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Cool Reds: Elevate your wine game with chilled red wines

Cool Reds: Elevate your wine game with chilled red wines

Category:Wine Pairings

Cool Reds: Elevate your wine game with chilled red wines


In short:

Contrary to popular belief, not all red wines should be served at room temperature. Chilling certain red wines can enhance their flavours, balance, and overall enjoyment  – especially during the warmer months.


Although we’re seeing an uprising in its popularity, the practice of chilling red wine is not a recent trend. Historically, wine serving temperatures have evolved based on cultural preferences, climate and advancements in wine storage and transport.

In ancient Rome and Greece, wine was often consumed diluted with water and the wealthy would import ice from mountains to cool their reds. In the 19th century, with the rise of formal dining, red wine was generally served at room temperature – which was often considerably cooler than today's indoor temperatures. 

 


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Moving forward to the mid-20th century, the more common-place approach to wine service became popular; with red wines typically served at room temperature and whites chilled. However, as wine appreciation grew and expanded globally, wine experts and sommeliers began advocating for serving some lighter red wines chilled, to enhance their characteristics and delicate flavour profiles. Driven by a better understanding of how temperature affects wine’s taste and structure, producers and in warmer New World wine regions often chilled lighter reds to make them more palatable in the heat. 

Fast forward to today, and we’re seeing a huge resurgence in the popularity of chilling red wines. It’s one of the most asked questions in our Majestic stores, and an expected call out on wine bar menus; particularly with the rise of natural and lighter-bodied wines.

Here’s why some red wines benefit from being served slightly chilled: 

Enhanced freshness and brightness: Chilling can bring out the fresh fruit flavours and natural acidity in lighter red wines. When a red wine is slightly chilled, the cold temperature highlights its bright acidity and fresh fruit notes, making it taste crisper and more vibrant – perfect for warmer weather. This is especially true for lighter-bodied reds with higher acidity, such as Beaujolais and Pinot Noir.

Reduced impact of alcohol on flavour: At room temperature, the alcohol in some red wines can be more pronounced, overshadowing delicate fruit flavours. Chilling the wine takes the body from the alcohol, allowing the subtler flavours to come forward 

It’s a ‘tannin tamer’: Tannins are compounds in red wine that contribute to its structure and mouthfeel, but sometimes they can become harsh and overpowering. Slightly cooler temperatures can mellow the tannins in some red wines, making them more approachable. 

Ideal for warmer weather: In warmer months, a chilled wine can be a more pleasant and refreshing option compared to a heavier, room-temperature red. Reds can be enjoyed similarly to a white or rosé, providing a cool, refreshing beverage that complements al fresco dining or holiday aperitifs.



Spotlight on our 3 favourite reds for chilling: 



Louis Jadot Beaujolais-Lantignié, Beaujolais

This wine’s juicy fruitiness and moderate tannins make it a great companion for pizza, pasta with tomato-based sauces. The wine’s bright acidity balances the acidity of tomatoes and the richness of cheese and cured meats.

Georges Duboeuf Morgon, Beaujolais

The light and fruity character of these wines pairs excellently with charcuterie, light salads and grilled vegetables. Its freshness cuts through the richness of pâté and enhances the flavours of a picnic spread.

Errazuriz Estate Series Pinot Noir, Aconcagua Valley

Chilled Pinot Noir is really versatile. It pairs well with dishes from grilled salmon to mushroom risotto – making it ideal for dinner parties. Its subtle spice and berry notes complement earthy and savoury flavours.


How to pair food with chilled red wines:

Pairing your chilled reds with foodie occasions can be a great talking point, as well as being an interesting way to elevate the flavour of both your dishes and the wine. The key is to match the wine’s flavour profile and body with complimentary dishes.

As we’ve talked out, the practice of chilling red wine has a long history –  and as wine culture continues to evolve, so too does the understanding and appreciation of how best to serve and enjoy different wine styles. While the conventional choice suggests that red wines should be served at room temperature, chilling certain reds can elevate their fruity flavours, balance their acidity, and even soften their tannins. If you’re looking for more advice, tips and tricks for serving the perfect chilled red, ask our expert in-store colleagues for their favourites. 


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