Chilled Red

Fruit-forward, lighter-bodied, highly-acidic wines are perfect for a trip to your fridge this summer.

Working as a server, the request for wine with ice always earned a big eye roll. “They asked for ICE with their WINE,” we’d poke fun in the back before cheerily dropping off a glass brimming with crystal-clear cubes to the table.

It wasn’t until years later, still serving, that I began to understand the benefits of iced – or rather, chilled – red. “Put it in the fridge for a bit before you drink it,” my employer said, handing me a beautiful, fruit-forward Barolo, which became smooth and soft with the cold edge. Inside the restaurant, ice cubes were swapped for a wine fridge, keeping the top-tier bottles at a cool 55 degrees.

Certain wines hold a chill better than others, according to Alyssa McGrath, a wine expert. She recommends looking for lighter-bodied and highly acidic wines. Bottles with notes of red fruit and tart flavors will hold up to a slight chill.

Look for varietals like Pinot Noir from cool and high altitude climates. Alyssa recommends bottles from France and Northern Italy. She’s also a fan of Gamay, Zweigelt and Blaufränkisch varietals from Austria, Lagrein from Alto Adige, Italy, Cinsault from Southern France, and – if you can find a bottle – the rather obscure Pais from Chile. Natural wines, bottles with little to no sulfur added, also respond well to a quick trip in the fridge.

A somewhat elevated version of iced red, called a “chuggable” cocktail, shows up on menus in Spain, combining European not-too-sweet lemon soda (like a San Pellegrino Limonata) and a mild red wine. The addition of soda makes it far less potent and lighter than its tipsy cousin, sangria. Soda and wine might not be for everyone, however.

Chilled red, on the other hand, is. It’s the perfect thing for porch or poolside drinking, especially on a sweltering summer day. Sneak a few bottles in the fridge and thank us later.