Get Over Your Fear of Chilling Red Wine
It’s allowed. In fact, in the blazing days of summer, it’s encouraged.
Source: Vendors
Last weekend the temperature on my back deck was 95 degrees, steaks were on the grill, and I craved a thirst-quenching drink that wasn’t that summer cliché, rosé. With charred meat, beer is not the answer, nor is a frozen margarita or tart white. Sticky summer weather is what the world’s light reds, best served chilled (sometimes even ice cold), are made for.
The French call them vins de soif (wines for thirst) or glou-glou (glug-glug, in English). They’re wines so gulpable that one bottle will probably not be enough of their fresh, vivid fruit flavors. To judge by wine bar offerings and by-the-glass lists, these lively easy drinkers have soared in popularity.