Growing up watching my parents enjoy a glass in the evenings after a hard day’s work, there always seemed to be some hard and fast rules as to what temperature different wines should be drunk at. In a nutshell, red wines were always drunk at room temperature and to put them in the fridge to be chilled was blasphemy of the highest level. White wines on the other hand could be drunk at any temperature depending on your mood or the weather. A nice, hot Summer day? Chuck that white in the fridge for a refreshing drink. You get the picture.
Everyone of course has their own personal tastes, but believe it or not (and I’m pretty sure my parents still don’t believe it) there is a recommended temperature for drinking the different types of alcoholic wine that helps to bring out and accentuate their flavour. It is generally recognised that all types of wine should be chilled albeit to different temperatures:
Sparkling should be served as cold as possible as this keeps the bubbles nice and fine (but whatever you do, don’t leave the bottle in the freezer for too long unless you want a ticking time bomb).
Whites are suggested to be served cold and thus put in the fridge for several hours prior to drinking.
Finally, reds should be served slightly below room temperature and therefore should be placed in the fridge for about one hour before drinking.
Now I’m sure anybody reading this is probably beginning to ask themselves “why are we discussing what temperature to serve alcoholic wine on a website that only sells alcohol-free and non-alcoholic wine?” Well luckily this same temperature guide works just as well for alcohol-free and non-alcoholic wine, but not only that, it also becomes even more important due to the nature of alcohol removed beverages.
Since alcohol-free and non-alcoholic wines are a lot more mellow than their alcoholic counterparts, we want to try and bring out as much flavour as possible, allowing them to taste closer to the real thing, and serving the wine at a chilled temperature works wonders for doing this.