Finding the drink of the spring is as easy as putting the right red on ice.
When the weather turns warm, the days start getting longer and the sound of spring is in the air, there’s one drink in particular that we love to reach for – a glass of red wine. Yes, you read that correctly – it’s not a typo – red wine. But here’s the catch, we’re not talking about just any red wine – we’re talking easy, breezy, juicy, delicious chilled red wine.
You’ve maybe heard that red wine has to be drunk at room temperature (false). You might have even been judged for wanting to drop an ice cube in your glass (also false – you should drink your wine however you like, there’ll be no ice cube judgement here). The truth, however, is that all wine varietals are different and within the broad spectrum of red wine there are some types which come alive when served chilled.
If you’re unfamiliar with the refreshing concept that is chilled red wine then you’ve landed in the right place. Below, we’ve got all the ins and out you need to know to get started right here. And even if you’re a longtime chilled red lover, stick around for some chilled red wine recommendations that you need to know about. Trust us, with all this info you’ll be reaching for the ice bucket in no time.
The first, and most important, step when chilling a red wine is picking the right style. Not all reds will benefit from time on ice, but there are a few varietals that are known to lean to the cool side. The best reds to drink chilled are younger, lighter styles of wine. These wines, unlike heavier styles, are more appreciated for their racy brightness, which becomes uber refreshing once chilled.
Pinot noir is one of the most commonly chilled reds thanks to its light body style. Take South Island Pinot Noir from the amazing Otago region as an example. It's an exotic light bodied red with wild fruit flavours that leap out once chilled. Sticking with the same family, pinot's close cousin gamay is equally delicious when chilled – Francois Martenot Gamay is one of our favourites. And keep an eye out for reds labelled as Beaujolais, too. They’re also made with the gamay grape, but get a special name when they’re from France’s famous Beaujolais region – and they’re perfect for chilling.
Grenache is another easy-drinking red varietal that becomes even more delicious when chilled. It’s a pretty commonly planted grape thanks to its versatility – you’ll often see it blended with other wines to create something unique. Chaffey Bros Not Your Grandma’s Grenache Mourvedre is one such blend, a hand-crafted and minimal intervention wine that, like it says on the label, stands apart from the old-style stuff (in a good way).
While you’ve probably heard of those red varietals before, one that you might not be so familiar with is tarrango. It’s a peculiar little grape with a big story that you’ll be hearing a lot more about soon. Tarrango is a variety that the CSIRO created by mixing the Portuguese touriga grape and sultanas to create a grape capable of withstanding Australia’s hot climate. Brown Brothers were early champions of this uniquely Australian grape in the ‘80s and have now developed it into the perfect summer wine, one that’s steeped in history. The story of Brown Brothers and tarrango is so fascinating it’s even gotten the documentary treatment. The newly released ‘Next In Wine: Survival & Succession’ (find it on Foxtel) gives you the inside scoop on how the fourth generation of the Brown family fought to revive this unique drop of Australian winemaking history.
When we say chilled, we don’t mean cold. Chilling a red wine lets the fruity notes come to the front and dulls the tannins. That’s why they become so darn refreshing and another reason that younger wines with more tannins tend to suit chilling. However, if you let the wine get too cold it will dull every flavour and you won’t get the most out of your chilled red. Chill down a bottle of Yering Station Little Yering Pinot Noir and it becomes a fruity sensation, but go too far and you’ll nix the wine’s beautiful perfume – something you don’t want to miss!
If you want to get scientific, the ideal chilled red temperature is 12 to 14 degrees celsius. Starting with a room temp bottle, that means no more than two to three hours in the fridge. When it’s time to serve you can plonk that bad boy in an ice bucket to keep the temperature around the right level.
Whatever you do though, don’t spend the whole time stressing, running between the fridge and ice bucket trying to hit exactly 13 degrees. There’s no perfect art when it comes to cooling down red wine and it takes a bit of experimenting. And honestly, some chilled reds can handle being a little warmer than the “rules” say – Henry Fessy Gamay Noir, for example, will be more than fine if you forget to put it back in the ice bucket immediately.
Okay, the wine’s on ice and now you’re wondering what to serve with it. Red wines usually call for rich and complex dishes that aren’t always summer friendly – so how does that translate for chilled reds?
This problem, like most of life's great dilemmas, can be solved with a good old fashioned barbecue. Yep, it’s time to fire up the Weber! One of our favourite chilled red pairings is Grove Mill’s Marlborough Pinot Noir with barbecued lamb chops and a roast beetroot salad. The dark fruit flavours of the wine are the perfect partner for the charred richness of the chops and the earthy warmth of the roast beetroot.
If you aren’t feeling a barbecue, never fear – chilled reds are surprisingly versatile and partner up with plenty of other cuisines. Even spicy foods, which can be notoriously hard to match, do well with a chilled red wine. Next time you’re craving the mouth-tingling warmth of Szechuan pepper flavours we’d suggest busting out a bottle of Grant Burge Chilled Red to go along with it. Hot pot and a cool drop – what could be better?
