Many red wine varieties brighten up and taste fruitier when chilled, particularly light-to-medium-bodied wines due to high acidity and low tannins.
Red wines like gamay, merlot, pinot noir, or red blends are ideal for chilling as they have lighter colors and fruity notes, intensifying the fruit flavor.
Best serving temperatures for chilled reds range from 50-55 degrees Fahrenheit, allowing them to be left in the fridge overnight or chilled for 45-60 minutes before serving.
Full-bodied red wines like cabernet or malbec can also benefit from a brief chill at 60-65 degrees Fahrenheit, but should not be over-chilled due to their higher tannin content.
[
Collection
]
[
|
...
]