![]() One of the lightest reds to come out of Italy, Frappato is reminiscent of fresh strawberries and framed by an intense minerality that brings to mind the Sicilian coastline. Frappatoįew red grapes are quite as capable of showcasing oceanic terroir quite like Sicily’s Frappato. CV Cabernet Franc is an excellent candidate for chilling, as its roasty bell pepper flavors will practically jump out of the glass once it’s cooled down a bit. That being said, examples of Cabernet Franc can be found in Chile, Argentina and California’s Central Valley (CV). More and more, single-variety Cabernet Franc is beginning to pop up on shelves around the world, much of which is produced in Southwestern France. It tends to be medium in body, showcasing unique savory flavors of bell pepper, crushed gravel and strawberry. Once considered a humble blending grape and nothing more, Cabernet Franc is currently gaining quite a bit of traction - especially in the natural wine world. For best results, stick with a New World Pinot Noir from Washington or Oregon. Since most Pinot Noir is relatively high in acid and tends to feature a medium amount of tannins, its complex flavors of roses, currants and fresh plums awaken once the wine has undergone a slight chill. While the latter can be quite nice when chilled, the former will actually be a better wine chilled than if drank straight from the cellar. New World Pinot Noir, for example, tends to be extremely fruit-forward and fresh on the palate, while Old World takes on the grape are dustier and slightly more complex. Pinot Noir is an interesting grape, in that it’s capable of showing itself in a number of different ways. 15-20 minutes in the refrigerator, and the fresh, sour cherry characteristics of Beaujolais and the Gamay grape are allowed to shine. Due to the lean nature of Beaujolais, some of its flavors can remain relatively muted when served without any chill. Typically made from the Gamay grape, red Beaujolais tends to be very light in style, with low amounts of tannins and, typically, lots of acidity. Many wine drinkers are familiar with French Beaujolais, which gained quite a bit of traction years ago with the global excitement over Beaujolais Nouveau. Wines made in the Beaujolais region of France are sought after by collectors for many reasons. Bring the temperature down a few degrees and serve Lambrusco in a goblet alongside a meat and cheese board for best effect. While many Lambruscos are allowed to complete fermentation, winemakers often halt the process so as to provide some residual sugar in the final product, lending the wine a light, delicate sweetness.īecause of its body and the fact that the wine can be off-dry, Lambrusco does extremely well with a bit of chill. First introduced by the Etruscans, Northeastern Italy’s Lambrusco grape leads to a beautiful sparkling wine that receives its bubbles from a secondary fermentation in the bottle. ![]() When it comes to wines that are exceptionally light in body yet still capable of carrying huge amounts of flavor, Lambrusco takes the cake. Here are 8 red wines that benefit from being chilled, even if just slightly. Think all reds should be served at cellar temp? Think again. There are plenty of instances when these guidelines make sense, until you encounter a bottle of red wine that practically begs for 20 minutes in the fridge. One of the most common misconceptions that all red wine needs to be served at room temperature, and all white wine needs to be chilled. ![]() ![]() Be it out of superstition, confusion or otherwise, wine “experts” often make strong assertions that pigeonhole the way people end up enjoying the beverage. As with anything else that gets people engaged in heated conversation, the subject of wine is one loaded with misinformation. ![]()
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