The 13 Best Light Red Wines To Try

Discover over a dozen grape varieties that produce the perfect light red wines for spring and summer—complete with tasting notes, background info and bottle recommendations.

April 9, 2025

By Eileen, Wine Advisor Team Manager

Warm weather is settling in, and those big, rich red wines can come off a bit heavy on a sunny day spent outdoors. But don’t despair, red wine lovers! The world of wine is vast and vibrant—and there’s a wine for every palate and occasion. Light-bodied red wine has all the red- and black-fruit flavors you adore, with a lovely freshness to keep you cool in spring and summer. Below, you’ll discover the grape varieties that produce the best light red wines, each offering distinct flavors and satisfying refreshment.

What is a Light Red Wine?

• Color: Light red wines are often light in color as well. But be careful. Nebbiolo and Aglianico are both light in color, but their high levels of tannin give them extra structure and body, pushing them firmly into the medium- and full-bodied categories.
• Aromas & Flavors: The aroma and flavor profile can run the gamete of delicate raspberry to juicy blackberry. Typically, light red wines shy away from notes of baked fruits, vanilla and heavy oak, which are more often found in full-bodied reds.
• Alcohol Content: Alcohol contributes the perception of body on the palate, so light-bodied red wines are typically lower in alcohol—around 11% to 13% ABV in most cases.
• Body: The body of a wine is its perceived heaviness or lightness on the palate (think of the difference between the feeling of milk versus water in your mouth). Light-bodied red wines are on the lighter side of that spectrum, obviously, but that doesn’t mean they can’t pack in a ton of flavor.
• Balance: Light red wines often have wonderful balance because they have enough acidity to carry the flavors and body of the wine.

Pinot Noir

Pinot Noir is the essential light red wine, and the most sought-after bottlings come from France’s Burgundy region, where the cool climate locks in a thrilling freshness in the grapes. Referred to as Burgundy (or “red Burgundy”), these Pinot Noirs offer lovely notes of raspberry, cherry, strawberry and more, with a distinct earthiness sometimes described as mushroom, truffle or sous bois (forest floor). While other regions also produce Pinot Noir in this “Burgundian” style (including Oregon’s Willamette Valley), there’s also a riper style of Pinot Noir popularized in regions like California. No matter where it’s grown, Pinot Noir wine is known for its acidity, which makes it very versatile when pairing with food. While delicious on its own, it is excellent with roasted or grilled chicken, burgers, meatier fish like salmon and cheeses.

Cinsault

Cinsault is best known for its role in southern French blends, particularly in the Rhône, Languedoc and Provence regions. This underrated grape variety offers vibrant red-fruit flavors like strawberry, raspberry and red cherry, sometimes accompanied by notes of rose, spice or herbs. When crafted as a single-variety wine in cooler climates, Cinsault wine makes for a delightfully light red that pairs effortlessly with Mediterranean fare, grilled vegetables or light meats.

Cabernet Franc

Cabernet Franc is most commonly grown in the Loire Valley and Bordeaux in France, as well as in California and Argentina. The grape variety is much lighter in body than its more famous relative, Cabernet Sauvignon, and offers lovely notes of raspberry, herbs and sometimes a hint of subtle smokiness or bell pepper. Cabernet Franc wine is a fantastic pairing for grilled vegetables, roasted meats or anything with a bit of spice—and is especially good served with a slight chill.

Dolcetto

Stay in Piedmont for Dolcetto, a fruity, easy-going red offering notes of blackberry, plum and a little bit of almond or licorice, with soft tannins and refreshing acidity. While its flavors can verge on the richer side, it makes the list thanks to its fantastic refreshment when served chilled. Pair it with pizza, pasta with tomato sauce, grilled sausages and more.

Cabernet Franc

Cabernet Franc is most commonly grown in the Loire Valley and Bordeaux in France, as well as in California and Argentina. The grape variety is much lighter in body than its more famous relative, Cabernet Sauvignon, and offers lovely notes of raspberry, herbs and sometimes a hint of subtle smokiness or bell pepper. Cabernet Franc wine is a fantastic pairing for grilled vegetables, roasted meats or anything with a bit of spice—and is especially good served with a slight chill.

Zweigelt

Zweigelt is Austria’s most widely planted red grape, known for making easygoing, juicy wines. It’s full of bright cherry and berry flavors, sometimes with a little peppery kick or a hint of spice. Serve it with a chill and it’s perfect for pizza night, burgers or anything off the grill.