Jeez,it's been hot here in WA and will continue in bursts for a while yet. But I still want a red wine.
So I've been fridging for an hour or so some quaffable reds. Not generally anything pricey and have been using this as an opportunity to clear out a couple of lesser wines in the $20-30 range.
The strange part for me has been my tendency to head for reds, in a climate and environment that screams whites (and probably unwooded). What's wrong with me?
Can anyone enlighten me? Or am I starting a support group
Cheers
Allan
Wine, women and song. Ideally, you can experience all three at once.
Lighter chilled reds (or chiarettos / rosés) can be lovely. It's a style more common in Europe, and they can be super with food in warmer weather. Bardolino immediately jumps to mind, as does Lambrusco. Low tannicity helps, as does good acidity to enhance the freshness (the latter perhaps more of a personal preference).
That is a good question I also wanted to ask. During summer time the ambient temperature is so high that I normally put the red (even its a pricy wine) to the fridge (my wine fridge is full) for half hour before opening. However, the temperature goes back to 2x degrees in the decanter. How do you guys maintain the serving temperature in the decanter? Thanks.
felixp21 wrote: ↑Mon Jan 27, 2025 10:53 am
as a rule, Aussies drink their whites too cold and their reds too warm.
I so much agree. Most restaurants also serve red wines way too warm, and I sometimes ask for an ice bucket. I get some weird looks occasionally but it works. Meanwhile I will also ask for some ice or use a couple of cubes to cool the first glass. At home over summer both fridge and one or two cubes is normal for me. The difference is quite striking.
Imugene, cure for cancer. Brainchip, solution for compute.
Jeez,it's been hot here in WA and will continue in bursts for a while yet. But I still want a red wine.
So I've been fridging for an hour or so some quaffable reds. Not generally anything pricey and have been using this as an opportunity to clear out a couple of lesser wines in the $20-30 range.
The strange part for me has been my tendency to head for reds, in a climate and environment that screams whites (and probably unwooded). What's wrong with me?
Can anyone enlighten me? Or am I starting a support group
Cheers
Allan
Yes i too suffer from that problem as well.In fact i'm drinking through a bottle of Jaraman shiraz 2022 at the moment.
This problem can be very hard to shake.Buying extra whites may help but whilst in the liquor store those red wines seem to
jump into the trolley by themselves.
But i look at this way your taste buds and nose don't know what time of the year it is.
I drink red wine colder than I should knowing it will heat up in the glass as I live in qld so I think it stays in a good window for longer. I can also stand up a decanter in my wine fridge which really helps too!
Agree on the other point that we generally drink whites too cold and reds too warm.
Smaller, more frequent pours and a not too cold ice-bucket (or one of those chiller sleeves) for the bottle seems a super strategy for avoiding the wine getting too warm in the glass, especially when drinking outside.
I've seen stuff like stone 'ice-cubes', but I doubt anyone is rushing to put them into riedels etc.
Ice cubes in the glass will horrify many here, but I'd not be against it for a high alc% red, although I'd probably prefer a fridge cooled lower alc% lighter red anyway.
It's traditional in Emilia-Romagna (Italy) to have just a single glass for wine & water, intermittently topping up the glass with one or the other. Shocking to a wine hobbyist to encounter it for real (and have someone sloshing water into my wine), but that harkens back to a different mindset for wine that we've all lost sight of.
One of my evening summer reds is a simple beaujolais from the fridge. Let it sit out for 15 min then pour. It does warm up in the glass anyway due to the heat, but it's quite fascinating tasting it evolve in the glass as it warms up.
I normally put reds in the fridge for at least half an hour in summer and in a decanter to keep it from warming too quickly when serving. A block of ice works if I forget ensuring it it removed once desired temperature is reached.
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