What happens to red wines when they reach temperatures above 18°C (64°F)?

When red wines are exposed to temperatures above 18°C (64°F), they can lose their freshness and the clarity of their flavors can become muddled. This is because higher temperatures can accelerate the aging process, leading to a reduction in the wine's vibrant characteristics. Fruity, floral, and herbal notes that define a wine's complexity at optimal temperatures may start to dissipate, resulting in a more flat and less enjoyable tasting experience.

Additionally, heat can enhance the perception of alcohol in the wine, which may overshadow the subtle nuances that are better appreciated at the ideal serving temperature. Consequently, maintaining red wines at appropriate temperatures is essential for preserving their intended qualities and overall enjoyment.