"Even if it's been said before, it's worth repeating that red wine always tastes better if served colder than the room you're in, unless you keep your rooms in the 60s like a French chateau in winter."
"When in doubt, 20 minutes in the fridge with every red is a good idea."
"More flavor than blush wine, softer than traditional reds," reads the descriptor, capturing the essence of what makes some reds considered chillable.
"If you haven't noticed, chilled reds are all the rage these days, earning their own subsection on many wine bar and restaurant menus."
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