A Different Way to Drink Reds in the Summertime

Drinking reds in the summer can be a little overwhelming. Big earthy reds sometimes just make the heat worse; add humidity and that red you enjoyed so much last fall just isn’t the same.

However, there is a solution in the form of chilling certain red wines. To select a bottle to submit to this sort of ignoble end (a chilled red, how embarrassing) there are certain criteria to follow.

Don’t use anything that needs to be aged or has reached its peak years or is expensive. In other words, avoid complex reds that would really take your breath away under the right circumstances. These wines are meant to be drunk at room temperature where the bouquet can emerge and the complexities come out.

Chilling a red reduces the bouquet and some of the lighter tastes will not be discernable.

Also, oaky wines, when chilled, bring out a lot of tannins which certainly is not the goal here.

A high alcohol content is also something to avoid. Try to stay at 12 percent or lower.

When chilling reds, bring the temperature down to about 45-55 degrees. My sources tell me that this is about 15 minutes in ice or 20 to 30 minutes in the fridge.

What wines should you choose? Try to find lighter reds with lots of fruit and minimal oak.

My personal favorite for a chilled red is Cabernet Franc. If you can find one, this peppery wine wonderfully complements grilled foods (especially fish and seafood).

Cab Franc occasionally is looked at askance due to its usually simple overall taste. However, for chilling this is perfect because you want to look for a red that has a nice overall taste rather than one that is layered and complex. Simple is the key for this refreshing way to drink a summer red.

We tried a 2007 Louis Jadot Beaujolais-Villages (available for 12.99 ) table red recently, and straight out of the fridge it was quite good. Generally the Beaujolais make an excellent chilled red. Try to buy the cheaper and newer vintages as they are better when chilled. The 2007 was pleasantly acidic and fruity. This table wine drinks with barely any oaky bite or tannins.

Another wine worth trying is Pinot Noir. A good choice would be one that is on the lighter (and cheaper) side. Pinot Noir chills well because the grape usually produces a lighter wine without many tannins. The B&G Bistro wine (9.99) that we drank was a bit better than the Beaujolais. This Pinot Noir was nicely fruity and dry with only a hint of tannins. The Beaujolais had a bit of sweetness, so, if your taste runs in that direction go with the Louis Jadot. If you prefer a dryer red, try the B&G.

After sitting outside and drinking for a bit, we realized that one tends to drink chilled reds quite fast. Fortunately, with their low alcohol content, one can enjoy more than normal and still remain well on the intelligent side of the conversation.

Pinot Noir and Beaujolais are by no means the only reds that chill well. Some of the lighter Zins and Cabernet blends are very tasty when cooled off a bit. Personal taste ultimately should decide which wines to place on ice.

Lastly, have fun with this. Experiment with some of the younger and cheaper reds you have on your shelf, in the cupboard, or wherever your wine finds itself.