Chilling a red wine can benefit certain styles of wine and can be a great alternative to a white or rose during Summer months and warmer weather. Red wines that are fruit-forward and lower in tannin do particularly well-served cooler. Chilling a wine accentuates tannin and acidity perception, so a light-bodied Gamay with mostly primary flavors will shine, while a chilled Barolo will be unpleasantly intense in mouthfeel. In short, grab a glou glou, rather than a fru fru. (glou glou is French for “glug glug” and a term that has become synonymous with chuggable, often natural, wines). You might be wondering what type of cuisine to have with a red served with a chill.

We spoke to several Somms and Restaurant Owners about reds they serve with a chill and the dishes on their menu they pair with them.

Chilled Red Wine Recommendations

Red Wines To Drink Chilled and What To Pair With Them

Wine: Château de Pizay, Morgon (Imported by David Milligan Selections)

Where to try it: Frenchie, 560 Tremont Street, Boston

This wine is a fresh and robust Gamay from Beaujolais, in the region of Morgon. Sommelier, Sandrine Rossi, serves this wine at Frenchie in Boston. Beaujolais red is the quintessential French wine to pair with a picnic or a bistro meal,” says Rossi. “As such, most Beaujolais wines work perfectly with charcuterie and soft cheeses and can be chilled without losing its aromas. Most people think of Gamay as a light and fruity red, though it can also be much weightier. Pizay Morgon is one of the fuller-bodied versions, so I would pair it with our seared duck magret, especially when served with fruit such as berries, figs or cherries. “

Wine: Martha Stoutman Post Flirtation, California

Where to try it: Viv Wine Bistro, 300 Petronia Street, Key West FL

Post Flirtation is a juicy blend of 50 percent Zinfandel and 50 percent Carignan. Julie De Cock, owner of Viv Wine Bistro in Key West has many pairings to offer from her menu.

“Post Flirtation by Martha Stoumen is the perfect glou glou summer-red wine,” says De Cock. “I like to offer it with our custom cheese and charcuterie boards, composed by a house-made chunky countryside pâté, Mimolette and Pont-L’évèque for example; or with our house-made French sausage, sauteed with tomatoes, fennel, and granny smith apple.”

Wine: Lightwell Survey, Los Idiots, Shenandoah Valley, Virginia

Where to try it: Primrose, 3000 12th Street NE, Washington, D.C.

Lightwell Survey’s Los Idiots is a crazy blend of 55 percent Syrah and 45 percent Riesling. It is fermented on the skins—75 percent whole cluster. It is refreshing and concentrated with vibrant acidity. Sebastian Zutant, a co-founder of Lightwell Survey, serves it at his restaurant, Primrose, in Washington, D.C. “I like to suggest it with lighter meat dishes and heavier veggie dishes. For example, we make a pretty sick French onion soup, the broth is veggie, it’s made with kombu and mushroom so it’s pretty heady,” says Zutant. “I like the sweet fruit of the Riesling with the earthy gameyness of the broth. I also like it with our roast chicken with Herbs de Provence and jus. The Syrah element plays well with the herbal component, and again the coolness of the Riesling plays well with the salty jus. It’s magic-like.”

Wines: 

-Bichi Listán Prieto, Tecate, Mexico (Imported by Jose Pastor Selections)

– Luyt Pipeño Pichihuedque País, Maule Valley, Chile (Imported by David Bowler Wine)

– Dolores Cabrera ‘La Araucaria’ Listán Negro, Canary Islands, Spain (Imported by Jose Pastor Selections)

Where to try them: The Hawthorn, 46 N Last Chance Gulch, Helena, Montana

País is the Chilean name for the Spanish grape, Listán Prieto, and it has having a moment in the natural wine scene. Its light body and rustic style makes for an intriguing and easy-drinking wine. Jill Roberts, co-owner, wine buyer, and sommelier of The Hawthorn in Helena, Montana, offers a flight of them called Give País a Chance. The flight of three offers the varietal from Bichi in Mexico, Louis-Antoine Luyt in Chile, and Dolores Cabrera in Spain. “I like to pair these with our Spanish sardines,” says Roberts. “They are served with caper berries, stone ground mustard, and our housemade parmesan pepper crackers. The whole presentation is earthy and oily and calls out for these smoky, chilled reds.”

Wine: Stolpman, Love You Bunches, Santa Barbara, California

Where to try it: The Antler Room, 2506 Holmes Street, Kansas City, Missouri

Stolpman’s Love You Bunches is a carbonically fermented Sangiovese. The carbonic process strips away much of the harsh tannin that might usually be found in a young Sangiovese and leaves a bright and zippy red, ready to drink. “Currently, by the glass, we offer the Stolpman Love You Bunches Sangiovese. It is such a fun summer option that can go with multiple different dishes,” says Leslie Newsam, owner, general manager, and beverage director of The Antler Room in Kansas City. “Our favorite pairings have been our charred broccoli with egg yolk sauce, kimchi dressing, pine nuts, and fried shallots. A heartier pairing from the menu is a Rouen duck breast with new potatoes, Urfa cream, radishes, pancetta, and pickled mustard seeds.”

BONUS wine to look out for: Syncline Gamay, Lyle, Washington

Syncline will be releasing their Gamay for distribution for the first time in 2020. Previously only sold Direct-to-Consumer, this release is sure to be a hit as a chilled red next spring. Slate and minerality combine with an array of ripe berries and a touch of fresh mint. Bright acidity and a playful mouthfeel last throughout the finish.

Let us know some of your favorite pairings with chilled red wines in the comment section below!


Learn More About Wine & Wine Regions

A Liquid Guidebook to Beautiful Beaujolais – 12 Appellations, 10 Crus

Discover The Wine Region of Virginia

The Essential Guide To Visiting Santa Barbara Wine Country

8 Unique & Unusual Wineries To Visit Around The World

Getting To Know Japanese Wine


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Carrie Dykes
Virginia Wine Reviewer & International Wine Judge at IWSC & Wine Enthusiast Magazine
Carrie Dykes is wine writer and reviewer living in the Hudson Valley region of New York. Her by-line can be also be found in Hudson Valley Wine Magazine, InCider Japan, The Cork Report and Wine Enthusiast Magazine. She is an international wine judge for the IWSC, where she uses the skills she has learned in her WSET Diploma training. Follow her travel and wine adventures in Instagram @lilmarzipan.
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ABOUT THE AUTHOR

Carrie Dykes is wine writer and reviewer living in the Hudson Valley region of New York. Her by-line can be also be found in Hudson Valley Wine Magazine, InCider Japan, The Cork Report and Wine Enthusiast Magazine. She is an international wine judge for the IWSC, where she uses the skills she has learned in her WSET Diploma training. Follow her travel and wine adventures in Instagram @lilmarzipan.

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