June 12, 2021 by Vicki Denig
Should You Chill Red Wine?
[vc_row][vc_column][vc_column_text]We love popping crisp whites and refreshing rosés during the summer— however, there’s something undeniably satisfying about quenching one’s thirst with a bottle of chilled red wine. These crunchy, easy-drinking bottles are perfect for sipping all season long, whether enjoying with BBQ favorites or sipping by late-night bonfires. Below you’ll learn if you can and should chill red wine, as well as which red wines are best served chilled.
Can you chill red wine?
Not sure what we mean by chillable reds? Don’t worry, it’s pretty simple. We find that red wines best served with a chill are generally high in acid, low in tannins, and show ample fruit forwardness. Grapes like Gamay, Pinot Noir, and Cabernet Franc are some of the more obvious go-tos, though Trousseau, Graciano, and other varieties tend to hit the spot, too.
Do you chill red wine before serving or opening?
Note: Most red wines will benefit from being served around 65 degrees, which tends to be slightly colder than room temperature. However, when we say chillable reds in this context, we’re talking even cooler—think, a few degrees above where you’d serve your favorite whites and rosés. These are reds that you can chill in the fridge before drinking.
What else to look for when chilling red wine
Another thing to look for is carbonic maceration. This vinification technique involves letting grapes’ fermentation begin within the berries themselves, which keeps fruit forwardness high and tannin levels low. While most commonly associated with the red wines of Beaujolais, many producers worldwide are experimenting with the technique on other varieties.
Red wines you can chill before drinking
Chillable reds have become some of our favorite wines to drink, especially during warmer weather months. We’ve rounded up seven of our top picks that promise to have you covered all season long. Check ‘em out, here!
Nothing screams chillable red like carbonic Cabernet Franc. This bright and juicy wine oozes with flavors of red fruits and fresh herbs, and is marked by a peppery bite. Perfect for sipping with burgers and grilled veggies! The wine is crafted from sustainably-farmed fruit and is not fined or filtered. Only 70 cases were produced.
Hailing from California’s Central Coast, this varietal Graciano has quickly become one of our go-to bottles to pop year round. Notes of crunchy red berries, fresh lavender, and sage lead to a leather-tinged finish. Sip with homemade pizza in all of its many forms—what’ll it be, red or white?
We couldn’t have a chillable red roundup without including one of our favorite Gamays from Beaujolais. Produced in the cru of Morgon, this fresh and vibrant wine from Domaine de la Bonne Tonne oozes with notes of cranberry, bing cherries, and violets. Crafted from organic / biodynamic fruit. Only 625 cases were produced.
Arnot-Roberts is seriously shaking up the North Coast’s winemaking game and has since garnered a pretty big following (hence why we only get a small allocation every year!) Crafted from 100% whole cluster Trousseau, this high-toned beauty jumps with notes of cherries, blood orange, mint, dried rose petals, and sweet spice. Think of it like Jura meets California in the best possible way.
Who says that chillable reds can’t be a little rustic? This hearty Gamay from Presqu’ile jumps with flavors of raspberry, dried cherries, and a touch of baking spice. The wine’s firm structure makes it ideal for popping with grilled red meats, hanger steak, and black bean burgers (chilled, of course). Fun fact: the wine’s label was painted by Ernst Storm’s six-year-old daughter, Elsa!
Carbonic Sangiovese? You bet. The Stolpmans have long been pioneering growing areas within Santa Barbara, and this thirst-quenching carbonic Sangiovese may just be one of our favorite of their ventures yet. Light-bodied and vibrant, this wine’s poppy flavors of cherry, grapefruit rind, and cranberry make it almost too easy to drink. Get ready to experience this grape like never before!
Gamay or Pinot Noir, why choose? With Passetoutgrain, you get the best of both worlds. This unique Burgundian appellation signifies that both grapes are included in the blend, and Domaine Rougeot’s sans soufre Les Verchèrres is one of the best in the game. Crafted from a 70/30 blend of Gamay and Pinot Noir, fruit for this wine is harvested together and co-fermented. The result is a medium-bodied red with great texture and undeniable balance. Lively notes of cranberry, potpourri, and damp earth lead to a velvety, palate-coating finish. Pop with herb-roasted chicken or cheese and charcuterie boards all summer long![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row]