2012 Chinon, Domaine de la Noblaie, Loire, France (£11.50, Haynes, Hanson & Clark, 020-7584 7927, www.hhandc.co.uk).
Summer reds are largely split into two categories – those that go with al fresco dining and barbecues, and those that are genuinely chillable and retain accurate, refreshing red-fruit flavours when the weather gets hot.
Barbecue wines are juicy, bold, dark, and can wear some charry oak notes for serious accuracy – well made Aussie, Chilean and Argentinean reds work well. Proper chillable reds are thin on the ground.
As a general rule, cold inhibits fruit, so you have to pick very juicy, low or no oak wines as they will still look bright and fruit-driven when the temperature drops. A few bankers are youthful Cru Beaujolais, inexpensive Valpolicella and well-chosen Loire cabernet franc.
This Chinon is awesome when chilled, but it would serve you well all year round, too. This is what top Parisian Michelin-starred restaurants serve and you should, too. When chilled you can drink it on its own, enjoy it with crustaceans, seafood, fish, chicken and everything else besides.
While you are shopping at HHC, grab some 2011 Kumeu River, Village Chardonnay, New Zealand (£11.95) – it is effortlessly classy, elite Kiwi chardy at an embarrassingly low price.
• Matthew Jukes is a winner of the International Wine & Spirit Competition’s Communicator of the Year (www.matthewjukes.com).