Chilled Reds

“Rosé left on the shelf as chilled red wine has its time in the sun!” wrote The Times back in June. Whilst that might be overstating things – rosé sales continue to thrive – there is a growing interest in serving lighter reds chilled down. The key here is to pick juicy, fresh reds with moderate alcohol, rather than tannic, oakier ones and not to overdo it. An hour In the fridge or ten minutes in an ice bucket will do the trick, bringing a little extra clarity and freshness to the fruit.