Can all red can be chilled?
Not all red should be chilled. Lots of things happen when you reduce the temperature on wine, which will impact what you can choose.
First of all, chilling reduces flavour profiles of lots of wines. So if you’ve got something highly complex and expensive, leave it out of the cooler.
Generally, lighter reds chill better. That’s why gamay from Beaujolais is your obvious choice. Likewise pinot noir and cabernet franc also do well with lower temperatures. Bigger, bolder reds packed full of tannins need a bit more warmth.
Chilling will reduce the alcohol feel of your wine, while heating increases it. So that is an added bonus.
Unlike the old adage about cooking wine (never cook with something you wouldn’t drink), chilling rough reds can certainly help things along. On a few holidays previously, I’ve found one of the cases we’ve bought end up being a bit rough. 30 minutes in the ice bucket can often do those reds the world of good.