Falstaff found some lighter red wines to take you through the shoulder season and into summer.
While full-bodied reds sing their siren song in cold weather, their intensity loses its luster when the weather turns warm. But although temperatures are on the rise, it doesn’t mean you need to forgo red wines altogether. Here are some lighter red wines to take you through the shoulder season and into summer.
Jessica Mozeico of Et Fille carries on the wine label started by herself and her late father, Howard, ten years ago. Her winemaking allows the fruit character to shine, and Pinot Noir—an inherently lighter-bodied variety—shows why the Willamette Valley is becoming the new global epicenter for the grape
Schiava, most commonly found in the alpine region of Alto Adige, doesn’t demand too much of the drinker — except to simply enjoy. While not super-complex in its profile, what’s not to love about its strawberry fruit aromas, lively acidity, and freshness? One of the best examples comes from Elena Walch, who runs her eponymous estate with her two daughters, Julia and Karoline.
The other red Burgundy, Gamay from Beaujolais, has been gaining traction with both wine professionals and drinkers alike in the past decade. Bright red fruits, savory earthy qualities, and some floral tones are hallmarks of this red variety, but close attention to terroir and a new emphasis on the crus of the region means there are more personality-driven wines to choose from than ever before.
Pinot Meunier is better known as part of the trio that make up Champagne’s key varieties (the others being Pinot Noir and Chardonnay), but as a still wine, it becomes a chillable, light, and fresh red. You’ll find smatterings of plantings throughout the globe; the fruit for Poe’s version coming from the high-elevation van der Kamp Vineyard (427 meters) in Sonoma. On the nose and palate, it shows lots of strawberry and cherry fruit, plus balsamic and black pepper spices.
What once was used as a blending grape is now getting recognized as a wine that can stand alone. South Africa, in particular, is showing a propensity for crafting complex yet quaffable wines from old-vine Cinsault. Berry fruits get a savory dash of earth and spices, while gentle tannins give structure without overpowering the palate.
This Georgian grape is most commonly found in the Racha, a mountainous region with cold winters, short, rainy summers, and soils comprised of silex, sand, and limestone. Although Georgia became famous for its traditional qvevri winemaking (clay pots buried underground) most producers also follow what they call “classic” winemaking techniques (the use of barrels, tanks, etc). When produced in the latter manner, Aleksandrouli produces a light red wine with juicy cherry flavors and lively acidity.
For a fun and fizzy option, look to Lambrusco, which comes from the Emilia-Romagna region of Italy. Some producers opt to use the Charmat method, which focuses more on purity of fruit, while others follow the same method used in Champagne, which adds complexity to the wine. Styles range from dry to slightly sweet, so there are numerous options for your palate.
Malbec may be Argentina’s signature variety, but Bonarda—believed to be related to California’s Charbono—offers an interesting counterpoint to the famous grape. When produced from younger vines, it yields a fresher style of wine with softer tannins and ripe cherry and plum flavors.
Grapes vinified using carbonic maceration tend to yield brighter styles of red wine, and the method is becoming popular for winemakers looking to experiment with tried-and-true classic varieties. During carbonic maceration, grapes are put into a sealed vessel with a layer of inert gas. The lack of oxygen causes fermentation to begin inside of the grapes until they eventually explode. Because there’s little contact between juice and skins, wines have less tannins and a lighter body.
