RED WINE SERVED CHILLED IS BETTER
I ONCE SERVED MY BRUNELLO AT THE TEMPERATURE OF A HOT BROTH, AND I WAS MORTIFIED. YOU NEED TO USE AND ICE BUCKET FOR REDS TOO

Tormaresca Antinori -fichimori- red wine to be served chilled
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).








