take a chill pill
Chilled Red Wines: a Refreshing Twist on Tradition.
When it comes to wine, the traditional notion is to serve red wines at room temperature while the ice bucket is reserved strictly for whites, rose and Champagne. We recommend a delightful twist on this convention by serving certain reds slightly chilled (around 40-55°F). Cooler temperatures can highlight the fruitiness and bright acidity of red wines, making them taste more vibrant. This is particularly appealing during warm weather when we want something refreshing and thirst-quenching. Chilled reds also open up exciting food pairing possibilities. They're a great match for grilled chicken, seafood, charcuterie, and even spicy dishes. At Alpana, we have a designated section on our wine list labeled “Chilled Reds” but below are some tips on exploring the world of chilled reds at home. Cheers!
Tips for Serving Chilled Red Wines
- Refrigerate the wine for about 30 minutes before serving.
- Aim for a temperature around 40-55°F. The lighter the tannins, the colder the wine can be served.
- Avoid over-chilling, as it can mute flavors.
- Use a wine cooler or an ice bucket to maintain the ideal temperature.
Selecting the Right Reds
Not all red wines are suited for chilling. Lighter reds with moderate tannins and higher acidity tend to work best. Red wines that are heavier in tannins such as Cabernet Sauvignon or Malbec can taste too bitter or astringent if served too cold. Some excellent choices include Pinot Noir, Beaujolais, Grenache, and certain styles of Cabernet Franc. Here are a few suggestions from our wine list:
Donnafugata Bell’Assai Frappato, Sicily
Frappato is a charming red grape native to the sun-soaked island of Sicily. It produces light-bodied and lively wines with notes of strawberries and cherries. The name "Bell'Assai" is a play on words in Sicilian dialect, meaning "very nice" or "beautiful enough." It reflects the winery's intention to create an enjoyable and charming wine. We are currently offering this selection by the glass at Alpana.
Stolpman Vineyards Combe Trousseau, Ballard Canyon, California
Originating in the Jura region of France, Trousseau produces wines that are light in color but packed with personality. Combe is another exciting collaboration between winemaker Peter Stolpman and famed Sommelier Rajat Parr who recognized the viability of planting Trousseau in the wind tunnel exposed Ballard Canyon. Bursting with notes of lavender tinged cherries, bright acidity and a long-lasting earthy finish.
Pax Mahle Mission Grape 'Somers Vineyard' Lodi, California 2021
These Mission grapes (the variety is also called Paíz) were planted in the early 1900s. According to Pax, many of the vine trunks are over six feet tall. This 120 year-old site is dry-farmed, and organically. Savory and spicy on the nose this light red adds copious floral and fruity notes on the palate that mix with hints of pepper and umami to make for a deliciously quaffable red that has just enough crunchy tannin to keep everything in check.
Erich Sattler Zweigelt, Burgenland, Austria 2020
Austria’s most popular red variety, the Zweigelt grape can make a charmingly fruity, snappy and spicy wine ideal for summer sipping. While native to Austria, Zweigelt is actually a fairly recent cross bred by Dr. Zweigelt in 1922. He crossed two native varieties, Blaufränkisch, for its peppery bite, with St. Laurent, chosen for its elegance.
Time Place Wine Company Cinsault 'Bechthold Vineyard' Lodi, California 2020
Jamey Whetstone began his winemaking education at Turley Wine Cellars where he would remain in his apprenticeship until 2005. The Bechthold Vineyard was planted in 1886 and is believed to be the oldest of its kind in the country—perhaps even beyond. The vines are gnarly, head-trained and planted on their own roots. The wine is light-bodied, tart, perfumed, and extremely well balanced with an expressive nose of rhubarb, wild strawberry, orange peel, and dark cherry. The essence of summer!