Wine: The birth of the cool

Wine: The birth of the cool
Chilled red wine, once unthinkable, is increasingly becoming the new normal

For years, the received wisdom on red wine was to serve it at room temperature. Not any more

The rise of wine as a cultural debate topic, the influence of the sommelier in the new, more curatorial position and, of course, the odd wine critic’s tuppenceworth has brought about a more playful, discursive and adventurous landscape for the consumer choosing wines.

Please Subscribe or Log in to continue reading

Subscribe Login

Independent journalism every day

With digital access you can read The Business Post whenever, wherever, and however you want.

  • Unlimited access to all sections of The Business Post on desktop, tablet and mobile.
  • Breaking news, comment and analysis from the best Business Post writers seven days a week.
  • Live blogs of major news events.
  • Videos and podcasts from some of the industry's most respected journalists such as Michael Brennan, Susan Mitchell and Ian Guider.
  • Access to The Business Post's extensive archive​.

Related Articles

More from The Business Post