I often say that the trend of "chillable reds" is the effect of long-offered, bad advice. The old days of "room temperature" are now equivalent to "cellar temperature". To achieve cellar temperature in our modern homes, we need to chill the wines if we don't have wine fridges. These three Argentinian reds from Mendoza certainly benefited from cooler temperatures. All were at about 60° F when I tasted them.
Read MoreI purchased these bottles recently as they seemed like solid solutions to my recent cravings for chillable reds to fight the heavy heat that has settled on New York City. Alas, I was reminded that lighter styles of red at gentle prices don't necessarily work with a chill. After all, both of these wines had some stuffing. These chilled reds wines were pleasant, but they weren't showing their best. So, I kept the wines for five days, trying them every day at chilled and cellar temperatures. As ever, I enjoyed the learning experience!
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