Why reheat red wine?

Reheating a red wine when it’s too cold is particularly important before enjoying it. This can be the case when it has been stored in a cool cellar, for example.

The temperature at which a wine is tasted is important to be able to taste all its aromas. A red wine that is too cold can appear rough and unexpressive.

To do this, you need to “chamber” it, i.e. slowly bring it up to serving temperature, between 16°C and 18°C. Above 18°C, red wine can lose its aromas, and the perception of fat and alcohol will be greater.

While some light wines like Pinot Noir or Gamay can be drunk at cooler temperatures, full-bodied red wines may need to be kept at room temperature.

Reheating a bottle can be a little trickier than you might think. To avoid thermal shock, avoid placing the bottle directly under hot water, near a fireplace or radiator.

There are microwave and oven heating methods, but the risk of overheating and risk of overheating and “breaking” the wine.

For those who have time

Of course, if you have time on your hands, simply leave the wine in a room at room temperature for 2 to 3 hours before tasting, depending on its initial temperature.

It can also be left to warm up in glasses, where it will take less time to reach the right temperature.

For those in a hurry

If you’re short of time, don’t panic, there are a few ways to reheat your wine.

First solution: wrap a bottle in a warm cloth, run under water and wring it out.

The second, more effective solution is to use a decanter. Pouring very hot water onto the outer walls of the decanter will heat them up quickly. The wine to be warmed is then poured in and left to settle.

On contact with the warm glass, the wine gains a few degrees over a short period of time, then the temperature stabilizes.

It’s a gentler way to warm your wine, without stressing it.