by Donatella Cinelli Colombini, winedestination, Fattoria del Colle Trequanda, Casato Prime Donne Montalcino

Until a few years ago, the problem for us Brunello producers was bottles getting too cold in winter; however, global warming has reversed the situation. Now, the focus is on cooling the wine, as no one wants to serve it at a temperature that makes it resemble herbal tea. That is why using ice buckets—a practice once reserved for whites and rosés—has become common for reds as well. And I am not referring only to young wines that emphasize freshness, but also to great reds meant for aging.

RENOWNED SOMMELIERS AND WINEMAKERS ALIKE AGREE ON THE PRACTICE OF CHILLING WINES

A delightful article by WineNews discusses this trend, featuring insights from prestigious sommeliers such as Paolo Porfidio (Excelsior Hotel Gallia, Milan), Sebastien Ferrara (Enrico Bartolini al Mudec, Milan), and Marco Reitano (La Pergola by Heinz Beck, Rome).

For instance, a Barolo or Brunello might be served at a “winter” temperature of around 17°C, whereas in summer, this can be lowered to 14°C. The wine becomes fresher and more drinkable, the alcohol is less perceptible, and the wine’s quality shines through more effectively. Winemakers also welcome this trend, which returns wine to “cellar temperature.” The only downside concerns wines with aggressive tannins; these can feel astringent at room temperature but become almost undrinkable when chilled.…

L'articolo RED WINE SERVED CHILLED IS BETTER sembra essere il primo su Cinelli Colombini.