(And Should You Be Doing It?) 🧊🍇 We’ve all heard it: “Red wine should be served at room temperature.” But here’s the twist—that advice is outdated (and a little misleading). Let’s talk about what really happens when you chill red wine—and when you absolutely should. ❄️ What Happens When You Chill Red Wine? Flavors tighten up – Chilling softens fruitiness and can mute bold flavors. Tannins feel firmer – Cooler temps bring out structure, which can make a wine feel sharper or more refreshing. Acidity pops – Reds with natural acidity shine when lightly chilled. ✅ Best Reds to Chill Some red wines actually taste better slightly chilled—especially in warmer weather. Pinot Noir Gamay (like Beaujolais) Grenache Barbera Zinfandel (lightly chilled, not ice cold!) 📦 Pro Tip: Pop these in the fridge for 20–30 minutes before serving. ⚠️ Reds to Avoid Over-Chilling Full-bodied reds with heavy tannins can taste harsh or flat when too cold. That includes: Cabernet Sauvignon Malbec Syrah/Shiraz Let those stay closer to cellar temp (around 60–65°F), not straight from the fridge. 🧊 Quick Chill Hack Need to cool a bottle fast? Wrap it in a damp paper towel and place it in the freezer for 10–15 minutes. Just don’t forget it’s in there… (we’ve all been there). Your Turn! Have you ever tried chilling red wine? Was it a hit or a hard pass? Let us know your favorite red to chill—or your biggest red wine chilling fail—below! 🍷❄️⬇️ *** Another piece of content for your marketing ***