Until relatively recently, Australian wine drinkers had a pretty simple approach to serving temperature. Whites, rosés, and sparkling wines came straight out of the fridge – and reds were served strictly at room temperature. While this approach was admirably unfussy, it didn’t do many favours for the reds, especially during an Australian summer heatwave, or in a well-heated room in the depths of winter. Fortunately, times have changed – not only is a quick chill acceptable for reds once the ambient temperature broaches the 20 °C mark, but there is an ever-growing category of red wines that drink very well at half that temperature, or even colder. Some are reds designed to be enjoyed at (mild) room temperature that happen to respond well to a spin in the fridge; others are designed from the get-go to only be served cold. With ‘Chilled Red’ headings now a mainstay in Australian restaurant wine lists, and more reds living in fridges at bars, retailers and homes alike, we thought it was time to take a second Deep Dive into this exciting category …