The hottest trend in wine right now is chillable reds. It’ s a movement that some winemakers and sommeliers hope will take the stuffiness out of wine and encourage customers to drink the wine they like the way they like it.

France’ s Côtes du Rhône this past summer launched“ Refresh Your Wine,” a global campaign that encourages chilled reds, whites and rosés as the appellation’ s answer to shifting— and shrinking— wine consumption among 21- to 40-year-olds. Chilling isn’ t just a stylistic choice, according to the campaign: It softens tannin and alcohol perception, making reds and whites alike more approachable for the casual, low-commitment drinking occasions that younger consumers are gravitating toward. Portugal’ s Douro region boasts a new generation of winemakers who are moving beyond the traditional bold, powerful red wines of yesteryear and focusing on fresh, elegant red wines that pair well with meals and reveal their full character and aromatic complexity when served lightly chilled. And Austria has been marketing some of its lighter red wine styles as food-friendly options to be served slightly chilled. Some wine brands specifically address the cool reds trend. Michel Chapoutier,

a winemaker in the Rhône region of France, in 2024 launched M. Chapoutier Rouge Clair, a blend of grenache and syrah that’ s made to be served over ice. California’ s Ryme Cellars three years ago created a boxed wine called Chilly Rouge. A blend of co-fermented red and white grapes, Chilly Rouge highlights another wine trend: blouge, which is a portmanteau of the French word for white( blanc) and red( rouge) and refers to light, refreshing red / white wine blends meant to be chilled. Owen Perry, wine director at Lansdowne restaurant in Portland, OR, is part of a growing contingent of sommeliers making the case for chilled reds, particularly as a seasonal alternative to rosé. He’ s built an exclusively Pacific Northwest wine list, drawing only from Oregon and Washington producers, and has a rotating“ Chiller” section of reds served cold.“ A lightly chilled pinot noir can hit like a rosé with a backbone,” he says.

JUICE, LIGHT AND LOW IN TANNINS What red wines are best suited for cooling down? Reds that are light and low in tannins can handle a chill, says Diego Deleon, beverage director at modern Asian restaurant Kaori Miami.“ This is where the term‘ chillable red’ really earns its keep.” Think gamay, young grenache, or lighter-style pinot noir, Deleon says.“ You want something juicy and vibrant that still tastes great straight from the fridge.” Paul Greenberg, managing partner for P Hospitality Management in south Florida, notes that pinot noir, especially from Oregon or Burgundy, is a classic red for chilling.“ Go for unoaked or lightly oaked versions, preferably from a colder region,” he says. Gamay from Beaujolais, Oregon and California, with juicy red berries, violet and light tannins, is best served chilled. Juan Diego and Nicole Canahuati, co-cowners of Arcano Spanish restaurant in Coral Gables, FL, also cite Grenache, or garnacha, and gamay as reds to serve slightly chilled. Other options include mencía, a Galician red that’ s fresh, floral and lively, and the aromatic Italian grape frappato. You should chill reds for 15 to 20 minutes before serving, they advise. A slight chill enhances fruitiness and refreshment without muting flavor. For a red spritz, they suggest trying a chilled garnacha, topped with tonic water and orange peel. Chris Hoskins, sommelier at Casa Don Alfonso Italian restaurant in The Ritz-Carlton, St. Louis, recommends 4 Monos GR-10 Tinto, a garnacha blend from Spain’ s Vinos de Madrid appellation as a good red for chilling. He also likes to slightly chill some medium-bodied reds like syrah. Christy Counts, founder of Neverstill Wines, is championing a new era of cool-climate New York viticulture, and understands what makes a red thrive at a lower temperature. Here are the rules she lives by when selecting a chillable red.

1) WATCH THE TANNINS. Tannins provide structure to red wine, but when they get cold, they become aggressively bitter and metallic. Look for wines with a gentle tannin structure— often achieved through careful grape selection or a lighter touch during extraction.

2) PRIORITIZE BRIGHT ACIDITY. Acidity is what makes a chilled wine taste refreshing and energetic. Cool-climate regions— such as New York’ s Finger Lakes AVA— naturally produce grapes with the crisp, vibrant acidity necessary to carry a chill beautifully.

3) KEEP THE ABV MODERATE. High alcohol can make a wine feel heavy and“ hot,” which clashes with the refreshing experience of a chillable red. Seek out elegant, moderate-ABV bottles( around 12 %-13 %) that are designed for unhurried sipping rather than heavy extraction.

Warming Up To Chilled Red Wine

The hottest trend in wine right now is chillable reds. It’ s a movement that some winemakers and sommeliers hope will take the stuffiness out of wine and encourage customers to drink the wine they like the way they like it.

France’ s Côtes du Rhône this past summer launched“ Refresh Your Wine,” a global campaign that encourages chilled reds, whites and rosés as the appellation’ s answer to shifting— and shrinking— wine consumption among 21- to 40-year-olds. Chilling isn’ t just a stylistic choice, according to the campaign: It softens tannin and alcohol perception, making reds and whites alike more approachable for the casual, low-commitment drinking occasions that younger consumers are gravitating toward. Portugal’ s Douro region boasts a new generation of winemakers who are moving beyond the traditional bold, powerful red wines of yesteryear and focusing on fresh, elegant red wines that pair well with meals and reveal their full character and aromatic complexity when served lightly chilled. And Austria has been marketing some of its lighter red wine styles as food-friendly options to be served slightly chilled. Some wine brands specifically address the cool reds trend. Michel Chapoutier,

a winemaker in the Rhône region of France, in 2024 launched M. Chapoutier Rouge Clair, a blend of grenache and syrah that’ s made to be served over ice. California’ s Ryme Cellars three years ago created a boxed wine called Chilly Rouge. A blend of co-fermented red and white grapes, Chilly Rouge highlights another wine trend: blouge, which is a portmanteau of the French word for white( blanc) and red( rouge) and refers to light, refreshing red / white wine blends meant to be chilled. Owen Perry, wine director at Lansdowne restaurant in Portland, OR, is part of a growing contingent of sommeliers making the case for chilled reds, particularly as a seasonal alternative to rosé. He’ s built an exclusively Pacific Northwest wine list, drawing only from Oregon and Washington producers, and has a rotating“ Chiller” section of reds served cold.“ A lightly chilled pinot noir can hit like a rosé with a backbone,” he says.

JUICE, LIGHT AND LOW IN TANNINS What red wines are best suited for cooling down? Reds that are light and low in tannins can handle a chill, says Diego Deleon, beverage director at modern Asian restaurant Kaori Miami.“ This is where the term‘ chillable red’ really earns its keep.” Think gamay, young grenache, or lighter-style pinot noir, Deleon says.“ You want something juicy and vibrant that still tastes great straight from the fridge.” Paul Greenberg, managing partner for P Hospitality Management in south Florida, notes that pinot noir, especially from Oregon or Burgundy, is a classic red for chilling.“ Go for unoaked or lightly oaked versions, preferably from a colder region,” he says. Gamay from Beaujolais, Oregon and California, with juicy red berries, violet and light tannins, is best served chilled. Juan Diego and Nicole Canahuati, co-cowners of Arcano Spanish restaurant in Coral Gables, FL, also cite Grenache, or garnacha, and gamay as reds to serve slightly chilled. Other options include mencía, a Galician red that’ s fresh, floral and lively, and the aromatic Italian grape frappato. You should chill reds for 15 to 20 minutes before serving, they advise. A slight chill enhances fruitiness and refreshment without muting flavor. For a red spritz, they suggest trying a chilled garnacha, topped with tonic water and orange peel. Chris Hoskins, sommelier at Casa Don Alfonso Italian restaurant in The Ritz-Carlton, St. Louis, recommends 4 Monos GR-10 Tinto, a garnacha blend from Spain’ s Vinos de Madrid appellation as a good red for chilling. He also likes to slightly chill some medium-bodied reds like syrah. Christy Counts, founder of Neverstill Wines, is championing a new era of cool-climate New York viticulture, and understands what makes a red thrive at a lower temperature. Here are the rules she lives by when selecting a chillable red.

1) WATCH THE TANNINS. Tannins provide structure to red wine, but when they get cold, they become aggressively bitter and metallic. Look for wines with a gentle tannin structure— often achieved through careful grape selection or a lighter touch during extraction.

2) PRIORITIZE BRIGHT ACIDITY. Acidity is what makes a chilled wine taste refreshing and energetic. Cool-climate regions— such as New York’ s Finger Lakes AVA— naturally produce grapes with the crisp, vibrant acidity necessary to carry a chill beautifully.

3) KEEP THE ABV MODERATE. High alcohol can make a wine feel heavy and“ hot,” which clashes with the refreshing experience of a chillable red. Seek out elegant, moderate-ABV bottles( around 12 %-13 %) that are designed for unhurried sipping rather than heavy extraction.