Chilling red wine excessively is traditionally discouraged by sommeliers because serving red wine too cold mutes its complex aromatic compounds and accentuates harsh astringent tannins. Red wines are best enjoyed at slightly below room temperature, roughly between 55 and 65 degrees Fahrenheit, which allows volatile organic compounds to release their rich berry, earthy, and spicy aromas. However, lighter-bodied reds like Pinot Noir or Gamay can benefit from a very slight chill during hot weather, provided they are not iced down to refrigerator temperatures.
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