Some wine lovers might think red wines are only meant for the colder months, especially when paired with a hearty, warming meal. But we’re happy to tell you that’s just not true.
Light red wines are great for summer – many work beautifully when slightly chilled. Yet these bright, refreshing and easy-drinking red wines are perfect for all-year sipping. Deliciously vibrant and fruity, light red wines pair well with all dishes, from salads and seafood to pasta and meat pies.
Light red wines are always welcome, whether it’s a festive meal, family lunch or summertime backyard barbecue. From a surprisingly rich Barbera to a silky Pinot Noir, there’s a red wine out there to suit any wine lover’s preferences.
What is a light red wine?
A ‘light red wine’ refers to a type of red wine lighter in body, flavour and often colour. It’s much like how we describe the difference between a light, airy cake and a dense, rich one.
In wine language, the term ‘body’ refers to how the wine feels in your mouth. Light wines feel similar to the weight of water, while heavier wines may feel more like whole milk.
Light red wines typically have lower alcohol levels and fewer tannins (the substance in wine that gives it a slightly bitter, drying sensation). They often have a higher acidity, which gives a refreshing crispness and makes them a perfect partner to many dishes.
5 light red wines to enjoy all year round
Barbera
The third most-planted red grape in Italy, Barbera’s roots are in the country’s northern Piedmont region, but vines can be found in New South Wales, Victoria’s King Valley and South Australia’s Adelaide Hills and McLaren Vale wine regions.
What makes Barbera such an exciting, unique red wine is its ability to be light-bodied in style and rich in character, with hints of cherry, blackberry, and plum often accompanied by notes of vanilla, spice and dried fruits. Barbera wines have high acidity and low tannins, highlighting their vibrant and juicy fruitiness.
Barbera’s bright acidity makes it a food-friendly wine. Drink like the Italians do and pair a glass of Barbera with simple, Italian dishes featuring tomatoes, like a light bowl of pasta tossed in a marinara sauce or a cheese and tomato pizza with fresh basil. This red variety also complements Aussie favourites such as roast duck at the local Chinese restaurant and grilled meats like pork belly and rib-eye steak.
Explore our full range of rich, fruity Barbera wines here.
Gamay
Gamay, a red grape variety native to Beaujolais in France, is famous for creating premium light-bodied wines popular across the world. Gamay continues to grow in popularity with Australian drinkers and wine producers. Small plantings of Gamay can be found in the cool climates of Tasmania, the Mornington Peninsula, Yarra Valley, as well as warmer climates of Hunter Valley and the Granite Belt in Queensland.
Gamay wines are known for their fresh characters, with vibrant fruit flavours of red cherry, raspberry and cranberry, moderate acidity and lower tannin levels. Along with subtle violet, earthiness and mineral notes, Gamay wines are similar to Pinot Noir but uniquely delicious.
The light and refreshing character of Gamay makes it exceptionally food-friendly. In the summer, pair a glass with fresh seafood such as crab or prawns, crunchy green salads and soft cheeses (creamy goat’s cheese is ideal). Pan-fried salmon or grilled chicken is a must-pair with Gamay, especially when served with lightly charred asparagus. Gamay makes an excellent go-to with barbecued lamb cutlets, slow-cooked beef, meat pies, and roasted root vegetables drizzled with tangy sauces as the months get colder.
Frappato
While Frappato is primarily associated with Sicily in Italy, the grape has found its way to Australia, though it’s not widely grown here. Some Australian winemakers, particularly in cooler regions, have begun experimenting with this grape variety, appreciating its potential for creating, light-bodied red wines.
Frappato wines are light-bodied, with fresh, bright berry flavours like cherry and strawberry, enhanced by floral notes. Their refreshing acidity and low tannins make them versatile for food pairings. The wine’s acidity makes it a natural match for tomato-based dishes like pizza and pasta, and it can enhance the flavour of fish dishes like salmon or tuna steak. Try it with turkey salad, veggies or dishes with lentils or beans.
Frappato is the perfect light red wine to be served chilled, wonderful on hot Sicilian or Australian evenings.
Pinot Noir
Originally from Burgundy, France, Pinot Noir is celebrated worldwide for its elegant, light-bodied wines. It’s known for its delicate structure, bright acidity and low tannin levels. It’s also the parent grape of Gamay, hence their similarities.
Pinot Noir wines offer a delicious blend of plum, cherry and raspberry flavours. When aged, mushroom, leather, forest floor and earthy notes develop, adding complexity to this light-bodied variety.
Classic food pairings with Pinot Noir include roast poultry (duck and turkey are the most popular) and creamy dishes featuring mushrooms, the wine’s bright acidity and complementary flavours creating delicious mouthfuls with every bite. Seafood dishes like fish stews or paellas are equally delicious options, alongside a variety of Asian dishes, including Thai stir-fry noodles, dim sum, Korean barbecue and pork belly ramen.
Shop our full range of silky, sumptuous Pinot Noir wines.
Grenache
An honourary mention here: while it’s technically a medium- to full-bodied wine, Grenache is a cheeky inclusion on our list for those who enjoy the bright and juicy red fruits, candied notes, and vibrant colour of lighter red wines. It’s delicious served alongside summer barbecues and winter warmers alike.
Grenache is typically combined with Shiraz and Mataro (Mourvèdre) to create complex, robust GSM red blends. On its own, Grenache wines are vibrantly fruity, with soft tannins and a lively acidity. Expect notes of cherry, strawberry and raspberry warmed with a spicy, white pepper kick and hints of dried herbs.
Originally from Spain, Grenache has gained an international reputation as part of France’s premium Rhône Valley red blends. Grenache was one of the early varieties planted in Australia in the 1800s, but winemakers were encouraged to replace them with other varietals from the 1970s. However some Grenache was not removed and these special, old vines are still growing alongside the younger vines in McLaren Vale and Barossa Valley, regions known for this grape variety.
Grenache is one of the most food-friendly reds, pairing deliciously with everything from tomatoes to braised beef to spicy Asian dishes. Chinese sweet and sour pork is a popular choice, the wine’s medium acidity and fruit sweetness complementing the dish’s pineapple tang. On a cold night, curl up with a glass of braised lamb or beef paired with herby potatoes, or opt for a fresh Mediterranean salad on a warm afternoon.
Discover our exclusive selection of Grenache wines from across the world.
How to serve light red wine
The ideal temperature for serving light to medium-bodied red wines ranges from 12-15°C. For the lightest styles, like Pinot Noir and Gamay, a slightly cooler temperature of around 10°C is ideal.
Depending on the wine’s style, the serving temperature can drastically change its texture and taste. Too-warm wines can taste flat and uninspiring, but over-chilled wines can have little flavour and aroma.
Pop your light-bodied red wine in the fridge for 20-30 minutes before serving. A short bath in an ice bucket will also do the trick.
