![]() Low-tannin, high-acid reds can go much lower: on a hot day there’s nothing better than a properly chilled beaujolais or Loire cabernet franc that’s had an hour in the fridge (or 15 minutes in the freezer). In general reds come too warm, at a modern, centrally heated “room temperature” of 20C that makes them feel soupy and tiring rather than the 15C or so that let’s them keep their definition and brightness. But it’s still frustratingly rare to find restaurants and bars that give serving temperature more than a rule-bound moment’s thought. The essence of this trial is true of all wines of all colours, with or without bubbles. The style of the wine will also play its part: a richer wine will show off more of its richness if you don’t chill it to the bone a fresh, citrussy, floral fizz will lose its refreshment factor if it’s served too warm The temperature you prefer will be a matter of taste, of mood and environment. The colder glass will taste drier, zippier the warmer glass will feel richer, sweeter. Geoffroy’s contention was that each degree of temperature brought out a different facet of his uniquely multifaceted wine, with an 8C glass tasting mineral, truffly notes emerging at 13C and nuttiness at 15-16C.īut for those of us who don’t have the £300-odd quid for a bottle of ’96 Oenothèque, let alone the time and patience to re-create such an elaborate experience, we can get an idea of what Geoffroy was driving at merely by pouring ourselves two glasses of sparkling wine: one after a couple of hours in the fridge, and one at room temperature. The twist was that for each course the wine would be served in four glasses at four temperatures rising in increments of 1C from 8-16C as the meal progressed. Throughout the meal guests were served just one wine – 1996 Dom Pérignon Oenothèque. A few years ago, Richard Geoffroy the showman ex-chef de cave of Champagne Dom Pérignon, famously spent two years developing an eight-course dinner – or “controlled experiment” – at the two-Michelin-starred Les Crayères restaurant in Reims. Pair with turkey burgers with fancy mustards.As with all things in wine, there are some people who take serving temperatures very seriously indeed. Grenache: Luscious, medium-bodied wines full of pretty red fruit aromatics, rose petals, and raspberry perfume. Pair a chilled glass of frappato with a fresh summer pasta. Serve with grilled pork and pineapple tacos.įrappato: Fantastic, easy drinking wine from Sicily, frappato is brimming with wild strawberry and red raspberry flavors and aromas and has an incredibly smooth texture with a hint of a salty finish. Cheerful and fruity, with red berry, zesty cranberry, and blood orange notes, it's traditionally served chilled. Gamay: Best known as the grape used in French Beaujolais wines. ![]() Salmon is a natural pairing with pinot noir. ![]() Serving it cool brings out beautiful rose petal aromas. Pinot noir: Silky smooth with ripe cherry flavors. ![]() (Not quite red, but you can find Lambrusco grapes in our award-winning Good Clean Spumante Rosé.) Lambrusco: Sparkling red from Emilia Romagna, Italy that pairs perfectly with pizza. (Find Cab Franc grapes in our beloved Good Clean Cabernet.) Pair it with grilled flank steak with chimichurri. Other good choices for chilling are:Ĭabernet Franc: Aromas of green pepper, peat, cranberry, pomegranate, and strawberry. We recommend popping your bottle into the refrigerator one hour before drinking. Young, non-oaky wines such as Good Clean Red taste amazing when they are cool. But if you've never tried chilling your red wine, we suggest you give it a try and see what you think.Ĭhilling your reds will bring out their liveliness and nuances. First of all, you can drink your wine however you want. ![]()
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