When Pairing Wine, The Temperature Of Food Matters As Much As Flavor –

Of course, this philosophy also matters a great deal when pairing wines with warm or hot dishes. For example, if you’re indulging in a hearty beef stew or a succulent roasted lamb, the ideal wine choice would typically be a full-bodied red, like a Cabernet Sauvignon or a Merlot. The depth of the wine magnifies the fare’s richness.

Moreover, the temp of the wine itself plays a major role. As a general rule of thumb, it’s best to serve white wine chilled (between 49 and 55 degrees Fahrenheit) and red wine slightly warm (between 62 and 68 degrees Fahrenheit). Why? Because, when sipped, the wine’s natural notes and aromas are more perceptible. That said, making wine too cold can mute its subtleties, and letting it get too warm can make it taste overly alcoholic. At the end of the day, knowing the importance of temperature can help you strike a harmonious balance between what’s on your plate and what’s in your wine glass.