Chilling red wine, once considered a taboo among wine purists, is gaining widespread acceptance, with retailers and experts now endorsing the practice, particularly during warmer months. Fortnum & Mason, a London department store, has introduced a collection of "elegant, fruit-forward reds" specifically recommended to be served cold, aligning with a perceived summer trend. This embrace of chilled reds reflects a broader shift in drinking habits.
Online retailer Ocado has reported significant sales increases for chilled red wines, noting an 827% year-on-year rise for Chill Bill Spritzy Red Wine and a 32% increase for New Theory Lovebite Chilled Red Wine. The company attributes this trend to persistent heatwaves in the UK, drawing parallels to the established practice of serving red wine cool in countries like Spain, Italy, and Portugal. Traditionally, red wine in the UK has been served at room temperature.
Younger consumers, including Gen Z and millennials, are leading this shift, with over half reporting enjoyment of chilled red wine or red wine served over ice during summer, compared to a third of the general population. Wine expert Helena Nicklin explains that certain lighter, fruity, and aromatic red wines, such as Beaujolais, Pinot Noir, Grenache, and Mencia, benefit from chilling. This is because the cooler temperature can enhance their fruitiness and aroma while muting the effect of tannins, which can make bolder wines taste dry or chewy.
Conversely, bolder and heavier reds like Cabernet Sauvignon and Malbec, especially those with significant oak aging, are less suited to chilling, as it can diminish their characteristic flavors and textures. Wine editor Jancis Robinson has also noted that refrigerating an open bottle of any wine, including red, can help preserve its flavor by slowing down oxidation. However, she advises against over-chilling full-bodied white wines, suggesting they are better served at the temperature of a light-bodied red.
Wine expert Andy Pincott offers a practical guide, recommending serving fuller-bodied reds between 15-18°C (59-64°F) and lighter reds like Pinot Noir around 13°C (55°F). For modern chilled reds, including some Riojas, serving temperatures between 5-8°C (41-46°F) are suggested. Pincott's "20:20 rule" proposes taking white wine out of the refrigerator 20 minutes before serving and placing red wine in the fridge for 20 minutes before pouring.
Social media platforms have also seen a rise in recommendations for chilled red wines. TikTok users have highlighted specific bottles, such as Aldi's £7.99 Pinot Noir, as ideal when chilled. The growing interest in lighter and sparkling red wine styles is further evidenced by a 30% month-on-month increase in searches for "fizzy red wine."
Will Hill, Senior Wine Buyer at Ocado Retail, stated that customers are increasingly adopting a more relaxed, European-inspired approach to wine consumption. He emphasized that lighter-bodied reds, particularly those with low tannins like Gamay, Beaujolais, Grenache blends, and Lambrusco, are best enjoyed when served cold, especially in the summer. Fortnum & Mason's selection ranges up to £33 and features wines from winemakers like Maison Piron, Marinella Camerani, and Niepoort, all chosen for their bright fruit, freshness, and versatility.