Uncorking a bottle of red with dinner tonight? Here’s a tip: Don’t even think about storing it in the fridge. Cooler temperatures can make wine taste more bitter, according to new research from Washington State University. In the study, 12 participants were asked to describe various glasses of Lemerger wine (a medium-bodied red from Washington State) that were served at different temperatures. Wines served at 50 and 61 degrees Fahrenheit were characterized as more astringent, sour, and bitter, compared to wine served at 72 degrees (room temperature). “Microscopic channels in our taste buds are responsible for our perception of bitterness at certain temperatures,” explains study author Carolyn Ross, PhD, professor of food science at Washington State University. When temperatures are even slightly higher, we may be less able to detect the bitter flavor in a certain glass of vino. But before you break out the thermometer, note that researchers only examined one variety of wine. “I think we’d see differences among different wine varieties,” Ross says. For instance, a highly tannic wine, like Cabernet Sauvignon, could benefit from being served near room temperature, which would make it less intense. But a less tannic wine, like Pinot Noir, might benefit from a cooler temperature, which would confer more astringency on its flavor profile. Still, there’s one rule that applies to all varieties: Avoid hot temperatures and sunlight. “The phenolic compounds in red wine oxidize when exposed to high temperatures and sunlight, which can compromise the color, flavor, and aroma,” Ross says. At home, that means keeping wine away from the stove, microwave, and even windows. If you don’t have a basement (or prefer to keep wine within reach at all times), store bottles in a cool, dark closet. More from Prevention: 8 Reasons To Love Red Wine Questions? Comments? Contact Prevention’s News Team!
