14/10/2026
How dare we put a red on ice? 👀
Actually, hear us out. The rule of serving red at "room temperature" comes from European castles and cellars, where rooms sit around 59-64°F (15-18°C) but we know here in the Bahamas, our room temperature is a whole different story... 🌴
Serve a red at or over 77°F (25°C) and the alcohol takes over, the fruit goes flat, and the w**e can taste heavy. A slight chill fixes that:
🍇 Brings out the juicy red and dark fruit flavours
🍷 Softens the alcohol so it stays smooth, not heavy
🌿 Keeps the peppery, herbal details lively
Our Paul Jaboulet reds are perfect for this, especially the Côtes du Rhône, a Grenache-and-Syrah blend that shines with a little chill. Give your bottle 15-20 minutes in an ice bucket before pouring, and you'll taste the difference.
So no, it's not a w**e crime. It's island w**e logic. 😉
Come see us in store, and let's help you pick your next red to chill!
**e **e **eTips **e **eLogic **eLovers
