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Which red wines should you chill?
Are there any red wines that should be drunk chilled?
There are lots of red wines that taste good chilled. The basic rule of thumb is that light and medium-bodied reds are most suitable for cooling. In supermarkets, these are the wines coded A, B or C on the back label.
In fact, the only ones that don’t taste good cold are very full-bodied tannic reds such as Bordeaux clarets or Italian reds like Barolo.
While the practice of chilling reds still raises an eyebrow or two in restaurants in Britain, it’s commonplace in the New World. And in France, the lighter wines from the Beaujolais region and tangy, fruity reds from the Loire Valley, such as Chinon and Bourgueil, are often served chilled.
As well as chilling your reds in the fridge, you can give them a 20-minute blast in the freezer or serve them in an ice bucket. Many of the lighter reds also make good spritzers mixed half and half with soda water.
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