red wine served cold

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PSA: These 4 Types of Red Wine Are Actually Best Served Chilled, Says a Sommelier

As springtime has (well, almost) reared its glorious little head, we’re starting to see more and more enthusiasm from wine drinkers professing their love of chilling down their reds. Talk about a great wine trick for this transitional time of year. But here’s the thing: Chilling reds is no old wives’ tale, meaning it has nothing in common with that great aunt of yours who prefers her white zin swimming in ice cubes. According to Eduardo Dingler, a sommelier who served as the corporate beverage director of Morimoto Restaurants and now acts as the VP of wine at Wine Access, some red wines actually show their best attributes when cooled down a touch.

Why? Because most reds are typically served too warm and whites too cold. “But taking it a step further and chilling reds down has become the secret weapon for clever hosts pouring in the spring or summer heat,” says Dingler. (Make sure to see our guide to quickly chilling wine here.)

You might not ordinarily think to sneak these four varietals in the fridge, but we strongly recommend doing so the next time you’re serving sips.

RELATED: If You’re Storing Wine in the Fridge or Vodka in the Freezer, You Need to Read This.

Pinot Noir

Most pinot noirs don’t have the strong tannins that make some other styles of red wines less-than-ideal for chilling. This is because tannins in wine get exaggerated when the wine is cold and dominate the taste of the wine.

“Every time I tout a pinot noir to a BYO restaurant, I’ll ask the servers to chill the bottle down a bit, because I think the wild, brambly fruit characters of these wines actually show better with a light chill on them,” Dingler says.

Try this wine chilled for about 60-75 minutes in the fridge before serving (if it starts at room temperature).

““Many people don’t think of Zinfandel as a candidate for being chilled, but I believe the bright, stewed fruits that are characteristic of wines from this grape shine through when they’ve been cooled down a bit. Some of the more over-extracted versions of these wines can be a peppery and jammy mess when left in the wrong hands; I tend to like zins from older vines that have strong fruit concentration without seeming overly sweet,” Dingler says.

Try this wine chilled for about 45-60 minutes in the fridge before serving.

Cabernet Sauvignon

“The vast majority of cabernet shouldn’t be chilled, but the more value-driven cabernets—with a lower alcohol content that are meant to be drunk young—can be great chilled or as a base for sangria,” explains Dingler. You typically don’t want a light-bodied wine for sangria, because the fruits (and other liquor you may add) will dominate the flavor of the lighter wine and create off flavors. “Therefore, whenever I’m making sangria, I’ll usually use a medium- to full-bodied cabernet or malbec that don’t offer a lot of tannins to set a strong base for my summer sipping,” Dingler says.

As Dingler mentions, if you’re looking to serve your reds super chilled, sangria is a great place to go.

Try this wine chilled for about 45-60 minutes in the fridge before serving.

Cabernet Franc

A slight chill will activate the mouthwatering peppery attributes and high acid in cool climate reds, like cabernet franc from the Loire. “This makes it an ideal poolside red,” adds Dingler.

Try this wine chilled for about 60-75 minutes in the fridge before serving.

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Best summer red wines to drink chilled

There are plenty of red wines that you can drink slightly chilled in the summer months. Here is our guide to your options, with expert advice on how to chill wine quickly if you’re pushed for time.

Best red wine styles to think about chilling:

Beaujolais plus Gamay wines from other areas if you can find them, such as Oregon or South Africa.
Valpolicella Classico or wines made with Corvina grapes
Lighter styles of Pinot Noir
Some Loire Valley Cabernet Franc
Frappato
Dolcetto

There are many more, of course, and winemaking style is also important when considering the best red wine temperature. You don’t want too much oak, for instance.

Peter Richards MW in his pick of lighter summer reds to enjoy also recommends considering what kind of food you eat in the warm, summer months, with simpler fresher flavours.

‘The wines that make a cheery partner for those foods naturally share the same kind of character: keen, crunchy, forthright.’

What you need to know about chilling red wine

Sarah Jane Evans MW, co-chair of the Decanter World Wine Awards, said that ‘as a rule of thumb, the cheaper and/or simpler the red wine the more it will benefit from being served cool or chilled.

‘Think of the refreshing rustic reds served straight from the fridge in tumblers in Mediterranean bars.’

If price seems a bit of blunt instrument, then consider being wary of tannin and over-use of new oak, in particular. Focus on fresher styles with good primary fruit flavours.

‘Chilling emphasises tannin and oak, so be careful to serve a well-structured red only a few degrees cooler than usual,’ said Evans.

One reason why stainless steel vats can be used in wineries, and sometimes also concrete, is to help protect those fresh, primary fruit flavours in at least a portion of the wine.

A pale colour can also be a good indicator, because it suggests lighter extraction in the cellar.

red wine served cold

How long to chill red wine for

‘Good summer reds should be served at 10°C-16°C (50°F-60°F)’ said Richards.

‘That’s significantly cooler than many a summer’s day, so don’t be afraid to pop them in the fridge for 30 minutes before serving if the weather’s warm.’

Evans also recommends putting a wine in the fridge for half-an-hour, which will particularly tone down the sensation of soupy warmth in a relatively high alcohol red.

Should you ever chill a full-bodied red wine before serving?

The short answer is yes, sometimes. Have you ever been served a red wine too warm? It can easily happen, especially in hotter climates.

Even for full bodied reds, such as Cabernet Sauvignon or Shiraz, it’s important to stop the wine getting too warm before serving.

‘For a red wine, much warmer than 18°C is too high,’ said Walls. ‘Its flavours become blurred and soupy, its structure softens and alcohol becomes more noticeable.

‘Chill it down slightly and flavours come into focus, alcohol becomes less apparent, structure tightens up and the wine is more refreshing to drink.’

Quick tips for chilling red wines in a hurry

By Matt Walls

1. Place the bottle in an ice bucket filled with ice and some water for about 10-15 minutes, but do take regular sips to make sure you’re not over-chilling the wine.

2. A cool sleeve, such as the Le Creuset Cooler Sleeve, is less messy. Since most of these can be flattened, they can also be used as a cushion to keep decanters of red wine cool. Alternatively, use a decanter with an ice compartment.

3. If your red has been stored at around 20°C, pop it in the fridge for 25-30 minutes; set the timer on your oven or your phone so you don’t forget to remove it.

4. If you’re in a hurry, 8-10 minutes in the freezer will suffice, but more gentle methods are preferable.

5. Use a plastic or metal wine cooler to keep the temperature low once it’s out of the fridge or freezer, or an ice bucket filled with cool water and ice cubes.

red wine

Red wine is a type of wine made from dark-colored grape varieties. The actual color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, the red color coming from anthocyan pigments (also called anthocyanins) present in the skin of the grape; exceptions are the relatively uncommon teinturier varieties, which produce a red-colored juice. Much of the red-wine production process therefore involves extraction of color and flavor components from the grape skin. Red wine is a delicacy around the world.

resource: wikipedia