Red is cool too!

When it's hot outside, cool drinks rule. Reds are perfect chilled down

When it's hot outside, cool drinks rule. That's why white wine and beer fit so well with barbecues. But spare a thought for the over looked red wine in summertime. Reds are perfect chilled down... well certain ones are.

So how can you tell if your wine will benefit from a chill?

Is your wine light or full bodied? Full bodied, tannic wines don't fare too well in the cooling process. They need the warmth to soften them down and make them more accessible such as Cabernet Sauvignons and Malbec.

Pour some wine into a glass and take a look at the colour. Is the colour purple or pale ruby? This hints at fruity light wine that will probably work well with chilling. If however it is a darker purple and tastes tannic (mouth puckering) it is said to be full bodied, probably best to leave that alone serving at room temperature.

Lighter bodied wines that have lower tannins are the wines that can benefit from cooling.

Top three wines to serve with your barbecued lamb, pork and beef.

• Barbera d'astiReadily available in supermarkets these days. This Italian red wine is one of Italy's most planted variety. From the Piemonte region it has low tannins, crisp with good acidity. 
• Beaujolais
  French Burgundian red from the Gamay grape. This wine has light tannins and is brimming with red fruit and bubblegum notes. Made especially for early consumption, it's process (carbonic maceration) almost eliminates the tannins allowing it to be bottled and consumed within weeks of harvesting (my top tip). 
• Pinot Noir
  This is not specific to a country however France, New Zealand, Chile and America would be my recommendation. This wine is renowned for its fruit and lightness. It's so light it can be substituted for white wine and can even be served with your Christmas turkey (you can chill these down to 12-15 degrees Celsius) .

If your wine falls into the light bodied character compare a chilled version next to a room temperature version. You will be surprised at the difference.

* Twenty minutes maximum to chill your wine. Room temperature considered to be 15-17 celsius.

Food & Wine by Paul Sheerin
Pshearse@gmail.com