As the sun finally begins to grace Edinburgh with longer, warmer days, it’s the perfect moment to rethink how we enjoy a glass of red wine. Traditionally served at room temperature, red wines are now getting a seasonal refresh — and chilled reds are fast becoming the go-to choice for wine lovers seeking something lighter and more vibrant.
Troy Sides, Sommelier and Wine Manager at Divino Enoteca — recently crowned Best Italian Restaurant at the prestigious Scottish Italian Awards — is sharing his top tips for enjoying chilled reds this spring and summer.
Nestled in the heart of Edinburgh’s Old Town, Divino Enoteca offers the ideal setting for a sun-soaked sip, complete with a charming terrace and a state-of-the-art self-serve Enomatic wine machine. Whether you’re a local or just passing through, Troy invites guests to explore some of Italy’s finest chilled reds under his expert guidance.
Troy’s Top Tips for Chilled Red Wine
Start with Frappato
“Think of it as a rosé that’s just been to the gym,” says Troy. “Frappato is light, floral, and full of red berry character, but it’s also got this refreshing acidity that makes it perfect straight from the fridge.” Pair it with pink-hued dishes like tuna or salmon for a match made in springtime heaven.
Don’t Over-Chill
While the freezer is tempting, Troy recommends a more subtle approach: “20 to 45 minutes in the fridge is ideal. You want to enhance the flavours, not mute them.”
Modern Rooms, Warmer Reds
That old adage about serving red wine at room temperature? “It comes from a time before central heating,” Troy explains. “Most reds today are actually served too warm. A gentle chill helps unlock their true potential.”
Light & Elegant Styles Shine
Wines like Pinot Noir, Etna Rosso, and even a lighter Barolo or Valpolicella are perfect candidates for chilling. At Divino, favourites include the David Sterza Valpolicella, Planeta Etna Rosso, and Angelo Veglio Barolo — all available by the glass through the Enomatic machine, ideal for terrace sipping.
Perfect with Easter Lamb
Looking for the ultimate Easter pairing? Troy suggests a Barbaresco: “It’s slightly less tannic than a Barolo but just as complex — it brings that herbal, savoury character that works beautifully with seasoned lamb.”
A Taste of Italy in the Heart of the Old Town
Divino Enoteca is a true hidden gem, blending rustic Italian soul with modern Edinburgh flair. Head Chef Andrea Calistro’s menu showcases comforting Italian classics — think traditional Roman carbonara and merlot-braised beef cheek — perfectly complemented by an extensive wine list that celebrates the depth and diversity of Italian viticulture.
With its relaxed yet elegant vibe, and one of the most impressive wine selections in Scotland, Divino Enoteca invites you to explore the world of wine this season — one chilled glass at a time.
To find out more or to reserve your spot on the terrace, visit www.divinoedinburgh.com.
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