Chill out with some red wine
It was brought to my attention by a reader that we have recommended rose and white wines for the hot summer months but they felt these wines did not have enough body and flavour profile to accompany things like spicy grilled ribs or a cut of prime rib or lamb, for example. The point is well taken; I poured some rose alongside barbecued ribs recently because I could not face a big red wine when it was 30 C outside, but the wine fell well short as a match for the meat. The solution is to chill down a bottle of red for about a half-hour so that it is cool but not frosty. This works especially well with lighter bodied reds such as Gamay or Pinot Noir.
Here a few summer reds that can take a chill: