On a recent Wednesday evening, wine enthusiasts convened in south Manchester for a unique tasting event dedicated to chilled red wine, defying traditional norms that insist red wine must be served at room temperature. The event, priced at £44 per ticket, featured wines that were all served straight from the fridge.

Henry Alassane, owner of Cru Manchester, noted that he has been enjoying chilled red wine for years and recently observed a significant rise in customers requesting it. Holly Willcocks, who owns Half Cut wine bar in London, echoed this sentiment, stating younger drinkers are showing a growing interest in chilled red wines, reminiscent of last year’s trend toward orange wines.

Interestingly, many have started popping red wine in their fridges at home. Notably, searches for chilled red wine surged on Ocado compared to the previous year, and Aldi introduced a red wine with a label that changes color when chilled properly.

Miles Beale, CEO of the Wine and Spirit Trade Association, remarked on the summer’s hot weather and a shift away from outdated wine myths as key factors driving this trend. According to an Ocado survey from June, 56% of Gen Z and young millennial respondents reported having chilled red wine or red wine with ice during summertime.

Dominic Lee, a 26-year-old, was introduced to chilled red wine in trendy London bars and has since embraced it at home, finding it smoother and less heavy—ideal for hot days. Emma Moore, who conducts wine tastings in York, also advocates for chilled reds. She describes them as “rosé for grown-ups” and includes them in her tastings to the surprise of her clients.

As temperatures rise across Britain, chilled red wine is increasingly appealing. Willcocks emphasized that this might be the easiest way to enjoy red wine during a heatwave, a sentiment shared by Alassane, who prefers it over typical white or rosé wines as they tend to carry more flavor.

Sam Colenutt, who first experienced chilled sparkling red wine at an Australian vineyard, initially hesitated but found it much smoother when chilled. He now believes chilling is the best way to enjoy red wine in the heat.

Experts suggest cooling red wine for about 20 minutes to an hour before serving, rather than keeping it in the fridge overnight. According to wine connoisseur Filippo Bartolotta, if the wine becomes too cold, body heat will help warm it back up, but if it’s too hot, there’s little to be done. He also advises that a quick fix to lower the temperature is to add a large ice cube for a minute and then remove it.

When selecting a red to chill, lighter-bodied and fruitier varieties with lower tannins are preferred. Moore recommends options like Pinot Noir, Zweigelt, and Gamay for chilling, while Dominic favors reds from cooler climates such as Austria or Germany, as well as English wines which can be tart.

The age-old belief that red wine must be served at room temperature is being challenged as wine experts recognize that this tradition stems from the cooler conditions of cellars. Temperatures above 18°C can spoil finer wines, prompting Willcocks to suggest chilling reds for at least ten minutes before serving. As such, it seems chilling red wine is becoming more recognized as the "correct service" for certain wines rather than simply a trend.