These 4 Types of Red Wine Are Actually Best Served Chilled, Says a Sommelier
As springtime rears its glorious little head, we see more and more enthusiasm from wine drinkers professing their love of chilling down their reds. Talk about a great wine trick for this transitional time of year! But here's the thing: Chilling reds is no old wives' tale, meaning it has nothing in common with that great aunt of yours who prefers her white zin swimming in ice cubes. According to Eduardo Dingler, a sommelier who served as the corporate beverage director of Morimoto Restaurants and now acts as the vice president of wine at Wine Access, some red wines actually show their best attributes when cooled.
Why? Because most reds are typically served too warm and whites too cold. "But taking it a step further and chilling reds down has become the secret weapon for clever hosts pouring in the spring or summer heat," says Dingler.
You might not ordinarily think to sneak these four varietals in the fridge, but we strongly recommend doing so the next time you're serving sips.