A portion of this article appeared in the Carpe Wine column of the Vail Daily.
It’s summer. I want my red wine and I want it cold.
The wine experts in your life have likely told you that red wines should be served at room temperature. That is true if your room is kept at 60°F. That said, ALL red wines taste better when served at 55-60°F. But, there are some that are even better when served cooler. And in the heat of the summer, I want my red wine and I want it cold.
That’s not to say I want my favorite Napa Valley Cab’s or merlot’s from Bordeaux on ice. When you chill wine, be it a red, white, orange or rosè, some of the flavors are naturally muted. For red wines, the fruity flavors will shine while the tannins will taste bitter and astringent. The key lies in choosing the right reds to sip cold.
Light-bodied red wines with bright acidity, minimal tannins, a lower percentage of alcohol and vibrant fruit flavors transform when chilled, becoming refreshing alternatives to white and rosé. They pair beautifully with the heat of the summer. Serving these reds around 50°F – cooler than typical red wine – basically the same as a white or rosé – cold but not ice cold.
When it comes to picking the right reds to chill, pinot noir is the obvious first choice, but only those from a cool climate region. If you’ve had pinot noir from Russian River Valley or Santa Barbara, they have great acidity, but may feel a little heavier, be higher in alcohol with more floral aromas and flavors given the warmer climate. (Warmer climates produce grapes with more sugar, which converts to higher levels of alcohol, making them feel heavier in your mouth.)
Cool climate pinot noirs to look for include those from – France, Willamette Valley in Oregon, Michigan and the Finger Lakes in New York. I also love German pinot noir, also known as Spätburgunder, which you can find good bottles for a little as $25. Summer’s chillable red wines don’t have to be costly. In fact, I’ve found most are extremely affordable, from $15-$35. Keep that in mind when you’re perusing the wine aisles and are having a hard time picking just one.
This summer I’m going to be exploring more island wines, especially those from Sicily – Frappato and Frappato / Nero d’Avola blends. (I’m heading to Sicily in October so I gotta get ready!)
But wait, isn’t Sicily hot and didn’t I just tell you warm regions make bigger reds? Yes, Sicily’s Meditation climate gets hot but there’s this thing called a diurnal shift, where the day-to-night temperature can be a 30-degree difference. This allows the grapes to ripen – aka work hard – during the day, but then literally chill at night so they keep the bright acidity and fresh fruit flavors.
If you haven’t given Cinsault a chance, it’s time. This grape is amazing on its own, albeit a little harder to find on the shelves since it’s traditionally used as a blending grape. I recently had one from Chile that blew me away and have had Cinsault from South Africa that is also delish – both regions offer excellent, affordable wines.
For other chillable reds, think of wines that emphasize freshness over power: Gamay from Beaujolais, Italian Dolcetto or Rosso, Grenache and sparkling Lambrusco.
There are a variety of chillable red wines to explore this summer. All offer food-friendly characteristics that are perfect for outdoor dining, barbecues and those warm evening gatherings.
Elaine Schoch is an award-winning travel writer, wine judge, American Wine Specialist and certified by the Wine & Spirit Education Trust (WSET III). At Carpe Travel she shares wine travel destination guides for ALL WINE LOVERS – from novices to experienced pros – to help them plan their wine adventures, arming them with insider tips, must-visit spots, and things to see and do beyond the vines.