Reds that reward being refreshed

26 March 2024

Pep up your Pinot, tighten up your Tempranillo.

The practice of cooling down reds is not a new one, but it is one that’s increasingly prescient during warm summers.

Beaujolais is an obvious candidate for serving at around 16 degrees, but similarly you’ll find a whole host of reds that find greater definition, an enhanced sense of freshness and more focussed aromatics if dropped a little from what constitutes room temperature these days (with or without a heatwave). Wines to avoid are those with pronounced tannins – Nebbiolo and Cabernet Sauvignon being two prime examples.

Below is a list of wines that we readily chill, be it in an ice bucket or via a stint in the fridge. From the crisp and leafy black fruited minerality of a Loire Cabernet franc all the way to Spanish Tempranillo, these wines will all reward and refresh if served nicely cool.

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