The Right Way to Drink Red Wine All Summer Long

Rosé wine is synonymous with the season, ice-cold white wines are an obvious choice in the warmer months, and skin contact wines can be truly refreshing. But what’s a committed red wine drinker to do? Happily, there’s no need to shun red vino when the mercury rises. You just need to chill it. That’s right, there’s no faster buzzkill than sipping a heavy, bordering-on-warm wine when the sun is out in full force. 

But not every bottle of red wine is ripe for chilling. Experts share what to shop for and how to serve it—basically, how you can have your red and enjoy it too.

The Best Bottles for Chilling

“Chillable red wines typically have a light body, medium-high acidity, and low to medium tannins,” says Sami Kohen, vice president of food and beverage at Princess Cruises. “And they’re usually unoaked or only lightly oaked.”

Belinda Chang, a James Beard Award-winning sommelier, agrees. “The red wines I like to drink chilled are fun and flirty, juicy, and priced for casual summer hangs.” She suggests looking for young (meaning no more than three years old) pinot noirs from Oregon; gamays from Beaujolais, France; dry Lambruscos (bubbly!), primarily from Emilia-Romagna, Italy; and barberas from Baja California, Mexico. “These wines are made from thin-skinned grapes and offer refreshing acidity.” 

Kohen is also keen on gamays from Beaujolais. “The gamay grape is perfect for chilling because its beautiful, juicy red berry fruit flavors truly pop with a slight chill. To taste it for yourself, try a bottle of Beaujolais-Villages, and expect succulent notes of plums, strawberries, and raspberries.” Sounds like summer to me!

Chang says that because we’re talking easy drinkers here, you don’t need to spend much on these bottles—you’ll find excellent options between $15 and $30.

Bottles to Skip

With this advice in mind, you’ll likely want to avoid chilling big, full-bodied reds like merlots, tempranillos, syrahs, malbecs, or cabernet sauvignons. These wines tend to be heavier and won’t offer as much lively, fresh flavor as, say, pinot noir or gamay. Heavy wines are also generally more alcoholic than lighter ones, a quality which isn’t always ideal in the summer.

You’ll probably also want to save any premium wines for another occasion. While a slight chill is actually a perk for most red wines (both Chang and Kohen say that room-temp reds are a no-no any time of year), a cool temperature bordering on icy can dim a wine’s flavors. This is fine for a fun bottle you picked up to drink on the patio. But, for splurgy bottles where you want to tease out the different aromas and flavors in every sip, skip the deep chill.

How to Serve a Chilled Red

While your best bet is to refrigerate the bottles overnight and pull them out a half hour before serving, these wines are the opposite of fussy, Chang says. “You can uncork, pour, and sip right out of the fridge if you like. The coolness makes the wine fresh, and that’s exactly what I want for summery menus.” Keep them on ice after opening; this way, the wine will be just as chill as your party.

And don’t be afraid to experiment with temperature. “While general guidelines exist for serving temperatures, around 50-55°F for lighter chillable reds,” says Kohen, “it’s ultimately about personal preference. Feel free to experiment with chilling your favorite reds to discover the temperature you enjoy most.” 

Chilled reds also open up exciting food pairing possibilities, Kohen adds. “They pair wonderfully with dishes that you might have assumed want white or rosé wine—like grilled chicken, seafood, charcuterie, and even spicy cuisine.”