What makes some reds chill well while others don’t? The secret is in tannin, a component from the grapes’ skins that gives red wines their gripping, tongue-drying texture. Chilling amplifies the effect and can make red wine seem bitter. But some softer tannic wines (ones with a less intense and lower amount of tannins) actually benefit from chilling, because it pumps up their fruitiness and makes them even more refreshing. There’s nothing on the label to tell you whether a wine is suitable for chilling; you just need to know what varietals to look for. Here are the best.
For pork, poultry, salmon, and other light meals:
A subtle, earthy, elegant option is Pinot Noir. Firesteed 2006 ($16) from Oregon takes on a snappy cranberry-cherry flavor when chilled.
For spicier grilled fare such as barbecue or sausage:
French Beaujolais-Villages such as Georges Dubœuf ($12) or Louis Jadot ($12) are grapey and juicy.
For steaks and burgers:
Chill a California Zinfandel like the dark berry–flavored Rancho Zabaco Dry Creek Valley ($24).
Andrea Robinson is a master sommelier and author of Great Wine Made Simple.
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Comments (7)
I have heard from GPs that Red Wine can help to reduce bad cholesterol, how true is this.
I am not a alcohol drinker but will try a little if it really helps.
Appreciate if the experts can enlighten me about the issue.
Regards,
Mike
Hi Mike :) I am not an expert, however I am a true believer in the benefits of red wine! Do the research regarding it… you may find it to be a less expensive and a truly enjoyable way to help keep you healthy! :D
http://www.Fit4LifeFriends.com
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I will really like to know is it is true that red wine lower your colestral
Thank you each for the kind comments. I did a quick search and found these results for those interested:
http://www.ask.com/web?q=red+wine+cholesterol
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I love chilled Chardonnay. You can’t go wrong buying any of the wines listed here. Best Wineries for Chardonnay