5 light reds to get you through the summer! 😎

Far from the powerful, colorful tannins of uncle's reds, light reds are increasingly making their way onto our tables! Often the preserve of natural wine, this fresher, less tannic red offers a high digestibility rate, and we love that!

More information on production methods at the bottom of this article 👇

Beaujolais Villages Smack (exclusive vintage) 2023, Nicolas Chemarin

A crisp and delicious Beaujolais (according to Cyril Lignac) produced with carbonic maceration.

• Grape varieties: Gamay
• Region: Beaujolais
• Wine pairing: Sunday lunch chicken
• Price: €14.90

Cypress of You 2022, Southern Cypress

How light, how drinkable!

• Grape varieties: Syrah, Grenache and Carignan
• Region: Corbières
• Food and wine pairing: Grilling with friends!
• Price: €12.50

It is going backward to be stationary Red 2023, Danis in the vineyard

We found our sweetheart: a flank steak with shallots!

• Grape varieties: Cabernet Sauvignon
• Region: France - Southwest
• Food and wine pairing: White meat, cold cuts and aperitif
• Price: €15.50

Marguerite 2020, Domaine Bois Moisset

Nice hold, nice spices, 200 on the Scoville scale.

• Grape varieties: Duras
• Region: Gaillac (Southwest)
• Food and wine pairing: Mexican dishes, slightly spicy (but not too much)
• Price: €16.50

Côtes du Rhône (exclusive vintage) Red 2022

Refrigerate for 30 to 45 minutes before opening, then enjoy!

• Grape varieties: Cinsault, Grenache, Mourvèdre, Syrah
• Region: France - Provence
• Food and wine pairing: Red meat, stew
• Price: €11.50

ALL OUR REDS HERE!

Learn more about light reds...

No matter where the wine is from, light reds are everywhere, but is there a production method for making a light red? The answer...

Grape varieties grown to make light reds, obviously

Cinsault, Gamay, Pineau d'Aunis, or Poulsard—the grape variety obviously has its say. Their thinner skins will offer fewer tannins and reduce maceration time. These grape varieties are also earlier ripening and are therefore harvested earlier, resulting in lighter juices that are often lower in alcohol.

A style of winemaking too

Good point! Because we've all drunk Cabernets or Syrahs close to rosé. Certain winemaking methods allow you to achieve color/freshness/fruitiness. A few days of maceration coupled with little pumping over of the must results in less powerful reds. And we must definitely not forget whole-bunch vinification, as is the case in Beaujolais with carbonic maceration, which will deliver a real fruit bomb.