Traditionally, white wines are served chilled and reds, at room temperature.
But according to one Australian wine expert, this should not be the case during the summer months.
Caitlyn Rees, the head sommelier at at Fred’s and Charlie Parker’s, told FEMAIL that while it might may be tempting to serve wine according to conventional thinking, she serves red wine chilled and white wine at room temperature.
Award-winning sommelier Caitlyn Rees (pictured) shared how the summer heat can affect the flavour of red and white wines
Why? Because the flavour and taste of wine is significantly impacted by the heat.
‘Red wines are generally served from a cellar, which are always much cooler,’ the award-winning expert said.
‘The highest temperature red wine should be served at is 19 degrees, and if it’s a lighter-bodied red, 15 degrees is ideal.’
Ms Rees explained that if red wine is served too warm, the smell of alcohol becomes pervasive and the flavour becomes less appealing.
Ms Rees said she will often serve lighter reds on ice to help bring the wine to a more palatable serving temperature
During the warmer months, she said red wines are kept in the restaurant in a temperature-controlled room, and for those that aren’t, Ms Rees will bring the temperature down before she serves.
‘I will chill wine in an ice bucket for 10 minutes, to help it cool down a little,’ she said.
‘Sometimes I serve a light red on top of ice – not submerged – at the table if I think it would benefit from it.’
Ms Rees also recommended chilling lighter reds in the fridge for 20 minutes to bring them to the 15-degree mark.
While conventional thinking holds that reds should be served warm and whites chilled, the opposite applies during the warmer months
Fuller-bodied reds such as Bordeaux and Shiraz can be chilled on ice for 10 minutes.
While serving white wine straight from the fridge makes sense during summer, allowing the wine ‘warm’ slightly can actually improve the flavour.
‘Serving white wine too cold makes the tannins and acidity appear stronger, and you can lose the complexity of other flavours,’ she said.
Her advice is to take white wine out of the fridge at least 15 minutes ahead of time to allow it to warm a little.
Another suggestion Ms Rees made, and one she said she’ll often do herself, is to decant white wine to help release more subtle flavours that are masked by chilling.
‘The only wine you want to serve straight out of the fridge would be sparkling wine or wines that aren’t ones you particularly want to savour,’ she said.