Pinot Noir sets the benchmark for light-bodied red wines, but did you know there are at least 13 common light red wine varieties?
Do You Know All 13 Light Red Wine Varieties?
Light red wines are fantastic because they pair well with a wide variety of foods. Plus, they tend to have lower tannins. Light red wines make a great choice for folks just getting into red wine. Find out which wines have the lowest tannins (and one is sweet!).
Lambrusco
The typical frizzante style often makes it one of the lightest-feeling red wines on this list.
Lambrusco is the name of several wine grapes native to Emilia-Romagna in Northern Italy (the same region as – and a great pairing with – Parmigiano-Reggiano cheese!). There are about 15 kinds of Lambrusco grapes, but about six are common. If you’re looking for great quality, start with Lambrusco di Grasparossa (bolder blueberry) and Lambrusco di Sorbara (lighter watermelon and grapefruit).
What does Lambrusco taste like? Typically a little bubbly, Lambrusco ranges from strawberries to blueberries with a pleasant hint of bitterness.
Lambrusco Serving Temperature: 49°F – 54°F Medium chilled, making it a refreshing summer wine.
Poulsard
Outside of Jura, a small French wine region flanking Burgundy’s eastern side, Poulsard is rarely planted. It’s very delicate, with a very pale color (almost like an orangey rosé), and challenging to make into wine. Fortunately, there are several serious producers in Arbois (within the Jura) who champion this wine alongside the area’s natural winemaking traditions.
What does Poulsard taste like? Pungent pomegranate or sour cherry with savory blood orange, and it’s overall very juicy with little to no tannin.
Poulsard Serving Temperature: 49°F – 54°F Medium chilled.
Brachetto
If you’ve ever tasted the popular wine “Rosa Regale” by Banfi, this is made entirely from Brachetto from the Brachetto d’Acqui DOCG in Piedmont, Italy. If you haven’t had this bottle, make note: this is a sweet red wine! Brachetto is one of the few red wines that pairs excellently with milk chocolate and mousse.
This light, often somewhat sparkling, sweeter red is amazing served alongside gooey cheeses or succulent desserts.
What does Brachetto taste like? Roses and strawberries with a hint of sweetness and often some bubbles.
Brachetto Serving Temperature: 49°F – 54°F Medium chilled.
Gamay
Gamay (aka Gamay Noir) is best known for wines from Beaujolais, the region in France where it thrives. Family wineries like Pasquier-Desvignes have been producing Gamay in Beaujolais since the 1400s.
Most Gamay is a “drink now” wine, meaning it should be consumed within a year or two after bottling. In fact, Beaujolais Nouveau is designed to be enjoyed as soon as a month or two after its release, between late October and January.
What does Gamay taste like? Gamay can taste quite similar to Pinot Noir, falling more on the earthy side with flavors of cherry, herbs, and sometimes banana. Gamay’s banana flavor is a result of carbonic maceration, a winemaking process.
Gamay Serving Temperature: 54°F – 59°F Slightly chilled.
Frappato
A rare find until recently when Sicily’s wine farmers finally realized what a gem they had on their hands. Frappato bursts with candied strawberry and light tannins. While it’s not a wine for your cellar, you’ll find it’s hard to store because it’s so crushable.
What does Frappato taste like? Dried strawberries and red pepper flake with light, easy tannins.
Frappato Serving Temperature: 59°F – 64°F Just cool.
Schiava
Look to Northern Italy in a region called Alto Adige for this aromatic, Pinot-like alternative. Since the locals speak at least two languages, you’ll often see it called “Vernatsch” on labels (its German name). The best examples come from a tiny south-facing hillside slope called Santa Maddalena, which has a strikingly sunny, warm climate despite being nestled in the Alps.
What does Schiava/Vernatsch taste like? Expect cran-raspberry-like aromas with crunchy, clean tannins. It’s the epitome of a sommelier’s favorite saying, “crunchy red fruit.”
Schiava Serving Temperature: 55°F – 60°F Slightly chilled.
Zweigelt
Austrian viticulturist Fritz Zweigelt created Zweigelt during the 1900s, an era of viticulture experimentation that also brought us Pinotage and Müller-Thurgau.
Winemakers may use oak or blend Zweigelt with other indigenous varieties, such as St. Laurent, to make the wine less “juicy” and more complex. Because of its generally low tannin and fresh acidity, you’ll want to drink it young.
What does Zweigelt taste like? With a purple hue, it has fresh berry flavors with crunchy tannins.
Zweigelt Serving Temperature: 54°F – 59°F Slightly chilled.
Counoise
Counoise is one of the permitted varieties used in Châteauneuf-du-Pape and is a low-yield, high-quality grape. Winemakers often blend it to add spice, acidity, and lift.
What does Counoise taste like? Light plum, strawberry, pepper, and licorice. Counoise has higher acidity with a medium-length finish.
Counoise Serving Temperature: 59°F – 64°F Just cool.
Pinot Noir
Pinot Noir sets the benchmark for light red wine. It is one of the world’s most widely grown wine grapes, originally cultivated by Cistercian monks in Burgundy, France. The grape’s high acidity and low alcohol make it a great wine for long-term aging.
What does Pinot Noir taste like? Since Pinot Noir grows in almost every winemaking country, each of the major regions has a very different taste profile, ranging from bitter cranberry to black raspberry cola. Pinot Noir is a highly aromatic, lower tannin wine.
Pinot Noir Serving Temperature: 59°F – 64°F Just cool.
St. Laurent
This special Austrian grape is in the same family as Pinot Noir, but is typically darker and richer than Pinot Noir. Some might say that St. Laurent may be the most underrated light red wine on this list.
What does St. Laurent taste like? Similar to Pinot Noir but darker. St. Laurent packs black raspberry flavors with a pleasant earthy note. St. Laurent often ages in oak, making this wine very lush.
St. Laurent Serving Temperature: 59°F – 64°F Just cool.
Cinsault (Cinsaut)
Cinsault is one of the 17 sanctioned varieties used in Châteauneuf-du-Pape and thrives in southern France. Cinsault had long been used in low-quality wines because the vine can produce high yields of six tons per acre (versus Pinot Noir at three tons per acre). However, reducing the yields produces richer wines that showcase Cinsault’s distinct floral and somewhat savory characteristics.
What does Cinsault taste like? Think pink peppercorn and cherries with soft tannins.
Cinsault Serving Temperature: 63°F – 67°F Cool room temperature.
Grenache
Grenache is a grape variety made popular by producers from the Rhône in France as well as all over Spain (where it goes by the name Garnacha).
Grenache is the primary blending grape in Châteauneuf-du-Pape and is also the “G” in GSM blends. In blends, it adds desirable spice and aromatic characteristics to the wine. On its own, Grenache has rich red fruit flavors with a tangy texture.
What does Grenache taste like? Raspberry-driven with hints of citrus, along with notes of ripe red currant and raisin.
Grenache Serving Temperature: 60°F – 65°F Room temperature.
Nebbiolo
Nebbiolo is one of Italy’s most notable grapes, famous for its use in Barolo and Barbaresco. It’s pale in color, but among the most tannic red wines in the world. Wine from the Nebbiolo grape smells like roses, clay, and cherries.
What’s amazing, though, is if you search outside of the region of Barolo and Barbaresco, such as for Ghemme, Gattinara, or Valtellina (in neighboring Lombardy, where Nebbiolo is called “Chiavennasca”) the tannins aren’t quite as bold, making this wine quite light and scrumptious!
What does Nebbiolo taste like? Bold tannins, pepper, rose, and savory red currant notes.
Nebbiolo Serving Temperature: 62°F – 65°F Cool room temperature.