In the glass, light red wines stand out for their vibrant aromas of fresh red fruits, such as cherry, raspberry and strawberry, often accompanied by floral notes and a light earthy or herbaceous touch.
Brazilians have guided their taste for wine by focusing on those considered the strongest. These are wines with a concentration of fruit, very aggressive tannins, velvety from the wood and with AbVs above 13%. It turns out that today there is a tendency to look for red wines that are calmer, lighter and with gastronomic potential even superior to “stronger” or “heavy” wines. These are “light red wines”.
The truth is that light wines have been gaining space in glasses and on tables around the world, in a movement that values freshness, “drinkability” and balance, often with an alcohol content equal to or less than 12% AbV. Far from the idea of simple or depthless wines, these reds reveal a new interpretation of contemporary red wine, more aligned with current consumption habits, the warmer climate of many countries and an increasingly diverse and delicate cuisine.
Obtaining lighter red wines with lower alcohol content begins in the vineyard. Everything involves precise agronomic choices, such as the selection of naturally less alcoholic grape varieties, the management of more balanced yields and, above all, early harvesting, when the grapes still have a lower concentration of sugars and higher natural acidity. The less sugar in the must, the lower the conversion to alcohol during fermentation. Furthermore, regions with a cooler climate or with a wide temperature range favor slower maturation, preserving freshness and avoiding excess alcohol. In winemaking, shorter macerations, lower fermentation temperatures and restrained use of extractions help limit the tannic load and density of the wine, resulting in more fluid and elegant reds.
In the glass, light red wines stand out for their vibrant aromas of fresh red fruits, such as cherry, raspberry and strawberry, often accompanied by floral notes and a light earthy or herbaceous touch. In the mouth, they are light to medium bodied wines, with finer and more delicate tannins, lively acidity and a refreshing finish. It is precisely in the relationship between alcohol, tannins and acidity that the secret to the balance of these wines lies. A lower alcohol content tends to make the wine less hot and more precise, allowing the acidity to stand out and bring tension and juiciness. Tannins, in turn, when present in smaller quantities and with a thinner weight, provide structure without weighing them down, making the wine easier to drink and less tiring.
This harmony makes light red wines extremely versatile at the table, often more gastronomic than full-bodied and alcoholic red wines. Its high acidity goes well with a variety of dishes, from white meat, poultry and fatty fish to pasta, mushrooms, sausages and oriental cuisine. These are wines that accompany the meal without overpowering flavors, adapting to different serving temperatures and even allowing for a slight refreshment (recommended), something unthinkable for more robust reds. This flexibility expands consumption occasions and brings wine closer to everyday life.
When talking about aging, it is common to underestimate the potential of light red wines. Although many are designed for young consumption, valuing freshness and fruit, there are examples that surprise with their excellent storage capacity. The key is in the acidity, which acts as a pillar of longevity, and in the overall balance of the wine. Well-crafted light reds, especially those from classic terroirs or old vineyards, can evolve for years, gaining aromatic complexity and texture without losing elegance. Aging, in these cases, does not seek potency, but rather subtlety and depth.
In the current scenario, light red wines reflect a clear consumption trend, both in Brazil and around the world. Younger and more experienced consumers seek wines that are easier to drink, with lower alcohol content, less physical impact and greater affinity with healthier and more informal lifestyles. In Brazil, this movement gains strength as the climate, gastronomy and the search for more refreshing wines influence choices. Globally, traditional and emerging regions have revisited grape varieties and styles once considered secondary, placing light reds at the center of the conversation. More than a passing fad, they represent a paradigm shift: less weight, more pleasure, less excess and more wine on the table. Cheers!
*This text does not necessarily reflect the opinion of Jovem Pan.
