‘Good summer reds should be served at 10☌-16☌ (50☏-60☏),’ said Richards. ‘The wines that make a cheery partner for those foods naturally share the same kind of character: keen, crunchy, forthright.’ How long to chill red wine for Peter Richards MW in his pick of lighter summer reds to enjoyalso recommends considering what kind of food you eat in the warm, summer months, with simpler, fresher flavours. ‘Wines with modest alcohol levels tend to be more thirst-quenching by their very nature, so as a rule, the lower the alcohol the better.’ Juicy, fruity flavours work better than savoury notes, so opt for a young wine in preference to an old one.’ ‘Go for light- or medium-bodied wines with fresh acidity and discreet, fine tannins. Matt Walls, Decanter’s Rhône correspondent, recommends focusing on style, rather than grape or region. ‘Chilling emphasises tannin and oak, so be careful to serve a well-structured red only a few degrees cooler than usual,’ said Evans.Ī red wine that is pale in colour can indicate tthat it will take well to being served chilled, because it suggests lighter extraction in the cellar.
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