The misconception with red wine is that it is ideal to serve it at room temperature, when in fact serving it cool can be the best way to enjoy it. Here is our guide on how a red can change when you chill it down.
Acidity appears sharper. This is great on a hot day, but the flavours will be lost a bit, as less flavour evaporates from the wine the cooler it gets.
Alcohol & Body – the burning effect associated with higher alcohol wines are muted, as is the body of the wine, so chilled wines can often feel a bit lighter than normal.
Tannins (that give you a dry, grippy feeling in the mouth) increase as the wine gets cooler. So, if that’s not your thing a great place to start would be red wines that are not so high in tannins.
To chill, put the wine in the fridge for half-an-hour to bring it down to a serving temperature between 12 to 15°C. The best red wines to chill this summer from Stocked Cellars:
Gamay is a thinned-skin grape most famously made in Southern Burgundy under the name Beaujolais; Beaujolais is the place and it’s always 100% Gamay! Gamay is now made around the world and is always low-alcohol, low-tannin and light-bodied.
Pinot Noir is the other most classic red grape that loves to be cold. Like Gamay, it is thin-skinned, light-coloured, low-alcohol and more about texture and restraint than tannin. If Gamay is the teen who is down to party, Pinot is Gamay all grown up, a bit more complex, a bit less showy, a bit more mysterious and powerful.
If we are going to cheat let’s just CHEAT. So, this next group are rich wines, they are darker coloured and fuller-bodied. A good chill will lower the perception of alcohol and make these bigger, bolder wines way easier to enjoy.