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.