If you are storing your wine at room temperature (and you don't happen to live in a wine cave in the hillsides of Burgundy), then chances are the bottle needs to be chilled before serving. Most reds are best enjoyed at temperatures ranging from 55°F to 65°F, but the average room temperature is about 70°F. Serving wines too warm will emphasize the alcohol rather than the flavor and aroma nuances.
The best way to store wine.
For lighter reds, like Pinot Noir, Beaujolais, or Cotes du Rhone, I like to stick the bottle in the fridge for about an hour before serving. A medium-bodied Rioja or Chianti I might chill down for 45 minutes, while a powerhouse Australian Shiraz or a big California Cabernet Sauvignon or Zinfandel would benefit from half an hour of chilling out. --Heather John
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