Wine with Leslie: It's a myth that red wine has to be room temperature — here's how to chill it

I served two of the wines featured below lightly chilled over the bank holiday weekend

The need to serve red wine at room temperature is in fact a myth that dates from a time before central heating

Dare we dream that the sunny weather might last into June? Let’s hope so. I presume you had the barbecue out over the bank holiday weekend, I certainly did. Marinated spicy pork chops and ribs were the main course I cooked and they worked well with light red wines served chilled.

I served two of the wines featured below, the Ciello Rosso and the Il Casolare, both fine examples of juicy organic wine and both of which I served lightly chilled. Not at fridge temperature of 5 degrees which would be a little too cold and would dull the flavours, but somewhere closer to 9 or 10 degrees. The cooler temperature brought out the dark fruit notes and allowed the wine to cope better with the chilli peppers and paprika in my marinade.

I know some people reading this will think surely red wine should always be served at room temperature but this is in fact a myth that dates from a time before central heating. Certainly most fine red wines should be served at somewhere around 16˚C (some prefer closer to 18˚C), but no wine should be served at 23 or 25 degrees, which is the temperature of many of our houses these days.

Natural wines made with zero or low sulphur are best served cool or even chilled, and many natural wine bars will offer this option. I know that L’Atitude 51, MacCurtain Wine Cellar and Franks in Dublin generally have at least one red chilled (all of them in the case of Franks).

So, my suggestions this week are all relatively affordable and include the two Italians mentioned above and an Austrian red I have not featured before from Judith Beck, one of the women at the forefront of the natural and biodynamic movement in Austria (and thus the world).

Cantine Rallo Ciello Rosso, Nero d’Avola, Sicily, €15

Ciello Rosso (and its peachy, zesty sister Ciello Bianco) is some of the best value organic wine in the country.

This is from organic Nero d’Avola picked at night to ensure freshness and is perfumed and fruity with dark red berry fruits and touches of liquorice and chocolate. Serve cool.

• JJ O’Driscolls; L’Atitude 51; Green Man; World Wide Wines; Baggot St. Wines; Redmonds; LeCaveau.ie

Il Casolare Rosso Piceno, Fattoria San Lorenzo, Marche, €17

This was served at the MacCurtain St Long Table event last August and I tasted it again recently so felt I should remind you about it. Made from 50-50 Sangiovese-Montepulciano, organic and biodynamic with ripe strawberry fruits mixed with darker plum fruits and lovely purity. Once again, best served a little cool.

• MacCurtain Wine Cellar; Lettercollum Kitchen; Sheridans Galway and Dublin, Mitchells, siyps.ie

Judith Beck INK, Burgenland, Austria, €21

Austrian reds are great for warm weather as they are lower in alcohol and work great served fresh.

This is from a biodynamic vineyard and a blend of 80% Zweigelt and 20% St. Laurent; bright juicy and zippy with a supple texture and lots of plum and cooked strawberry fruits mingling with herbal freshness.

• L’Atitude 51; Bradleys; 64 Wines; Martins; LeCaveau.ie; thenudewineco.ie

Beer of the week: DOT Brew Cold IPA 4% ABV, 440ml, €2.49

DOT Brew’s Shane Kelly described this as ‘the point where lager meets American IPA’ and this is a very fair description.

Pouring a light gold with a touch of haze, this has floral citrus aromas, a bright crisp palate and lingering lemon and tangerine flavours with some bitter hop notes.

Perfect for warm days.

• Aldi exclusive