Chill out with your glass of red...literally

IS THERE anything more refreshing than a cool glass of white or rosé on a warm day? Well, yes – how about a glass of cool red? Because not all reds benefit from being served at room temperature or slightly above. Some come to life in a delightful way after a gentle chilling, making them ideal spring and summer wines.

The operative word is chilled, not cold. Half an hour or so in the fridge is generally enough to freshen the flavours.And, of course, not all reds are suitable. Chilling emphasises acidity and tannins while muting aroma and flavour. So avoid big wines like cabernet sauvignon, shiraz and malbec – as they’ll taste bitter and acidic – and expensive complex wines, as the subtle flavours may be lost. Reds to chill with are typically lower in alcohol, fruity and lighter-bodied, not too tannic, and with a fresh acidity that serving cool brings out.

Light-bodied gamays and pinot noirs respond well to chilling.The former tends to have a fruity, fresh taste with red fruit flavours and is traditionally drunk chilled. Pinot noir is similar but can have more earthy tones, so go for less expensive Burgundies and NewWorld examples.

Inexpensive Italian wines likeValpolicella are bright and tangy with red fruit flavours and are much better cool than warm.And grapes like frappato from Sicily or dornfelder from Germany are also best served cool.

Chilled red wine goes well with lighter meats like chicken, duck or cold poached salmon and charcuterie. It pairs well with most pasta dishes, cheeses and picnic food. So try chilling out with some cool reds as the weather improves.