Serving Wine: What Exactly is Room Temperature?

Room temperature, or chambré, is a measurement referring to a range of 12-14C / 54-57F, which is a few degrees above that of a cellar– bear in mind that this was set when châteaux didn’t have central heating and their walls were three feet thick. For the record, early-drinking reds, rosés, Beaujolais and vins de pays are meant to be drunk at 10-12C/ 50-54F; young Bordeaux and Burgundies at 13-15C / 57-59F; complex, mature Burgundies at 15-17C / 59-63F: and mature Bordeaux at 17-18C / 63-65F.

The temperature of a crowded restaurant with a roaring fire and radiators is often more than 20C/ 68F so ask for the wine to come from the cellar
– it will gain several degrees just by pouring it, and then you can enjoy its evolution in your glass. Alternatively, ask for an ice bucket – if the staff give you a disdainful look, explain that you aren’t chilling the wine, but that it isn’t at service temperature. After all, wine is meant to be refreshing!

Originally published in the August-September 2013 issue of France Today