At a recent wine tasting, the topic of conversation around the tasting table among attendees, was whether or not to chill red wines. Everyone had a different inclination, from drinking red at room temperature, to putting a slight chill on the bottle, while another added an ice cube. My reaction to the latter was to put my hands over my ears, singing, “La, la, la, la.” drowning out the adverse treatment of the wine.
The customary storage temperature for reds is 55-65 degrees Fahrenheit, while standard drinking is at room temperature (no more than 70). Rather than abandon reds during warm, summer weather in some areas, wine drinkers sometimes choose to put a chill on their reds, though others chill them all year long. No right or wrong, it is really all about preference.
Putting a chill on lighter-bodied reds like Pinot Noir, Zinfandel, Grenache, and Nebbiolo can enhance the wines flavor profile. Fuller-bodied wines like Cabernet, Merlot, Syrah, and Malbec should be served at room temperature to avoid doing a number on the tannins, which can become bitter. It is best not to over chill any varietal, as this can alter the taste, whereas an ice cube waters down the flavors.
Whichever your preference, the norms seem to be changing in the wine industry when it comes to chilling reds. From an ice bucket for chilling at your table to an ice cube in your glass, many methods appear to now be acceptable among the experts.
Cin Cin!
