12 Best Low-Tannin Red Wines to Try
Not all red wines are bold and dry. In fact, some are silky smooth, fruit-forward, and easy to enjoy. If you’ve ever found a red wine too bitter or astringent, chances are it's the tannins that aren't to your taste.
Many wine lovers now favour low-tannin reds because they're softer and more approachable. They’re perfect for warm summer evenings, light meals, or just for anyone who prefers a gentler wine.
But what exactly does it mean when a wine is "low in tannins"? And which bottles should you try if you want red wine with low tannins? Let’s dive in.
What Are Tannins in Wine?
Tannins are naturally occurring compounds called polyphenols that are present in grape skins, seeds, and stems. They give wine its structure and texture, and help it age beautifully. You might also notice a dry, puckering feeling in your mouth, especially after sipping bold reds like Cabernet Sauvignon or Nebbiolo, which is all thanks to tannins.
- High-tannin wines often feel firm, dry, and sometimes bitter.
- Low-tannin wines are characterised by a soft, smooth, and juicy feel.
Want to know more about why some reds taste silky smooth while others feel dry and grippy? 👉 Discover the science behind tannins in wine.
Who Should Consider Low-Tannin Red Wines?
Low-tannin red wines are ideal if you:
- Prefer fruit-forward, smooth wines without mouth-drying astringency
- Experience headaches from bold reds
- Want a refreshing red for summer, BBQs, or casual gatherings
- Need an easy food-pairing wine for diverse meals
12 Best Low-Tannin Red Wines You Should Try
Here’s a curated selection of tasty low-tannin red wines that are smooth, versatile, and easy to enjoy.
Pinot Noir
Pinot Noir is one of the most popular red wines around, especially loved for its elegance and delicate flavours. Originally from Burgundy in France, this thin-skinned grape tends to produce light to medium-bodied wines filled with bright notes of cherry and raspberry, along with subtle earthy hints like mushroom or forest floor.
- Origin: Burgundy (France), also found in Oregon, New Zealand, and Germany
- Flavour: Red berries, subtle spice, earthy nuances
- Body: Light to medium
- Best with: Roast chicken, grilled salmon, mushroom dishes
Gamay (Beaujolais)
Gamay, famously grown in Beaujolais, France, is one of the lightest and most fruit-forward red wines. It delights with flavours of fresh cranberries, tart cherries, and delicate floral hints. Many Beaujolais wines are crafted using carbonic maceration, a technique that amplifies their juicy, approachable character.
- Origin: Beaujolais, France
- Flavour: Tart cherry, cranberry, violet
- Body: Light, refreshing
- Best with: Charcuterie, soft cheeses, BBQ chicken
Barbera
Barbera is an Italian red wine from Piedmont that brightens your palate with its lively acidity and gentle tannins. It’s filled with charming flavours of ripe red cherries, plums, and a subtle touch of herbs or white pepper. While it's very approachable and easy to enjoy, Barbera also has enough structure to pair beautifully with hearty Italian dishes.
- Origin: Piedmont, Italy (also in California and Argentina)
- Flavour: Juicy cherry, plum, gentle spice
- Body: Medium-light
- Best with: Pasta with tomato sauce, pizza, roasted vegetables
Dolcetto
Dolcetto, from Northern Italy, is an approachable red with flavours of blackberries, dark plums, and just a hint of almonds. Despite its name meaning "little sweet one", Dolcetto is actually dry, but it's smooth and low in acidity, making it perfect for drinking young.
- Origin: Piedmont, Italy
- Flavour: Dark berries, soft floral hints, almond
- Body: Light to medium
- Best with: Cured meats, simple pasta dishes, antipasti
Grenache / Garnacha
Grenache, also called Garnacha in Spain, is a versatile and fruit-rich red wine with gentle tannins. It delights the senses with flavours of ripe strawberries, raspberries, and a touch of sweet spice. You'll often discover it blended into wines from the Southern Rhône or enjoyed on its own as a single-varietal in Spain.
- Origin: Southern France, Spain
- Flavour: Ripe red berries, candied orange peel, subtle spice
- Body: Medium, smooth
- Best with: Tapas, grilled vegetables, Mediterranean dishes
Lambrusco (di Sorbara)
Forget the overly sweet Lambrusco you might remember; Lambrusco di Sorbara is light, sparkling, and pleasantly dry, bursting with red berry flavours. It’s best enjoyed well-chilled, making it a versatile and popular choice for warmer days.
- Origin: Emilia-Romagna, Italy
- Flavour: Strawberry, raspberry, fresh acidity
- Body: Light and fizzy
- Best with: Salumi, pizza, party appetisers
Schiava (Vernatsch)
Schiava, cultivated in Northern Italy and parts of Germany, is exceptionally light and fragrant, with hints of red berries, violets, and a touch of sweet spice. It’s quite like a red wine but with the delicacy of a rosé, making it a lovely choice for those who prefer ultra-light styles.
- Origin: Alto Adige, Italy (also Trollinger in Germany)
- Flavour: Candied red fruits, floral notes
- Body: Very light
- Best with: Picnic platters, salads, grilled fish
Frappato
Frappato is a popular Sicilian wine, known for its lively notes of red fruit. Think strawberries and pomegranates, with just a touch of spice. It’s a soft, easy-drinking red that’s lovely when served slightly chilled.
- Origin: Sicily, Italy
- Flavour: Strawberry, pomegranate, subtle spice
- Body: Light and fresh
- Best with: Sicilian pasta, light poultry dishes
Bobal
Bobal is a lesser-known Spanish grape variety that crafts wines with a smooth, velvety texture and low bitterness. Expect flavours of blackberries, blueberries, and a hint of liquorice. While it has more body than Pinot Noir or Gamay, it's still quite approachable and easy to enjoy.
- Origin: Valencia, Spain
- Flavour: Dark berries, liquorice, soft texture
- Body: Medium, rounded
- Best with: Grilled meats, hearty stews
Etna Rosso (Nerello Mascalese)
Etna Rosso, originating from the volcanic soils of Mount Etna in Sicily, is often compared to Pinot Noir due to its elegance and delicate tannins. It offers flavours of red cherry, combined with earthy and mineral notes, creating a wine that truly reflects its origin.
- Origin: Mount Etna, Sicily, Italy
- Flavour: Red cherry, wild herbs, volcanic minerality
- Body: Light-medium
- Best with: Roasted vegetables, mushroom risotto
Merlot (softer styles)
While not all Merlot is low in tannin, many modern styles focus on lush fruit and silky textures. Think ripe plums, blackberries, and a touch of chocolate, all finished with a velvety feel. It’s a safe bet if you’re after a smooth, approachable red that goes with just about anything.
- Origin: Bordeaux (France), widely grown globally
- Flavour: Plum, mocha, soft spice
- Body: Medium, silky
- Best with: Roast lamb, mushroom pasta, burgers
Carignan
Carignan is a vibrant, fruity red wine that hails mostly from the south of France. It has flavours of dried cranberries, raspberries, and a hint of cinnamon, with very soft tannins when made in a modern style. Often used in blends, it's increasingly being bottled as a single varietal because of its juicy, approachable character.
- Origin: Languedoc-Roussillon, France
- Flavour: Dried cranberry, raspberry, subtle spice
- Body: Medium-light
- Best with: Tapas, roasted chicken, vegetable stews
| Quick Guide to 12 Best Low-Tannin Red Wines | |||
|---|---|---|---|
| Wine | Flavour Profile | Body | Best Food Pairing |
| Pinot Noir | Cherry, raspberry, subtle earthy notes | Light-Medium | Roast chicken, grilled salmon, mushrooms |
| Gamay (Beaujolais) | Tart cherry, cranberry, violet | Light, refreshing | Charcuterie, soft cheeses, BBQ chicken |
| Barbera | Juicy cherry, plum, gentle spice | Medium-Light | Pasta with tomato sauce, pizza, roasted veg |
| Dolcetto | Dark berries, almond, soft floral hints | Light-Medium | Cured meats, simple pasta, antipasti |
| Grenache / Garnacha | Ripe strawberries, raspberries, sweet spice | Medium, smooth | Tapas, grilled vegetables, Mediterranean dishes |
| Lambrusco (di Sorbara) | Strawberry, raspberry, fresh acidity | Light, sparkling | Salumi, pizza, party appetisers |
| Schiava (Vernatsch) | Candied red fruits, floral notes | Very Light | Picnic platters, salads, grilled fish |
| Frappato | Strawberry, pomegranate, subtle spice | Light, fresh | Sicilian pasta, light poultry dishes |
| Bobal | Blackberry, blueberry, liquorice | Medium, velvety | Grilled meats, hearty stews |
| Etna Rosso (Nerello Mascalese) | Red cherry, wild herbs, volcanic minerality | Light-Medium | Roasted vegetables, mushroom risotto |
| Merlot (soft styles) | Plum, mocha, soft spice | Medium, silky | Roast lamb, mushroom pasta, burgers |
| Carignan | Dried cranberry, raspberry, subtle cinnamon | Medium-Light | Tapas, roasted chicken, vegetable stews |
Tips for Choosing the Right Low-Tannin Red Wine
If you’re new to low-tannin reds, you’re likely seeking a smooth, approachable, and enjoyable wine. Here are some quick tips to help you choose the ideal bottle without feeling overwhelmed.
- Look for thin-skinned grape varieties: Wines made from Pinot Noir, Gamay, or Grenache naturally have softer tannins and a silkier texture.
- Choose young and fresh wines: Older wines or those aged in oak barrels tend to have more noticeable tannins, while younger wines are lighter and fruitier.
- Check the label for key terms: Words like unoaked, light-bodied, or fruit-forward often signal a smoother, less astringent wine.
- Avoid whole-cluster fermentation: This winemaking method leaves stems in contact with the juice, adding extra tannins.
- Ask for recommendations: Don’t hesitate to ask a sommelier or wine shop staff for a low-tannin, easy-drinking option. They'll know the best bottles for you to try.
- Try serving lighter reds slightly chilled: A gentle chill makes wines like Gamay or Frappato even more refreshing and soft on the palate.
Prefer wines that are smooth and easy to sip? If you enjoy low-tannin reds, you might also love sweet white wines for their light, refreshing flavours.
👉 Discover 10 of the best sweet white wines, with tasting notes and perfect pairing ideas.
Conclusion
Low-tannin red wines show that not all reds need to be bold and drying. Whether you’re sensitive to bitterness, searching for a refreshing summer drink, or simply want a versatile wine that goes well with nearly anything, low-tannin reds are always a great choice! Why not try a few and find your new favourite?
FAQ
1. What makes a wine low in tannins?
Low-tannin wines usually come from thin-skinned grape varieties like Pinot Noir or Gamay. They tend to spend less time with grape skins, seeds, and stems during fermentation, and are often made without heavy oak ageing, which helps keep the tannin levels down.
2. Are low-tannin red wines less dry?
Low-tannin wines tend to feel softer and smoother on the palate. They can still be dry (not sweet), but they don’t leave that dry, astringent sensation that you often get with high-tannin wines.
3. Can low-tannin red wines be aged?
Most low-tannin red wines are best enjoyed while they're young and fresh. High-tannin wines tend to age better because tannins act as natural preservatives, so low-tannin wines usually have a shorter shelf life.
4. What foods pair well with low-tannin red wines?
Low-tannin reds are incredibly versatile. Light-bodied wines such as Pinot Noir or Gamay pair beautifully with salmon, chicken, charcuterie, or soft cheeses. Slightly fuller styles like Barbera or Grenache work well with pasta, pizza, and Mediterranean dishes.
