By Donatella Cinelli Colombini #winedestination

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.…

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