When the sun finally shows its face over Bakewell and the Peak District comes alive with picnic blankets, pub gardens, and alfresco dinners, most of us instinctively reach for something crisp and chilled. White wine, rosé, maybe even a sparkling. But what if I told you that some reds – yes, reds – are just as good served cold?
Now, I’m not suggesting you toss your bold Barolo in the fridge or put ice cubes in your Bordeaux (please don’t!), but there are plenty of red wines that shine when lightly chilled. Especially for casual drinkers who like something refreshing and approachable, chilled reds can be a bit of a revelation.
So if you’re a red wine lover looking to survive summer without giving up your favourite glass, here’s your go-to guide to chillable reds and how to enjoy them.
Why Chill Red Wine?
We tend to think of red wine as a room-temperature drink, but that “room temperature” rule comes from drafty old French cellars – not modern, centrally heated homes! In reality, most reds taste better slightly cooler than we usually serve them. Chilling the right type of red can bring out its freshness, soften its fruit, and make it incredibly food-friendly, especially with lighter summer dishes.
The key is to choose reds that are low in tannin (that mouth-drying feeling you get from a big Cabernet Sauvignon), and high in juicy acidity or vibrant fruit flavours. Think of it like the wine equivalent of fruit sorbet – light, bright, and refreshing.
The Best Reds to Chill
Beaujolais - Made from the Gamay grape, this French classic is probably the best-known chillable red. It’s light-bodied, fresh, and full of red berry flavours – think strawberries, cherries, and a little bit of spice. A quick 20-30 minutes in the fridge and it’s picnic perfection. The Fleurie La Madone is a beautiful expression of the Gamay grape, fleshy and luscious cherry flavours with a hint of rose.
Valpolicella (Italy) - This northern Italian red, made mainly from Corvina grapes, is soft, aromatic, and often has a lovely cherry note. It’s an ideal match for tomato salads or even cold meats. Go for a younger Valpolicella (not the richer Ripasso style) if you’re planning to chill it. We stock a number of Valpolicellas at differing levels however for easy drinking I highly recommend Torre del Falasco - youthful, soft and approachable!
Frappato (Sicily) - One of my personal favourites in warm weather. Frappato is light and floral, with flavours of redcurrant, cranberry, and herbs. Slightly chilled, it’s the perfect red to serve with grilled veg, charcuterie or even fish dishes. The Mandrarossa Frappato really does embody the real essence of Sicily!
Pinot Noir - Pinot is tricky – some styles are too structured or oaky for chilling – but the Heaphy from Nelson in New Zealand offers both that vibrant fruit and gentle tannins perfect for chilling.
Cinsault (France, South Africa) Cinsault often gets blended away in rosé and bigger reds, but on its own it’s soft, perfumed and fresh. South African winemakers are doing especially fun things with it – Waterkloof offer a natural and low-intervention styles with a rustic charm in the Cool Cinsault.
How to Chill It Just Right - The sweet spot for a chilled red is cooler than a typical room, but not fridge-cold. You want it lightly cooled, not ice-cold.
Here’s a quick cheat:
- Pop the bottle in the fridge for 30-40 minutes before serving.
- If you’re short on time, give it 10-15 minutes in an ice bucket.
- No thermometer? Use your hand. If the bottle feels cool but not frosty, you’re golden.
And always let it warm up slightly in the glass. The flavours will evolve beautifully with each sip.
As someone who’s opened a fair few bottles over the counter at Hattersley Wines, I can tell you chilled reds surprise and delight people all the time – especially those who think red wine is always heavy and serious. These wines are joyful, refreshing, and perfect for the easy going moments that summer brings.
So next time the sun’s out, don’t forget to pop a bottle of red in the fridge. You might just find your new favourite warm-weather wine.
