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It’s not just light Beaujolais or Pinot Noir wines that benefit from a gentle chill – many reds come alive with a short stint in the fridge. It brightens fruit, lifts floral notes and brings balance. For medium to full-bodied styles give it 20 minutes, double that for lighter reds. As summer nears, freshness is key; cloying reds lose their charm. Be mindful when chilling robust reds with high tannins, as this can accentuate their bitterness.
Here’s a superbly priced Côtes du Rhône Villages, with dark cherry and savoury, meaty notes, all wrapped in an enveloping, smooth texture. A BBQ banger.
This modern Rioja is all about fruit and freshness – it’s relatively light, with juicy berry and floral notes, and is a top match with cheese, charcuterie and pizza.
Meet the lesser-known relative of the southern French white, Picpoul. It’s a light and energetic, perfumed rouge that’s best served nicely chilled.
Pinot Noir meets Beaujolais grape Gamay in this blend of floral notes, subtle herbals and berries. Easy and expressive.
