Looking to cool off with something different? Red wines can be as refreshing as whites and rosés when chilled down in the fridge or wedged into a bucket of ice. Lauren Gitlin of Uva Wines & Spirits in Williamsburg says that the key is to look for reds with high acidity, low alcohol and a small price tag. “You don’t need to splurge on a spendy bottle if you plan on cooling it down,” she says. “In fact, if you bring home a bottle that’s sort of a dud, chilling it will make it more palatable.”
Here are five varietals to try — both at home and while dining out.
A sparkling good time
For backyard barbecuing and rooftop parties, perhaps no other red wine is better suited than earthy, savory lambrusco. Peppery with spice and frothy from sparkling carbonation, Lambrusco ranges from mouth-puckeringly dry to subtly sweet. Regardless of what style you prefer, always chill it down. “All red wines should be served chilled,” says Thirst Wine Merchants’ Emilia Valencia, “but some, like lambrusco, should be served cold.”
At home: Fontana dei Boschi Emilia Lambrusco, $22 at Thirst Wine Merchants, 187 DeKalb Ave., Fort Greene; 718-596-7643
Dining out: Lini 910 Labrusca Rosso, $34 at Fort Defiance, 365 Van Brunt St., Red Hook; 347- 453-6672
Young at heart
A prized bottle of vintage Burgundy may not be the best choice for a chilled-out cookout. But a young bottle of pinot noir, from one of the many new producers who are reinventing the grape into light, refreshing and widely affordable wines, would be ideal.
At home: Fanny Sabre Bourgogne Rouge 2013, $25 at Uva Wines & Spirits, 199 Bedford Ave., Williamsburg; 718-963-3939
Dining out: Bow & Arrow 2012 pinot noir, $61 at Rouge Tomate, 10 E. 60th St.; 646-237-8977
French up & comers
The Jura, a narrow valley region near France’s mountainous border with Switzerland, is notorious for unusual wine making techniques. It’s also known for obscure grape varietals, like poulsard and trousseau, which yield refreshing, light-bodied wines that are great served cool. Their minerality and savoriness mean they’re also surprisingly well-suited for steaks and other grill-friendly meals. “The Jura is the hippest region right now,” says wine director and partner Patrick Cappiello of Pearl & Ash. “The wines tend to be light and floral, so it’s OK to serve them straight from the fridge.”
At home: Côtes du Jura Domaine Grand trousseau, $16 at Henry’s Wine & Spirit, 69 Central Ave., Bushwick; 347-435-0070
Dining out: Domaine de la Tournelle Trousseau des Corvées, $45 at Pearl & Ash, 220 Bowery; 212-837-2370
Sicily’s fresh & fruity
Many Italian reds are cheap and easy wines best suited for serving at frigid temperatures to disguise their flaws. But frappato is more nuanced, one that’s great served chilled, but not downright cold. With grapes grown exclusively in Sicily, it’s a fresh and lively varietal, yielding wines that straddle the line between bitter and sweet, earthy and fresh — perfect for a diverse feast of grilled meats, veggies and cool sides.
At home: Occhipinti 2012 IGT Sicilia frappato, $43 at Astor Wines, 399 Lafayette St.; 212- 674-7500
Dining out: Lamoresca 2012 Nerocapitano frappato, $55 at Franny’s, 348 Flatbush Ave., Park Slope; 718-230-0221
A better beaujolais
Gamay is the easygoing, thinskinned grape of Beaujolais, yielding gulpable wines best drunk fresh and judiciously with a group of friends. But it doesn’t have to be the sweet and bland Beaujolais nouveau you swigged in college. While it’s true that gamay is thirst-quenching and joyous, it can also show some real depth and complexity. “Almost all gamay are light, juicy and low in alcohol,” says Chambers Street Wines’ Tim Gagnon. “For barbecues, you’ll want to find ones that are earthy, fruity and a little spicy.”
At home: Puzelat-Bonhomme 2012 Le Telquel, $15 at Chambers Street Wines, 148 Chambers St.; 212-227-1434
Dining out: Jean Foillard 2013 Beaujolais nouveau, $45 at The NoMad, 1170 Broadway; 347-472-5660