Frequently Asked Questions

What are chilled red wines?

Chilled red wines are red wines served slightly cooled, typically at cellar or fridge temperature rather than room temperature, to enhance freshness and drinkability.

Which red wines can be served chilled?

Light-bodied, low-tannin red wines such as Gamay, Pinot Noir, Frappato, Cinsault, Lambrusco and lighter styles of Grenache or Cabernet Franc are best suited to chilling.

Why do people chill red wine?

Chilling red wine can make it feel fresher, more vibrant and more refreshing, especially in warmer weather, while highlighting juicy fruit flavours in lighter styles.

What does chilled red wine taste like?

Chilled red wines tend to taste brighter and more fruit-driven, showing flavours like red cherry, raspberry, cranberry and strawberry with a crisp, refreshing finish.

Should all red wines be chilled?

No. Full-bodied, high-tannin reds like Cabernet Sauvignon, Syrah or Nebbiolo are generally not suited to chilling as cold temperatures can make tannins feel harsher and more drying.

What temperature should chilled red wine be served at?

Chilled reds are typically served around 10–16°C, slightly cooler than standard red wine serving temperature but not ice cold.

How long should you chill red wine?

Most chilled reds benefit from around 20–40 minutes in the fridge before serving, depending on the style and starting temperature.

What food pairs well with chilled red wine?

Chilled red wines pair well with charcuterie, grilled vegetables, roast chicken, pizza, tapas and lighter Mediterranean-style dishes.

Is chilled red wine a new trend?

Chilled red wine has become increasingly popular in recent years, especially in natural wine and modern wine bars, though the practice itself is not new.

Why does chilling not work for all red wines?

Cold temperatures can suppress aromas and make tannins more pronounced in full-bodied reds, which is why only lighter, fruit-driven styles are suitable for chilling.