But I am a true believer that more Americans would drink red wine if most of it wasn’t served so darn warm! Whether in a restaurant, in your home or even in a winery’s own tasting room, red wine suffers from the misconception that it’s not supposed to be chilled. Hmm, why not?

A piece of delicious fresh fruit always tastes better on the cool side. The texture is more pronounced, it’s crisp, not on the edge of mushiness; it smacks of a tang that makes you salivate. The fruit tastes of perfect ripeness, a blend of sweet and dry.

We certainly know WHITE wine tastes better chilled. Let’s see how this translates to red wine. Feel free to try this experiment at home:

• Open a favorite red wine and pour yourself a short glass. Don’t taste yet.
• Place that bottle in the fridge for 20 minutes.
• Take the wine out and pour yourself a short glass of the chilled wine (in a new glass).
• Taste the first wine and just enjoy it. Remember, it’s one of your favorites.
• Taste the second wine and pay attention to your immediate first impression.

Now, in the manner of a true wine geek, go back and taste each wine (unchilled wine first) taking note of the differences. Most people, most of the time, will find the chilled red wine to be fruity, intensely flavored, crisp, almost thirst quenching. The wine at room temp, by comparison, is another story. In my experiment with Kenwood’s Jack London Vineyards Zinfandel, the room temp version was first and foremost HOT; as in too much alcohol. The bottle stated 14.7% a.c. which is a bit on the high side, even by California standards. Alcohol, low or high, adds a layer of heat to any wine and if not balanced by other factors, it makes a harsh impression on your palate. There are lots of super ripe high alcohol wines on the market these days that are really delicious. But, add a slight chill and I bet you’ll enjoy them even more.

There is a nifty wine accessory on the market that goes by a couple of different names; the Wine Sleeve or the Wine Chiller. It’s a flexible plastic cylinder that you keep in your freezer until you need it. Then, when you slip it over a bottle of red wine you want to chill, the wine is the perfect temperature after about five minutes. And, it keeps the bottle nicely cool while you’re sipping. We use them all the time.

I have also been known to add a couple of cubes to my glass of pinot or even zin. I know, that’s not allowed. Cooler, okay, but dilute the wine with water? Yes. A high alcohol monster becomes a smoother, lighter, more friendly creature. I like it better and since I’m the one drinking it, that’s how I want it. And, I don’t think I’m alone in that preference.

Think of it this way: When was the last time you ate a burger straight off the grill with NO condiments - no salt, pepper, ketchup, cheese, mayo, nothing on it? We alter the food we eat all the time! Who said altering wine is off limits? I want my burger AND my wine MY way.

So, if you’re pouring, I’ll take my red wine slightly chilled, thank you.

Try it! You may like it, too.