No, really! Just because the temperature has climbed into the red doesn’t mean you have to give up your favorite bottle of red varietal wine. You just need to add a little something to your ” bucket list “. Namely a bucket filled with ice. Most consumers switch focus from red wines come the summertime due to the twin facts that chilled white wine is refreshing and warm red wine lacks its normal flavor profile above 70′ or so. Solution: the ice bucket. Chill a red wine? Absolutely!!! By either using a dedicated wine chilling unit to maintain a more pallet pleasing 50-65 temperature or using an ice bucket you can much better enjoy red wines that pair beautifully with all sorts of grilled meats.
Pair a nice California Zinfandel ( not the blush white wine ) with spicy and smoky ribs. Producers DeLoach, Rombauer and Ravenswood make wonderful Zin’s in price ranges for most every budget. Remember, you want to chill the wine down to a level to enhance the flavors, not make it so cold that the flavor is locked in. Takes a small amount of practice to get wines temperature adjusted but once you get the hang of it you will be chilling and grilling.
Lastly, don’t be afraid to call for an ice bucket for a bottle of red wine in a restaurant to knock an improperly stored offering into the correct temperature range. It’s your money and you should ENJOY your wine fully!
By: Brian Wilkinson