For years, it was considered a cardinal sin: putting red wine in the fridge. But that view seems to be changing rapidly. In wine bars, restaurants and wine shops around the world, the popularity of so-called ‘’chillable reds’: light red wines that are actually best enjoyed when served slightly chilled.
Text: Ingrid Larmoyeur (The Wine Institute) | Image: Unsplash
According to various wine publications, this has now become one of the most notable wine trends of the summer of 2026. Younger wine lovers, in particular, are increasingly opting for fresh, fruity red wines as an alternative to rosé. In some countries, wine retailers are even reporting a sharp rise in demand for chilled red wines.
Incidentally, the idea is less new than it seems.
In wine-producing countries such as Spain, Portugal and Italy, certain red wines have long been served slightly cooler. The well-known advice to drink red wine at “room temperature” dates back to a time when living rooms were often around 16 to 18°C. Nowadays, indoor temperatures are often considerably higher.
Not suitable
Not every red wine is suited to the fridge. Full-bodied, tannic wines, such as many Cabernet Sauvignons or oak-aged reds, actually lose much of their charm when chilled. However, light, fruity styles can work surprisingly well. Think of Beaujolais (Gamay), Pinot Noir, Frappato, Schiava, Valpolicella or some young Garnacha and Mencía wines. Half an hour in the fridge is often enough.
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