Chilled-Out Reds

September brags of all things autumn, baiting our anticipation with promises of cool breezes and cashmere cuddles. But, with predictions pointing to a summer that simply won’t let go, we’re happy to settle in for several more weeks of dappled sunshine, outdoor-deck dining and patio playtime—and willing to adjust our seasonal wine routine to suit. If you’re feeling, as are we, a bit beached-out on whites, why not embrace these warm fall nights with a nice bottle of chilled red? Here’s how.

The rule of thumb for reds that express best chilled is light body and low tannins. Among our best recommendations: Beaujolais, a light, floral and fruity wine with subtle spicy notes and soft tannins from the Gamay Noir grape. Another chilled rouge archetype is Valpolicella Classico—a fragrant and food-friendly red made from a blend of grapes: Corvina, Rondinella and Molinara. Want to be audacious? Look for the Austrian varietal Zweigelt (fuller in style, with dark berries and soft tannins) or the trending French Pineau d’Aunis (Pinot Noir-esque, with spicy notes and cherry fruit).

Don’t discount bubbles, either. Lambrusco—a once low-quality and now slightly cultish sparkling red—is ready-to-go straight from the fridge and features a tart, refreshing finish. The final word: don’t be afraid to get test-y with temperature to find what works for you. —Laura Starr