Even though white and rosé wines are very popular, reds still dominate sales. The new trend of light reds served chilled could bring together the two camps, red vs white, especially during the hot season when the only tolerated cooking method is the barbecue. Obviously, you can enjoy and serve both red and white, but when it comes to choosing a dish and its pairing, sometimes it's easier to have just one bottle in the bucket. Here are 5 red wine suggestions that lend themselves to an ice bath and sunny dishes.

Aptly named after the philosophy that reigns at this Spanish bodega, where nature replaces human intervention, this red expresses itself through a crisp fruitiness. Once chilled for about thirty minutes in the fridge, enjoy it with tapas or pork and peach brochettes.

Hand-harvested from small plots in Trentino, Pinot Noir is grown at Mezzacorona in ideal conditions for its demanding development. In order to maximise its fruity expression, it is not put into casks, leaving a digestible, fruity and floral profile. Fantastic with a zucchini and prosciutto pizza.

Internationally renowned for its quality and accessibility, Le Grand Ballon range was born from Thierry Delaunay's desire to increase its production and export volume internationally. Having become the flagship range of the property in eight years, this trading activity offers beautiful, fresh and digestible jewels like this fruit-forward Gamay. Serve with friends over a charcuterie platter or pork and cheese burgers.

In an easy-drinking and digestible style, this Pinot Noir is a great alternative to rosés once served chilled. Its fruity and floral profile as well as its well-felt acidity lend itself well to improvised aperitifs with friends or when the grill takes care of the classic chicken on the beer can.

California is not necessarily top of mind when looking for a red to chill, but because of its varietal and the way it is produced, this makes for a good option. In a modern and seductive style, the Pinot features accents of plum, preserved cherry, clove and vanilla. A sure hit for fans of reds with a bit more body, under the aromatic and supple taste tag, but still fitting for chilling. Keep the theme going with a fresher take on steak with these roll-ups.

Chilling 101

You can keep your chillable reds in the refrigerator but allow your bottle to temper a few degrees by taking it out 30 minutes before enjoying it. If your wine is hot of the store shelves, you can put it in the fridge for about 1h30 before serving. If time is not on your side, some 10 minutes in an ice bucket is just as effective.

Find out more on the trend

Chilled red wines: How-toChilled red wines: How-to