When asked the question of at what temperature certain wines should be served, there are generally two types of responses. The first is a quick, straightforward answer that places whites and rosés into the realm of the refrigerator, firmly leaving the reds to be enjoyed at room temperature: a simple solution that ensures white wines are palatable and red wines are appreciable. The second sort of response is likely something similar to the next 400 or so words.
For some, the mere suggestion that red and white wines can both benefit from being chilled doubtless causes similar feelings to Robert DeNiro’s announcement of becoming a father aged 74: an initial shock, followed by an immediate curiosity as to the practical aspects of the matter. Certainly, before dipping my toes into the world of chilled reds, my initial thoughts were rife with speculation, but a taste of a delicious chilled Pinot Noir from Argentina as an accompaniment to a seafood course was all the convincing I needed.
A chilled pinot noir – Folium Restaurant, Birmingham
Similar to the effect that chilling has on white wine, a red wine enjoyed from the fridge will be slightly shyer on the palate, with its acidity and tannins scaled back to create a smoother, softer drinking experience that can be the perfect manner of enjoying certain more delicate styles of red. Nebbiolo, Beaujolais and the aforementioned Pinot Noir all fall under this category, and the rounding of their tannins makes for a different drinking experience altogether, that doesn’t detract from the subtle flavours of these wines which make them favourites in certain circles. Instead, these wines are uplifted through being chilled, making them far more refreshing and appealing especially in warmer weather. That is not to say, however, that all reds should be chilled to such a degree. Far more full-bodied and boisterous bottles of Cabernet Sauvignon and Amarone would simply taste flat if chilled to the same degree as a white wine. Still, even they may benefit from 10 minutes in the fridge prior to serving, as the average room temperature in a house is positively balmy when compared to the climate of wine cellars where such bottles are best stored.
Chilled reds, despite boasting the sort of deeply trendy popularity that draws eye-rolls from the slightly grumpier section of the wine world (myself included), have a true place in the appreciation of reds backed by many years of tradition in France, from Burgundy to the Pays d’Oc. The ability of the fridge to soften the tannins and acidity of a wine opens a new world of food-wine pairings, with fish and seafood being wonderful compliments, and even on its own makes for a far lighter tipple suitable for summer and perhaps even those who feel that red wine is not necessarily for them.