If you've ever wondered whether it's acceptable to put red wine in the fridge, you're not alone. We often think that red wine should always be served at "room temperature," but this advice often overlooks a key point: some reds are also perfect served a little chilled. Let’s dive into when and why you might chill your red wine, what wines work best and what ones don’t work at all
What wines work best chilled?
Some wines are in fact made to be chilled, but some are better at your typical room temperature. It is all down to the tannins and bitterness of red wine, a lighter bodied red wine has less tannins than you find in your fuller bodied reds, and that's why it is the perfect companion for your fridge.
- Light-Bodied Reds: Wines like Pinot Noir, Gamay, or Grenache have lower tannins and higher acidity, making them ideal for chilling. These wines often taste more refreshing and vibrant when served slightly cooler. Try this out with our St Laurent or Gamay to see the flavour changes.
- Full-Bodied Reds: Heavier reds like Cabernet Sauvignon, Malbec, or Syrah generally shine at warmer temperatures. Our Old Vine Garnacha is a perfect example of a wine made to be enjoyed at room temperature, this is due to the heavy tannins and higher alcohol levels that when chilled, may mute the flavours.
Chilling red wine isn’t about making it ice-cold. The goal is to lower its temperature just enough to enhance its flavours.
Know the Ideal Temperature:
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- Light reds: Serve at 10–13°C.
- Medium to full-bodied reds: Serve at 15–18°C.