Ep 144

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The outdated rules of drinking red wine at room temperature and white wine straight out of the fridge may sound correct, but they’re not doing your wine any favors.

In this episode of my wine mythbusters series, the serving temperature myth gets put to the test! I start with where these rules even came from and why they no longer make sense in modern homes. What used to work centuries ago does not line up with how we heat, cool, and store wine today.

You’ll learn how temperature directly impacts aroma, flavor, tannins, and alcohol, and why most wines actually taste better somewhere in the middle of room and fridge temp. I’m also sharing some simple, realistic tips for fixing wine that is too warm or too cold, whether you are at home or sitting in a restaurant.

At the end of the day, there are guidelines worth knowing, but this episode is also about learning how you like to drink wine and paying attention to what actually tastes good in your glass.

Episode Highlights:

Where the room temperature myth came from
Why red wine is usually served too warm
Why white wine is often served too cold
How temperature changes aroma and flavor
What heat does to tannins and alcohol
Simple fixes at home and in restaurants
How wine body affects serving temperature
Why personal preference still matters

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MythBusters: The Best Temperature for Red and White Wine