Jonathan Ray Jonathan Ray

May Wine Club I

issue 03 May 2014

We’re thinking ahead with this offer, with summer firmly in our sights. Think of barbecues, picnics by the river, summer fêtes and lazy days on the beach. And think of red wine. Chilled.

I’ve never understood our obsession for serving red wines at room temperature or even warmer. The habit started long before the days of central heating — what was room temperature then would be considered jolly parky now.

Of course, big, butch, bold reds need a bit of coaxing to open out and shake off their tannin. But this can be taken to extremes. Only recently I was served an uncomfortably warm Aussie Shiraz that had been well and truly mulled. I swear there was a puff of steam as the sommelier opened it.

Many reds, though, are utterly delicious when lightly chilled and I always keep a Beaujolais, say, or Kiwi Pinot in the fridge.

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