Why? Because most reds are typically served too warm and whites too cold. “But taking it a step further and chilling reds down has become the secret weapon for clever hosts pouring in the spring or summer heat,” says Dingler. You might not ordinarily think to sneak these four varietals into the fridge, but we strongly recommend doing so the next time you’re serving sips. “Every time I tout a pinot noir to a BYO restaurant, I’ll ask the servers to chill the bottle down a bit because I think the wild, brambly fruit characters of these wines actually show better with a light chill on them,” Dingler says. Try this wine chilled for about 60 to 75 minutes in the fridge before serving (if it starts at room temperature). Try this wine chilled for about 45 to 60 minutes in the fridge before serving. “Therefore, whenever I’m making sangria, I’ll usually use a medium- to full-bodied cabernet or malbec that don’t offer a lot of tannins to set a strong base for my summer sipping,” Dingler says. As Dingler mentions, if you’re looking to serve your reds super chilled, sangria is a great place to start. Try this wine chilled for about 45 to 60 minutes in the fridge before serving. Try this wine chilled for about 60 to 75 minutes in the fridge before serving.
