a line up of light reds on a long table

What Makes a Wine Chillable?

Once upon a time it was unheard of putting a red wine in the fridge and drink it chilled. Not to mention, drinking a wine at room temperature during an Australia summer is not quite an enjoyable experience!

Historically, a small number of reds made with the Gamay grape from Beaujolais in France were considered the only appropriate chillable red.  These days, with the countless number of wine styles emerging from new winemakers, more reds are displaying amazing versatility, including how it is served. These styles are purposely made for a chill, allowing the flavours and aromas come to life in your glass, and of course built for an exceptional refreshment. Now we’re seeing many restaurants and wine bars dedicate a whole section of their wine menu to light, chillable reds!

What makes a wine suitable for chilling you ask? Cooler wine regions that produce light bodied styles such as Gamay, Pinot Noir, and Lambrusco are always a win win served chilled. Typically, the lighter is better as well as high levels of acidity and fruit. We want crisp and refreshing!  

If you haven’t had the pleasure of experiencing a chilled red, this is your sign!

Check out our collection here!

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