Red wine is delicious when you chill it for a moment
Ice in my wine? Never! At most if it’s truly undrinkable and diluting it is the only option. But even then… You don’t dilute wine. Chilling it nicely, on the other hand, is delicious. And yes, red wine is also wonderful when you chill it for a moment.
Red wine is delicious when the sun is shining brightly. You just need to know what you’re pouring and at what temperature, and then a whole world opens up to you.
In summer, we actually switch to white and rosé far too quickly. We experience them as refreshing and thirst-quenching because they are usually served chilled. Moreover, we eat lighter meals as temperatures rise. And with a delicate fish dish or a crisp salad, red wine is soon forgotten. Unjustly so. A blushing, juicy glass can be extra refreshing on a sultry summer evening.
Room temperature?
Nowadays, red wine is generally drunk too warm anyway. We know that red wine with firm tannins comes into its own best at room temperature. But the term ‘room temperature’ is based on the heating-free era of more than a century ago and means no more than around 18 ˚C. In the average modern home and restaurant, it is therefore far too warm. Served that way, the wine will taste more sluggish and heavier than it really is. Chilling it for ten minutes already makes a big difference.
Chilled, fruity & young
But young, fruity wines without oak ageing are at their absolute best at a much lower serving temperature. Ideally somewhere between 12˚C and 16˚C. The lighter the wine, the cooler it can be drunk. And the fruitier and smoother it will taste. Putting the bottle in the fridge half an hour beforehand is enough. Grape varieties such as pinot noir, gamay, dornfelder, zweigelt and cabernet franc suddenly burst from the glass when chilled. With soft tannins and elegant aromas and flavours of fresh, tart berries, cherries, raspberries and strawberries. And they are fantastic with fish dishes, chicken and salads. They also hold their own with pork (charcuterie), many cheeses and even BBQ, by the way.
Favourite summer drink
Another major advantage is that young wines are often not expensive at all. So they are also a fun and appealing alternative for restaurants. But not long ago, I was handed a bowl of ice cubes when I asked for a chilled red. I’m always up for a little experiment, but they are not going anywhere near my wine. I also taste no passion whatsoever when someone wants to deposit frozen tap water in my wine glass. No, a decent restaurant simply makes sure it has a refreshing red on the menu. Preferably by the glass.
Chilled red wine. As far as I’m concerned, it’s always a good idea. I drink it at home, on the terrace, at the beach and in restaurants. And especially in summer, it is one of my favorite flavs.
