August in Vermont is hot – real hot. We wait all year for this heat, as we are all aware of what starts to happen in September: that little leaf color changing thing we are famous for. We drank a ton of rosé this summer (actually let’s be honest: we drink a ton of it all year very proudly)! We want to you take the time this month to chill out, and while you are getting in that mind set, chill that red wine right alongside you. Chill that red wine you say? Yes, you heard us correctly. BBQ’s and outdoor events typically feature grilled meats and big flavors, foods that fit perfectly with some bigger red varietals, Merlot, Cab, Malbec and Zin to name a few. Typically big wines with big tannin’s get worked in to match the intensity of those juicy, spicy and grilled flavors. But as we already mentioned, it’s hot in August and those big wines do not do the trick of cooling those body temps. There is an answer to this dilemma you may face: a bottle of red to match the intensity of the meats and cheeses at these parties while keeping in the refreshing theme we see with summer whites.

Red should be served around 57-60 degrees in most cases, but consider taking wines with lower tannin’s and good acidity for a quick trip to the ice bucket to knock them down to 50, or a pinch lower. 10 minutes in an ice bucket will do the trick. Think soft wines with lots of good fruit. Pinot Noir, Gamay and Grenache are all varietals that fit the bill and will actually help with the aromatics when you open the bottle. Chilling these will really showcase that fruit in an elegant light while adding a little texture. Red wine with a refreshing hint to it, heck I have even been known to hit my rosé with an ice cube, but I keep that somewhat to myself. I would stay away from that with your chilled red but I always like to give lots of options.

Start the grills, season those burgers, lamb and ribs and be confident when you drop that red in an ice bucket, the result will impress your friends and make that pairing perfect! Chill out friends: it’s August, enjoy the season of now with some chilled reds.

Below you will find some of the wines within our portfolio that our crew thought would steer you in the right direction, and some articles published recently backing us up so you don’t think we are losing our minds. And as always, reach out with any specific needs or asks. Twitter @FarrellDistVT Facebook / Instagram @farrelldistributing

Ryan Chaffin | Director of Marketing | Farrell Distributing

Chill That Red Flipbook and Staff Recommendations

Media Blurbs

“Ah, summer. Nothing like kicking back with a cool, refreshing glass of red wine. Yup, you read that correctly. Because while everyone on your Instagram feed is hashtagging their glasses #yeswayrose, I’ll be stocking my cooler with reds. I’m not talking bold Malbecs or Merlots, but reds that you might just mistake for rosé, light in color and body and chilled to ideal relaxing-in-the-backyard temps. These are reds you can literally see through. They’re crisp, high-acid, and simple enough that you can drink them without worrying about whether you’re tasting black pepper or tobacco smoke. A light red is the caftan of summer drinking: easy, elegant, unexpectedly cool. It can take you from the pool to the grill, even through brunch with the bros(é). Plus, nothing drinks better with burgers. Yes, way.”

MAY 27, 2016 /



“There often comes a point in the summer when you just can’t drink any more rosé. But if not rosé, what else does one drink when the temps climb? A crisp white wine, like Sancerre, is always an excellent option. Or Vinho Verde also makes for easy drinking. This summer, however, it’s all about reaching for a nice glass of chilled red wine. Yes, red wine.”

“This is not simply red wine that’s been stored in the wine fridge at around 57 degrees Fahrenheit (or something you accidentally left in your regular refrigerator). It’s a little more extreme than that, like a Beaujolais or Chinon, served chilled. Keep in mind that not all red wines are meant to be served cold. Big Malbecs and Napa Cabernet? Definitely not. But some red varietals, which are typically low-alcohol and lighter in color, are an excellent answer to the perfect wine for an afternoon barbecue on a hot summer day. These light reds pair particularly nicely with meats, like lamb, or charred seafood dishes. Or, no pairing needed—they stand up quite nicely on their own. Look for something like Lambrusco, Pinot Noir, Beaujolais, or a Fleurie, and drink it around 53 degrees (give or take).”

“Generally, the more vibrant fruit the wine has, and if the tannins are not harsh, we will serve it on the cooler side to show off its juicy fruit,” explains The Restaurant at Meadowood wine director Victoria Kulinich. “A colder temperature makes the wine even juicier. Beware of tannic reds here; tannins can become very harsh if chilled. It’s best to stay with fruity but softer wines.”

JULY 12, 2016 1:41 PMby KRISTIN TICE STUDEMAN  Vogue