{"id":13805,"date":"2016-10-24T00:00:00","date_gmt":"2016-10-23T22:00:00","guid":{"rendered":"https:\/\/blog.invinic.com\/food-pairing-tips-for-light-red-wines"},"modified":"2017-10-05T14:44:29","modified_gmt":"2017-10-05T12:44:29","slug":"food-pairing-tips-for-light-red-wines","status":"publish","type":"post","link":"https:\/\/blog.invinic.com\/en\/food-pairing-tips-for-light-red-wines","title":{"rendered":"Food pairing tips for light red wines"},"content":{"rendered":"

Wine and food is a great combination, and it seems that the possibilities are endless when it comes to food and wine pairings. One very popular rule of thumb is that red wine goes with (red) meat and that white wine goes with lighter proteins like poultry and fish<\/strong>. This guideline has remained popular for a reason, and there is of course a lot of truth to it. However, wine – just like food – is a little bit more complex than that. Some red wines are full-bodied and some are light-bodied. Some white wines have strong oaky flavours and some are light and almost neutral tasting. This rule is a good indicator but it doesn\u2019t tell the whole story, and so here we will go a little deeper, with our first focus being on light red wines<\/strong>.<\/span><\/p>\n

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Light red wines<\/strong><\/h2>\n

Lots of red wines are full-bodied. They have strong flavours, sometimes of oak, and feel \u201cheavy\u201d in the mouth. Wines like Cabernet Sauvignon from Australia<\/a> are considered to be full-bodied. Full-bodied wines can be too heavy for some people, however, and there is plenty of lighter red wine available on the market.<\/span><\/p>\n

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Pinot Noir<\/strong><\/h3>\n

The most famous light red wine in the world is probably Pinot Noir<\/strong>, which is produced in many different countries including Burgundy in France. Burgundy Pinot Noir is a light and delicate wine and the finest examples are the most expensive wines in the world. Domaine de la Roman\u00e9e Conti is the most prestigious producer in the region, and its top wine, Roman\u00e9e Conti, fetches incredibly high prices. Other regions producing Pinot Noir include Alsace in France, Germany, Austria and new world countries such as the USA.<\/span><\/p>\n

If you really want to splash out, you can buy Domaine de la Roman\u00e9e Conti Roman\u00e9e Conti 2001<\/a> <\/span>here<\/span>.<\/span><\/p>\n

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Gamay<\/strong><\/h3>\n

The next best known light red wine comes from a grape called Gamay, though many will know it better from ithe name of the French region producing the best Gamay wines, Beaujolais. Beaujolais<\/a> produces some great, light red wines with names like Beaujolais, Beaujolais-Villages, Morgon, Fleurie, Moulin-a-Vent and the world-famous Beaujolais Nouveau.<\/span><\/p>\n

Try an excellent and very keenly priced Gamay, Marcel Lapierrre Morgon 2015<\/a>, <\/span>here<\/span>.<\/span><\/p>\n

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Light red wines and food<\/strong><\/h2>\n

Let\u2019s assume then that you\u2019ve got your hands on a nice, light red wine. Maybe a Burgundy Pinot Noir, maybe a Gamay from Beaujolais. Perhaps even a light Grenache or Garnacha, or an Italian Valpolicella. Whatever tickles your fancy, the next step is to pair it with some food. Here are our top tips and tricks for pairing food with light red wines.<\/span><\/p>\n