Fall is the time to chill with red wines, according to Dave Desimone for the Pittsburgh Post-Gazette, who explains that it was typical to serve red wines at room temperature, but that was back when rooms didn’t have central heating and were much cooler than they are today. Desimone says a good chilling to certain types of reds — especially those with reduced sugars and lower alcohol content between 9% and 11% aka my wheelhouse — adds to the wine’s pleasure. He recommends looking for less-tannic grapes “such as Gamay in Bourgogne, Trollinger in Germany (called Schiava in Northern Italy), as well as Zweigelt and Sankt Laurent in Austria” as chilling contenders.
Hope you chillin in Cal.