This new release from the Santa Barbara winery shows notes of strawberry, cherry, pomegranate, and rose.Ī refreshing, organically grown Italian red, it pairs well with burgers or sausages on the grill.ĭomaine des Marrans ‘Corcelette’ Morgon 2016Ī Cru Beaujolais, this delicate Gamay has juicy notes of strawberry, cherry, and blackberry.īlack Chook Wines ‘The Chook’ Sparkling Shiraz NV Here are some of Derek and Carol’s top picks - all priced $25 or less. Just 20 to 30 minutes in the fridge is typically enough time (reds don’t need to be as cold as whites), and many varietals pair well with grilled foods, like burgers and barbecue. Red sparklers, like Lambrusco and Australian sparkling Shiraz, are always served chilled.” Fruit-forward wines also respond nicely to a bit of chill. The key is to choose the right bottles: “Generally, the lighter the body of the wine, the more benefit you’ll see in putting a slight chill on it. It’s not as taboo as you’d think: “Chilling certain red wines can be wonderfully refreshing on a warm day,” say Derek and Carol Todd of Wine Geeks in Armonk. Prep reds for summer by throwing them in the fridge. Serving it chilled will bring out those refreshing fruit flavors.We’re quickly entering the season for blushing bottles of rosé and glasses of Sauvignon Blanc, but that doesn’t mean reds have to fall by the wayside.
Like Zin, it is just as good at typical red serving temperatures as it is in the mid to low 50’s. Common flavor notes in Grenache are strawberry, black cherry, and raspberry with some stronger flavors like anise and tobacco. Grenache, or Garnacha if in Spain, can be slightly fuller in body like a Zinfandel but is still very fruit-forward. Though Zin can have a fuller body than the other reds listed here, the sweetness and strong fruit flavors allow it to do well at both a standard 65☏ but also at temps as low as 55☏. Though still technically “dry”, it does have more residual sugar than most red wines making it a perfect pair for spicy foods (especially curries). The flavor notes are typically jammy, berry fruits, but with a slight spice or tobacco-y kick. Zinfandels are notoriously fruity and slightly sweeter. For colder months the standard 60-68 ☏ works just fine, but for the summer you’ll definitely want to serve your Pinot closer to 55 ☏. If you’re going to chill a Pinot Noir, opt for a New World. A New World version tilts the scale more towards the berry fruit notes than the earthen ones. It is known for its berry fruit notes as well as earthen flavors, though can vary greatly between Old World and New World bottles. Pinot Noir is a popular light-bodied red that people may not think to chill before drinking. Another extremely food-friendly wine, pair it with anything or enjoy it on its own at 55 ☏. My favorite Beaujolais – Louis Jadot Beaujolais-Villages – tends to end on a black peppery note that I love. It is named for the French appellation where it is made, and it is a light-bodied red with notes of raspberry, cherry, and cranberry but can also have floral and earthy notes as well.
Beaujolais (or any Gamay Noir)īeaujolais is a wine made from Gamay grapes. It’s very food-friendly, but is particularly smashing with things like pizza and burgers. It’s a frizzante (slightly fizzy but not quite sparkling) red that is very fruit forward – think notes of strawberry, blackberry, rhubarb, and hibiscus. Lambrusco is the adult fruit soda of the wine world. If you’re getting bored of sipping crisp whites and rosés, just toss any of these reds in the fridge for 2 hours (or the freezer for 15 minutes) to get some summer heat relief. Chilled reds are light-bodied and fruity, and are typically served between 50-55 ☏. There are some reds though that benefit from chilling, and summer is the perfect time to try them out. Red wines tend be served at just below room temperature, averaging around 60-68 ☏.
0 kommentar(er)
