Lifestyle

Why you should be drinking chilled reds and dark rosés this summer



Summer season is almost upon us, and when choosing wines for these light summer eves it’s all too easy to lean on light whites and pale rosés – perhaps we feel these are the only options? But there are more options out out there – and they may surprise you. Welcome to the world of chilled reds and dark rosés.

“Chilled reds?!” I hear you cry, “You don’t chill red wine!” But actually, serving red wine at cooler temperatures is common practice among those in-the-know, and it can be really delicious. Some red wines, namely lighter-bodied reds with lower tannins, can really sing when given a bit of fridge treatment.

A cooler serving can elevate the fruit flavours, tighten the overall structure, and heighten the acidity in a wine, giving a fresh, more mouthwatering effect. The result is a tipple with all the expected complexity of a red wine, but with a more refreshing and elegant finish, and it’s a great way to get your red wine fix even when the sun’s shining.

The best red wines to try chilled are light-to-medium bodied, with minimal oak influence and low alcohol, such as Beaujolais, Pinot Noir, and Cabernet Franc. You’ll want to avoid big, bold wines like Cabernet Sauvignon or Barolo, as these wines benefit from ‘opening’ and are more suited to the decanter than the fridge.

In terms of temperature – there’s no need to go overboard, simply rest the bottle in the fridge for 45 minutes to an hour. Too cold and you’ll suppress all those wonderful wine aromas, but just right and you’ll heighten those flavours and tighten the structure, for a summer sip that works wonderfully with barbecued meats and flavoursome salads.

As for darker styles of rosé, there’s a popular misconception that the darker the colour, the sweeter the wine – when the reality is often the opposite: lighter styles are often sweeter while darker rosés can be deliciously dry.

Let’s go back to basics for just a second: rosé wines typically get their pink colour when the grapes are crushed and the juice is left on the skins. The longer the period of skin contact, the more colour, and so flavour, texture, and tannins, those grape skins will impart. Light, pale-pink rosés like the ubiquitous Provençal style only touch the skins, making these wines light and simple affairs. Darker rosés are altogether more complex, brooding, and interesting – and ultimately more pleasing with food. And, as the style is still somewhat of an insider’s secret, they also offer excellent value for money. Bargain!

Look to darker, raspberry-hued rosés when you want more intensity of flavour – think plump summer berries and lashings of mouthwatering acidity. They’ll pair perfectly with late summer suppers of grilled salmon and flavoursome charred veg. Darker rosés can also stand up to heavier meats, and work wonders with a charcuterie platter, or even a cheese plates.

Already popular in the neighbourhoods of provincial France and the sunny coastal towns of Spain, it’s easy to see the appeal of these these thirst-quenching, food-friendly wines. Serve well-chilled for a summer crush.

Here are some of my top picks…

Dark Rosés

2016 Berry Bros. & Rudd Reserve rosé by Collovray & Terrier, Southern France, £8.75

This blend of Syrah, Cinsault, Mourvèdre and Merlot is aromatic and flavoursome with crushed raspberry and light, fragrant strawberry. With a hint of spice, there’s a little more weight and structure than a typical pale pink, but with lashings of mouthwatering acidity that makes it deliciously drinkable.

Buy from Berry Bros. & Rudd

Nel Giardino del Re Rosato, Friuli, Italy, £11

Merlot and Cabernet Sauvignon come together to make this juicy, vibrant rosé. Redolent with cherry, redcurrant and strawberry reminiscent of summer berry pudding, the palate is weighty and bold with some light tannins. A perfect wine for grilled salmon and light meats, and an exceptional summer tipple.

Buy from Borough Wines

Capezzana Vin Ruspo, Tuscany, Italy, £14.

Sangiovese is a grape that makes wonderful, deep and flavoursome rosé wine. This ‘Vin Ruspo’, from revered Tuscan producer Capezzana, has a great thwack of fresh cherry & strawberry, with tannic grip that works wonderfully with cured meats and charcuterie. There’s a richness, depth and great concentration for a rosé that borders on a red wine, but with exuberance of fruit that shines through.

Buy from Vinoteca

Chilled Reds

Dupeuble Père et Fils  ‘Château des Pertonnières’, Beaujolais, France, £13

Beaujolais is home to some of the lightest red wines out there, from the light-skinned and fragrant Gamay grape. This is a classic example of Beaujolais that’s perfect for chilling, with freshly crushed blackcurrants and black cherry, approachable tannins and a slight savoury, gamey note that adds lovely complexity.

Buy from Roberson

Le Cantine Murgo Etna Rosso, Sicily, Italy, £15

Smoky, scorched earth gives way to pressed strawberry and a twist of black pepper in this thrilling wine from the volcanic slopes of Sicily’s Mount Etna. Despite the concentrated flavours, this juice is light in both colour and body, and is wonderfully juicy and fresh. Made from native varieties Nerello Mascalese and Nerello Cappuccio, those smokey notes are just begging to be paired with charred barbecued meats.

Buy from Roberson

Claus Preisinger ‘Puszta Libre’, Neusiedlersee, Austria, £18.50

A fresh and playful example of a red wine made for chilling, Puszta Libre instructs us on the label to ‘drink cold’. This is a juicy light red, brimming with bright red fruit, crushed violet and subtle spice – a gluggable vin de soif that is sure to convert even the most sceptical drinker that chilled red wines are ace.

Buy from Newcomer Wines



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