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Should red wines be served chilled? Put red wines in the fridge for 20 mins before serving – Really? Yes.  Particularly during the summers months best to serve the reds slightly chilled at 12º- 13ºC, the wine will be much more refreshing and enjoyable on a warm day.  We live in warm centrally heated houses during the colder winter months where thermostats are set at 21ºC, so serving at room temperature is not the best way to enjoy a decent red.

Servir vino tinto fresco no necesariamente al temperatura ambiente

Servir vino tinto fresco no necesariamente al temperatura ambiente

It doesn’t matter where the wine is from, it could be a Chianti from Italy, a Cabernet Sauvignon from South Africa, an Argentine Malbec, a French Burgundy, an Aussie Shiraz or a Spanish wine such as a D.O. Rioja.

Also in restaurants don’t be afraid to ask for an ice bucket to chill a red wine.  You’re paying good money for the wine so you want to enjoy.  In a busy restaurant it can get pretty warm so be aware.  Likewise if the sommelier brings a red wine that is too cold, send it back.
Ask yourself this question, if the food on the plate is cold would you send it back?
Try and see and let me know what you think.

(image http://www.esquire.co.uk/food-drink/drinks-cabinet/7043/cold-reds/)

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I am a Northern Irishman based in Valencia. My career in wine began more than three decades ago, in London. I am the founder of TheWinePlace.es, an online store, where wine enthusiasts can enjoy a selection of international wines and Verde Marte, a company dedicated to exporting Spanish wines. Also, Thewineplace.courses, an "approved program provider" of the courses of the prestigious WSET. I share my passion for wines through my media work writing weekly columns for the Spanish newspaper El Mundo and 5 Barricas, an online wine magazine.

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