As a general rule, heat and red wine don't do well together.

The tannins in red wine combine chemically with the proteins in saliva for a drying effect that makes mouth parts chafe against one another. It's an astringency that is akin to chewing on peach fuzz or an unripe banana. Couple this with a mercury column pushing 100 and the second glass of anything will be a dusty croak for water.

But it doesn't have to be that way.

There are plenty of "swelter-weight" reds out there with soft, supple tannins. They leave the mouth wet and refreshed instead of dry and parched. A vibrant but gentle acidity makes the fruit pop and balances out all the other components, even causing an in-rush of saliva.

These "wet" reds are the grill-master's dream come true. When its burgers and ribs, steaks and sausages flipped and rotated over charcoal embers under a white-hot sun, the menu sizzles for red wine, but reds with the fruit and structure to handle the condiments and sauces …and the heat.

And here they are:

Cono Sur Pinot Noir 2010, Colchagua Valley, Chile ($11): This is an earthy pinot with loads of cinnamon and cocoa-dusted black cherry fruit. It is smooth and mouth-filling, a nice gentle quaff with much more character than you'd expect from a pinot at this price.

Notro Sangiovese/Bonarda 2009, Mendoza, Argentina ($8): This is a fun and funky little red. It smells like a $100 armagnac without the alcoholic punch, all straw and hay and gaucho. The flavors are leather and vanilla bean wrapped in a delicate and supple package. The tannins are so soft and satin that the wine can take a slight chill. But don't get it cold. The aromatics are delightful and you'll want to enjoy them.

Henry Fessy Morgon 2009, Beaujolais, France ($15): An amazingly dense and saturated red with ripe, rich plumy fruit and mouth-watering acidity that is neither hard nor tart. The wine is perfectly balanced with supple tannins and juicy fruit. It is absolutely flawless, a stunningly beautiful Beaujolais Cru that is both satisfying and soul-warming. Without a doubt, the best Beaujolais I've tasted in years.

Tierra de Vientos Tempranillo 2007, Castilla, Spain ($9): Very floral. In fact the wine is but a bouquet of delicate, beautiful violets. There is some vibrant acidity and peppery tannins, but the wine is smooth, easy-drinking and can take a slight chill. A wonderful summer-weight red.

Do remember that the "red wine served at room temperature rule" was crafted at a time when there was no such thing as central heating. Red wines served at "room temperature" during summer (or winter, for that matter) are served too warm and will taste of their alcohol.

Cool "cellar temperature" is what you want (55-58 degrees). If you don't have a cellar, don't worry. Just place the red in the refrigerator for 10 minutes before popping the cork. It will take the heat out of the wine and make the swelter-weight red all the more refreshing.