Chill out with some red wine

Calgary Herald New Condos - - Weekend Life -

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:

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