Chillable Red Wines: What to Chill & How Cold
Natural & Organic Wine · Serving
Light-bodied, low-tannin reds taste best chilled: Gamay (Beaujolais), Pinot Noir, Cinsault, Frappato, Grenache blends, Zweigelt, Valdiguié and most "glou-glou" natural reds. Serve them at 50 to 55°F, which means about 30 to 45 minutes in the fridge or 10 to 15 minutes in an ice bucket. The chill tightens the fruit, lifts the acidity and makes them dangerously easy to drink.
Chillable reds to put on ice
Why chill red wine at all?
"Serve reds at room temperature" dates from drafty European houses, where a room sat around 60 to 65°F. A California kitchen in summer can be 75°F or more, and warm red wine tastes flabby and hot, with the alcohol jumping out. A light chill brings back freshness. It also mutes tannin a little, which is why the trick works best on reds that don't have much to begin with.
What does "glou-glou" wine mean?
"Glou-glou" is French slang for the sound of wine glugging out of a bottle, and it describes wine that's light, juicy and made for easy drinking. Most glou-glou wines are natural reds or dark rosés: low in alcohol and tannin, bright with red fruit, and best served cool. It's less a style of winemaking than a mood: wine for picnics, pizza and friends rather than contemplation.
Which red wines should you chill?
| Wine | Serve at | Pair with |
|---|---|---|
| Beaujolais (Gamay) | 50–55°F | Charcuterie, roast chicken, burgers |
| Light Pinot Noir | 55–58°F | Salmon, mushrooms, duck |
| Cinsault | 50–55°F | Grilled vegetables, lamb kebabs |
| Frappato, Nero d'Avola (light styles) | 50–55°F | Pizza, tomato pasta, tuna |
| Grenache blends, dark rosato | 52–56°F | Tacos, barbecue, paella |
| Zweigelt, Valdiguié, Lambrusco | 48–54°F | Sausages, fried food, salty snacks |
More on the grape that started the trend: why everyone is falling for Gamay.
Which red wines should you not chill?
Big, tannic reds such as Cabernet Sauvignon, Barolo, Syrah and Malbec taste harsh and bitter when cold, because chilling emphasizes tannin. Serve them at 60 to 65°F. In a warm room that may still mean 10 minutes in the fridge, just not 45.
How do you chill red wine quickly?
- Fridge: 30 to 45 minutes from room temperature.
- Ice bucket with water and ice: 10 to 15 minutes. Water conducts cold much faster than ice alone.
- Freezer: 10 to 15 minutes, with a timer so you don't forget it.
- Too cold? Hold the glass in your hands for a minute; the wine warms fast.
Are chillable reds natural wines?
Many are. Natural winemakers were early champions of light, chilled reds, often made by carbonic maceration (fermenting whole bunches in a closed tank), which gives the juicy, fruity character Beaujolais is famous for. But plenty of classic producers make chillable reds too. See our natural wine guide for the background, and Susucaru for a dark rosato that drinks like the ultimate chillable red.
FAQ
What red wines are meant to be chilled?
Light, low-tannin reds such as Beaujolais (Gamay), light Pinot Noir, Cinsault, Frappato, Zweigelt, Lambrusco and most glou-glou natural reds taste best lightly chilled.
What temperature should chillable red wine be?
About 50 to 55°F, which is 30 to 45 minutes in the fridge or 10 to 15 minutes in an ice bucket.
What does glou glou wine mean?
Glou-glou is French slang for the glugging sound of pouring wine. It describes light, juicy, easy-drinking wines, usually natural reds served cool.
Is it OK to put red wine in the fridge?
Yes. Lighter reds taste better slightly chilled, and an opened bottle of any red keeps longer in the fridge. Let full-bodied reds warm up before drinking.
When it's warm out, reach for the lightest red on the shelf and put it on ice. Shop chillable reds →
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Header photo: Marina Abrosimova on Unsplash
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