The weather is supposed to pick up in the week ahead, thank goodness, and with that comes one of summer’s most commonly asked wine questions: should you chill red wine? The answer, of course, is only if you want to.
Cool reds aren’t for everyone. But for those who are in favour, chilling reds works much better with a soft, fresh and tangy style than it does for a savoury, tough and tannic one. Big, heavy reds, and especially overtly oaky wines, taste more chewy and austere for being cold.
But young, lively ones, bursting with red berry fruit, are enhanced, emerging more succulent and refreshing after a short spell in the fridge.
Note that “short spell”. I never drink red quite as cold as sparkling,...
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