Red chill

Hey there, time traveller!
This article was published 09/07/2016 (3544 days ago), so information in it may no longer be current.

My wine preferences tend to change with the seasons. In the winter, I prefer a big, hearty, warming red wine, while in the summer I prefer lighter, crisp whites, bubblies or rosés.

OK, maybe I’m a sucker for bubbly year-round, but I digress.

Unlike me (which is totally, completely fine), many wine drinkers tend to stick with what they like year-round — winter, spring, summer or fall, they’ve got their go-to wine(s).

But drinking red wine when the mercury climbs ever higher in the hot summer months isn’t always the most pleasant experience. I certainly wouldn’t want to sit out in the sun on a deck somewhere with a big tannic Barolo, for example, that was poured for me at what is likely an elevated version of “room temperature.”

Here are a few helpful tricks to enjoying a red in the middle of summer.

Chill your red. While I wouldn’t advocate serving a Napa Cabernet Sauvignon at the same temperature as you would a New Zealand Sauvignon Blanc, there’s nothing wrong with giving your favourite red a bit of a chill. Ten or 15 minutes in the fridge will bring the temperature of your red down just enough to mute those grippy tannins a bit, allowing more of the fruit flavours to come through. Experiment with your bottle of red, alternating between putting it in the fridge and leaving it out on your counter to find a sweet spot temperature-wise.

Try lighter grape varieties. Summer’s the perfect time to branch out and make some new red grape variety discoveries. Uncork a passion for Pinot Noir — it’s a grape that typically produces a lighter wine, but with some complex earthy notes. Or grab a Gamay — think of it as Pinot Noir’s less complicated, more approachable cousin. We make some pretty good examples of both here in Canada; alternately, there are plenty of good Pinots and Gamays from France’s Burgundy and Beaujolais regions, respectively.

Buy cheaper. Really. Entry-level red wines typically bring big, bright fruit, little to no oak aging and are released sooner, meaning they’re fresher and more immediately drinkable. Like a big rustic Rioja? Opt for a cheaper Tempranillo. Amorous about Amarone? How about an entry-level Valpolicella? It’s from the same region and made from the same grape varieties, just treated a bit differently, helping it retain fresher fruit.

Entry-level Aussie reds — either single grape varieties such as Shiraz or blends — are particularly well-suited for summer sipping, as are cheaper Argentine Malbecs.

Tannins are trouble. Nothing promotes that mouth-drying feeling in red wine like tannins, a byproduct of red grapes being crushed and fermented in contact with grape skins, seeds and stems. Opt for varieties that are typically made in a more fruit-forward, lower-tannin style — think Merlot or Zinfandel.

And when all else fails, don’t be afraid to pop an ice cube into your red wine.

uncorked@mts.netTwitter: @bensigurdson

 

Jacob’s Creek 2013 Reserve Shiraz (Barossa, Australia — $17.99, Liquor Marts and beyond)

There’s plenty of big berry notes on the nose of this Barossa Shiraz — cherry, raspberry and blackberry in particular — as well as secondary plum and vanilla notes. It’s a full-bodied but plush red, with raspberry, blackberry and licorice flavours showing well and some oak that stays in the background, letting the fruit do most of the work. Good for grilled fare. ★★★1/2

 

Norton 2014 Finca La Colonia Malbec (Mendoza, Argentina — around $14, private wine stores)

This Argentine Malbec brings big brambly blackberry, blueberry and wild raspberry aromas, with a light leafy note in there that keeps things interesting. It’s full-bodied and juicy, with all those dark berry notes front and centre and with a splash of acidity that keeps things fresh. A great value — I picked this up at The Winehouse. ★★★★

 

Brazin 2013 Old Vine Zinfandel (Lodi, Calif. — $20.99, Liquor Marts and beyond)

Sourced from 30-plus year-old vines, this rich red shows rich raisin, cherry and raspberry aromas, with a modest underlying peppery note. Yes, it’s full-bodied, but the deep raisin, dried cherry and plum notes work well with that peppery note and light, unobtrusive tannin to bring a big, balanced red that is sure to please summer sippers. ★★★★

 

Henry of Pelham 2013 Pinot Noir (Niagara Peninsula, Ont. — $16.95, Liquor Marts and beyond)

This Niagara Pinot Noir shows just how well this grape can work in the summer. Pale ruby in colour, it delivers ripe cherry, plum and raspberry notes with some earth and cola notes that are pretty typical of the grape — especially from cooler-climate regions. It’s light-bodied, offering those cherry and plum notes with just a hint of black tea and mocha thanks to mellow tannin. ★★★1/2