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Wine School - Session #12: Chilled Reds
Let’s start off by saying that we all should drink red wine a bit colder than we do today. We won’t give you an exact temperature because let’s be real, you don’t walk around with a thermometer in your pocket and if you do we applaud your commitment to homeostasis but that’s it.
The reason we believe in reds being a bit cooler is because the colder the wine the more refreshing it is. The more refreshing it is, the more you drink and up until a certain point that’s good for all of us. The appeal of an ice-cold beer isn’t just a marketing pitch to sell cheap beer but a true and natural preference we all have for drinks which are crisper rather than not. The perception of acidity, or the freshness in wine, is heightened when it is cold. However, there is a tipping point to where a wine can get too cold and then you might as well revert back to that icy beer you could’ve just had and saved some money on. Once wines, both red or white, get too cold they stop tasting like almost anything at all.
If we all agree that every red wine should be consumed cooler than the standards today, we’re willing to suggest a few reds which can be served even colder than that. We’ll call those the “can be chilled” ones. The best reds to be chilled should never be okay, always young in age and have a tart fruitiness to them. We tend to lean towards wines from the colder parts of the world and lighter ones too. Good news, chilled reds should be inexpensive reds as well.