When the weather gets warm, the reds get chilled.



Why is it that we have this ingrained notion that red wines should not be served chilled?

Here in Australia we live in the lowest, flattest, driest inhabited continent in the world, and most of the time it is the hottest. So why should the white wines, bubbles and Rosé dominate the warmer months? Time to bring some chilled reds into the mix.

I remember being on holidays in Darwin where it seems to be warm and sunny every day. A beer or G&T in the afternoon or a glass of white wine at sunset was a daily ritual, particularly with some wild Barramundi. But what if you’re thinking steak for dinner? Bold flavours can be too much with light, crisp white wines, so it’s times like that where a chilled red comes into its own! A spicy Tempranillo or Shiraz served chilled on a warm night with a char-grilled T-bone, thick cut chips and salad - perfect!

 

How chilled is chilled?

 

Ideally, you would put the bottle in the fridge about an hour before you want to enjoy it. A fridge may not always be available, so if you are at a BBQ then throw it on top of the ice in an Esky to chill. Even a half hour in an ice bucket on the table will help drop the temperature and make the wine more approachable. If you get it slightly too cold, don’t stress, as on a hot day it will warm up in the bottle or in your glass. 

So, how do I chill red wine?

Ideally, you would put the bottle in the fridge about an hour before you want to enjoy it. A fridge may not always be available, so if you are at a BBQ then throw it on top of the ice in an Esky to chill. Even a half hour in an ice bucket on the table will help drop the temperature and make the wine more approachable. If you get it slightly too cold, don’t stress, as on a hot day it will warm up in the bottle or in your glass.

What are the benefits and
risks of chilling my red?

Benefits

Risks

•  At cooler temperatures, the wine will look fresher, more vibrant and the alcohol will seem less apparent. 
•  You can enjoy red wines on hot days and evenings. 
•  You can match them with foods that you would normally look to a white wine for a match.

•  If the wine gets too cold it can dull the aromatics, but this is easily undone by letting it warm up slightly. 
•  If the wine has a lot of tannin or oak and the wine is too cool, it can seem more astringent and even more acidic. Once again, this is easily undone by letting it warm up slightly.