The 30/30 rule for making your wine taste better

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“You should serve/drink your reds at room temperature.” Everyone has heard a version of the above statement.

Here’s the thing…the concept of “red wine at room temperature” originates from medieval Europe (particularly the French). The average room temperature in the stone castles of that era was much cooler. They were considered ideal for enjoying the flavors of red wine.

Central heating, buildings made of wood, and global warming mean the room temperature rule doesn’t hold much weight these days.

So, what to do?

The 30/30 rule.

Why?

Temperature affects a wine’s aroma. Aroma defines flavor. Flavor is the reason why we enjoy wine.

Here’s an experiment to try this weekend:

Take your white wine out of the fridge and pour yourself a glass. Give it a sniff and taste. Then, let it sit for 30 minutes or more. Now pour yourself another glass and repeat.

Any difference? Let me know.

Next, pour yourself a glass from a bottle of room-temperature red: sniff and taste. Then, pop it into the fridge for 30 minutes and go do something, anything. Now pour another glass from the chilled red and compare it to the first.

Any difference?

If you’re waiting for me to tell you the answer to the experiment, ermmmm, I won’t. Go try it out yourself.

Hold on, Dozie, do you think this applies to every wine?

No, it doesn’t. Light-bodied reds like Pinot Noir may need to be chilled for longer than 30 minutes. That doesn’t mean you should leave them in your fridge for days.

Medium-bodied whites like oaked Chardonnay and Pinot Gris don’t need days-in-the-fridge cold like other whites. It would be best if you served them slightly warmer. So let them stand for more than 30 minutes, I would say 45 minutes or more.

Now, go uncork a bottle, it’s the weekend.

Dozie ❤️