Spring Red’s

In the spring or summer it is not just white wine and rosé that’s good to drink. Through all seasons there is a place for red wine. But what comes after the bold, deep and rich reds we had in the winter, a red wine that suits springtime and the wish for it to be lighter or even chillable and which also pairs well with lighter food?

Pinot Noir is by far the most popular light-bodied red wine. Pinot Noir wines have in general a high acidity, a low ABV (alc. by volume) and lower tannins. Most famous region producing PN wines is Burgundy. How PN tastes depends on where it is produced, whether it is made in a warm or cold climate. PN’s from a cold climate, especially from Burgundy tend to have earthy aroma’s, the PN’s from warmer climates are often richer and can have aroma’s of cooked fruit.

Other common lighter red’s for which you are licensed to chill are Gamay, the grape variety used for Beaujolais.

Cabernet Franc from the Loire, deliver high acidity wines that are lighter and less muscular than Cabernet Sauvignon . Cabernet Franc is light and fruity.

The Cinsault grape has lighter skins and adds soft perfume aroma’s in wine. Cinsault is in particularly suitable for rosés and fruity, young red wines.

Grenache, from the Southern Rhone, Spain, Australia and California. Grenache is a grape that is relatively low in tannins -and acid but is high in alcohol. It often has pronounced jammy red fruit aroma’s, floral notes and spices like pepper. 

Barbera from Piemont. This purple colored grape delivers wines with low tannins and high acidity. When chilled Barbera wines are very refreshing. Barbera wines rarely have oak aging.