Wine made simple

5 Aug 12, 08:49:52

Chilling Red Wine

Now the summer is here, how many of you are chilling your Reds. I don't mean cold but just 20-30 minutes in the fridge. Lighter reds are better for this Pinot's, Beaujolais and Italian Chianti's to name a few definitely benefit from some chilling.
Even the heavier more tannic Cabs and Shiraz's can benefit from some chilling perhaps 10 minutes or so but not any longer.

On a recent visit to Spain a lot of the bars we frequented had bottles of red in iced water and I must say they were refreshing especially the Bierzo's and Rioja's.

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clivec - Gold, 5 Aug 12, 11:40:30

We certainly used to be regularly served chilled reds in Andalucia (Costa de la Luz) when we were living in Gibraltar. They were usually the younger (Joven) reds which aren't barrel-aged. To my initial surprize they were a very good accompaniment to seafood dishes such as Paella, Tuna and Swordfish steaks.