A few years ago, if you suggested to a wine enthusiast that they drink chilled red wine, they might have looked at you like you proposed adding ice to their prized Barolo. However, something has changed — and that ‘something’ is experience, one that goes beyond the rigid rules of the past.
As a wine lover year-round, I don’t just seek out different labels — I look for new experiences, interpretations, and stories in every glass. For me, wine is never just about taste; it’s about atmosphere, people, climate, and mood.
So this summer, I tried — and embraced — something I may have once avoided: drinking cool red wine. And not only did I not regret it, but I discovered an entirely new way to enjoy red without feeling overwhelmed by alcohol or heat.
From ‘room temperature’ to ‘cool’: Why our relationship with red wine is changing
The classic ‘room temperature’ serving suggestion from wine guides was meant for 19th-century Parisian rooms, not modern Greek living rooms hitting 34°C in July. A red wine served at 26–28°C won’t highlight fruit or freshness — it will only emphasize alcohol and heaviness. In contrast, serving it at 12–14°C transforms young, fruity reds into refreshing, lighter, more playful drinks, suddenly making them perfect for pairing with summer dishes.
Which wines can handle this transformation?
Not all reds are fridge-friendly, but many Greek varieties — especially indigenous ones — surprise when cooled down:
– **Lemniada**: A treasure from Thessaly, offering fruity character, soft tannins, and crisp acidity.
– **Young Xinomavro (unoaked)**: Fruity, barrel-free, lower in alcohol — it can play like a deep-colored rosé.
– **Kotsifali**, **Negoska**, and even fresh expressions of **Mavrodaphne** deliver pleasant, cool results.
My personal experience: From prejudice to pure enjoyment
During my last visit to Filia Gi Estate, I tasted a Lemniada served cool — and I must admit, it was nothing short of exceptional. Friendly, fruity, clean, and fresh, it invited me to refill my glass rather than feel weighed down. Such a wine pairs perfectly with grilled meats, cheeses, charcuterie, fruit salads, or even seafood.
This summer, I’m eager to try Oenos Mittas’ *Disektos*, a natural, unfiltered Xinomavro with just 11.5% alcohol and spontaneous fermentation. If you know Yiannis Mittas, you know his wines are always unpretentious, authentic, and full of personality. As those who’ve tasted it say, this wine is summer in a bottle.
How to pair chilled red wine
Chilled red is no longer just for evening meals. It pairs beautifully with:
– Charcuterie boards with light cheeses
– Grilled vegetables, mushrooms, and veggie burgers
– Burgers, kebabs, or grilled chicken
– Tuna, sardines, or even oven-baked fatty fish
The key is to try it without taboos and with an open mind — just as you would with a craft cocktail.
Three Greek bottles to start with:
– Filia Gi Estate – Lemniada
– Oenos Mittas – Disektos (Xinomavro)
– Oenops – Apla Red: A playful blend that chills perfectly
Pleasure doesn’t follow strict rules — it follows mood, company, and courage. Chilled red wine could be your most unexpected summer discovery. And if you’re someone who used to say, “red wine only in winter,” perhaps this year, you’ll change your mind.
Enjoy!