Red Wine FAQs
Should red wine be served at room temperature?
Not quite. The phrase ‘room temperature’ dates back to a time when homes were much cooler than they are today. Most red wines are best served between 14 and 18°C. Lighter reds such as Gamay and Zweigelt can even benefit from 30–45 minutes in the fridge before serving. Serving red wine too warm can make the alcohol seem more pronounced and the fruit flavours less vibrant.
Do all red wines improve with age?
No. Some red wines are made to be enjoyed within a few years of release, when their fruit flavours are at their freshest. Only certain styles have the structure to improve over time. Wines with good acidity and firm tannins, such as fine Cabernet Sauvignon and Nebbiolo, can develop greater complexity with careful ageing.
Should red wine be decanted?
Many red wines benefit from decanting, particularly young, full-bodied styles. Exposure to air can help soften tannins and release aromas, making the wine taste more expressive. Older red wines may also be decanted to separate them from any natural sediment that has formed in the bottle. Not every red wine requires breathing, but many improve after a short period in a decanter or even just the glass.
Does red wine give you headaches?
Some people find that red wine is more likely to trigger headaches than other alcoholic drinks, but there is no single explanation. Drinking too much alcohol or becoming dehydrated are the most common causes. Naturally occurring compounds such as histamines and tannins may also play a role for some people, while sulphites are unlikely to be responsible in most cases.
Does red wine have health benefits?
Red wine contains naturally occurring antioxidants, including polyphenols such as resveratrol, which have been widely studied. However, any potential health benefits must be weighed against the risks associated with drinking alcohol. Current health advice recommends drinking in moderation.
Does red wine contain more alcohol than white wine?
Not necessarily. Alcohol levels depend on factors such as grape ripeness and winemaking style rather than the colour of the wine. While some full-bodied red wines have high alcohol levels, many white wines contain similar levels. Most wines typically range between 11% and 15% ABV.