A glass of chilled wine is the perfect accompaniment to a warm summer day. Some red wines can be chilled in the refrigerator or ice buckets, making them ideal for summer. Here’s why you might want to chill red wine.
Summer wines are often associated with whites and roses, especially those that have a zesty flavour.
Red wines are usually left out of discussions and relegated only to evenings in autumn or winter. Reds might not have the refreshing taste that you are looking for in summer.
In many cases, this is because they are served too warm. A little time in the refrigerator can transform some reds into the perfect summer drink.
Red wines can benefit from a brief stint in the refrigerator
What happens when you chill red wine?
A lower serving temperature can change the taste of some wines. This is done by changing our perceptions of four things: alcohol, acidity, bitterness and aromas.
The cold will soften the alcohol flavours while bringing out any floral or fruity aromas. These are all important qualities in lighter wines, and a cooler temperature will bring them out in an enjoyable way. Your palate more easily detects these characteristics and makes the wine appear refreshing. This is ideal for summer drinks and one of the main reasons why whites and Rose wines should be served chilled.
Bitterness can be a problem. This is also why some reds are not suitable for storage in the refrigerator. The bitter tannins in red wine (the “drying”) will be accentuated by chilling it. Tannic wines, such as Bordeaux, Barolo and Brunello di Montalcino, can be overly astringent. When serving reds chilled, you should choose wines with less tannin.
It is important to note that over-chilling wine can completely numb the flavours.
The myth of room temperature
Red wine is generally served at room temperature. Many red wines are poured at too high a temperature. The extra heat can be detrimental. This additional heat makes the flavours bland, unfocused, and fuzzy, which is not appealing to a wine that is meant to be refreshing.
The term “room temperature” is the problem. Most serving guides say that 16-18oC is ideal for a red wine with a strong body. In Britain, however, you will find that temperatures are much higher in pubs and houses. The temperatures will continue to rise over the summer. Room temperature has changed over the years. In a world where high ceilings and draughty rooms are rare, it means something different.
A short time in the refrigerator will make reds appear more fruity, fragrant and refreshing. It takes about 15-20 minutes to reduce the temperature of red wine down to 13-14oC, which is a perfect range for lighter-bodied wines.
Which red wine should I chill?
The same goes for full-bodied red wines that are too rich in flavour. These wines are generally appreciated for their complexity and depth of flavour, which is not enhanced by chilling.
You should only chill lighter wines that are brighter and more refreshing. Serving the wine at a lower temperature will enhance these characteristics, making your drinking experience even more enjoyable.
You should be looking for fruity aromas, florals, and sweeter notes. Unoaked reds tend to have more of these characteristics. These wines have a fresher, cleaner taste, making them more suitable to be served at lower temperatures.
Red wines produced in warmer climates are generally fruitier and slightly sweeter. The heat here allows the grapes to ripen fully. California and Australia are great places to start if you want to find a wine that will chill.
There is a wide variety of European wines suitable for chilling. Reds with a lighter body, such as Beaujolais or Cabernet Franc, or younger Pinot Noirs make excellent choices. Cairanne, Cotes du Rhone, and Trousseau Jura are also good choices. Valpolicella, an Italian wine, is the perfect choice for fans. Even a lighter Chianti could work.
