When you’re not sure what wine to serve, look to one of these zesty, not too oaky, low tannin (not overly mouth-puckering) reds or anything similar in style. Remember that the more expensive the wine, the more distinctive it will be (or should be), but also the less food-versatile it will be. Inexpensive reds are generally more easy-going. The countries, regions, or appellations shown are where to find the original archetypes of the style, but not the only source.
- Pinot Noir (basic Bourgogne Rouge, France)
- Gamay (Beaujolais, France)
- Barbera (Barbera d’Asti, Italy)
- Sangiovese (basic Chianti, Italy)
- Valpolicella (blend; Italy)
- Grenache (Côtes du Rhône, France)
- Cabernet Franc (Chinon or Bourgeuil, France)
- Merlot (soft and fruity, new world–style, such as Central Valley, Chile)
- Tempranillo (Ribera del Duero or Rioja, Spain)
- Dry Rosé (blend; Côtes de Provence, France)
BY: JOHN SZABO
***Grabbed from: http://www.dummies.com/how-to/content/pairing-food-with-versatile-red-and-pink-wines.html
