Which red wines are best served cold? A sommelier's guide

Serving red wine at room temperature is a persistent idea. But room temperature used to mean 17 degrees Celsius, not 22. The rule of thumb dates from a time before central heating. Some red wines demonstrably taste better after 30 minutes in the fridge before serving.

Why chilled red wine works

Cold slows the evaporation of alcohol. That sounds technical, but the effect is simple: at a lower temperature you smell less alcohol and taste more fruit. For light, fruit-driven red wines, that is exactly what you want.

Cold also emphasises freshness and acidity. That is an advantage for wines with lively acidity, but a disadvantage for wines with heavy tannins. Strong tannins become more bitter and harsh when chilled. That is why chilling does not work for all red wines.

The rule of thumb: light red wines with few tannins and plenty of fruit benefit from chilling. Heavy, oak-aged red wines do not.

At what temperature should you serve chilled red wine?

Not ice cold. The ideal temperature for chilled red wine is between 12 and 16 degrees Celsius. You reach this by placing the bottle in the fridge for 20 to 30 minutes before serving, or in a bucket of cold water and ice for 15 minutes.

Once in the glass, the wine warms up quickly, especially in summer. Pour small amounts and top up regularly.

Which red wines on the Paskamer list are best served cold?

Gamay — Beaujolais from Jean-Paul Brun

Gamay is the most classic choice for chilled red. The grape naturally has low tannins, high acidity and exuberant red fruit. Chilled, it becomes refreshing and lively.

At Paskamer we pour two wines from Jean-Paul Brun: the Morgon (2022) and the Fleurie (2023). Both are Beaujolais crus with more depth than a standard Beaujolais Nouveau, but the same drinkability. At 13 or 14 degrees these are two of the most refreshing red wines you can drink.

Pinot Noir — Francoise André Côte d'Or and Vincent Bouzereau

Light Pinot Noir benefits from chilling. The delicate aromas of strawberry and cherry come through more clearly at 14 degrees than at 20.

On our list: the Francoise André Côte d'Or (2023) and the Bourgogne Coteaux Bourguignons from Vincent Bouzereau (2023). Both are fresh, accessible Burgundies that work excellently at 14 degrees. The Coteaux Bourguignons is the most approachable entry point; the Côte d'Or has slightly more body but remains elegant enough to benefit from chilling.

Note: this applies to these specific, young styles of Pinot Noir. A complex Burgundy grand cru should always be served at room temperature.

Sankt Laurent — Rosi Schuster, Burgenland

Sankt Laurent is an Austrian variety related to Pinot Noir. Soft, fruity, low in tannins with a lightly spiced undertone. The Rosi Schuster Sankt Laurent (2022) on our list is made in a style that benefits from chilling. At 13 degrees this is a wine that surprises people.

Blaufränkisch — Moric, Burgenland

Blaufränkisch has more structure than Gamay or Pinot Noir, but the Moric (2022) on our list is made in a fruity, non-extracted style. Spicy, lively, with enough fruit to handle chilling without hardening.

Schiava — Agricola Zanotelli, Alto Adige

Schiava is a light northern Italian variety with little colour, few tannins and a great deal of drinkability. The Agricola Zanotelli Schiava (2023) on our list is one of the most underrated wines for anyone wanting to try chilled red. Light, fresh, with red fruit and a subtle bitterness that makes it interesting alongside food.

Mencia — Raúl Pérez 'Ultreia Saint-Jacques', Bierzo

Mencia has more acidity than tannin. The 'Ultreia Saint-Jacques' from Raúl Pérez (2023) is made by a winemaker known for pure fruit expression from a specific terroir. At 14 degrees this is one of the most refreshing red wines on our list.

Which red wines should you not chill?

Heavy, oak-aged red wines become harder and more bitter when chilled. Barolo, Brunello, Hermitage, Châteauneuf-du-Pape and Bordeaux grands crus: serve these at 17 to 18 degrees. Older wines should also not be chilled too much — cold flattens the complexity the wine has built up over the years.

Chilled red wine at Paskamer

At Paskamer we serve light red wines at the right temperature, even if that is slightly cooler than you might expect. Ask our sommelier which red wine suits what you are eating that evening, and whether it is better served slightly chilled or at room temperature. With 50 red wines available by the glass, there is always an option that fits perfectly.