I'm constantly asking for red wines to be chilled in restaurants. Most often in my favorite casual establishments with interesting food and eclectic wine lists. However, the service is not up to the basic standards.
I will drink a wine out of a sippy cup, but if it's not at the proper temperature, I'm freaking out.
Recently I ordered a Cru Beaujolais and got a lukewarm bottle, probably stored with all the other red wines at room temperature. WTH is "room temperature", 80? 75? 68? In the winter, I set my thermometer on "HEAT" and in the summer it's on "CHILL". However, my wines are kept between 52-58 year round.
Even my whites are never in the sub 50's. I pop in the refrigerator before I want to drink them.
Reds TASTE and SMELL better when they are at the proper temperature. Satisy is a better word. I don't want to get into the details on why, just come up with a few wines that will and should always drink better when then are chilled to the touch. Meaning, either cellar temperature 55-60 or 10 minutes in refrigerator or on top of an ice bucket. You will thank me later.
You can also decant and place the decanter directly in contact with the ice.
BEAUJOLAIS All of it. Nouveau, Village, CRU.
BARBERA Refreshing, high acid, low tannins, youthful wine.
BOURGEUIL, CHINON Great for the deck and summer time. Like my Cab Franc cold.
PINOT NOIR A sin to drink when it's warm.
GRENACHE With a reputation for high alcohol and jammy fruit, bringing the temperature down will make this a balanced experience.
POULSARD This light red from the Jura reqion is earthy, spicy and great value.