As Hong Kong approaches what could be one of its hottest summers on record, consumers are increasingly breaking from tradition and opting for chilled red wine when out for a drink. Rebecca Lo looks into how this trend is reshaping the city’s wine scene.
As the mercury climbs with the onset of what is predicted to be one of the hottest summers on record, Hong Kong sommeliers and bartenders have seen an uptick for lighter red wines served chilled.
It was a favourite category for Leigh-Ann Luckett well before she co-founded Crushed Wine Bar five years ago. The difference this year is that her customers are actively asking for it.
Crushed currently offers chillable reds across all categories of its portfolio of mostly sustainable small-batch wineries from South Africa and the US. While its sales total approximately 10% throughout the year, figures have been increasing alongside air temperatures.
“It shows that people are getting more comfortable and playful with wines,” Luckett said. “No longer dictated by what is correct or what they learned in a WSET course so much as what they actually enjoy. It also indicates more are drawn to wines that are easier to drink, lower in alcohol and that don’t need to be consumed alongside food—allowing for informality and engagement.”
A light touch
Served typically between 10˚C to 12˚C, chilled reds are less about specific grapes or terroirs, and more about how the wine is made. “From a winemaking perspective, the wine tends to be in a gentler style: lighter extraction, minimal new oak and shorter ageing,” explained Luckett.
“All the things that make a wine more structured, tannic and suited to warmer temperatures are dialled down. Instead, you get jewel-toned colours, higher acidity and often more fruit-forward aromatics.”
Two chillable reds currently trending at Crushed are Guthrie Family Wines Heirloom Grenache—winemaker Blair Guthrie describes it the Britney Spears of wine for its strawberry notes—and the bright and friendly Intellego Kedungu.
Chilled reds take off
New World Millennium Hong Kong Hotel’s director of wine Sam Chong first noticed chilled reds gaining traction as the pandemic receded. Over the past six months, enquiries further accelerated by 10 to 15%.
“I am not really surprised,” Chong stated. “The fast food culture of younger generations influences wine alongside food. In the past, the time needed for wines to breathe was always a big topic among drinkers. Today, customers look for ready-to-drink wines.”
Chilled red wines currently trending at New World Millennium include Girolamo Russo á Rina’ Etna Rosso and Domaine Rolet Père & Fils Arbois Trousseau. “Serving them slightly chilled enhances their crispness and refreshing character,” noted Chong. “Guests find them fascinating because they come from regions outside big name appellations, giving them a sense of exclusivity while still offering excellent quality and taste.”
Experimentation and adventure
The novelty further added to their appeal. “Guests enjoy discovering something less common,” Chong explained, adding that he felt newcomers to wine tend to respond best to chilled reds. “The lighter body makes them approachable and enjoyable.”
For Chloe Natterer, general manager with neighbourhood bar Call Me Al, educating and engaging staff members proved best for introducing the category to the curious.
“Particularly with people who hesitate about white wine but want something cold with red characteristics, it allows the best of both worlds,” she stated. “More often than not, once a guest gives it a go, they’re hooked and enjoy looking for what potential is next in the line up.”
What bottles work best chilled?
She suggested that Gamay or Pinot Noir works best chilled, alongside reds from the Loire Valley. “Wines that typically might be a little too dry or tannic at room temperature mellow out a lot when chilled, allowing different flavour profiles to come out really nicely,” she said.
Popular choices at Call Me Al include Mingdi Wines Bubblepop, a Pét-nat from Ningxia that blends Moldova and Muscat. Another favourite is Kazu Wines Ojisan Rouge containing Syrah, Merlot and Pinot Noir, which enjoyed 5% increased sales in March.
“Having these options on a menu adds choice and something that’s a little off the path,” noted Natterer. “Guests at Call Me Al feel comfortable being led somewhere they’re not used to in their wine selection.”
Reshaping the drinking landscape
For chilled reds pairings, Chong advised beef tartare and barbecued chicken to complement their freshness and subtle structure. Natterer agreed that chilled reds go naturally with meats, charcuterie boards or Call Me Al’s vegan cashew pate.
Luckett felt their lower tannins and bright acidity suit both spicy dishes such as Crushed’s baked vodka nduja cavatelli, or delicate seafood ones such as its shrimp bisque tagliatelle.
“I think the wine drinking culture of younger consumers is influencing more experienced drinkers,” stated Chong. “As demand grows for lighter wines served chilled, the market responds by increasing supply to meet those needs.”
“Younger guests tend to be the first to embrace chilled reds—they’re fantastic gateway wines,” observed Luckett.
“More traditional drinkers often come around quickly once they realise these wines can be both playful and complex. Chillable reds have this wonderful duality: simple to enjoy with layers for digging deeper. That versatility makes them appealing across the spectrum.”
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