Opinion | Chilling red wines is not a crime. In hot, humid Hong Kong it makes sense, but they must be light and low in tannin
- It’s true that for some big-bodied reds, like cabernet sauvignon, throwing them into the fridge is not going to do them any favours
- However, for juicy red wines with low tannins and good acidity, serving them cooler can increase their complexity
Hongkongers, how sweaty are you right now on a scale of one to 10? I’m at a solid 11, and at this point I have grudgingly accepted that for almost six months a year, the only time I don’t need a shower is when I’m in the shower.
Naturally, the people I worry about the most in this heat are the Napa cabernet sauvignon collectors. The idea of having a glass of a tepid, full-bodied and tannic red sends shivers down my spine all year round, but in Hong Kong right now it almost feels like a crime.
The thing is, big reds don’t taste great when chilled. Cooler temperatures accentuate tannins – compounds that are responsible for the sensation of bitterness in wine (or tea, for that matter). While tannin is an important structural element in wine, too much of it can feel oppressive.
That’s why powerful reds are usually served warmer than any other type of wine, making them the opposite of what most would consider refreshing when the asphalt is melting.
Luckily there are plenty of lighter red wines that drink best slightly chilled. Suitable candidates are juicy wines with good acidity, low tannin and alcohol, and no perceivable oak character.
