While I may drink lighter red wines throughout the year, it now seems essential to open them up and enjoy them cool or lightly chilled for that extra mouth-watering freshness. Warm red wine, light or full-bodied, tastes awful; soupy, alcoholic and flabby. Although some people will object, I think even big powerful red wines should be served cold; they will warm up quickly once in the glass and will taste so much better this way. In my experience, barbecues always take longer than you think to get ready, so a supply of low-alcohol wines, red and white, as well as beers, is essential. From Sheridan’s Cheesemongers, Dublin 2, Kells, Co Meath, Galway, sheridanscheesemongers.com; 64wine, Glasthule, 64wine.com; Siyps.com; Martin’s Off Licence, Dublin 3, martinsofflicence.ie; Green Man Wines, Dublin 6, greenmanwines.ie

Source: The Irish Times June 13, 2020 04:41 UTC