Room temperature

ROOM TEMPERATURE
Room temperature is defined as 69-73 degrees Fahrenheit. This temperture is generally to warm to serve red wine.

Add the room temperature juice concentrate to the clean, dry jug. Use the funnel if needed.
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Add sugar ...

Chambrer (French): To allow a wine gradually to reach room temperature before drinking.
Château (French): Term given to a wine-growing property.
Clos (French): An enclosed vineyard, used particularly in alsace and Burgundy.

They should be served at a cool room temperature to bring out their aroma. The most popular red dinner wines are claret, Burgundy, Chianti, and Cabernet Sauvignon.

Reds should be served at a cool room temperature (60-65 degrees). Pour approximately 1 1/2 ounces of wine into your glass.
Food- For purists, serving unsalted crackers or bread allows guests to cleanse their palate between sips of wine.

It's best to serve the water at room temperature, as drinking something very cold can slightly numb the tongue and affect wine tasting.
Crackers.

I drank about a glass and a half and re-corked it, leaving it at room temperature.

The idea that red wine is served at room temperature is an old one whose genesis was before the advent of central heating. So back then the room temperature was usually around 55-60 degrees.

This change is a chemical reaction and may be beneficial in the short run (breathing or decanting), but after 6 hours or so at room temperature, most wines will start to degrade. By the next day the fruit and aroma are generally quite subdued.

Most red wines should be served at room temperature, but that actually refers to wine cellar room temperature, which is about 55 degrees Fahrenheit.

Reds: slightly cooler than room temperature (about 65 degrees); Younger fruity reds benefit from chilling.
Sparkling Wine: thoroughly chilled; refrigerate several hours or the night before serving.
Dessert Wine: room temperature.

Chambrer ( bring to room temperature ) :
Act of leaving a wine in a room which is not directly heated, with the intention of raising its temperature to about 14-16°. This is suitable for most red wines.
Champagne : ...

Red wines should be served at cool room temperature (55 to 65 F.), with lighter, fruitier reds (e.g., Beaujolais and Pinot Noir), at the lower range and fuller-bodied varieties ( e.g., Cabernet, Zinfandel and Syrah, at the upper range.

Both reds and whites are often better closer to cellar temperature (around 55 degrees) than today's room temperature.

At room temperature, it usually takes several hours to do that. The loss of fruitiness and development of what we recognize as "oxidized" character might not begin to appear until the next day.

Port is usually served on its own at room temperature after the final course of a meal. White Port can be served chilled.
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Sherry ...

[39] Vaporization of these compounds can be sped up by twirling the wine glass or serving the wine at room temperature. For red wines that are already highly aromatic, like Chinon and Beaujolais, many people prefer them chilled.[40] ...

Get two glasses & a good quality red, at least 5 years old, one glass will have the red poured normally at room temperature 20C ish and in the other glass, the wine is diluted with 50% water. Both need to be the same temp.

A well-sealed, fairly full bottle will remain fresh in the fridge for a considerable time if stored upright. An average cru bourgeois will stay drinkable for a week or more. You must remember to let it warm up to room temperature before drinking it.

Most smoked salmon is cold smoked, a process where the salmon is kept at room temperature while smoke is blown across it. This results in salmon, with a unique flavor, that keeps its smooth, raw texture.

Serve at room temperature.
Medium, Cream or Brown - These terms refer to the same sherry style. They are made by adding additional sweetening to any of the first four categories of sherries, usually an oloroso.

Wines served as digestifs are often sweeter and higher in alcohol content than the wines consumed with the meal. Examples include port, madeira and cream sherry. They are generally served at room temperature.

At room temperature these proteins are soluble, so we can't see them nor taste them. However, when heated, they denature (i.e. break up), and the resultant bits are far less soluble.

Cold stabilization is accomplished by allowing the wine to warm up to "room temperature" and then chilling it down to about 40° F. The tartaric acid crystallizes in the tank and the wine drawn off by racking.

See also: Temperature, Wine, Bottle, White, Taste