10 Unmissable Low Tannin Red Wines You Need to Try

Tannins aren't for everyone and for some they're really unpleasant.

You're either one of these people or you know somebody who is.

In this guide, I'll tell you the 10 best low tannin red wines that you can enjoy with your next meal.

I even recommend an amazing sub 20 dollar bottle for each wine variety.

What are Wine Tannins?

Tannins are naturally occurring compounds found in grape skins, seeds, and stems. They are common to red wines since the grapes ferment in their skins and seeds (and sometimes stems).

The true low tannin wines of the world are white wines and rosés as they have little contact time (if any) with tannin producing grape skins and seeds.

When you take a sip of wine and feel a certain dryness, a slight puckering sensation on your tongue and cheeks, or a subtle bitterness, you're experiencing the tannins at work. Common negative descriptors of wine tannin are bitterness and astringency.

It's exactly the same compound that dries your mouth when drinking a bitter tea.

However, tannins aren't all bad.

In fact, they can be really useful to a wine.

They're like the invisible threads that hold the fabric of the wine together, giving it body, balance, and the potential to age gracefully.

Those old and incredibly expensive bottles of wine that collectors keep in their cellars are likely to be high in tannin. Tannins give a wine structure and the potential to age without deteriorating.

But tannins aren't for everybody.

Lot's of people dislike wine that is overly tannic and find it hard to drink. I wasn't a big fan of tannic red wine when I started drinking wine and I can totally relate to this grievance.

If that person is you, then you'll love what's coming as I recommend the best low tannin red wines that will give you your red wine "fix" without worrying about those pesky tannins!

How Do Tannins Form in Wine?

Tannins are a group of polyphenolic compounds found in many plants, including grapes.

In the context of wine, they originate from two primary sources: the grapes themselves and the oak barrels often used in the aging process.

Grape Tannins

Grape tannins are found in the skins, seeds, and stems of the grape. The concentration of tannins in the grapes can vary depending on the grape variety, with some varieties like Cabernet Sauvignon naturally having higher tannin levels than others like Pinot Noir that are thinner skinned.

During the winemaking process, tannins are extracted from the grape components into the juice during maceration – the period when the crushed grapes, known as must, are allowed to sit before and during fermentation.

The length of maceration, the temperature, and the degree of agitation can all influence how much tannin is extracted.

A longer maceration period, higher temperatures, and more vigorous agitation can all lead to higher tannin extraction.

Oak Tannins

The second source of tannins in wine is the oak barrels used for aging.

Oak contains its own type of tannins, which can leach into the wine over time, adding another layer of complexity and structure.

The amount of tannin imparted by the oak can depend on several factors, including the age of the barrel, the length of aging, and the degree of toasting – a process where the inside of the barrel is charred to varying degrees to influence the flavor profile of the wine.

Lowest Tannin Red Wine Recommendations

So, we learned in the last section that the amount of wine tannin is dictated by the grape varietal and also the use of oak in aging.

Therefore, the red wines that are lowest in tannin should be made with particular grapes and avoid oak, right?

Correct!

Here come the wines that fit the description. They are absolutely delicious low tannin red wines that are just perfect for someone like you. 

Don't miss my recommended bottles for less than $20 too!

10. Frappato

Frappato is a bit of a hidden treasure in the vast world of wine. A grape variety that dances to its own tune, creating low tannin red wines that are as whimsical as they are delightful.

But Frappato isn't just a single grape wine. It's also known for its starring role in Cerasuolo di Vittoria, Sicily's only DOCG wine, where it's blended with Nero d'Avola to create a wine that's as harmonious as it is flavorful.

Tasting Notes

When you take a sip of Frappato, you're met with a wine that's light, lively, and brimming with character. It's a wine that's low in tannins, yet bursting with flavor.

Imagine a basket of fresh strawberries, a handful of fragrant violets, and a sprinkle of black pepper, all wrapped up in a wine that's as refreshing as a sea breeze.

Notable Regions

Originating from the sun-kissed island of Sicily, Frappato is a grape that's embraced its Mediterranean roots.

It's a variety that's absorbed the warmth of the Sicilian sun, the richness of the island's soils, and the salty kiss of the sea breezes, transforming these elements into a wine that's as vibrant as a Sicilian sunset.

Food Pairings

And when it comes to food, Frappato is as versatile as they come. It's a wine that loves to play with flavors, pairing beautifully with everything from fresh seafood to spicy sausages.

Its bright acidity and fruit-forward profile make it a delightful companion to a wide range of dishes, enhancing each bite with its vibrant character.

9. Pinot Noir

Pinot Noir, often considered the heartbreaker grape, is a captivating variety that beautifully embodies the essence of low tannin red wines. 

Tasting Notes

Pinot is known for its light to medium body and its notably low tannin content. This low tannin nature gives the wine a softer, smoother mouthfeel compared to more tannic reds like Cabernet Sauvignon.

On the palate, Pinot Noir often presents a delicate balance of red fruit flavors like strawberry, cherry, and raspberry, intertwined with earthy undertones and sometimes hints of baking spices.

Its high acidity adds a refreshing crispness that makes it particularly food-friendly.

Notable Regions

While Pinot Noir is grown in wine regions around the world, it is most famously associated with the Burgundy region of France, where it has been cultivated for centuries.

Here, it produces some of the most sought-after and expensive wines in the world, renowned for their complexity and longevity.

Outside of France, Pinot Noir has found a successful home in regions like California's Sonoma Coast and Russian River Valley, Oregon's Willamette Valley, New Zealand's Central Otago, and Australia's Yarra Valley.

Each of these regions brings its unique terroir expression to the Pinot Noir grape, resulting in a fascinating diversity of styles.

Food Pairings

Pinot Noir's high acidity and low tannins make it one of the most versatile wines for food pairings.

It pairs beautifully with a wide range of foods, from poultry and pork to fish and vegetarian dishes.

Classic pairings include roast duck, grilled salmon, and mushroom risotto. Its affinity for earthy flavors makes it a great match for dishes featuring root vegetables, truffles, or herbs.

8. Barbera

Barbera, a red grape variety native to Italy, is a hidden gem in the world of low tannin red wines.

Known for its deep color, high acidity, and low tannin content, Barbera is a wine that offers a unique and delightful drinking experience.

Tasting Notes

Barbera wines are characterized by their deep ruby color, vibrant acidity, and notably low tannin levels.

This combination results in a wine that is smooth and supple on the palate, with a refreshing quality that makes it highly drinkable.

Flavor-wise, Barbera often showcases a lively mix of red and black fruit flavors, including cherry, raspberry, and blackberry, complemented by notes of black pepper and spices.

Some Barbera wines, particularly those aged in oak, may also exhibit hints of vanilla and toasty flavors.

Notable Regions

Barbera is most famously grown in the Piedmont region of northern Italy, where it is the most planted red grape variety.

Here, it is made into a range of styles, from young and fruity Barbera d'Asti and Barbera d'Alba wines, to more complex and structured versions that have been aged in oak.

Outside of Italy, Barbera has also found a home in regions like California and Argentina, where winemakers are exploring its potential in new terroirs.

These New World Barberas often exhibit a more fruit-forward style, while still maintaining the grape's characteristic acidity and low tannin profile.

Food Pairings

Thanks to its high acidity and low tannins, Barbera is a remarkably food-friendly wine. It pairs well with a wide variety of dishes, particularly those featuring tomato-based sauces, thanks to its ability to balance the acidity of the tomatoes.

Think pasta, pizza, and hearty stews. Its affinity for herbs and spices also makes it a great match for dishes featuring rosemary, sage, or juniper.

And don't forget about cheese - Barbera pairs wonderfully with a range of cheeses, from fresh mozzarella to aged Parmesan.

7. Gamay (Beajoulais)

Gamay, the grape behind the vibrant and vivacious wines of Beaujolais, is a shining star in the realm of low tannin red wines.

Known for its bright fruit flavors, refreshing acidity, and minimal tannins, Gamay offers a wine experience that is as joyful as it is approachable.

Tasting Notes

Gamay wines are characterized by their light body, low tannin content, and high acidity. This combination results in a wine that is smooth and supple on the palate, with a refreshing quality that makes it highly drinkable.

On the flavor front, Gamay often presents a delightful array of red fruit flavors, including raspberry, red cherry, and cranberry, often accompanied by floral and earthy notes.

Some Gamay wines, particularly those from the cru villages of Beaujolais, may also exhibit a subtle spiciness and mineral complexity.

Notable Regions

Gamay is most famously grown in the Beaujolais region of France, located just south of Burgundy.

Here, it is made into a range of styles, from the light and fruity Beaujolais Nouveau, released just weeks after harvest, to the more structured and complex wines of the Beaujolais crus, which include regions like Morgon, Fleurie, and Moulin-à-Vent.

Outside of Beaujolais, Gamay is also grown in regions like the Loire Valley in France, and increasingly in New World regions like Canada's Niagara Peninsula and Oregon in the United States.

Food Pairings

Thanks to its high acidity and low tannins, Gamay is a remarkably food-friendly wine. It pairs well with a wide variety of dishes, from charcuterie and light salads to grilled chicken and fish.

Its bright fruit flavors and refreshing acidity make it a great match for slightly spicy dishes, while its low tannins allow it to pair well with lighter proteins that might be overwhelmed by a more tannic wine. 

6. Dolcetto

Dolcetto, a grape variety native to Italy, is a delightful player in the world of low tannin red wines.

Known for its deep color, fruit-forward profile, and gentle tannins, Dolcetto offers a wine experience that is as charming as it is approachable.

Tasting Notes

Dolcetto wines are characterized by their deep purple color, moderate acidity, and notably low tannin levels.

This combination results in a wine that is smooth and soft on the palate, with a fruit-forward character that makes it highly enjoyable.

On the flavor front, Dolcetto often presents a delightful mix of blackberry, cherry, and licorice, with hints of almond and herbs in some expressions.

Despite its name, which translates to "little sweet one," Dolcetto wines are typically dry, although they are often rich in fruit flavors.

Notable Regions

Dolcetto is most famously grown in the Piedmont region of northern Italy, where it is the star of appellations like Dolcetto d'Alba, Dolcetto d'Asti, and Dolcetto di Dogliani.

Here, it is made into wines that are typically meant to be enjoyed young, when their fruit flavors are at their most vibrant.

Outside of Piedmont, Dolcetto is also grown in other parts of Italy and in New World regions like California and Australia.

Food Pairings

Thanks to its moderate acidity and low tannins, Dolcetto is a remarkably food-friendly wine.

It pairs well with a wide variety of dishes, from pasta and pizza to grilled meats and roasted vegetables.

Its fruit-forward profile and low tannins make it a great match for dishes with tomato-based sauces, while its moderate acidity allows it to pair well with richer dishes like risotto or lasagna.

5. Valpolicella Blends

Valpolicella, a wine region in the Veneto area of northeastern Italy, is renowned for its distinctive blends.

These wines, often crafted from a mix of Corvina, Rondinella, and Molinara grapes, offer a wine experience that beautifully showcases the elegance and versatility of low tannin red wines.

Tasting Notes

Valpolicella blends are characterized by their light to medium body, bright acidity, and notably low tannin levels.

This combination results in a wine that is smooth and easy-drinking, with a lively character that makes it highly enjoyable.

Valpolicella blends often present a delightful mix of red cherry, raspberry, and plum, complemented by floral and spice notes.

Some expressions, particularly those labeled as Valpolicella Superiore or Ripasso, may also exhibit a deeper, more complex flavor profile with hints of dried fruit, leather, and earth.

Notable Styles

Valpolicella is known for producing a range of wine styles, from the light and fruity Valpolicella Classico, to the richer and more concentrated Valpolicella Superiore and Valpolicella Ripasso.

The region is also famous for its Amarone della Valpolicella, a powerful and full-bodied wine made from dried grapes, and Recioto della Valpolicella, a sweet red wine with a rich, velvety texture.

Despite their differences in style and intensity, all of these wines typically exhibit the characteristic low tannin profile of Valpolicella blends.

Food Pairings

Valpolicella blends pair well with a wide variety of dishes, from pasta and risotto to grilled meats and roasted vegetables.

Their bright fruit flavors and refreshing acidity make them a great match for dishes with tomato-based sauces, while their low tannins allow them to pair well with lighter proteins that might be overwhelmed by a more tannic wine. 

4. Schiava

Schiava, a red grape variety native to the alpine regions of northern Italy, is a delightful discovery in the world of low tannin red wines.

It's a thin skinned grape, similar to Gamay (Beaujolais) or Dolcetto.

Tasting Notes

Schiava wines are characterized by their light body, bright acidity, and notably low tannin levels.

This combination results in a wine that is smooth and easy-drinking, with a refreshing character that makes it highly enjoyable.

Schiava often presents a delightful mix of red fruit flavors, including strawberry, red cherry, and red currant, complemented by floral notes and a distinctive hint of almond.

Notable Regions

Schiava is most famously grown in the Alto Adige and Trentino regions of northern Italy, where it thrives in the cool alpine climate.

Here, it is made into wines that are typically meant to be enjoyed young, when their fruit flavors are at their most vibrant and their acidity is most refreshing.

Outside of Italy, Schiava is also grown in other parts of Europe, including Germany, where it is known as Trollinger, and Switzerland, where it is called Elbling.

Food Pairings

Schiava pairs well with a wide variety of dishes, from charcuterie and light salads to seafood and poultry.

Its bright fruit flavors and refreshing acidity make it a great match for slightly spicy dishes, while its low tannins allow it to pair well with lighter proteins that might be overwhelmed by a more tannic wine.

3. Grenache

Ah, Grenache! A grape that dances to its own rhythm, spinning a tale of flavor that's as rich as it is unexpected. This is no wallflower of a wine, but rather a vivacious variety that brings a party to your palate.

Tasting Notes

Grenache is a bit of a chameleon. It's got a lightness to it, a certain finesse that's often associated with low tannin wines.

Yet, it's also packed with flavor, bursting with ripe red fruit notes that can make your taste buds sit up and take notice.

Think strawberries, raspberries, and sweet spice, all wrapped up in a wine that's as smooth as silk.

Notable Regions

But where does Grenache truly shine? Look no further than the sun-drenched vineyards of Spain's Priorat and France's Rhône Valley.

Here, Grenache basks in the Mediterranean sun, soaking up the warmth and expressing it in every sip of the resulting wine.

Yet, this grape isn't just a sun worshipper. It's also found a home in cooler climates, from the rolling hills of California's Central Coast to the rugged landscapes of Australia's Barossa Valley, proving that Grenache is as versatile as it is vibrant.

Food Pairings

When it comes to food, Grenache is a bit of a social butterfly. It flits from dish to dish, pairing beautifully with everything from grilled meats to spicy Asian cuisine. 

2. Sangiovese

Sangiovese, Italy's most widely planted grape variety, is a bit of a maverick. It's a grape that doesn't play by the rules, a variety that's as diverse as the Italian landscape itself.

But Sangiovese isn't just a solo act. It's also the star of the show in some of Italy's most famous wines, from the prestigious Brunello di Montalcino to the beloved Chianti.

It's a grape that knows how to share the spotlight, often blended with other varieties to create wines that are as harmonious as they are flavorful.

Tasting Notes

When you take a sip of Sangiovese, you're met with a wine that's full of surprises. It's a wine that's low in tannins yet high in acidity, a combination that results in a wine that's as refreshing as a Mediterranean breeze.

On the palate, Sangiovese dances with flavors of ripe cherries, fresh herbs, and a hint of earthy tobacco, a symphony of tastes that's as complex as it is captivating.

Notable Regions

From the rolling hills of Tuscany to the sun-soaked plains of Romagna, Sangiovese has made itself at home in a wide range of terroirs, each time producing a wine that's as unique as the land from which it comes.

Food Pairings

It's a wine that loves to be at the table, a variety that pairs beautifully with a wide range of dishes.

From a simple Margherita pizza to a hearty Bolognese sauce, Sangiovese is a wine that's ready to embrace the flavors of the meal, enhancing each bite with its vibrant acidity and fruit-forward profile.

1. Bobal

Bobal is a bit of an enigma, a grape that's been growing in the shadows of its more famous counterparts. Yet, those who dare to delve into its depths are rewarded with a wine that's as intriguing as it is enjoyable.

Tasting Notes

When you take a sip of Bobal, you're greeted with a wine that's surprisingly light, yet packed with flavor. It's a bit of a paradox, a wine that's low in tannins yet high in intensity.

Expect a burst of ripe red fruits, a hint of floral notes, and a touch of earthiness that adds a layer of complexity to this intriguing variety.

But Bobal isn't just a solitary soul. It's also a team player, often blended with other varieties to create wines that are greater than the sum of their parts. It's a testament to the versatility of this unsung hero of the wine world.

Notable Regions

Hailing from the Utiel-Requena region of Spain, Bobal is a grape that's learned to thrive in the face of adversity.

It's a survivor, a grape that's adapted to the harsh, arid conditions of its homeland to produce wines that are as resilient as they are robust.

Food Pairings

Bobal is  equally at home with a hearty stew as it is with a delicate piece of grilled fish. It's a wine that's ready to adapt to whatever's on the menu, making it a versatile choice for any meal.