When we think of red wine, we typically think of hearty wines with slow-cooked meals, drunk while hunkered down in chilly weather. But some reds can be just as satisfying to consume in summer. It comes down to the right wine at the right temperature.

While we generally apply the broad sweeping rule of ‘chill white wine, serve red at room temperature’, to get the best out of your reds, it’s a good idea to get a bit more specific.

IT'S GETTING HOT IN HERE

On a hot summer day, ‘room temperature’ could easily be over 20°C – at which point, the flavours you might love about a red wine will be dulled and lost in a warm soupiness.

Optimum temperatures for different reds:

TASTE TEST

To see how temperature affects your favourite wines (red or white), put a bottle in the fridge until it’s about 10°C, then taste it at different temperatures as it warms up. Use a cooking thermometer to check the temperature when you think it tastes its best.

Another general rule for choosing summer reds is to go for those with lighter or more subtle tannins, fruitier flavours, and lower alcohol; younger wines will likely suit better than aged ones. For a sweeter, refreshing lower-alcohol option, try Brown Brothers Cienna.

NZ REDS FOR A KIWI SUMMER

New Zealand is a cool-climate wine country and its reds tend to be lighter with complex flavours. One of the best examples of this is the delicate fruitiness of pinot noir, which is an excellent choice as a summer red.

A lighter-bodied variety, pinot noir also pairs well with summer foods, such as salmon, tuna or even the smokiness of barbecued chicken and lamb. Church Road Grand Reserve Pinot Noir is sublimely fruity and aromatic.

A barbecue is a natural partner for other summer reds. Although they tend to be more full-bodied, peppery New Zealand syrahs will pair perfectly with seared beef or venison. Sileni Cellar Selection Syrah is peppery enough to emphasise the wine’s plum and blackberry notes.