To chill, or not to chill?
A. The perceived wisdom is that red wines are enjoyed more when un-chilled. Chilling a wine does tend to kill the delicious flavours. You should never chill any of the more full bodied reds (e.g. those made from Cabernet Sauvignon or Pinot Noir), but a slightly chilled Beaujolais or Valpolicella can be delicious on a warm Summer afternoon! It is recommended that you chill white wines before drinking. Make sure that you don’t over-chill because, again, some of the important flavours will be hidden by the cold. In the end it’s your choice, but the important thing is to ENJOY IT!
