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AFTER Aldi's wine expert declared chilled reds the new go-to vino for summer, we decided to put them to the test. With the weather a little cooler, maybe wine expert Sam Caporn is on to something, as we haven't been popping the rose corks as much this summer. Sam says: "Red wine is usually drink at room temperature, however in warm weather, all styles of red come alive when chilled - even riper, richer wines.

" "Chilling it helps bring the alcohol and acidity back into balance, meaning pinot noir, merlot and cabernet franc can all be enjoyed in summer - something our European neighbours have long embraced." How long should you chill it for? "Treat it like a white or rose wine and leave in the fridge or pop in an ice bucket, removing from the fridge 20 minutes before serving," recommends Sam. But what did Team Fabulous think and will we be trading our sauv-blanc this summer? I've always been a fan of medium-bodied Italian reds, but chilling a Montepulciano D'Abruzzio is uncharted territory for me.



Pleasantly fruity with hints of cherry and a little spice, I was surprised at how (dangerously) drinkable this was. Despite my doubts about the temperature, I found that light chilling made it quite refreshing for a summer evening. My one tip would be don't over chill, or you might kill the flavour.

I love a large glass of red on a wintry evening, but when the sun comes out, I gravitate towards white and rose wines, as they just feel more summery. So I was super-keen to give the chill.

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