Vancouver Magazine
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Bright and juicy with mild tannins, light reds range from tart to fruity. Fun with a chill. Try with pâté and cured meats, tuna tataki, or salmon burgers
Return to 2013 Wine Awards results
Go-to reds with smooth texture and trim, balanced, modest tannins. Pour earthy Chianti for pappardelle with lamb ragu, Pinot Noir with wild mushroom tart, or fleshy Malbec for smoky barbecued ribs
Tannins, oak flavours, and full-bodied structure need bold foods like duck and mushrooms,braised shortribs, or roast game
