A Case of the Reds: to Chill or Not to Chill?
We’ve all heard it - “I just want a big Napa Cab!” We can all agree, we love a good Cabernet, but it’s summertime and we want something ultra refreshing. Summer usually calls for a chilled glass of Sauvignon Blanc or a bottle of ice-cold Rosé, but have you ever thought of chilling a red? The good news is – you’re about to, and it's never too late to throw a bottle in the fridge or an ice bucket.
From the perspective of wine lovers who live in Napa Valley, many can attest to the fact that there’s something special about a chilled red. Gamay is a fan favorite to pop in the fridge for a quick cool down. Here's why you should consider chilling down your next bottle of red wine:
While red wine typically pairs best with fall and winter meals, it can be enjoyed year-round.
Even though Napa is famous for Cabernet Sauvignon, it is also important to explore other regions of the world where lower alcohol, chillable wines are common.
Chilling a red makes for an extremely approachable glass of wine for wine novices and wine lovers alike.
You wouldn’t eat warm soup on a hot day nor would you lean toward drinking a lukewarm LaCroix. Right?
Lastly, why not?
A handful of wine industry professionals offered their take on this hot topic. Here’s what they had to say:
Cha McCoy - Sommelier and Wine Experience Producer
“As far as chilling reds - chill if they are lighter-bodied like Cinsault or even nice German Spätburgunder. Good summer reds can always use a nice chill at 50 to 55 degrees Fahrenheit.”
Jacqueline & Dan Person - Owners & Winemakers at Carboniste Wine
“Chilling red wine will definitely take the edge off of high alcohol and overtly tannic examples, but may also lead to a very fun night and a rough morning! It's shades of grey. Certainly a Beaujolais Nouveau. Most Napa Cabernet or CF tastes great closer to 50F. Even Cali PN. Lower alcohol PN, New California, Beaujolais Village, traditional Bordeaux, etc should be 55-60F.”
Jared - Owner & Winemaker at Donkey & Goat
"We make three red wines that I think are better chilled. Twinkle (Mourvedre), Gamay, and New Glou. We started making Twinkle to have a red wine to pair with steak on warm nights at my Uncle's place in Sacramento. He loves steak and red wine. When it is 85 degrees outside (or warmer), chilled reds make more sense. With warm summer weather, nothing goes better than a chilled red with a burger on the beach or in front of a fire."
Laura Jung - Influencer and Founder of Skin Contact NYC
“The red wines I gravitate more towards are usually on the lighter side as it is, so for me, the question of to chill or no chill is a no-brainer: chill, always chill! At least for 45 minutes in the fridge, ideally an hour+. With more full-bodied, darker wines, I actually find that chilling them makes the fruity notes pop so the tannins aren’t as intense. Sooo when in control of my reds, I always chill.”
So, this summer and all the seasons moving forward, consider chilling down a bottle of red wine for yourself or for your friends and family. Use the tips from the wine industry professionals above as a starting point and experiment from there. While all wine is based on personal preference, you can never really go wrong with a chilled red. Cheers!
