Chilled red wine is the drink of the summer
As London’s scorching summer continues, there’s one red-hot drink trend which is bound to cool you down
Red wine is synonymous with winter; after all, there’s nothing better than curling up in front of a roaring fire with a bold Bordeaux on a cold evening. As a result, the summer months often see your bottles of shiraz, cabernet sauvignon, Sangiovese, and Malbec gathering dust in the cellar, but a new drink trend may entice you to polish them off and give them a new lease of life – in the fridge.
Fruity, lighter-bodied reds served with a slight chill are becoming the go-to pour for warm-weather drinking and Anna Dolgushina – co-founder and sommelier at Soho’s Firebird and Shoreditch seafood restaurant, Noisy Oyster – has a lot to say on why. She says: “For us, chilled reds aren’t a trend, they’re a lifestyle. We love reds that can take a slight chill because they’re naturally juicy, fresh and lighter in structure. They often have a bit less alcohol too, which means you can enjoy another glass without feeling heavy the next day. They work especially well with the proper summer weather we’re having in London.”
Talking about serving, there’s also a common misconception around red wine being served at room temperature. Historically, ‘room temperature’ meant around 16-18°C in cellars and old European houses, not the 24°C living rooms and restaurants we often have today. So, to serve red wine at its intended room temperature, all bottles actually need a little time in the fridge.
“At Firebird, we pour light gamay from Beaujolais, and a Sicilian frappato with lovely spice. By the bottle, we’d happily recommend pinot noir, dolcetto and syrah served the same way. We also love Cerasuolo d’Abruzzo which is technically a rosé, but in true Italian style it’s dark and structured enough that the rest of the world would happily call it a red.” Read on to learn more about the grape varieties which can be served chilled – and the bottles we have our eyes on this summer.
Gamay
Most notably grown in the French regions of Beaujolais and the Loire Valley, this purple grape variety dates back to the 15th century and creates a light-bodied red that is comparable to pinot noir (see below). Typical notes include raspberry, cherry, and black currant and it is characterised by its high acidity and low tannins. Its fruit-forward nature makes it the perfect summer sip; pop it in the fridge for just 20-30 minutes before serving to ensure it’s at optimum temperature, and pair with cold cuts of charcuterie.
Our pick: Maison Dominique Piron Beaujolais-Villages 2024
You can’t go wrong with any wine from Maison Dominique Piron: a family-run vineyard founded during the reign of Louis XIII, which can be credited with putting Beaujolais back on the winemaking map. Leading the modern renaissance of gamay, growing the grape across its 95 hectares of vines throughout Beaujolais’ finest villages, Dominique Piron’s Beaujolais-Villages 2024 is a fruit-filled red wine using grapes grown on 50-year-old vines to reveal depth and intensity while remaining silky smooth with notes of blackcurrant, strawberry and ripe cherries.
Pinot noir
Derived from the French words ‘pine’ and ‘black’, pinot noir is easily one of the most famous red wine varieties. Most commonly grown in the cooler climes of Burgundy, pinot noir has many strings to its bow, having also been used in champagne and sparkling white wines. On the red front, however, it forms a light-bodied, low-tannin wine, with red fruit aromas. To get the most out of pinot noir, it is suggested to keep it chilled whatever season you’re serving it in, with an optimum temperature 12.8-15.5°C. If your home is certainly not at that temperature during the summer months, pop it in the fridge or an ice bath for 15-20 minutes before serving to really make those fruit flavours pop.
Our pick: Rapaura Springs Marlborough Pinot Noir Reserve 2024
Owned by the Neylon family, New Zealand-based Rapaura Springs has a strong trophy cabinet, having scooped top awards at the world’s biggest wine events. Its Marlborough Pinot Noir is no exception, having been credited for its fruit-forward profile which sees notes of silky berry fruit balanced with elegant spice and a touch of vanilla. Chill in the fridge and serve with a salad and beetroot and goat’s cheese tart. That’s dinner sorted.
Frappato
Hailing from the Italian island of Sicily, frappato is inherently bright, delicate and light. Its high acidity and fruity character means that a chilled frappato is seriously refreshing, and should ideally be served at a tepid 13-15°C. Put it in the fridge for up to 45 minutes before serving but be careful not to overdo it, as you risk dulling its raspberry, strawberry, and cherry notes. Pair with chicken salads or grilled fish to really get the most out of this wine.
Our pick: w/o Organic Frappato 2025
W/o – which stands for a wine made without (w/o) compromise – was created in 2021 by third-generation Sicilian winemaker Dino Taschetta. Specialising in a limited but carefully-curated range of organic white, rosé and red, the frappato red was his first release and remains a bestseller. Silky, supple and refreshing with juicy and sharp raspberry, plum and red cherry notes, it is seriously aromatic, and would work well cutting through the richness of pesto pastas and cheesy pizzas.
Read more: Chic canned cocktails for your next picnic
