Why Chilling Red Wine Works in Warm Weather
If you’ve ever ordered red wine on holiday and received it cold, the experience might have surprised you. Chilling red wine is not only fine, it can enhance your drinking experience, especially in summer. The key is knowing which reds taste good when chilled. Not all reds do, but those that do are fresh, vibrant, and perfect for warm days.
The Ideal Serving Temperature for Red Wine
The main reason to chill red wine is freshness. Most homes keep their wine at around 20–22°C, which can be too warm. At these temperatures, reds can taste flat and heavy. Chill your bottle for twenty to thirty minutes to bring it to about 16–17°C. At this level, the wine really shines, tasting fresher, fruitier, and more vibrant while keeping its flavour.
Understanding Tannins and Choosing the Right Red
Not every red wine should be chilled, and the secret lies in the tannin. Tannin gives wine its colour and that dry sensation in your mouth. High-tannin reds, like oaky Cabernets, can taste harsh when cold. To see if your wine is low in tannin and good for chilling, pour a small amount into a glass and hold it at a forty-five-degree angle over your wristwatch or a piece of paper. If you can read through the wine, it’s likely low in tannin and will taste great chilled.
Best Red Wines to Serve Chilled
For the best chilled red, choose light to medium-bodied wines with low tannin and minimal oak flavour. Beaujolais is a classic choice – juicy, floral, and bright. Valpolicella, with its soft character, also works well. Some fruity Pinot Noirs taste great when slightly chilled, as do unique grapes like Cinsault, Grenache, and Carignan. We’ve even created a Chilled Red Wine Box for summer, so you can try a mix of these styles without any guesswork.
Try our Chilled Red Wine Selection
Surprising Food Pairings for Chilled Reds
One of the best things about low-tannin reds is their versatility with food. Many people pick white wine with fish, yet some reds can pair beautifully, especially when served cooler. A chilled red works wonderfully with monkfish stew, baked salmon, pan-fried sea trout, or chargrilled prawns. The fresh acidity and soft fruit of these wines can make seafood dishes shine.
Breaking Tradition and Enjoying the Benefits
Chilling red wine isn’t breaking the rules – it’s using them to your advantage. Next time you open a light-bodied red, chill it for twenty minutes and taste the difference. You’ll enjoy a lively, refreshing wine that’s great for summer evenings, perfect for dining outside or cooling off after a warm day. And if you’ve ever had a cold glass of red wine on holiday, you’ll now know they weren’t crazy – they were just ahead of the curve.
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