Chilling Reds

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The general rule of thumb is that red wine should be served at room temperature. However, there are some exceptions. When dining al fresco in the summer a red wine can get pretty warm. Let’s face it, there’s nothing worse than a soupy red. It also makes the alcohol and tannin stick out. So some slight chilling (about 10 minutes in an ice bucket half filled with ice and water), regardless of its structure, should suffice. There are other circumstances where some slight chilling is a benefit. If a red is light-bodied, has low tannins, low alcohol, good acidity and is fruit-driven, then it will definitely make it easier drinking. It will also render it more food-friendly. Many restaurants around the world now do this.

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