The Rise of Light Reds: Summer’s Coolest Wine Trend

WORDS: Peter Panousis – Wine Consultant, Wine Writer, Educator and Fine Wine Specialist PHOTOGRAPHY Hero image_ Oveth Mertinez @unsplash.com and Supplied

Why delicate, fruit-forward red wines are becoming Australia’s warm-weather essential

When the temperatures rise, many wine lovers naturally reach for crisp whites or refreshing rosés especially during the day. But summer can also be the perfect season to explore light-bodied red wines. And unlike their heavier, more tannic counterparts, light reds offer a fresh, vibrant character with usually lower alcohol, bright fruit with juicy flavours. They’re often best served slightly chilled, making them an ideal companion for warm-weather dining and outdoor gatherings. Enter light bodied red wines.

What are light bodied Reds

Light-bodied reds are defined by their delicate texture and vibrant, fruit-forward profiles. They typically have both lower tannins and alcohols, characteristically making them appear lighter and more refreshing and smoother on the palate. Other common characteristics include: bright red fruit flavours such as cherry, raspberry, and cranberry thus making them more appealing in the heat; subtle floral or herbal notes; low to moderate tannins; high acidity, adding freshness to the palate; and a translucent or lighter colour in the glass.

When chilling light red wines ensure they are not too cold but rather only 15 – 20 minutes in the fridge is needed to achieve the desired results. Around 13 – 18 degrees Celsius before consumption can significantly increase the bright fruit notes and flavours of the wine. And on the point of alcohol select wines with around 12.5 percent ABV or lower thus making them suitable for summertime drinking.

Types of light red grape varieties

Arguably, there are approximately 13 light red grape varieties grown throughout various parts of the world. They are typically made from grape varieties that produce wines with lower tannins, lighter colour, and higher acidity. Some of the most popular grape varieties for light red wines include:

 Pinot Noir – The classic light red, known for its delicate body and flavours of cherry, raspberry,
and earth.
 Gamay – The grape behind Beaujolais, offering bright red fruit, fresh cherry and floral notes.
 Grenache (Garnacha) – When made in a lighter style, Grenache can be fresh and vibrant.
 Cinsault – Often blended but can make a light, perfumed red on its own.
 Counoise– raspberry, wild strawberry, currant, and cranberry, coupled with hints of nutmeg, cinnamon stick, and anise.
 Frappato – From Sicily, Italy, known for its juicy red berry flavours and light body.
 St. Laurent – An Austrian variety with fresh acidity and red fruit flavours.
 Lambrusco – A light, fruity, and refreshing red, sometimes with a slight effervescence.
 Zweigelt – Another Austrian grape, producing soft, easy-drinking light red wine.
 Trousseau (Bastardo) – Grown in Jura, France, this grape produces pale, spicy reds.
 Poulsard (Ploussard) – Also from Jura, known for very pale, delicate reds.
 Schiava – Found in northern Italy (Alto Adige), known for its light colour and gentle flavours.
 Mencia – From Spain’s Bierzo region, it can be made in a lighter, fresh style.

Some of the literature suggests varieties such as Merlot, Nebbiolo, Sangiovese and Cabernet Franc as belonging to the light red category; however it can be argued they are quite bold, tannic and or full bodied.

Winemakers can however elect to make wines using these grapes into light wines. Specifically, light red wines can be made with both heavier varieties as well as light red varieties, however these wines undergo treatments and winemaking which help create lighter wines through lighter pressing, minimal soaking to minimise colour, shorter fermentations to reduce alcohol, stainless steel maturation rather than oak or even using older oak for short periods of time just to name a few
techniques.

Light red wines and food pairing

Their bright acidity and lighter profile make for excellent food-friendly wines, pairing well with fresh seafood, salads, and soft cheeses, making them ideal for our hot summers. Therefore, light- bodied red wines are the ultimate summer secret—offering an irresistible combination of freshness, vibrancy, and drinkability. Their delicate textures and juicy, fruit-forward profiles make every sip feel lively and uplifting, even on the hottest days. Consequently, the lower tannins and alcohol, won’t weigh down the palate, thus allowing you to enjoy a glass (or two) without feeling sluggish or overwhelmed by heaviness. For example, light reds pair well with BBQs, burgers, flame-grilled steaks, and grilled fish, seafood salads and or they are great companions to soft cheeses and charcuterie boards.

What to drink

From the Yarra Valley try Yarrawood Pinot Noir. Yarrawood was established in 1996 by the Schwaiger family, and specifically Erich Schwaiger. Erich’s son Tim now runs and manages the winery. The winery is located 3 kms north of Yarra Glen on the Melba Highway. The vineyard is approximately 41 hectares and includes a cellar door. The plantings consists of mainly Pinot Noir around 11 hectares, followed by Cabernet Sauvignon around 8 hectares, and the remaining made up
of Chardonnay, Merlot and Shiraz. Yarrawood estate believes that the foundation for exceptional wine starts in the vineyard. Therefore, careful and considered management of the vines allow them to meticulously construct wines that are truly reflective of their unique and rich terroir. The entry level Pinot Noir with the Lyre bird label has light ruby translucency in colour and displays notes of strawberries, cherry and subtle French oak. It is quite light and elegant in the glass and a must with Asian inspired food. The wines are not ranked by Halliday (as this is a costly exercise) but have won many accolades and awards.

Try Nova Vita Project K wine -a blend which is light and is usually served chilled. Nova Vita is located in the Adelaide Hills, South Australia and was established by Mark Kozned in 2000. The Woodlands Ridge Vineyard is approximately 30 hectares and is planted with Chardonnay, Sauvignon Blanc, Pinot Gris and Shiraz. Mark subsequently established the Tunnel Hill Vineyard, with 19ha planted to Pinot Noir, Shiraz, Cabernet Sauvignon, Sauvignon Blanc, Semillon, Verdelho, Merlot and Sangiovese. The Project K MPN is made from both Montepluciano (offers plum, sour cherry and oregano amongst other notes) and Pinot Noir. The wine is made using Carbonic Fermentation and grapes are fermented in a sealed with carbon dioxide. This causes an intracellular fermentation inside the
grape berries, resulting in lighter-bodied wines with low tannins and fruity flavours like cherry, raspberry, and bubble-gum and or banana. The process is often used for light red wines and is frequently associated with Beaujolais. Try this wise with charcuterie, risotto, cheese or Asian inspired dishes.

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