What is the recommended service temperature for light-bodied red wines?

The recommended service temperature for light-bodied red wines is typically around 13˚C (55˚F). Serving light-bodied reds at this temperature enhances their flavor profile and aroma, allowing the subtle characteristics to shine through. At this temperature, the wine maintains a balance between freshness and complexity, ensuring that its fruity notes are prominent without being overshadowed by excessive warmth.

When light-bodied reds are served too cold, their flavors can be muted, while serving them too warm can lead to overly pronounced alcohol or tannin bitterness, detracting from the wine-tasting experience. Therefore, 13˚C is considered optimal for enjoying the full range of a light-bodied red's taste.