Every few years, theres a new craze in wine.
(According toThe Guardian,there was a 437% month-on-month rise in London just this summer.)
Now, it seems theres a new order on the tip of everyones tongues: chilled reds.
Photographed by Arthur Elgort, Vogue, November 1994
Its impressively trendy right now, he says.
People are just loving it, says C.E.O Jon Neidich.
A Lambrusco and a Beaujolais.
A chilled red wine at Elvis, a new natural wine bar in NoHo.
Yet lighter blendslike Gamay, Lambrusco, Beaujolais, and Grenachethrive on being a bit cooler.
These wines certainly arent new inventions.
In fact, theyve been around for centuries.
So why does it feel like chilled reds are everywhere?
A chilled red wine at Elvis, a new natural wine bar in NoHo.
Neidich also believes the surging popularity of natural wines and chilled reds go hand in hand.
So as a result, the chilled red is something weve been seeing a lot more.
James also acknowledges that the wine consumer today is a savvy one.
Theyre like, Hey, this wines supposed to be 55 degrees!
Its more balanced, its more structurally sound, and its more delicious, she says.
So the next time you find yourself at a natural wine bar?
Dont be afraid to jump on the trendand savor a glass (or two) of chilled red.
