Did you notice? Chilled red wines are shining stars on menus across the globe — and with good reason. Perfectly suited to warmer weather, these wines bring a refreshing twist to traditional red wine culture.
Light, vibrant, and versatile, they’ve already redefined how many people enjoy reds.
Chilled red wine? Yes, please. (Photo Credit: Justin Aikin)
Our bar and beverage experts predict that chilled wines will be one of the biggest wine trends of the new year, so let’s break down why they’re so great — and some of the varietals you should get your hands on first.
Why Chilled Red Wines Are on the Rise
Chilled reds are wine varietals that are best served at fridge or cellar temperature. Cabernets, Merlots, and other rich and full-bodied red wines don’t usually fit this bill, as a higher temperature accentuates their flavors, aromas, and tannins.
But for lighter blends like Gamay, Beaujolais, Grenache, Lambrusco, Dolcetto, and some Pinot Noirs, the chill can make each sip delightfully refreshing — the perfect pairing for dishes like fish and chicken. Some Sommeliers argue that these varietals actually taste better chilled.
A handful of red varietals are actually better chilled. (Photo Credit: Nathan Blackaby)
As Kimpton’s Director of Beverage Programs and Partnerships, Katherine Wojcik, explains, “Often in the United States, red wines are served too warm, which emphasizes the alcohol, making the wine feel a bit overwhelming. Adding a slight chill to red wines opens them up, enhancing the aromas and fruit notes.”
It’s undeniable that a new wine craze pops up every once in a while. Glasses of Rosé were suddenly everywhere you looked 10 years ago, and both orange and natural wines have exploded in popularity in the past few years. Chilled reds have always been part of French drinking culture, but they’re becoming more globally mainstream, in part, because people want to enjoy reds in the warmer months of the year, but prefer something more refreshing.
Warmer weather and crisp wines are on the horizon. (Photo Credit: Kellice Chua)
Chilled reds have made red wine feel more broadly suited to year-round drinking, rather than enjoyed more heavily in the fall and winter months. So, if you’re ready to embrace the trend and savor a glass of chilled red, read on for some of our favorite varietals.
Gamay (Beaujolais) — France
When you think chilled reds, Gamay is often at the top of the list. This varietal from the Beaujolais region of France is juicy, fruit-forward, and lively. Its low tannins and bright acidity make it a natural fit for chilling.
Whether you’re dining outdoors or looking for a great red wine to enjoy with Thai food, chilled Gamay is a no-brainer.
Because France and wine just go together. (Photo Credit: Raissa Lara Lutolf Fasel)
Bring a taste of Beaujolais, France to you. (Photo Credit: Thomas Dubet)
Pairing Recommendations: Host a picnic, barbecue, or grilled sausage fest! Gamay works perfectly with charcuterie, cheese, terrines and pâté, and a little bit of sunshine.
Dolcetto — Italy
Dolcetto is the Italian answer to a perfectly chillable red wine. This medium-bodied varietal often comes with notes of black cherry, plum, and almond, with just enough acidity to keep it fresh. Served only slightly chilled, it pairs wonderfully with rustic dishes like pasta or pizza, making it a great choice for laid-back evenings.
A slightly chilled Italian red and pizza are a match made in heaven. (Photo Credit: @fallontravels)
Pairing Recommendations: Pasta and red sauce lovers, rejoice. Dolcetto pairs perfectly with spaghetti & meatballs, lasagna, and eggplant parmigiana.
Pinot Noir
Elegant and versatile, Pinot Noir offers a softer, more nuanced option when it comes to chilling. While traditionally served at cellar temperature, a slight chill highlights its delicate berry notes and earthy undertones, making it an all-season favorite. Plus, it’s widely available, so it’s easy to try this trend.
A light Pino pairs well with a heavier meal. (Photo Credit: Simon Lohmann)
Pairing Recommendations: Our Director of Beverage Programs & Partnerships Katherine loves a cool-climate Pinot Noir with a heavier meal like Thanksgiving. The wine becomes a palate refresher, and makes each bite more enjoyable than the last.
Lambrusco
Not to be forgotten, this sparkling red sensation from Italy is slightly fizzy, slightly sweet, or sometimes even dry, but always a staple when it comes to chilled reds. Its refreshing effervescence pairs beautifully with charcuterie boards and even spicy dishes, making it the life of any party.
A Lambrusco is best with charcuterie and pre-party apéritifs. (Photo Credit: Jeff Siepman)
Chilled reds also pair wonderfully with friends. (Photo Credit: Diogo Brandao)
Pairing Recommendations: A classic pairing sure to please is a dry Lambrusco with anything made with Balsamic Vinegar, like a Balsamic-glazed pork tenderloin or a Bruschetta. After all, the Lambrusco grape is one of the most important grapes in the production of Balsamic of Modena.
Valpolicella
A young and fresh Valpolicella from northern Italy has fruity characteristics while exemplifying low tannin and high acidity. It’s also slightly lower in alcohol. In other words — it’s perfect for chilling.
Pairing Recommendations: Sip Valpolicella with comfort foods like pizza, pasta, or a juicy smashburger.
Cheers to crisp, light reds. (Photo Credit: Nate Johnston)
With a quick chill, red wines are ready to refresh and delight as outdoor temperatures rise. So, have at it — pop your reds into the fridge and embrace this very cool trend.
