Chill your red. Yes, really.
Twenty minutes in the fridge can make a light red taste brighter.
Most of us drink white wine too cold and red wine too warm. “Room temperature” made sense in a draughty stone house. A modern flat in summer is a different story.
When red wine gets warm, the alcohol starts to stick out and the fruit tastes jammy and tired. A little chill tightens it back up.
What to chill
Light, juicy reds love it. Think Gamay from Beaujolais, Pinot Noir, Frappato and lighter Grenache. Aim for 12 to 14°C, which is cool to the touch but not cold.
How
Twenty minutes in the fridge, or ten in a bucket of ice and water. If you overdo it, just wait. It warms up in the glass faster than you’d think.
What to leave alone
Big, grippy reds like Cabernet Sauvignon or Nebbiolo taste harsher when they’re cold, because the chill makes tannin feel firmer. Give those ten minutes at most, and only if the room is hot.