It is no longer unacceptable to put ice in your glass of wine to cool it down. More importantly it is acceptable to chill even red wine. With summer heating up, a new trend trend is emerging here in Australia – chilled red wine.

South Australia’s hot and dry Mediterranean climate is not an ideal environment to be tasting full-bodied red wines. As a result, we are seeing growing numbers of light-to-medium bodied red wines gaining popularity. Wine bars and cellar doors are beginning to cool down their red varieties in a chiller or ice bucket. Or have the been doing this for years?

Red wine should be between 60-65 degrees Fahrenheit to enjoy the full flavour of the wine as intended. When red wine is chilled it exaggerates the tannin’s and gives the wine more structure. On the other hand when a red warms up, the tannin’s become less and the wine becomes unbalanced.

While you don’t have to get it exact within a fraction of a degree, it’s worth paying attention to. Try to watch out for serving it too warm as it is a lot easier to increase the temperature of the wine once it’s in the glass then cool it down again.

How to chill your red wine?

  • Refrigerate the wine for approximately 15 minutes. The freezer is also a faster option but the quick temperature change can affect the wine.
  • Chill the wine in an ice bucket for no more than 10 minutes.
  • Place an ice cube in your glass for approximately 1 minute and remove it. Leaving the ice cube in the glass will result in diluted wine and the temperature to drop too low.
  • A wine chiller is also an option but lowers the temperature rapidly which can damage the wine in some cases.
  • For red wine connoisseurs a specialised wine cooler may be more appropriate but an expensive way to keep your wine at a constant 60-65 degrees.

Some wine experts say that the best way to drink wine is to chill or not to chill as per the drinker’s own taste. We couldn’t agree more.

  1. A lot of wine shops have wine chillers that can quickly cool down a bottle of white wine. But they can chill a red, too. I’m not a huge fan because the temperature change is extreme and therefore potentially damaging to the wine, but it’s an option.

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