<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Light Reds on Sommo — AI Wine Scanner, WSET Prep &amp; Wine Journal App</title><link>https://sommo.app/tags/light-reds/</link><description>Recent content in Light Reds on Sommo — AI Wine Scanner, WSET Prep &amp; Wine Journal App</description><generator>Hugo</generator><language>en-US</language><copyright>Sommo</copyright><lastBuildDate>Wed, 20 May 2026 00:00:00 +0000</lastBuildDate><atom:link href="https://sommo.app/tags/light-reds/index.xml" rel="self" type="application/rss+xml"/><item><title>Best Chilled Red Wines for Summer 2026: 8 Picks for the Ice Bucket</title><link>https://sommo.app/blog/best-chilled-red-wines-summer-2026/</link><pubDate>Wed, 20 May 2026 00:00:00 +0000</pubDate><guid>https://sommo.app/blog/best-chilled-red-wines-summer-2026/</guid><description>&lt;p&gt;There is a moment every summer when the bottle of Cabernet you opened with dinner starts to feel like a mistake. The room is warm, the wine is warm, the tannins feel thicker than they should, and the only thing you actually want is something cold. Most people reach for a rosé or a white at that point. The smarter move is to &lt;a href="https://sommo.app/blog/should-you-chill-red-wine/"&gt;chill a red&lt;/a&gt;.&lt;/p&gt;
&lt;p&gt;Serving red wine cold is not a hack or a recent trend. It is how a lot of the world has drunk red wine for centuries: a stone-cool cellar, a bottle pulled out fifteen minutes before lunch, and a glass that refreshes rather than weighs you down. The trick is choosing the right reds. Heavy, tannic, oak-aged styles fall apart when chilled. The wines that thrive are light, juicy, high in acidity, and low in tannins. Here are eight to put in the ice bucket this summer, with a quick guide to why this works and how to serve them properly.&lt;/p&gt;</description></item></channel></rss>