It’s summer and yet we find ourselves drinking more red wine than we have all year! Not just any red wines though, we’re head over heels in l-o-v-e with chillable reds
Wines that are low in tannin, light in body and lower in alcohol (though this is less critical) will shine if you give them a bit of the “cold shoulder” treatment. It will enhance the acidity, highlight fruity notes and best of all makes red wine more refreshing. Try chilling varietals like: Gamay (Beaujolais), Carignan, Chinon Cabernet Franc, Lambrsuco, Pinot Noir and Barbera.
So how do you properly chill a bottle of red? Pop it in your fridge for just 20-30 minutes and let the magic happen! If you over chill the wine, don’t sweat it, pour yourself a glass and cradle it in your hands to help warm it up!
Tried, Tested & Tasty – here’s our top 3 picks:
Pietradolce, Nerello Mascalese $28.45 – a high toned, herbaceous and mineral driven wine, balanced by luscious cherry notes.
Kitten Swish, Dopamine Grenache $32.45 – wildly small production (we’re talking 75 cases), this crunchy little wine has ample notes of booze-soaked raspberries and sweet baking spices.
Domaine de Bel-Air, Les Granits Bleus, Beaujolais-Village $23.45 – fresh and supple Beaujolais (Gamay) with notes of juicy blackberries, soft tannin and refreshing acidity.
It’s important to keep in mind that not all red wines are designed to be enjoyed chilled! Avoid giving full bodied, high tannin, high alcohol wines (think Cabernet Sauvignon or Syrah) a frosty finish as the chill will make the wines more astringent and tannic! Full bodied red wines are best enjoyed between 15-18 degrees Celsius. On the other hand, some white wines are better a little bit warmer than you might expect. Full bodied whites like oaked Chardonnay will also benefit from being enjoyed a bit warmer so pull it out from the fridge 20 minutes or so prior to serving and enjoy!
Share your favourite chilled reds with us! @vinestylesyyc