Chilling RedsJuly 25th, 2011 by Alan A. Barone
As soon as temperatures warm in France, Italy and Spain, many restaurants and bars, particularly in shoreline regions, begin offering certain red wines with a little chill. In general, most American wine drinkers shudder at the irreverent act of refrigerating reds. It’s simply incorrect. White wines are served cold, and reds are supposed to be served, well…cellar temperature; end of story. But in the hot summer, when you crave a wine that is cool and refreshing and will pair with some grilled meats or fish that are just finishing on your outdoor BBQ, choose a wine with a bit more substance than a White or Rose: A Chilled Red Wine.
When searching for options, be certain to stay clear of heavier, tannic wines. If you chill a wine that has a good amount of tannin present, it may taste tart and a bit harsh, Softer. less intense wines work better. A simple. more straightforward red will actually improve when chilled. Even though you may lose some of the depth and aromas, chilling does seem to benefit the wine’s fruit profile, while refreshing the palate.
A Beaujolais is classic, however there are several lighter-styled varietals that work beautifully such as: Barbera, Cabernet Franc from the Loire, Rhone Blends, Riojas, Pinot Noirs and Zins. So… if you would like to taste a delightful trio of chilled reds, begin your venture at our Wine Bar, where we offer a French Rhone Blend, an Italian Sangiovese and a Spanish Tempranillo, each presented at the precise temperature for a cool comparison.