Cabernet Homepage

Question: Should cabernet be served chilled, or not?

(Posted by: MICHAEL P on 2009-09-28 06:54:28)

Posted by: Cathy C on 2009-09-28, 06:56:01

White wine and rose should be chilled. Red wine should not and should be served at room temperature.

Posted by: AFL king on 2009-09-28, 06:59:12

It is at its peak at room temperature i would not chill it as it ruins its flavour.

Posted by: J♥K♥M on 2009-09-28, 07:07:12

People that say room temp are wrong. Red wines are actually supposed to be served at 63 degrees Farenheit. about 7 degrees F cooler than room temp. I actually prefer mine a little cooler than that, though.

Posted by: twinkle moonlight on 2009-09-28, 07:12:39

* Sparking Wine: 48ËšF (9Ëš C) * White Wine: 53ËšF (12Ëš C) * Rose Wine: 51ËšF (11Ëš C) * Red Wine: 62ËšF (17Ëš C) So, since Cabernet is Red, you should serve it as close as possible to 62ËšF (17Ëš C). If your room is warmer than that, try running the tap for a while and standing the bottle in some cooler tap water. It won't chill the bottle, but will make it a bit cooler than room temp.

Posted by: Henry on 2009-09-28, 07:20:15

Most Red Wines like a cabernet should be served at room temperature. This will give you the full depth of character and flavor including the "mouth feel " of the wine. To prove the point take two bottles of the same wine, chill one bottle and leave one at room temp. Open, let breath for a few minutes. Then sample both. You will find a dramatic difference in taste and feel.

Posted by: Richard M on 2009-09-28, 10:05:22

Anybody who said room temperature, bottom of the class. Styles of red wine are different, some of the lighter styles (Beaujolais for instance or Valpollicella), can be chilled, especially if they're neuveau. However, the term Room Temperature as used with reference to wine serving temperatures refers back to a time when we did not have central heating hence the rooms were a lot cooler then than they are now. Generally, serving temps for red wine is about 62/ 63 F, but that is just a rule of thumb. For further info check out the web sites on the other answers. And Enjoy finding out for yourself. Research, don't ya just love it....

Posted by: RobIV on 2009-09-29, 11:50:29

I like it best at about cellar temperature, or actually, I'll bring a bottle up from the basement where it is usually in the low 60s and open it 30 or 60 minutes before the meal, so it will warm a bit from the low 60s to maybe mid to upper 60s, and perhaps more as the meal progresses... If you don't store in a basement, you can also put the wine into the fridge two hours before dinner, then remove and open one hour before dinner, this gets pretty close too...