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RED WINE SERVED COOL: WHERE WHEN & WHY

vino rosso freddo come dove e perchè

RED WINE SERVED COOL: WHERE WHEN & WHY

CLIMATE CHANGE, HEALTHIER MEALS AND THE DESIRE FOR NOOVELTIES ARE INCREASING THE CONSUMPTION OF RED WINE SERVED COOL AND SEEING IT IN THE FRIDGE IS NO LONGER SURPRISING

By Donatella Cinelli Colombini #winedestination

 

Vino rosso fresco e fragole

Red Wine served cool with strawberries

Winters so warm that you can have lunch outside, very hot and then very cold spring days… a truly crazy climate that also brings changes to menus and wines. The consumption of white wine increases and the serving temperature of red wine decreases.

If once it was said to bring bottles of red to the table at “room temperature”, now the specification of 16-18°C is written everywhere. Refrigerated cabinets for red wines are in every good restaurant and there are many more red wines to drink cool.

 

 

WHICH RED WINES ARE THE MOST SUITABLE TO BE CONSUMED COOL?

It is an effect of the new climate and the new attention to well-being deriving from food: more vegetables, less meat, more lightness, less cooking. Uncorking a cool red wine becomes trendy but which wines are suitable for reaching the table at 8-12° centigrade?

Obviously, you need to choose wines where the elements of softness (alcohol, glycerine and sugars) are prevalent compared to the hardness that derives from tannins and acids.

Following the advice of Rudy Travagli published in Gambero Rosso Today you need to focus on Schiava, Pinot Noir, Rossese, Freisa, Frappato, Lacrima di Morro and Negroamaro. There is the producer Maso Antico who presented at Vinitaly an Ice Primitivo to be served at 10°C with a thermochromic label which turns from red to blue when the wine is at the right temperature to be brought to the table.

 

Better not  keep red wine (but also white wine) in the fridge but cool it in the glacette with water and a few ice cubes. In the glass it will offer very pleasant “tasty” sips with dishes such as prosciutto and figs or chicken and caponata.

 

 

GAJA’S BARABARESCO SERVED COOL

Here I would like to tell you an episode to show how any high-level red wine benefits from being served chilled. On the occasion of my mother Francesca’s ninetieth birthday, in 2021, Angelo Gaja sent me two bottles of his Barbaresco 2017 to chill and add to the strawberries. Meticulous, as with all things concerning his wine, Angelo also sent me the recipe with the exact temperature and perfect doses. The strawberries in Barbaresco were extraordinarily good but I also tasted the wine left in the bottle and was amazed by its pleasantness. It was so powerful, deep and velvety that it was even enhanced by the cool temperature. From that moment on I became convinced that only bad wines fear the cold. Those collected and harvested in a state-of-the-art manner are instead more intriguing with a few degrees less in temperature.

Try it…. even with strawberries.