Known for its elegance and versatility, Pinot Noir offers flavors of red fruits like cherry and raspberry. It pairs well with a wide range of foods, including poultry, salmon, and mushroom dishes.
Gamay wines, particularly Beaujolais Nouveau, are light-bodied and fruity with notes of strawberries and cherries. They're great for serving slightly chilled and pair wonderfully with charcuterie, grilled meats, and lighter fare.
Some Côtes du Rhône wines, especially those made from Grenache or blends with Grenache, can be lighter-bodied. They often feature red fruit flavors and can complement dishes like roasted chicken, pork, or vegetarian cuisine.
Barbera wines from Italy are generally lighter-bodied with high acidity and flavors of red cherry and plum. They pair well with a variety of foods, including pasta dishes, pizza, and grilled vegetables.
Valpolicella wines from the Veneto region of Italy are lighter in body and showcase flavors of cherry, herbs, and spice. They're excellent with pasta, cured meats, and lighter meats like roasted chicken.
This Sicilian grape produces light-bodied red wines with vibrant acidity and notes of red fruits and floral aromas. Frappato pairs well with seafood, lighter pasta dishes, and grilled vegetables.
Depending on the region and winemaking style, Grenache can produce lighter-bodied wines with red fruit flavors, making it suitable for pairing with Mediterranean cuisine, grilled meats, and tapas.
Originating from Austria, St. Laurent produces light to medium-bodied red wines with flavors of dark cherries and spice. It can be paired with pork, game, and lighter cheeses.