Red Wines You Can Still Drink During the Summer

Image via Complex Original

Look for wines by: Faviely, Sylvain Pataille, Taupenot-Merme, or David Clark

This lesser known wine from Burgundy is a blend of Gamay Noir and Pinot Noir. Both grapes have been mentioned, so it should come as no surprise that a blend of the two would also fit the bill. This is another not-so-easy to find wine, but if you happen to stumble across one of the above, they are definitely worth the small investment.

Look for wines by: Maison Champy, Bruno Verdi, and Montinore Estate have all produced fresh vibrant Pinots

Young, simple Pinot Noir from cooler regions of the world are perfect wines for chilling. In its youth, cool climate Pinots have a cranberry, pomegranate, and bing cherry flavor profile that is even more refreshing with a slight chill. A basic Bourgogne Rouge, Northern Italian Pinot Noir and parts of Oregon, all produce easy drinking, accessible Pinot Noir. If your uncertain, check the alcohol level: If it’s over 13%, it may be too full-bodied.

Look for wines by: Costantino Charrère, Les Crêtes, Grosjean, or Caves Cooperatives Donnas

If you can find one on the market, rejoice. This great “little red’ grape from the Northern Italian region of Valle d’Aosta is fresh and clean, with an enjoyable peppery spice to it. Red wines from the Valle d’Aosta in general can be enjoyed chilled, but Petit Rouge, with its unique character, deserved a special mention. Wines from this part of the world are not very common, but if you come across any of the above, I’d strongly suggest trying them.

Look for wines by: Louis Guntrum, Villa Wolf, Josef Biffar, and Knipser

The name doesn’t exactly roll off the tongue, but this man-made German varietal can yield some great age-worthy wines, as well as some easy drinking chillable options. Think of Dornfelder as a spicier, more floral, and more robust Blaufränkisch. Dornfelder also often sees oak aging, so when choosing one to put on ice, make sure you choose one with minimal oak influence.

Look for wines by: Pio Cesere, DeForville, Brovia, and Vietti

Especially from the Italian town of Asti, Barbera is an all-around great table wine. It’s very versatile with regards to food parings and is made in a variety of styles from young, vibrant and fruity, to deep and brooding. Barbera is naturally low in tannin and has a big fruit-forward personality suggestive of plums and black cherry. A young, chilled Barbera can make a great addition to the dinner table or the picnic table. Just avoid the more expensive single vineyard bottling that often receive oak aging. While these wines can be deliciouss, they’re probably best enjoyed closer to room temperature.

Look for wines by: Glatzer, Iby, Paul Achs, and the Long Island winery Channing Daughters

Also known as Lemberger, this grape is primarily grown in Germany, Austria, and Hungary with some plantings popping up in Washington State and New York. The varietal was long thought to be related to Gamay Noir, so it’s no surprise that both have a similar flavor profile. Blaufränkisch has a heavier dose of tannin, and the flavor profile leans toward black fruit rather than red fruit. But, a young Blaufränkisch is still soft and fruity enough to be a great chilled red option.  

Look for wines by: Domaine Diochon, Marcel Lapierre, Chateau Thivin, and Chateau des Rontets

Located at the southernmost part of Burgundy, Beaujolais (especially Nouveau) is one of the most well-known French wines. Gamay Noir is the red grape of the region and partially due to the fruity nature of the grape and the method in which the wine is made (a process called carbonic maceration in which whole berries are oxygen deprived triggering a “mini fermentation”) contributes to making Beaujolais very enjoyable when chilled. Another big selling point of Beaujolais is the price to quality ratio; you can find a high quality Beaujolais for under $20.

Look for wines by: Jacques Puffeney, Jacques Tissot, Château d’Arlay, and Frédéric Lornet

This lesser known area located East of Burgundy makes some interesting lighter bodied red wines from the indigenous varieties Ploussard (also known as Poulsard) and Trousseau. In the wines of the Jura, you tend to find spice, blackcurrant, and cherry flavors. I’ve always suggested having these wines served no warmer than 61°F. Wines from this part of the world aren’t so easy to come by, so if you see it in your local wine shop, snap it up.

Look for wines by: Allegrini, Vanoa, Mazzi, Corte Sant’Alda, and Ca del Monte

Corvina (the main grape in Valpolicella), with its natural cherry flavor and low tannins is a great wine for chilling. But when choosing a Valpollicella to cool, stick with younger, more basic bottling (if you see “Ripasso” or “Superiore” on the label, it's best to serve closer to room temperature).