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Chill out! It's OK to drink chilled red wine

August 05, 2020

Chill out! It's OK to drink chilled red wine

Let's be honest; sometimes wine can be intimidating, and while there are some "rules" when it comes to enjoying wine, you should always feel comfortable drinking what tastes good to you. Maybe you enjoy drinking rosé on a cool afternoon on the slopes, or popping Champagne with your prime rib, maybe even indulging in bold reds with your seafood; if that's what works for you, keep doing it! The one rule that we feel is meant to be broken is, "drink red wine at room temperature." In fact we highly suggest popping some red in your cooler for your next SIP backyard BBQ. Summer is here, and there's no time like the present to chill out with some chilled red wine.

Learn More: The concept of drinking red wines at room temperature is actually a bit of a misconception. Most people don’t realize that this standard was created hundreds of years ago when people were enjoying wines in castles and rustic homes with no heat, making ‘room temp’ much cooler than it is in our modern day homes. If you were to order a bottle of red wine at a nice restaurant, it would be presented at "cellar temperature", not room temperature. Recommended cellar temperature for red wines is around 55 degrees, while average room temperature is 65 degrees. However, the average temp in your typical kitchen fridge is 45 degrees, which is too cold. "Good summer reds should be served at 10°C-16°C (50°F-60°F)’ says Peter Richards MW, in his upcoming tasting of lighter summer wines, in the September 2020 issue of Decanter magazine. "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."

So which reds taste better chilled? Look for light, fruity red wines with fewer tannins that have a slightly lower ABV (between 12 and 13.5%).  “Loire Valley Cabernet Francs, young, bright Pinot Noirs and most famously Beaujolais, can benefit from more chilling,” says Richard Vayda, director of wine studies at the Institute of Culinary Education. “Generally speaking, the lighter the wine, the more cooling, but usually not to the point of icy. These wines, unlike heavier reds, are not so appreciated for their complexities and nuances of flavor, but rather for their refreshing and bright nature.” Other lighter, lower alcohol red wines to try chilled are Dolcetto or Corvina from Italy and Garnacha from Spain.

Here are some of our favorites; view the full collection here:

Lo-fi Gamay/Pinot Noir: Hand harvested and organically grown; 100% whole cluster carbonic fermentation. The Pinot Noir was tank aged while the Gamay was aged in neutral French barrels. Light in body, high in acid and tangy; with tart fruit notes o cranberry and rhubarb, this is natural glou-glou wine at it's finest. It is not over manipulated. It is not over extracted. It is not over ripe and it is not over priced.

Broc Cellars Amore Rosso: The Sangiovese comes in each year as one of the most expressive grapes throughout harvest - showing beautiful aromas of cinnamon and clove. A chillable, accessible, high acid, natural and food friendly (pizza) wine!

Domaine des Champs Fleuris Saumur:  Elegant ruby color with purple tints. The nose is fresh and pleasant with strawberry, blackcurrant and spices aromas (pepper). In the mouth, the entry is tender and elegant then ample and harmonious with silky tannins. An elegant red wine, fruity, light, easy to drink.

 Subject to Change Sleepless Nights:  Grenache, Muscat, Cabernet Sauvignon, Zinfandel, Mourvedre, Syrah, Marsanne, Viognier. The resulting wine is somewhere between a dark rosé and a light red.  You get the floral aromatics from the Muscat, a little bit of spice from the Cab, and lush stone fruit from the Grenache.  It's like Hi-C fruit punch on acid.  It's ready for the party & ready for the izakaya.  A Subject to Change signature.  Serve chilled!  




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