In the often-conservative landscape of wine, a revolutionary trend is causing ripples: chillable reds. Traditionally associated with cozy evenings by the fire and hearty meals, the notion of chilling red wine has evolved from taboo to trend, with winemakers and enthusiasts alike embracing the idea of refreshing, utterly quaffable reds served with a slight chill. Before you scoff at chilling your beloved Cabernet Sauvignon or Pinot, let’s dive into what makes chilled wines so special.
The rise of a trend
Picture this: It’s a balmy summer evening, and you reach for a glass of chilled red wine to accompany your alfresco dinner. How did this once-controversial practice become one of the coolest trends in the wine world?
The evolution of this trend can be traced back to the late 1990s and early 2000s when the wine industry and the press were enamored with bigger, bolder wines and the rise of Australian Shiraz. However, amid the clamor for intensity and a shift in consumer preferences, a countermovement emerged.
“Arising out of that period was the pushback by importers such as Terry Thiese, Joe Dressner and the distributors representing those wines,” says James Mantone, owner and winemaker at Syncline Winery. “So, in the late 2000s into 2010 there was increasing interest in lighter, more refreshing, lower-alcohol wines. Pacific Northwest producers took note, and with our northerly climate, we are well positioned to make wines with these characteristics.”
Morgan Lee of Two Vintners recalls stumbling upon this trend in 2021, remarking on its meteoric rise since then. “I had never even heard of chillable reds until we made one ourselves,” Lee admits. Yet, in the blink of an eye, these wines were everywhere, captivating palates with their bright acidity and quenching fruit.
The anatomy of chillable reds
What exactly distinguishes a chillable red from its traditional counterparts? It’s a delicate balance of aroma, acidity and alcohol content. These wines are highly aromatic, boasting vibrant fruit flavors that can withstand the chill. Lower alcohol content, softer tannins and crisp acidity are also hallmarks of chillable reds, making them very pleasant, even when served cool. When you chill a red wine, you’re not just cooling it down — you’re also altering its chemical composition. The lower temperature slows down the release of volatile compounds, allowing the wine’s aromas and flavors to unfold more gradually.
Science and experimentation
In the world of chillable reds, there are two types: the inherently chillable and the intentionally crafted. Take Oregon Pinot Noir, effortlessly chillable with its zesty acidity and vibrant fruitiness. A great non-Pinot example from Oregon is Remy Wines’ Dolcetto — a lovely cool-climate expression of the robust Italian grape variety with Willamette Valley fruit. Serving it slightly chilled works very well to amplify the wine’s refreshing acidity.
Now let’s talk about intentionality. Winemakers are pushing boundaries, experimenting with varieties and techniques to craft the perfect chillable red. “We’re looking at planting cooler sites, replanting with later-ripening varieties, or using later-ripening rootstocks. This allows us to pick at lower alcohols, but with fully mature aromas and flavors,” says Syncline’s Mantone.
Two Vintners Winery brings forth an intentional creation. A field blend of Zinfandel, Primitivo and Petite Sirah called Very Necessary has the same varietals used in their rosé. “My approach is simple,” Lee says. “Pick at the same time as rosé, keeping the acid high and the sugars low.”
While Lee’s rosé swiftly undergoes pressing, this chillable red lingers on the skins for approximately eight hours, allowing for the gradual infusion of color and tannin weight. Despite this, the wine retains its essence of freshness, with an abundance of vibrant fruit notes. Fermented and aged exclusively in stainless steel, both the rosé and the chillable red culminate in a bottling after a mere four months.
“It’s like if your rosé went to the gym all winter and worked on its summer body,” Lee quips. “It pairs perfectly well with boats, grills, decks, beaches and flirtations.”
Tasting and pairing
The true test of a wine lies in the tasting experience, and chillable reds deliver in spades. Syncline’s Gamay, with its intense aromatics and mouthwatering acidity, pairs very well with grilled seafood.
Then there’s Domaine Magdalena’s Lil’ Mag at 11% ABV — a lean, acid-driven marvel that feels like a voluptuous white if you drink it with your eyes closed.
“The Lil’l Mag doesn’t have varietal specificity — most people who try it are surprised to learn it’s Cabernet Sauvignon,” says winemaker Maggie Hedges. “At Red Mountain, we have a nice long growing season and rarely struggle with ripening. That allows us to pick earlier to achieve the lower alcohol while still ending up with enough ripe fruit characteristics in the finished wine. My favorite way to enjoy it is outdoors, with tinned fish and sourdough crackers.”
Embracing the trend
As chillable reds gain popularity, wine bars like Seattle-based Brimmer & Heeltap are curating diverse selections to meet customer demands. “What we have noticed in buying trends is that while there still is a place for the beloved rosé, chillable reds are kind of a big deal right now,” says Maggie Snyder, the wine director.
“They are perfect for any seasonal transition: spring to summer, fall to winter,” says Snyder. “Especially this time of the year, as the temperature begins to slowly creep up, or even a good ’ole gray Pacific Northwest day, a chilled red offers depth and structure as well as refreshment. From classics like Pinot Noir to obscure varietals like Frappato, there’s a chillable red for every palate.”
Now you might be wondering — what’s the best way to enjoy these chillable reds? It’s simple. Just pop that bottle into the fridge for a spell, let it chill out for a bit, and voilà – you’ve got yourself a refreshing glass of red wine that’s perfect for sipping on a lazy summer afternoon. Pair it with a charcuterie board loaded with artisanal cheeses and cured meats, or fire up the grill and throw on some juicy burgers or grilled veggies. The possibilities are endless; and the experience? Well, let’s just say it’s nothing short of sublime.
Here’s a hit list of great chillable reds we recommend to dip your toes…
Armour Wines
2022 ‘Carbo Barbo’ Barbera
Wahluke Slope AVA | $32
Eleven Winery
2022 La Daviola
Washington | $30
Landmass Wines
2023 Chillable Red
Willamette Valley | $26
Limited Edition Wines
2022 Cabernet Franc Field Blend
Eola-Amity Hills | $36
Echolands Winery
2023 Cinsault
Walla Walla Valley | $38
Division Winemaking Company
2023 Division-Villages “Méthode Carbonique”
Willamette Valley | $26
Kevin White Winery
2022 Pionnier
Yakima Valley |$40
Cedergreen Cellars
2018 Gamay Noir
Yakima Valley | $27
The Orcas Project
2023 Nebbiolo
Yakima Valley | $34
