written by - Lindsay Furia - the cru
There is literally nothing worse than warm, red wine. Unless it’s Christmas, and it is mulled with cinnamon and spices. But even then...
My fiancé and I just bought our first home and while we plan to have a wine cellar (in our very scary basement) at some point, most of the wines we purchase are for consumption in the pretty-near future. We always try to hang on to wines that are special, or from our travels, or can age a bit, but then something always happens: we open them and we drink them.
No matter what color of wine makes its way into our house, we have a wine drawer in our refrigerator where it will live for a very short time.
Also, now is typically the time in summer where I’m starting to get a bit tired of white and rosé— and yearn for juicy, fruity, acidic reds instead. Gamay, Cabernet Franc and Sangiovese are three of my favorite grapes and taste exceptional with a slight chill. The poppiness explodes from Gamay, the pyrazines (that green character you smell and taste in jalapeños and other peppers) jump out of Cabernet Franc, and the tomato note of Sangiovese puts the finish on a perfect summer meal.
Depending on the wine and the tannic structure—some reds will definitely do better warming up a bit—that’s how I decide when to throw it in a decanter, often an hour or so before drinking. Again, I’m not talking about First Growth Bordeaux here or Grand Cru Burgundy, I’m talking about young wines, made with the intent for quick consumption. Sometimes chilling a red with a lot of tannin and oak will only intensify those flavors. But I don’t drink that stuff.
Call me trendy but I like reds with low alcohol, low to medium tannin, high acid, neutral or no oak, and not a lot of intervention in the cellar. These are the wines that belong in the fridge. Just like a refreshing white, cooling these bottles down a bit gives the wine a vivacious quality and leaves you thirsting for more.
See you next Sunday.
SOME OUR FAVORITE REDS TO BE SERVED WITH A CHILL
DUPEUBLE $20 btl
Located in the rocky soils of southern Beaujolais. The estate has documentation of producing wine since 1512, seems legit. Due to the family's zip code, out of the primary Cru villages, the wines stay insanely affordable for the quality.
AMPLIFY $25 btl
CARIGNANE, CAMP 4 VINEYARD, SANTA YNEZ, CA
Unfiltered Carignane produced with a bit of semi-carbonic fermentation and aged in neutral. Fruit and spicy while without having any distractions to take away from the juice. True stewards of championing the natural wine movement and making humble drinkable wine.
BROC CELLARS $30 btl
CARBONIC CABERNET FRANC, KOU KOU, CA
Broc Cellars is not your typical winery due to the fact that it is located off of I80 in San Fransisco and is one of the most famous urban wineries. Chris Brockway has a passion to craft wines made from organic or biodynamic grapes from vineyards and varietals that normally do not get the love they deserve.
FUORI STRADA 1 Liter $15 btl
SANGIOVESE, TETRA PAK, TUSCANY, IT
Alternative packaging is gaining a lot of traction worldwide. Fuori Strada is truly one of the innovators in putting quality organic wine into a package that is much more sustainable for this incredible world we live on.
TENDU 1 Liter $25 btl
by MATTHIASON RED BLEND, CA
Produced by rockstar farmer in California, Steve Matthiasson, who blends Italian red grapes grown in California to make this gulpable red.
I am sure this reading has made you thirsty. Feel free to reach out and let us curate some incredible wine just for you.