To Chill or Not to Chill?
Many years ago… in one of the villages somewhere… I was served a glass of Beaujolais. I was given a glass of Beaujolais and it was chilled, and I thought to myself that these people had not read the right books! Every wine book I’d ever read always said you serve red wines at room temperature and white wines chilled.
Obviously, I learned from experience that when it comes to Beaujolais, it’s aA good idea to give them a slight chill to bring out the fruit and liveliness aka acidity of the wines. So Beaujolais is now my favourite summer wine.
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