Lambrusco is usually frizzante style (aka, slightly fizzy) with a touch of sweetness, offering a perfect balance to Friday night food like sausage pizza, burgers, and pulled pork. Lambrusco: It used to have a bad rep for being too sweet and cheap, but this Italian-born red is currently having a renaissance, making it a wine worth sipping.But really, feel free to Beaujolais all year long with any roasted white meat dish or cheese board. These young wines (aka, recently bottled) are staples at Thanksgiving feasts, since their red berry flavors and high acidity pair flawlessly with turkey, gravy, squash, cranberry sauce, you name it. Beaujolais: Beaujolais reds are made with the Gamay grape and share a name with the region of France they come from. ![]() The price tag on a good Pinot Noir generally runs a bit higher than some other varietals, but passionate PN lovers will tell you it’s worth the spend. A typical flavor profile, however, is red-fruit-forward with earthy and herby notes. The grape is grown everywhere from Burgundy to Sonoma to Oregon’s Willamette Valley, and each place’s Pinot Noir expresses itself a bit differently. Pinot Noir: This light, dry red - aka the “ Sideways” wine - has higher acidity and big aromatics.Light-bodied reds can be drunk alone, but also pair really well with food thanks to their lower tannins. Lightweight and refreshing, these are your “gateway reds” - perfect for white wine drinkers looking to cross the bridge over to Team Rouge.
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