How To Chill Your Red Wine Like A Pro

Make like the country’s coolest sommeliers and let your red chill out—literally.

By Kate Dingwall

July 10, 2026

An illustration of a wine glass on a burgundy background used in a post on chilling red wines.

(Photo: istock)

When the summer heat turns sticky, few folks are reaching for a big glass of rich, oaky red.

So, what’s a red wine drinker to do when it’s sweltering? Stick to rosé until fall hits? Whip up a round of margaritas?

Instead, make like the country’s coolest sommeliers and let your red chill out—literally. Stick your cabernet in the fridge for 15 minutes before drinking. Let your gamay linger in the ice bucket alongside the bubbles and rosé—it brings out a breezy and juicy quality that room-temperature reds often lack.

“Chilled red wines just feel more lively and refreshing, especially in warmer weather or alongside lighter dishes,” says Nicole Pisarenko, co-owner and wine director at Revé, a tasting-menu restaurant in Ontario’s Niagara-on-the-Lake.

At lower temperatures, red wine’s fruity vibes become more vibrant. Minerality emerges. “It softens the tannins and makes the wine feel more refreshing and slightly less alcoholic,” Pisarenko adds.

Red wine at cooler temperatures can also be more approachable. “It’s a stepping stone into red wines for people who swear by white or rosé,” says Morgan McLaughlin, the bar manager of the pastel-washed Toronto bar Simpl Things.

There is, however, a catch: not all reds can take the temperature change. “Anything super heavy-bodied, with dark notes and deep tannins, won’t chill very well,” says McLaughlin. “Look for something younger, or on the lighter side.” Think: pinot noir, gamay (which even the French often drink at a slightly cool temperature), grenache and zweigelt.

Pisarenko also recommends anything lighter-bodied and fruit-forward: frappato, lambrusco and cabernet franc (“sometimes—only medium-bodied styles”).

There are exceptions, of course. As McLaughlin notes, bigger, bolder red wines should always be served at room temp (around 15C). When the heat spikes and the temperature of your room rises, cool these bottles accordingly to get them back down to room temp.

Beyond these guardrails, the world of chilled reds is easy to navigate: just pop your favourite bottle in the fridge, try it cold, then see how it evolves when it comes back to room temperature. Start with
the wine full-on frosty and serve it with snacky apps, then let it warm up to enjoy alongside whatever you’re serving for dinner.

“Despite what some people may think, it really isn’t a sin to chill red wine!” says Pisarenko.

Three Reds To Chill Out With

Volta Marquette, $25

From a new-school winery in Ontario’s Prince Edward County, a bouncy, juicy red that makes an excellent burger wine.

Rosehall Run Sully’s Mix, $29

This light-hearted blend is made with pinot noir and a mix of red grapes from here and there. The result: a bright, berry-forward, pizza-perfect wine.