Is YOUR rosé too cold? One report claims that rosé wine should be taken out of the refrigerator up to half an hour before drinking, because low temperatures mute its fruity flavors.

There’s nothing like pouring a cold glass of rosé on a warm summer afternoon.

But half of Britons drink it wrong, according to experts.

Winemakers have warned that it is a “common misconception” to think that the drink should be served cold.

And instead, it should be taken out of the refrigerator up to half an hour before pouring so that it reaches the ‘optimal temperature’ of flavor.

A survey of 2,000 adults, carried out by M&S Food, reveals that 48 per cent of people are making “bad decisions” by drinking their rosé at the wrong temperature.

M&S winemaker Belinda Kleinig said: “It is a common misconception that rosé should be served chilled, and in fact serving wine too cold can dull its fruity flavors and mask some of the aromas.

“The optimal temperature for enjoying rosé is between 7 and 13°C, which means it’s best to take it out of the refrigerator 15 minutes to half an hour before drinking so it doesn’t get too cold.”

Drinking rosé too hot can make it seem dull and less fresh, while muting flavor compounds and accentuating bitterness.

“That said, if it’s a particularly warm day, there’s absolutely nothing wrong with adding a few ice cubes to your glass of rosé – even wine experts do it themselves!” Kleinig added.

A study says that the optimal temperature to enjoy rosé is between 7 and 13°C, regardless of the type.

The report also found that one in 10 people believe rosé is made by blending red and white wine.

Rosé wines are actually made using the maceration method, in which the grapes are pressed with their skins before being removed before the wine darkens too much.

Meanwhile, twice as many respondents said they prefer Provence-style pale pink to darker styles from regions like California or Portugal.

Rosé wine has seen a huge rise in popularity in recent years – last summer a bottle was sold in M&S every two seconds.

The research went on to reveal that the idea of ​​putting red wine in the fridge remains a foreign concept to many, with only one in six people considering it.

However, some lighter red wines benefit from being slightly chilled, as this can bring out their fruity flavors and make them more refreshing to drink, experts said.

You should let the wine sit for 15 minutes outside of the refrigerator to warm up before drinking it, rather than serving it immediately.

M&S winemaker Sue Daniels said: “Contrary to popular belief, there are some red wines that really benefit from a short period of time in the fridge.

‘About half an hour should be enough. Just be careful not to chill the wine for too long, as this will dull the flavors and make the tannins appear harsher and drier.

Finally, the survey showed that most people are unsure how long a bottle of wine will keep once opened.

Lighter wines, including most whites and rosés, can last up to three days in the refrigerator once opened, experts said, while full-bodied reds can keep for up to five days.

Sparkling wines, however, are best consumed within one or two days to maintain their bubbles.

Last year, the company’s first-ever research found that a quarter of shoppers admitted to spending more than 10 minutes deliberating in the wine aisle, adding up to more than 50 million hours wasted collectively each year as a nation.

The problem was even more serious in younger generations: one in six young people under 25 said they had spent more than 15 minutes trying to choose a bottle.