Course: Understanding Wine

Class 2: Tasting Reds

the basics

Class 1 covered many concepts that are key to appreciating wine; you will use them each time you taste. This module reviews and expands on the basics of preparing for a tasting and how your senses work.



Serving Wine at the Right Temperature

White wine is best served cold, but not freezing, to the touch; 45-50 degrees F or 7-10 degrees C is about right.

Red wine served at this temperature would be too cold. Cold temperatures mute fruit flavors and emphasize tannins and acidity. Red wine is best served cool to the touch, but not cold, between 60-65 degrees F or 16-19 degrees C.


Chilling Wine

The easiest way to chill...

Ready to enroll? First, you must register for a membership to Your membership benefits include:

FREE enrollment in any course at Wine Spectator School

Over 230,000 searchable ratings and tasting notes

FREE mobile access so you can research wines wherever you are

E-newsletters with advance ratings

Editors’ blogs

Food and wine matching tool

And much more

Log In If You're Already a Member

Please log in using your email address and password for Wine Spectator School students who enrolled before 7.4.10, log in with your email address and school password or get more info here.

Forgot Password?

By clicking "Log in" you agree to the Terms and Conditions of Wine Spectator Online

Read our FAQ for more information

If you have questions about Wine Spectator School, please contact us.


= members only

Keep me logged in      Forgot Password?

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash | New! Unfiltered

» View samples
» Or sign up now!
» Manage my newsletter preferences