What is a Chillable Red?
You may have recently noticed our chilled reds section in our cooler or seen a tag on a red wine in the shop that says, “Chill me!” For some, a chilled red reminds them of bad Italian restaurants where ALL the wine has been chilled to a flavorless level, and, for others, it may remind you of your friend who always takes her Cab with ice. We’re not here to judge anyone’s methods of enjoyment, but let us explain what WE imagine a “chillable red” to be and why it’s getting so much press lately.
First, let me say, chillable red is not actually a category. There’s no rule that says this wine is chillable and this one is not. Chilling a red wine is merely a preferential suggestion based on the grape and the winemaking process applied to it.
You see it mentioned so often these days in association with natural wine, but the term does not only apply to a wine of that ilk. A chillable red is one with lightish tannins and a focus on acidity and fruit rather than on earth, weight and power. A lot of chillable reds ARE natural or low intervention because this fruity, light, more playful style is something many natural winemakers aim for-less extraction, shorter maceration, no oak. This does not mean that all natural wines are a chillable style and vice versa.
Is my red “chillable?”
Before we answer this let me say that it’s common belief in the wine world that ALL wine be kept and served at, at least, cellar temperature. Wine is just fresher tasting around 65 degrees not 85, do you agree? But once it comes to actually chilling a red at a cooler temp, we have a few personal parameters we like to follow:
How dark is it? The darker the wine, presumably, the thicker the skin, the heavier the extraction or the longer the maceration. A dark, opaque wine may have big tannins, big fruit, more earth-this kind of wine won’t benefit from a heavy chill and will actually taste dry, tannic and bitter till it warms up some.
What grapes are in the bottle? Generally, Cabernet Sauvignon, big serious reds like Barolo, Brunello, Chianti, Zin, reserve Riojas don’t chill well, but don’t forget these rules are NOT hard and fast. Basically, rule of thumb is if there are more than medium tannins a full chill on a red is not advisable simply because it doesn’t benefit the experience for you and won’t allow the wine to taste as great as it might 15 degrees warmer.
What should I chill? (Chill anything you damn well please. I mean, what’s the worst than can happen? You leave it out on the counter till it comes up to a temp you like). But what do we suggest? Pinot Noir, Cinsault, Gamay, playful carboncally macerated blends out of France or wherever & some Austrian reds. Pick wines that are lighter, have thinner skins, maybe lean toward low intervention, indicate no oak or seem to have a playful air about them.
Folks, this category is NOT a category, like I said. There are no direct definitions or boundaries or rules. I’ve given you some guidelines, and now it’s YOUR turn to drink, experiment, chill or don’t and enjoy wine the way that you like.
As always, questions or comments are welcome! Send emails to kristen@mwineonline.com or come by the shop and come chat with us!
Chillable Red Wines WE Are Drinking!
Here’s a chillable red that Abbie Pierce is diggin’ this week:
Dunites Dune Song Grenache
San Luis Obispo (SLO), California
Organic. Family owned. Biodynamic.
$29.99 LIMITED!
A light bodied grenache from San Luis Obispo Coast is your perfect fall red wine. Fruit forward, but not sweet, with notes of blackberry, dried blueberries and nice acidity. This Grenache has soft tannins and a silky mouthfeel with nice velvety tannins.
I enjoyed this California gem, slightly chilled, watching Housewives. Cheers!
What chillable red is Kristen sipping?
LOVING the new-to-the-shop fall feature, the Folk Machine Gamay from Santa Rosa, California. Gamay is TRULY my spirit animal (if we’re talking red wine), and this one is just the perfect fits-all-palates wine. Juicy, high toned, with black and red fruit, purple flowers and all the minerality. The acidity of Gamay is MEANT for all the richer foods that we consume in the fall and winter, and if you think you need big, booming reds for all your meats and stews, you’re wrong! The acidity in a juicy wine like this helps sop up the fat in many rich dishes, and you’re then left feeling refreshed and ready for another bite!
This holiday season DRINK MORE GAMAY!
FALL FEATURE! Folk Machine Gamay
Santa Rosa, California
Organic. Sustainable. 1% Back to the Planet
Reg: $27.99
F&F $24.99
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