Chillable Reds

Chillable Reds: Pretty cool

Red wine is only for winter, should never be chilled, and always tastes heavy, warm, and powerful? That’s a thing of the past! Today, we drink red wine in summer. They are juicy, crisp – and absolutely belong in the fridge. Their name: Chillable Reds.

Time for chilled reds

Not every red wine belongs in the cellar. Light wines with low tannins, plenty of fruit and freshness, and moderate alcohol make the perfect "chillable reds". We recommend a young Chianti or a fruity Pinot Noir. Perfect for warm days as an aperitif, or paired with grilled vegetables and barbecues. Or try it as a homemade spritz: two-thirds chilled Chianti or Pinot Noir, one-third soda water, served with ice cubes and an orange zest or fresh berries. Cheers!

Into the fridge

To prevent the wines from freezing, it is best to set the fridge to six to eight degrees. The bottle is best placed in one of the normal fridge compartments. Light wines should be taken out again after twenty to thirty minutes, while full-bodied wines can be chilled for up to 60 minutes. Then open immediately and let it breathe for a short while. And if it does get too cold, no problem: the wine will find its perfect drinking temperature all by itself in the glass.