Is it ever ok to chill red wine?

I'm asked this all the time and the answer is very much - yes!

There are however some rules of thumb:

Lighter reds like Beaujolais (Gamay grape) , Zweigelt or Pinot Noir will have less tooth-drying tannin and more overt fruitiness, so will work nicely with a slight chill as long as it's not too cold.
Heavier, more tannic or oaky reds like Cabernet Sauvignon, Rioja and Malbec might feel out of balance and too dry with any fruit and aromas muted. These do less well with chilling.

I'll be serving a chilled Beaujolais on Christmas day with turkey and all the trimmings.

What about you?

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