What makes a red wine ‘chillable’? First of all, it should be refreshing and thirst-quenching, traits that will only be enhanced when the bottle is served fresh out of the fridge. Chilled reds are light-bodied and high in acidity, with fruit flavors that are tart rather than juicy. And because these tend to have warming rather than cooling effects, oak, alcohol, and tannins should be minimal. In other words, all signs point to Beaujolais.
Along with an added element of refreshment, chilling Beaujolais suppresses the perception of alcohol and tannin, allowing the wine’s trademark bright fruit and floral flavors to take center stage. Part of what differentiates Beaujolais from other light reds are its earthy, peppery, and savory notes. These flavors can be overwhelmed by rich fruitiness when the wine is served too warm. When chilled, however, Beaujolais’ distinct characteristics harmonize, featuring together at the same time.
Some Ideal Chilled Beaujolais:
Camille Mélinand, Chiroubles 2020 $37
Julien Sunier, Régnié 2021 $35
Château Thivin, Côte De Brouilly 2021 $40
