As summer approaches, warmer weather calls for lighter, leaner wines that are fruit-forward and fresh. Rosé and crisp whites are predictable pairings for summer salads and seafood, but don’t think you have to rule out red wine until fall. Lower in tannins and alcohol (typically falling around 13% or less), light reds are versatile enough to pair with everything from delicate shrimp ceviche and plank-seared salmon to richer, more sophisticated plates like beurre blanc-drizzled fish. To find the right light reds to match with summer’s best dishes, we polled the industry pros on their favorite styles—so all you have to do is fire the grill and start pouring.
While beer might come to mind as the natural pairing for a clam bake, consider the light red. This is a charming Moulin-à-Vent from Chateau des Jacques. Sun-warmed blackberry, black raspberry and a dash of soy sauce roll around in dried cranberry and black plum on the nose. Relaxed tannins give way to delicate, well-integrated fruit that completes with a bit of bacon fat and tart red plum.
Excerpt Taken From: Wine Enthusiast
Author: Lane Nieset
