Chilled Reds Are The Cool New Drink Of Summer
What Is A Chilled Red?
Chilled reds aren’t meant to taste cold in the way a Sauvignon Blanc does. The goal is to serve certain lighter-bodied reds slightly below cellar temperature – enough to lift their freshness and acidity without muting their character.
“Chilling works best for light and fruity wines with low tannins,” explains Dawn Davies, buying director at the Whisky Exchange. “Think Gamay, some Grenache, Pinot Noir from the New World especially, and Dolcetto, or Criolla from Argentina.”
Clément Cousin, sommelier of Bavette in Leeds, agrees. He points to wines made with short or carbonic maceration – a technique commonly used in Beaujolais to create fresher, more fruit-forward styles. “Red wines with softer tannins and bright red fruit work beautifully chilled,” he says. The result is something lighter, juicier and easier to drink in warmer weather – often sitting stylistically between a classic red and a structured rosé.
Just be careful not to chill reds too much. “Too cold and the wine loses its aromatic expression,” says Fabrizio Di Pasquale of the Mulwray in London. “You mute the flavour and structure.” Most sommeliers recommend serving chilled reds at 10-14°C, depending on the style. Anything colder risks making tannins feel sharp and bitter. “The ideal approach is to pop the bottle in the fridge for around half an hour,” says Dawn. “Or take it out of the fridge 15-20 minutes before serving.” London-based sommelier Jonathan Kleeman suggests using an ice bucket briefly before pouring: “By the time the wine reaches the glass, it tends to settle at the perfect temperature naturally.”
Why Are Chilled Reds Trending Now?
Part of the appeal comes down to changing tastes. Heavy, oak-driven reds are no longer dominating restaurant lists in the way they once did. Drinkers are gravitating towards fresher, lower-alcohol wines with more acidity and less extraction.
“Chilled reds are definitely on the rise,” says Jonathan. “You now see them regularly on wine bar menus, and people are much more open to experimenting with serving temperatures.”
That sentiment is echoed by Fabrizio. He sees chilled reds as part of a broader movement away from bold, over-extracted wines. “Guests still want to drink red wine,” he says, “but they’re looking for styles that feel fresher, lighter and easier.”
At Caper & Cure, Holly Purnell-Swan says demand is now so strong that chilled reds sell faster than rosé on sunny evenings. “People want something with more flavour and texture,” she says. “Chilled reds give you that freshness, but still with the complexity of a red wine.”
Which Are The Best Reds To Serve Chilled?
Some grapes consistently work better than others. The common thread is low tannin, bright acidity and plenty of fresh fruit. Big Cabernet Sauvignons, heavily oaked Riojas or tannic Barolos generally don’t respond well to colder temperatures – the structure becomes harsher, while the fruit disappears.
Gamay
The unofficial king of chilled reds, Gamay is best known as the only red grape permitted in Beaujolais. Expect juicy red berries, floral aromatics and enough acidity to be refreshing in warm weather. An easy entry point into chilled reds, Gamay is “French Mediterranean drinking” according to Clément – the kind of wine best enjoyed with charcuterie, grilled meat and sunshine.
Pinot Noir
Pinot Noir, especially from the New World, takes on an almost cranberry-like brightness when chilled. The softer tannin structure means it stays elegant rather than becoming aggressive at cooler temperatures. Jonathan reckons it’s one of the most versatile chilled reds thanks to its freshness and ability to pair with lighter dishes.
Grenache
Modern Grenache – especially from Australia, southern France and Spain – has become a sommelier favourite. Less alcoholic and jammy than older styles, these newer expressions tend to be vibrant, crunchy and packed with bright red fruit. Jonathan’s personal summer recommendation is She’s Electric Grenache from Thistledown, which he describes as “the perfect red wine for drinking outside in sunny weather”.
Frappato
Sicilian reds work particularly well thanks to their naturally vibrant acidity and savoury minerality. Clément recommends Lamoresca’s Nerocapitano, made from Frappato grapes, which he calls “a Mediterranean Beaujolais”. Think red cherry, blood orange and herbs rather than anything heavy or rich.
Poulsard
Sommeliers also tend to like chilled reds from the Jura region in eastern France. Fabrizio highlights Poulsard as a pale, delicate red with bright berry fruit and an almost weightless texture. “It surprises guests all the time,” he says. “People don’t expect a red wine to feel that fresh.”
What To Eat With Chilled Reds?
One of the biggest advantages of chilled reds is versatility. Cooling them down softens their weight and opens them up to dishes traditionally reserved for white wine. “You can suddenly pair them with lighter dishes, spice-led food and richer fish,” says Jonathan Kleeman. Tuna steak, grilled salmon and monkfish all work, as do pizza, charcuterie and barbecue food. “They balance the smokiness of grilled meat perfectly,” says Clément, “and they’re just as good with a summer salad.” For Holly, chilled reds are tailor-made for long summer lunches. “They work brilliantly with pork, duck, sausages and grilled vegetables. The acidity cuts through fat beautifully.”
Where To Drink Chilled Reds In London?
From Soho terraces to Dalston counters, here’s where to find the best examples, served properly.
Forza Wine, Soho
The wine list at Forza Wine Soho gives chilled reds their own clear space rather than burying them in the margins.
Visit ForzaWine.com
Diogenes the Dog, Elephant & Castle
Chilled reds often appear here in flights or as staff picks – ideal if you want to understand what’s actually behind the category.
Visit DiogeneTheDog.co.uk
The Mulwray, Soho
The Mulwray specialises in thoughtful low-intervention bottles and lighter European reds that lend themselves to chilling. Even better, its wine list by the glass changes weekly.
Visit TheBluePosts.co.uk
Bar Levan, Peckham
Bar Levan’s wine list leans natural, with chilled reds flagged clearly and plenty of staff guidance if you want to veer off-piste.
Visit BarLevan.co.uk
Goodbye Horses, De Beauvoir
Your approach here should be simple: ask what’s open, get something slightly unexpected and pair it with a toastie.
Visit GoodbyeHorses.London
Cadet, Newington Green
Importers run the wine list at Cadet, so the list constantly shifts, with chilled reds appearing in different forms every time you visit.
Visit CadetLondon.com
Half Cut Market, King’s Cross
Here, chilled reds sit comfortably within a wider natural-leaning list. Ask for something fun, and sit outside if you can.
Visit HalfCut.World
Dan’s, Dalston
Dan’s sits somewhere between bottle shop and neighbourhood bar – shelves are stacked with natural wines you can drink in or take away, and chilled reds are a constant presence.
Follow @Dans.Ldn
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