These wines can be chilled before serving to make them even more refreshing.
Let’s start with a simple idea: don’t be afraid to chill your reds, especially when it’s really hot outside. It’s not uncommon for summertime temperatures in the U.S. to hit 80, 90, or even 100 degrees Fahrenheit, and what is commonly referred to as “room temperature” doesn’t actually mean your living room or dining room but instead refers to the temperature of the cellar where wines are traditionally stored. Heat intensifies the feel of tannins in wine, especially the mouth-coating sensations and drying effects, which can make it unpleasant to drink, so lowering the temperature of the bottle is a good thing to do.