When the temperature climbs near triple digits and you’re outdoors feeling the heat, there’s nothing like a nice refreshing glass of … red wine. I know what you’re thinking: red wine on a hot day? You must be crazy!
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But before you head for the cooler full of ice-cold beer or chilled white wine, answer this question: What’s going to taste better with the juicy burger or gorgeous rib eye you’re grilling? “Lite” beer or Pinot Noir? (That’s a rhetorical question, of course.)
The trick to making red wine suitable for summer is simple. Just chill it.
I’m not talking about keeping the bottle in the refrigerator for days or plunging it into an ice chest for hours. I’m merely suggesting that you bring the wine down to a more hospitable serving temperature by popping it into the fridge for a short period or putting it on ice until it’s lightly chilled.
This may sound like blasphemy to some people, but I’ve seen many a winemaker chill down their reds before serving them on hot summer days. They are also not above dropping the occasional ice cube into a glass of wine. If winemakers do it, why can’t you?
The right reds
When choosing a red for the cooler, steer clear of big, oaky wines. Don’t even think about chilling a Brunello di Montalcino or Napa Cab, or you’ll be sorry. The cold mutes the fruit and complexity in those big reds, amplifying the oak and alcohol.
What you do want is a fruity red with some finesse. Beaujolais is a classic example of a chillable red, but other wines, such as Pinot Noir, Grenache and lighter styles of Zinfandel, can also benefit from the ice bucket. Sparkling red wines — not rosés, but true reds — were born to be chilled, and the drier styles (think sparkling Shiraz from Australia) are excellent with grilled meats and sausages.
Just cold enough
There’s a very good reason most people avoid drinking red wines in hot weather: Reds served at “room temperature,” which in the summer can easily be 75 degrees Fahrenheit, are not at their best. Warmer temperatures can render them flat and lifeless, and far from refreshing.
In my home experiments, I’ve found the ideal temperature for red wines to be around 65. Any colder than that and they begin losing their aroma and flavor complexities. In a refrigerator set to 38, as mine is, it takes about 30 minutes for a bottle of wine to reach the desired serving temperature. The timing is a bit less for chilling a bottle on ice. (If a chilled red seems dull and muted, warm the bowl of the glass in your hands for a few minutes and it will perk right up.)
Cool reds for hot weather
Here are five chiller-ready wines, tested by yours truly, to help you beat the heat this summer:
A to Z Wineworks 2012 Oregon Pinot Noir ($19): Light red in color, this light- to medium-bodied Pinot has aromas of raspberries, cherries and spice, along with bright acidity. The wine loses a little of its brightness when chilled, but retains its lovely red fruit character.
Cantiga Wineworks 2011 El Dorado County Grenache ($28): Light, transparent red in color, this juicy wine has aromas of berries and spice. The wine has some tannic backbone and acidity, along with raspberry and vanilla flavors. Don’t let this one get too cold, or the tannins will start to take over.
Dry Creek Vineyard 2012 Sonoma County Heritage Vines Zinfandel ($20): This medium-bodied Zin has black and blue fruit aromas, with some woody notes. The wine has blackberry and cherry flavors, with moderate acidity. The chiller brought out its cherry and spice notes.
MacRostie 2012 Sonoma Coast Pinot Noir ($34): With aromas of red fruits and spice, the wine has bright flavors of raspberries and cinnamon. The spicy quality comes out a bit more when the wine is chilled, along with a tart cherry note on the palate.
Korbel Champagne Cellars Sonoma County Rouge ($14): This sparkling red has a base of Pinot Noir, with a tiny bit of Merlot added. The wine has a beautiful dark purple color, with fine bubbles and a black cherry aroma. It’s full bodied and flavorful, with black cherry flavor and a dry finish. Serve this one nice and cold.
Main photo: On warm days, red wines can benefit from the ice bucket. Credit: Tina Caputo