Serving temperature is a detail that changes everything when tasting a Bordeaux wine. A young, fruity red Bordeaux from an entry-level appellation benefits from being served slightly cool, around 15-16°C, to preserve its aromatic vibrancy. For the great wines of the Médoc or Saint-Émilion, a temperature of 17 to 18°C is ideal: it allows the tannins to express themselves harmoniously without the alcohol taking over. It is advisable to take the bottle out of the cellar about an hour before serving and, if the wine is young and structured, to decant it for 30 minutes to 1 hour to aerate it and fully reveal its aromas. Avoid at all costs serving a Bordeaux at room temperature in summer, as this would crush the aromas and accentuate the perception of alcohol.
At what temperature should a red Bordeaux wine be served?
