We have seen an increase in interest in chilled reds, especially as we move into the warmer months, but what are the rules (if any) around chilled reds and what should we be looking for?
Chilled red wines are nothing new. Those Europeans with their dry hot summers have been chucking red wine in the fridge for a long time but it is a trend only just catching on in New Zealand. So why chill down a red wine? Bringing the temperature down on a light red wine can enhance the flavours, accentuating the fresh, vibrant qualities of the wine and toning down the tannins. When you are looking for a chilled red, you are after a lighter style of wine, in the fruity fun realm instead of the serious, big and bold. So put down that massive Aussie shiraz and look for something on the lighter side. Wines with bright red fruit notes (think strawberry, raspberry and cranberry) as well as low tannins work the best. The tannin in wine is picked up from the skins so wines that have spent less time on their skins or are made with a grape variety that has thin skins are the best to chill. Having said that, any grape variety can be made to be a chilled red and winemakers are having a lot of fun experimenting with different varieties in this category.
Take a chill pill
Chilled reds shouldn’t be ice cold (unless you prefer them that way). Bear in mind that the colder the wine, the more the flavours can go from subtly enhanced to inhibited. A bit like having drinks at the office Christmas party, a couple of drinks and you socialise up a storm. Too many drinks and you’ll be a inebriated, anxious mess hiding in the toilets. The ideal temperature to serve at is between 10 and 16 degrees. A chill time of about 30 minutes in the fridge should suffice. Try not to be tempted to put ice cubes in your wine – while this gives instant gratification and prevents you having to stare at the fridge with your stopwatch for 30 mins if you haven’t pre-planned, it will mean that your wine will be diluted when the ice melts.
Wines that love to chill
Gamay Noir and Pinot Noir are obvious choices. Both lighter styles of wine, the bright red fruit spectrum can really shine when served at a cooler temperature. If you are going for a Pinot Noir, I would recommend a Marlborough or Martinborough producer with a elegant, feminine or floral style. Cool-climate Syrah or leaner styles of Syrah also react well to a bit of chill with the pepper and spice notes blending well with the fruit to deliver a refreshing punchy drink. Merlot is often fruity with smooth, soft tannins, this combination is perfect to served chilled. And finally, European varieties such as grenache or tempranillo are incredibly versatile and their low, soft tannin structure and juicy fruity nature, can definitely take a chill. You don’t have to be restricted to these varieties. As you can see below chilled reds are made out of all types of grape varieties and is a fun way to play around with wine.
Cool down with these hot picks
Kenzie Duet – a Syrah / Merlot mix providing the perfect combination of fruit and spice.
Unico Zelo ‘Fresh AF’ – an aussie example made with Nero d’Avola and co-fermented with Zibibbo. Super fresh…as the name suggests.
Jenny Dobson ‘Mac’ Merlot – the soft, supple fruit in this wine works well with a slight chill.
Decibel Malbec Nouveau – this wine hasn’t specifically been made as a chilled red and Malbec usually has some very present tannins, however most of the fruit was destemmed and some whole bunches used resulting in a fresh, juicy style.
Huntress Kuratea Pinot Noir – Pinot Noir from Martinborough that is made and designed to be drunk chilled. This wine is a soft fruit jube notes with some great dried herb notes too.
Amoise Chilled Red – another wine that is made specifically to be drunk at a cooler temperature and one with a quirky story. Shortly after the wine was labelled as Gamay Noir, DNA testing identified the grapes used to actually be Pinot Noir. Regardless of the incorrect label, the result remains the same. A yummy light red full of flavours of cranberry, red currants and strawberry.
Ricca Terra Juicy June – Australia’s answer to Beaujolais Nouveau, this wine is released in June each year (hence the name Juicy June) and is a blend of Nero d’Avola and Negroamaro grapes. They bring bright, zesty red fruit to this delightful, fun wine.
At Vic Road Wine Bar & Cellar, we stock the range of chilled reds listed above, and if you aren’t quite ready to take the leap with a bottle, we always have a chilled red on our glass pour. Come down, sit in the garden and sip on a cool red. Move over Rosé, your cooler cousin is here to play this Summer… refreshing, a bit different, and fun.