You might recall in horror when someone suggests ‘chilled red wine’, but you might be surprised to hear that it’s blowing up in Europe and Asia at the moment. More suited for warmer climates, is it time for Australians to adopt this new trend?
From the cooler regions of Tasmania to the sun-drenched Barossa Valley in SA, Australia is one of the world’s best wine countries. The country’s diverse terroirs create picture-perfect conditions for cultivating a range of grape varietals like Shiraz and Pinot Noir, producing upwards of 1.3 billion litres of the good stuff each year.
In regions such as SA, the steady procession of warmer days is tempered by cool temperate nights, allowing the grapes to develop rich, full-bodied flavours while striking the perfect balance and acidity. Across the country, the coastal influence of WA’s Margaret River creates an almost Mediterranean-like climate, where vineyards have found great success producing varietals like Cabernet Sauvignon and Merlot.
Now, without naming names, growing up in the UK, the best Australian brands available at our local bottle shop were reminiscent of cheap, vinegary things that threatened to give this ‘New World’ wine region a bad reputation. I won’t name any names, of course.
It was only when I arrived in Australia that I was fortunate enough to sample some of the world-leading wine production that was quietly cultivating in this part of the world. But I was struck by one thing: there has never been a chilled wine boom in the same way as some of the ‘Old World’ regions like France and Italy.
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Of course, we’ll often see a lightly sparkling red wine make its way onto the Christmas table each year, but I can’t think of anywhere pioneering the chilled red movement Down Under.
Think about the Loire Valley in France or Italian regions like Sicily and Tuscany boasting a vibrant history of chilling lighter reds like Nero d’Avola and Chianti. There’s an abundance of similarities between the two wine worlds – hence, the popularity boom of Australian winemakers in recent years – so why haven’t we seen a Chilled Red Revolution in Australia?
Well, Seán McManus, Head Sommelier at The Gidley, one of Australia’s best restaurants boasting a spectacular wine list with local and European drops, thinks that’s all about to change.
“Now that we are moving into the warmer months, the transition from chubby reds to fine-boned whites isn’t as easy as we think. As Rosé season hasn’t really kicked off yet, blast chilling a cheeky little bottle of juicy red is 100% on the cards to make the transition to summer that much easier.”
What varietals make the best chilled red wine?
When it comes to choosing the right varietals for chilling, Seán McManus has some more recommendations:
“The best grapes for chilled reds would be the juiciest ones!” he told DMARGE, suggesting anything with a fruit-forward profile is bound to be a winner during the warmer Australian months. Varietals like Beaujolais, known for its vibrant berry flavours and low tannins, are the perfect choice for those looking to ease into summer with a refreshing glass of red.”
“If Beaujolais is out of budget, any homegrown, Australian producers will do just fine!”
Seán McManus, The Gidley Head Sommelier
Red wines from Sicily, like Nero d’Avola and Frappato, can also shine when chilled. These varietals bring a unique twist to the table, combining fresh fruitiness with the complexity that Australian wine lovers can enjoy.
“The semi-carbonic fermentation that takes place offers highly aromatic wines that live for the chill! Also, light style Grenache is a must. Thirst-quenching, red-fruited Spanish types leap to mind! I am also very fond of chilling down red wine from Sicily too!”
How chilled is chilled?
Now that we’ve settled on the best varietals, let’s talk temperature. So how chilled are we really talking? I always used the old adage: “For whites, take the bottle out of the fridge 15 minutes before you plan on drinking it. For reds, give it 15 minutes in the fridge to cool.”
“Put the bottle of wine in the fridge about 30 minutes before your required kick-off time.”
Seán McManus, The Gidley Head Sommelier
According to McManus, the key is to strike the right balance. This gentle chill brings out the best in those fruity notes without dulling their flavours. Generally, serving red wines at around 12-15°C (54-59°F) is ideal, especially for lighter styles like Beaujolais or Grenache. It’s almost the perfect temperature for the wine to maintain its refreshing qualities while still offering that delightful depth of flavour.
If you want to get fancy next time you’re hosting, try the ice bucket method for a quicker chill. Just don’t let it sit too long, or you risk losing the wine’s vibrancy.
Are we likely to see chilled red wine served in Australia this summer?
“100%,” McManus asserts confidently. At The Gidley, one of Sydney’s best restaurants, they’re already featuring Mortellito Calaìancu Rosso, a delightful Nero d’Avola/Frappato blend, by the glass that is best served chilled.
“It goes very well with our burger, recently voted 9th best burger in the world!”
Seán McManus, The Gidley Head Sommelier
As temperatures rise and the summer dining scene kicks into gear, it’s clear that chilled red wines have a well-earned place in Australia’s top restaurants and bars, so I wouldn’t be surprised to see more local spots picking up on this summer’s trend.
What are alternatives to chilled red wine this Summer?
Of course, if wines aren’t your thing, you’re certainly not alone. Summer staples like gin and tequila have always held a special place in the hearts of Aussies drinkers, but have seemingly had their time in the sun.
“Mixed drinks have taken a massive drop,” McManus says. “Cocktails are flying out the door though. Spicy Margaritas, Martinis, and various kinds of Spritzes to make the rounds for summer.”
“Even Negroni Sours seem to be on the rise – it’s crazy!”
Seán McManus, The Gidley Head Sommelier
Australia may not have always been the first place that comes to mind when thinking of world-class mixology, but that’s changing – and fast. Once seen as an afterthought in the global mixology landscape compared to the iconic cocktail bars of New York, London, or Paris, Australia’s bar scene has evolved dramatically in recent years and has now cemented its place as a serious player.
The emergence of Maybe Sammy, Caretaker’s Cottage, Eau de Vie and of course, The Gidley, in Sydney and Melbourne, in particular, have become hotbeds for creative, world-class cocktail bars that continue to push boundaries and dictate trends. Let’s wait and see if Chilled Red Revolution will be the next to follow suit.
