the wine instantly, simulating some benefits of a longer decant. They’re handy if you want to enjoy your wine right away with a bit of aeration. Even with an aerator, it’s never a bad idea to give the wine a few extra minutes in the glass to settle and continue opening up.
Not every red wine needs a long breathing time. Light-bodied reds (like a simple Pinot Noir) or very old reds might be best enjoyed soon after opening, with just a quick swirl. But for many robust reds, taking the time to let them breathe will reward you with a smoother, richer tasting experience.
Essential Tips for Serving Red Wine
Beyond temperature and aeration, here are some additional tips to ensure your red wine tastes its best from the first pour to the last drop:
- Keep the bottle at the right temperature: Don’t let your red wine sit in a hot kitchen or in direct sunlight during serving. If the room is quite warm, keep the bottle in a cooler spot between pours. You can even use an ice bucket filled with cold water (and a little ice) briefly – just a few minutes at a time – to maintain that nice cool 15–17°C range. Avoid over-chilling the wine; you just want to prevent it from getting too warm over the course of the evening.
- Use the proper glassware: Red wine is traditionally served in a large, wide-bowl wine glass. The broad bowl gives the wine more surface area to interact with air, enhancing aeration and releasing aroma. It also helps direct those rich aromas to your nose. So, choose a big wine glass if possible – your wine will smell and taste better. Remember to hold the glass by the stem, not the bowl. This isn’t just for elegance; it keeps your hand from warming the wine. By holding the stem, the wine stays at its ideal temperature longer (and you won’t leave fingerprints all over the bowl).
- Pour small servings: It’s better to pour about 1/3 of a glass at a time rather than filling the glass to the brim. Small pours allow the wine to stay at the proper temperature in the glass and give you room to swirl the wine without spilling. Swirling releases the wine’s aromas, so you can fully appreciate the bouquet before sipping. Guests can always refill as needed – this way each pour is enjoyed at its peak, and no one’s wine is sitting around getting warm or oxidised.
- Never add ice cubes to red wine: Diluting your wine with ice will water down the flavours and upset the balance of the wine. If you need to cool a wine, chill the bottle briefly as mentioned, not the wine in the glass. Ice cubes in wine are generally a no-no (unless you’re making a specific wine cocktail). You’ve taken care to serve the wine at the right temperature – don’t undo it by dropping ice into the glass!
- Store leftovers properly: If you don’t finish the bottle, re-cork the wine tightly and store it in a cool, dark place. An opened bottle of red will remain enjoyable for about 3–5 days if stored well. In fact, putting the corked bottle in the fridge is a great way to slow down oxidation (yes, even for red wine). The next time you want to drink it, just take it out and let it warm up to serving temperature again. Always seal the bottle with the original cork (or use a wine stopper with a good seal) to keep out air. And as a pro tip: jot down the date you opened the bottle on the label or cork – that way you remember to enjoy the rest within a few days while it’s still at its best.
Bulkyway Pro Tip: Planning a party or a long dinner? It’s wise to have a second bottle of red wine ready. You can start decanting the next bottle as you finish the first, so there’s always a perfectly aerated glass waiting. Plus, Bulkyway offers great deals on multi-bottle packs, so you can stock up on your favourite reds and never run out during a gathering! Buying a case not only saves money but ensures you always have an extra bottle on hand for unexpected guests or an extended evening. 🍷
(Interested in the differences between red and white wine service? Be sure to check out our guide on How to Serve White Wine: Temperature, Glasses & Tips for the special considerations when chilling and pouring whites. And if you’re new to the world of reds, you might enjoy our Beginner’s Guide to Red Wine to learn about different wine types and what makes them unique.)
