Jaco Snyman’s winning blog entry for the 2025 SA New Wine Writer of the Year Competition
You know that classic advice, serve red wine at “room temperature”? Well, here in South Africa, that rule feels a bit out of place. Our “room temperature” often means 25°C or more, sometimes way hotter. And honestly, who wants their wine to feel like it’s been left next to the stove?
That’s why chilling red wine or even adding ice cubes isn’t just a fad, it’s a smart way to enjoy wine in a hot climate. But before you raise an eyebrow, let’s unpack what experts say and how this fits into our local wine culture.
Why temperature really matters and why we get it wrong
Mike Bampfield-Duggan, founder and owner of Wine Concepts in Cape Town, points out a common mistake. “If the wine is served too cold, this can mute the flavours and aromas,” he explains. But then, if it’s too warm, the tannins get harsher, and alcohol becomes overpowering.
In our heat, letting a full-bodied red sit at “traditional room temperature” can feel like sipping fire. Bampfield-Duggan advises, “Never overchill full-bodied red wines, as the tannins become more pronounced and harsher,” but he also admits that a little chill can be the difference between an unpleasant sip and a refreshing one.
So there’s a balance. It’s not about serving reds ice-cold like a lager, but about finding a cool spot that lets the wine sing without shouting.
Which reds take chilling well?
Not all reds react the same. According to Eduardo Dingler, sommelier and Vice President at Wine Access, Napa, California “Pinot Noir benefits from a light chill due to its low tannin content. Zinfandel exhibits bright, stewed fruit flavors when cooled, making it quite enjoyable.”
This means lighter, less tannic reds handle a cool-down better. The chill emphasizes their fruit and freshness, giving a different experience from the heavier, oakier reds that can lose their charm if overcooled.
Ice in wine? It’s not a crime, just use it wisely
You might have heard the old school wine crowd frown when ice cubes appear in their glass. Peter Marchant, certified sommelier from Australia, has a realistic take, “Ice dilutes the flavor, but in casual settings or when it’s very hot, it’s acceptable.”
In other words, if you’re at a braai on a scorching day, a few cubes won’t ruin your wine. It’s about enjoying the moment, not sticking rigidly to tradition.
South African heat calls for a new wine ritual
Julian Naik from Spirits & Bubbles in Johannesburg sums it up well “When that rule (to serve red wine at room temperature) was established, room temperature is a sweltering 25 °C. Chilling your reds can unlock flavours and freshness you never knew existed.”
It’s about adapting the ritual to the climate. Here, chilling red wine isn’t a sign of disrespect; it’s a necessity to make the wine enjoyable and drinkable in our summer heat.
What winemakers say about chilling and ice
While most winemakers don’t recommend dumping ice in fine reds, there’s growing acceptance that chilled reds have their place. Ricardo Cloete, white wine maker at Bellingham, talks about making wines approachable and enjoyable, especially in warmer seasons. Though he doesn’t promote ice in wine, his philosophy fits the shift it’s about drinking what tastes good to you, not just what looks proper.
The bottom line? chill smart, enjoy more
So, what’s the takeaway? In a hot country like ours, tradition takes a backseat to enjoyment. Chilling red wine, especially lighter styles, brings out refreshing notes. A splash of ice here and there? Fine, just don’t overdo it.
Wine is about pleasure, after all. And sometimes, that means breaking a rule or two to suit the moment. South African style.
