RED WINE SERVED COOL: WHERE WHEN & WHY
CLIMATE CHANGE, HEALTHIER MEALS AND THE DESIRE FOR NOOVELTIES ARE INCREASING THE CONSUMPTION OF RED WINE SERVED COOL AND SEEING IT IN THE FRIDGE IS NO LONGER SURPRISING
By Donatella Cinelli Colombini #winedestination
Winters so warm that you can have lunch outside, very hot and then very cold spring days… a truly crazy climate that also brings changes to menus and wines. The consumption of white wine increases and the serving temperature of red wine decreases.
If once it was said to bring bottles of red to the table at “room temperature”, now the specification of 16-18°C is written everywhere. Refrigerated cabinets for red wines are in every good restaurant and there are many more red wines to drink cool.
WHICH RED WINES ARE THE MOST SUITABLE TO BE CONSUMED COOL?
It is an effect of the new climate and the new attention to well-being deriving from food: more vegetables, less meat, more lightness, less cooking. Uncorking a cool red wine becomes trendy but which wines are suitable for reaching the table at 8-12° centigrade?