Not Sure What to Pair with Breezy Warm-Weather Meals? Try Light Reds

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.

Look to varietals like Pinot Noir, Gamay and Grenache—plus less-expected Sicilian Frappato and Austrian Blaufränkisch—for the right recipe of acidity, vibrancy and fruit to complement even the toughest-to-pair plates. With younger, lighter-bodied reds, give them a little chill to brighten up the red fruit notes and lessen the tannins while still keeping the integrity of the wine intact.

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.

Cedar Plank Grilled Salmon with California Pinot Noir

Pinot Noir is a go-to pairing for grilled salmon, as it cuts the richness of the fish while enhancing the subtle smokiness from the cedar plank and herbal notes of the spice rub. Jacob Brown, wine director at Lazy Bear in San Francisco, thinks a Pinot Noir from the Russian River Valley makes an excellent match.

“Grilling culture and California wines evolved together, and pairing fish with red wine is part of that shared story,” he says. “Don’t shy away from this combination—the rustic, primal character of grilled salmon, especially with a bit of char from the cedar, is beautifully complemented by the bright red fruit and savory nuance of a Pinot Noir. It’s a pairing that feels both grounded and elevated.”

Wine Enthusiast recommends:

Williams Selyem 2022 Foss Vineyard Pinot Noir (Russian River Valley)

Aromas of concentrated Bing cherry, black plum, cola spice and Darjeeling dominate the nose of this Pinot while the palate brings lifted black cherry, fried shiitake, purple flower and cinnamon flavors that dance and move with the vibrant acidity for over a minute. There’s age worthy tannic structure here, but the wine is very charming here and now. 95 points — Tom R. Capo $120 Total Wine

New England Clambake with Gamay 

While beer might come to mind as the natural pairing for a clam bake, consider the light red. “Gamay is a great partner for a New England clambake,” says Kevin Goyenechea, general manager at Huso in New York. “Its bright red fruit, vibrant acidity and low tannins make it refreshingly compatible with shellfish, sweet corn and smoky sausage—all without overwhelming the dish’s fresh flavors.”

Wine Enthusiast recommends:

Château des Jacques 2022 Clos du Grand Carquelin (Moulin-à-Vent)

This is a charming Moulin-à-Vent. 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. 94 points — Reggie Solomon $53 Wine.com

White Fish in Beurre Blanc with Frappato

The classic French butter sauce (beurre blanc) from the Loire Valley requires only a few ingredients—unsalted butter, shallots, white wine, vinegar and cream—but provides a world of flavor when drizzled over a fish dish. A dry Chenin Blanc is a classic pairing, but an alternative that is low in tannins and high in bright acidity to cut through the sauce’s buttery richness is Frappato, a fruit-forward Sicilian varietal. 

“The red berry and floral notes add a lively, elegant contrast without overpowering the delicate fish,” explains Goyenechea.

Wine Enthusiast recommends:

Planeta 2022 Frappato (Vittoria Frappato)

Hibiscus tea, freeze-dried strawberry, wild cherries, warm bricks and candied orange peel on the nose meet a subtle earthiness. On the palate, a squeeze of orange and a sprinkle of salt underscore both the sweetness and the astringency of the fruit, while tannins and acid sit back and relax. 92 points — Danielle Callegari $22 Wine Made Easy

Roasted Halibut with Etna Rosso

“I love the challenge of pairing fish with a light red—it’s a great way to surprise your guests with what many consider a nontraditional pairing,” says Nicole Castro, wine director of New Jersey sister restaurants Lita, La Otra and Judy & Harry’s, who often looks to island wines from Sicily, Mallorca or the Canaries. 

Since this halibut recipe calls for Sicilian Castelvetrano olives and capers, Castro suggests matching the dish with a mineral-driven Etna Rosso, crafted from Sicily’s native Nerello Mascalese. “Wines from the volcanic soils of Mount Etna are often high-toned and fresh, with an herbaceous backbone,” she adds.

Wine Enthusiast recommends:

Tascante 2020 Contrada Rampante Nerello Mascalese (Etna)

The nose is precise and fresh, with aromas of fennel, orange peel and tart cherries, and a latent earthiness acts as a steadying presence. The juicy, energetic palate brings out the sweetness of the orange and cherry notes, with an initial blast of acid giving way to gentle tannins. A highly pleasurable wine. 95 points — D.C. $48 Saratoga Wine

Shrimp Ceviche with Chilean País

For a dish with so much acidity and herbaceousness like shrimp ceviche, Castro recommends reaching for a light, juicy Chilean País—and giving it a chill. “Chile is a seriously underrated wine region, which means you can find some incredible value wines,” she says. “País is also known as the Mission grape or Listán Prieto in other parts of the world, and in the right hands, it gets really bright, funky and fresh.”

A French Poulsard would also work well here, since the notes of wild strawberry, cranberry and red currant echo the tangy citrus and tomato in the dish, while offering a soft sweetness that balances the heat and acidity, explains Basile Al Mileik, partner and wine director at Fedora in New York. “It’s one of the lightest red grape varieties in the world, with a translucent body that won’t overwhelm the marinated shrimp,” he adds. “Subtle earthy undertones ground the high-toned brightness of the ceviche, adding a touch of complexity without stealing the show.”

Wine Enthusiast recommends:

Santa Rosa de Lavaderos 2020 País (Maule Valley)

Bright and delicious red-berry aromas combine with a light note of black tea and gunpowder. This wine was made with grapes from vines planted over a hundred years ago in the Maule Valley. It’s medium bodied, with moderate acidity backing sweet notes of ripe cherry and red plum that linger in the aftertaste. 90 points — Jesica Vargas $15 Roma Wine & Liquors

Black Bean Burger with Spätburgunder 

The crunch from the panko breadcrumbs and smoky, slightly sweet hint from the chipotle peppers in these black bean burgers pair perfectly with the freshness of Spätburgunder, a.k.a. German Pinot Noir. “Think of cherries, olives, flowers and a touch of earthy minerality,” says Austria-born sommelier Katja Scharnagl (formerly of Le Bernardin in New York), who suggests looking at wines from the Baden area, near the borders of France and Switzerland.

Something light and herbaceous that would also work well is a cool-climate Cabernet Franc. “With cumin and chipotle in the mix, it’s a great opportunity for a ‘like with like’ pairing,” adds Castro. “Loire or Finger Lakes Cab Francs often show a jalapeño or peppercorn note that plays right into the burger’s smoky, spiced profile.” 

Wine Enthusiast recommends:

Franz Keller 2021 Eichberg Pinot Noir (Baden)

This Pinot shows lovely depth of fruit, concentrated and filled with black cherry, cassis, violet and spice notes punctuated by vibrant acidity, light tannins and loamy notes. It’s a graceful version, with a bendy structure, showing plenty of character and personality. Best after 2027. 93 points — Aleks Zecevic $131 Solano Cellars

Roasted Chicken with Grenache

With its smooth texture, bright red fruit flavors, and subtle earthy notes, Grenache is the perfect pairing for a one-pot dish like roasted chicken, according to Goyenechea. “The wine’s gentle tannins and refreshing acidity complement the tender meat and crispy skin, while its peppery spice enhances the seasoning in the dish,” he says. “Whether with rosemary, garlic or paprika, Grenache’s versatility makes it a perfect match.”

Alternatively, Scharnagl suggests a Blaufränkisch from Burgenland in Austria. “Blaufränkisch is best described as a Pinot Noir and a Syrah who met and decided to move in with each other,” she jokes. “It has spice, some red fruit, elegance, finesse and just enough body that it pairs great with a lot of dishes—especially roasted chicken!”  

Wine Enthusiast recommends:

Caliza 2022 Kän-krēt Grenache (Paso Robles Willow Creek District)

Precise aromas of strawberry, rhubarb and hibiscus meet with an earthy beetroot element on the dynamic nose of this bottling, which was aged for 11 months in concrete before finishing seven months in neutral oak. Dark cherry flavors are lifted by elegant lines of violet and rosewater on the palate. 96 points — Matt Kettmann $75 Caliza Winery

Grilled Chicken Paillard with Nebbiolo 

In its younger, fresher form, Nebbiolo, the same grape behind Piedmont’s big Barolos, shines alongside a dish like this grilled chicken paillard, pairing beautifully with the sweet smokiness of the peaches, richness of the gouda and salinity from the Sicilian olives. 

“When young and not aged in oak, a Langhe Nebbiolo jumps with bright red fruit and acidity while still having layers of complexity to intertwine with all the different components in this dish,” says Tommy Voter, director of operations for Italian restaurants Bar Mutz, Viaggio and Osteria Crescendo in New Jersey. “Those tannins we all love are dialed back with a slight chill that doesn’t overpower the freshness of a chilled summer red.”

Wine Enthusiast recommends:

Cascina Chicco 2022 Nebbiolo (Langhe)

Aromatic woods, dried flowers and tart raspberries define the nose of this refined Nebbiolo. Bright and fresh on the palate with mouthwatering acidity as if biting into a tart plum with hints of the forest all around. Pure, pretty and lifted, this is a Nebbiolo for today. — Jeff Porter $30 Wine Solutions

Tofu Salad with Gamay

Tofu is nearly neutral in taste, relying on its sauce or marinade for flavor. To match the umami-packed, nori-marinated tomatoes that are the star of tofu salad, Alex Anderson, beverage director at Peychaud’s in New Orleans, suggests a chilled, peppery Gamay. 

“This tofu salad has a lot of bold Japanese notes,” she explains. “The lightness of the wine will not overwhelm the dish, and the raspberry and white pepper notes will pair well with the brightness of the fresh tomatoes and ginger.” 

Wine Enthusiast recommends:

Storm Wines 2023 Presqu’ile Vineyard Gamay (Santa Maria Valley)

This is a deliciously vibrant exploration of cooler climate Gamay Noir, starting with hearty boysenberry, black pepper and wild herb aromas on the nose, A similar combination plays out on the fresh and spicy palate, which is quite stunning. 96 points — M.K. $40 Storm Wines

More Wine Pairing Coverage

• If you plan on grilling meat this summer, study up on our guide to pairing wine with steak.
• There are a few basic principles to successful food and wine pairings that everyone should know.
• These days, plenty of non-alcoholic wines are food-friendly and ripe for pairing. 
• Don’t forget about sake, which goes beautifully with everything from Greek food to blue cheese. 
• Remember: You can always throw pairing rules out the window.

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