@gmn734: "I'm really enjoying drinking my red wine straight from the fridge. Does this make me a philistine?!"
#pulptalks [PZ] It might have happened to you as well, when on holiday somewhere in southern Europe, to be served a tumbler of rustic red straight from the fridge. Although they are not necessarily the most sophisticated wines, on a hot summer day they taste delicious and refreshing.
The usual saying that reds should be served at room temperature is only a rule of thumb - when it’s 30 degrees in the room like has been in London these days, serving a red at such temperature would not be good at all. This week, I was drinking one of my favourite wines (Etna Rosso) and it had gotten so warm I could only feel the alcohol burning my throat and nothing else.
Not all wines get better when chilled though. How to pick wines that are good when served chilled? Go for light-bodied wines - a pale colour is usually a good indicator. Juicy, fruity flavours work better than tannic and savoury taste that get exaggerated when chilled. Also, wines low in alcohol level are a good thirst-quenching drink by their very nature, so the lower the alcohol the better.
Good ones to chill are Beaujolais (from France), Mencia (from Spain), Grignolino and Bonarda (from Italy) and Zweigelt (from Austria).