10 Expert-Recommended Red Wines That Taste Better Chilled

Tianna Brammer, Beverage Manager at Four Seasons Hotel Los Angeles at Beverly Hills, recommends Occhipinti Sicilian wines like this one. “Wines with lighter tannins and higher acidity, like Frappato and Nero d’Avola from Occhipinti, really shine when served slightly chilled, typically around 55°F to 60°F,” she says.

One of Tunnell’s current favorites is La Patience Rouge because it’s “super low tannin and built for casual sipping.”

Free Range Winemaker Aaliyah Nitoto recommends the brand’s Rose Hybiscus wine for those looking for something a bit different. Handcrafted in small batches, it’s made from locally sourced, organically farmed rose and hibiscus flowers and oranges—not grapes. (Cue: Herb Ertlinger’s fruit wine.)

According to Regan DeBenedetto, Sommelier and Director of Operations at Spuntino Wine Bar, “Wines like Lambrusco and Beaujolais are delicious and refreshing chilled or served with ice on a hot summer day.”

“One of our favorites right now is the Elena Walch Schiava from Alto Adige,” shares Kinga Mackowiak, sommelier at Apple Blossom. “It’s all tart red cherry, rose petal, and this subtle almond note. Chilled, it drinks almost like a structured rosé, but it’s still very much a red wine.”

Jade Palmer, sommelier and general manager at Madeira Park, shares her current favorite. “Maçanita,” she says, “é Sousão ou será Vinhão?” — a playful way of saying the wine is made from a grape known by two names depending on the region. Sousão and Vinhão are actually the same grape variety, famous in Portugal for its deep color, bright acidity, and fresh, lively flavors, and typically used in port wine. “It pours very dark in the glass, but drinks incredibly light—crunchy red and black fruit with a mineral finish,” she says.

“For something a little more adventurous, try Sciaccarellu—a native Corsican grape that evokes the breezy charm of the island’s beaches, wine bars, and seaside cafés,” Daving recommends. “My under $30 go-to choice is Domaine Giacometti’s Sempre Cuntentu, produced in an area of northern Corsica just west of Bastia, the southern end of the Cap Corse.”

Antonio Rallo, Winemaker and fifth generation of Donnafugata, says that serving this wine slightly chilled “further enhances its crispness and aromatic complexity, authentically reflecting the grape’s intrinsic elegance.”

Lead Sommelier at Majordomo, David Cortes, recommends the 2023 vintage of this wine, a blend of primarily Grenache along with a bit of Cabernet Pfeffer, Zinfandel, and Barbera. He says it “offers an amazing flavor profile of bright and juicy strawberries with a refreshing finish on the palate.”

Haley Fortier, founder and owner of both haley.henry wine bar and nathálie wine bar, recommends this 100% Pinot Noir. “It has defined salinity and is lean, but also brings a slightly smoky, meaty vibe to the table,” she says. “Perfect for your BBQ night!”