By Jordan Lacenski
Written while chilling with a glass of 2013 Martinelli Pinot Noir Sonoma Coast (90 pts)
As you savor the cook-out cuisine of summer, you can also enjoy well-structured red wines to perfect your patio drinking. Although cool, crisp white wines tend to rule the warmer weather, red wine lovers are often still roaming the aisles for a refreshing red wine option to pair with their burgers and barbecue.
With the right varietal and the right temperature, you can continue to enjoy your well-structured red wine favorites. Chilled red wines are the perfect way to unwind. By popping your wine in the fridge for about thirty minutes, you can lower the temperature slightly. The cooler temperature tightens the aroma and flavor offering refreshment and taking the edge off. Be careful not to chill too long as this can really emphasize the tannins. Ideally, 13-16 degrees Celsius or 55-60 degrees Fahrenheit is the sweet spot. Ice will dilute the juice so stick with the fridge.
Stick with the thin-skinned varietals. This includes Pinot Noir, Sangiovese, Tempranillo, and Grenache. The Beaujolais grape is typically located in the southernmost part of Burgundy and is consumed chilled often. They can now be found in California as well as Oregon. This fruity grape goes through carbonic maceration, which triggers a “mini fermentation” making this wine extra enjoyable when chilled.
You don’t have to wait to welcome the fall to pour yourself a glass of red versus white. As you ride out the rest of summer, fire up the grill and be delighted by the light and bright red wines in your cellar.
Cheers. Proost. Sláinte. Salute. Salud.
– Jordan Lacenski: Founder & Chief Innovation Officer of BrandBoss Creative