Why are chilled reds cool right now?
Move over, chilled whites and rosés—there’s a new player in town, and it’s red. Yes, you heard that right. The days of furrowed brows and muttered judgments when someone dares to toss a red bottle into the ice bucket are over. Chilled red wine is officially a thing, and it’s here to stay. But how did this cool transformation happen? Let’s dive into why the hottest trend in wine right now is, ironically, all about keeping things cold.
“Room Temperature” – Whose Room Are We Talking About?
You’ve probably heard the rule that red wine should be served at "room temperature." But here’s the thing: room temperature has evolved. When this idea first popped up, people were sipping their reds in drafty castles and cottages, where the thermostat was more 'Game of Thrones' than ‘modern day cozy.' Back then, room temp was closer to a brisk 16°C. Fast forward to today’s heated homes, and suddenly your red is basking at a toasty 22°C. Let’s face it, your wine isn’t breathing—it’s sweating.
And that’s where a little chill comes in handy.
The Summer Saviour You Didn’t Know You Needed
Picture this: it’s summer. The sun is shining, your BBQ is in full swing, and you want to sip a delicious red, but the thought of room-temp Shiraz in the heat makes you sweat just thinking about it. Enter chilled red wine—the ultimate summer saviour. It’s refreshing, vibrant, and doesn't make you feel like you’re sipping on a warm fruit smoothie. Plus, there’s something undeniably rebellious about breaking the wine norms and cracking open a cool red as the temperature rises.
Not All Reds Are Chill-Worthy
Of course, we need to be clear: not every red gets an invite to the ice party. Some wines, like big, bold Cabernets, should stay in their natural habitat (read: unchilled) because their tannins can turn into something akin to sucking on a bitter cold tea bag. No one wants that. But lighter reds? Oh, they’re made for this moment.
Think about a juicy Pinot like the Brian's 3 Pinots or Saint Clair Pinot Noir, or a spicy Grenache (yes, we Grenache you’ll love it!) like the Yangarra Grenache. These wines have lower tannins, higher acidity, and just enough fruitiness to handle a bit of a chill without losing their charm. Pop them in the fridge for 30 minutes, and they’ll be primed to refresh and impress. The result? A flavour explosion that’s more "zing" than "zing... is this gone off?"
Rebel Red: Why Breaking the Rules Tastes So Good
The best part of this trend? It’s breaking the rules in the best way possible. Wine lovers are finally throwing out the dusty old rulebook and enjoying their wine their way. Want to drink a Merlot with your fish? Go for it! Feel like pouring a chilled red over ice? You rebel, you.
This trend is about making wine more approachable and fun, because, let’s face it—wine can get a bit serious sometimes. Chilling red wine brings a whole new world of enjoyment, and there’s something about holding a frosty glass of Pinot that just feels right. Plus, you can finally show off to your friends that you’re in on the latest wine trend, and isn’t that really what matters most?
The Chill Takeaway
So, next time someone gives you side-eye for popping your red in the fridge, just smile and say, "It's trendy now." Because, dear wine lover, you’re not breaking the rules—you’re setting new ones. It’s 2024, and chilled reds are cool. Literally.
And if anyone asks why you’re drinking your wine on the rocks, just wink and say, “It’s the ice age, baby.”
Cheers to that!