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Pairing Food with Versatile Red and Pink Wines


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)



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