Houston – National Red Wine Day is tomorrow, but as always, we’re celebrating a little early on Houston Life! It got us thinking, is it taboo to drink chilled red wine?
Cody Vela, wine director at The Marigold Club and a certified sommelier, walked Houston Life co-hosts Derrick Shore and Tessa Barrera through why certain reds are made to be enjoyed cooler, how to shop for them, and what to serve alongside a chilled pour.
Cody explained that the ideal chilled reds tend to be light- to medium-bodied wines with bright fruit and lively acidity rather than big, high-alcohol, heavily tannic bottles. A modest chill softens tannins, sharpens freshness, and makes these wines especially food-friendly on hot nights. At The Marigold Club they keep many reds around 55°F, and he recommends a home wine-fridge setting of roughly 54–56°F for regular chilled serving; quick chilling is fine for warm evenings, but avoid pouring reds over ice.
When shopping, Cody suggested looking for wines that are fruity and fresh rather than huge in alcohol or weight. He highlighted examples from a range of regions from Argentina to Italy.
Pairings were a big focus: chilled reds pair beautifully with picnic- and grill-style fare — watermelon salad, hamburgers, fresh fruit, grilled fish or chicken — and with a well-curated charcuterie board. Cody tasted and paired wines with a board from Montrose Cheese & Wine, recommending everything from creamy cheeses and hot salami to grilled chicken salad or branzino from The Marigold Club menu. His practical takeaway: tell your sommelier or wine shop what you like (or what you plan to serve) and don’t be afraid to ask for tastes. Hospitality pros will help you find a chilled red you’ll enjoy.