As Easter approaches and the days grow longer, there’s no better time to raise a glass to lighter days. Whether you’re hosting Easter lunch for the family, or simply enjoying a glass after work, a chilled glass of red is sure to go down a treat for those looking for a refreshing sip.
While chilling wine has traditionally been reserved for whites and rosés, chilled reds are becoming an increasingly popular way to enhance certain flavours and aromatics. Divino Enoteca, Scotland’s best Italian restaurant, shares its expertise on which reds are best served chilled and his favourite pairings to enjoy this spring/summer.
Frappato is your best friend
- For a red that really shines straight out of the fridge, Frappato is your best friend. The light and fragrant Sicilian variety is a bit like a rosé that’s just finished a long workout – delicate, floral and packed with red berry notes, but with a refreshing lift of acidity. It’s a dream pairing with tuna and salmon, following the classic wine-pairing mantra, ‘pink with pink’.
Don’t over chill
- When chilling red wine at home, you want to make sure you don’t overdo it. Chilling slightly for around 20-45 minutes in the fridge is the sweet spot. The slightly lower degree in temperature enhances the acidity and flavours that little bit more, taking the wine to the next level.
Room temperature needs a re-think
- The age-old advice to serve red wine at room temperature originated in cooler climates and predates the advent of central heating, when room temperatures were much cooler than they are nowadays. With modern technology, most reds are served too warm these days and could benefit from a slight chilling.
Pick elegant reds
- Elegantly styled reds like a Pinot Noir, Etna Rosso or a lighter Barolo and Valpolicella variant all work particularly well when chilled. At Divino Enoteca, our favourites to serve are the David Sterza Valpolicella, Planeta Etna Rosso, and Angelo Veglio Barolo, perfect for enjoying al fresco in our terrace.
Easter lamb? Try a Barbaresco
- For those looking to pair their Easter lamb with a glass of red, Divino Enoteca recommends a red that brings a herbal savoury kick to match the seasoning of the dish, and one that’s tannins and structure match the texture of the meat. An all-time favourite pairing is a Barbaresco, a lightly less tannic and powerful wine than its close cousin the Barolo, but equally delicious.
For those hosting friends and family this Easter, Chef Andrea Calistro, Head Chef at Divino Enoteca, recommends enjoying your chilled red wine alongside Agnello Aggrassato – a traditional Sicilian lamb stew from his hometown of Palermo:
“In Sicily, Easter wouldn’t be complete without Agnello Aggrassato, a traditional lamb stew from my hometown of Palermo. The name is thought to come from the French word ‘glace,’ referring to the beautiful glaze the dish develops as it cooks.
“It’s a rich, slow-cooked dish where diced lamb is roasted in lard and extra virgin olive oil with white onion and garlic, then gradually braised with red wine, beef stock and finished with cubed potatoes and grated pecorino. It’s full of bold, comforting flavours and has been enjoyed across Sicily, as well as in Calabria and Puglia, for generations.
“For the most tender and flavourful lamb, take the time to brown the meat well before braising. This caramelisation adds depth to the dish and helps create that signature glaze. You should always let the stew rest for a few minutes before serving as it allows the flavours to meld beautifully.”
Tucked away in the heart of Edinburgh’s Old Town, Divino Enoteca is a hidden gem, offering a unique twist on contemporary Italian dining. Chef Andrea Calistro’s menu is a love letter to Italian comfort food, featuring dishes like traditional Roman carbonara and merlot-braised beef cheek. With one of Scotland’s most extensive wine lists and a unique self-serve wine machine, Divino Enoteca invites guests to sip and savour their way through a truly enchanting dining experience.
For more information, or to book a table, please visit www.divinoedinburgh.com
