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.

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