Three words: Try something different.
Pinot people are often guilty of sticking solely to their favourite variety. I know because I’m one of them. That’s just because we love its subtle ways – with delicate fruit flavours that are never too rich or jammy, and an earthy quality to keep things interesting. Pinot is also food-friendly like few other wines because it doesn’t steamroll lighter dishes, yet it can stand up to stronger flavours. And rather than hit you full force, it’s the type of wine that builds slowly to a long, layered finish. Pinot people also like to bang on about pinot. Can you tell?
But there are rewards for those who venture beyond the pinot comfort zone – other great varieties can do all this and more. So, if you want to find out what all the fuss is about with lighter reds, or you think the pinot person in your life needs to shake things up, we’re here to help.
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1. Gamay
Hailing from France’s Beaujolais, next door to revered Burgundy, gamay shares several traits with its neighbouring grape, pinot noir. Light in body, with floral, red fruit and spiced notes, gamay – or Beaujolais, as it’s called from its namesake region – is low in tannins, making it super approachable. The same can be said of its prices, too, especially in comparison to its famous neighbour.
Beyond France, gamay is championed by fewer producers, but there’s a growing choice of Aussie examples. For a premium release that captures the best of both worlds, consider the Marchand & Burch Morgon Gamay. This label is a collab between WA’s Burch Family Wines and Burgundy’s Pascal Marchand, and fruit for this wine comes from Beaujolais.
2. Aussie nebbiolo
If there’s another variety that sends people into pinot-like raptures, it’s surely nebbiolo. From Italy’s stunning Piedmont, its most coveted nebbiolos are labelled Barolo and Barbaresco after their benchmark regions of origin.
These sought-after wines are full of contradictory characters, creating a compelling drink. Tar and roses are its best-known descriptors, with florals and red fruits meeting an inherent tarry trait. This is sometimes likened to bitumen, but don’t let that put you off. In a similarly conflicting way, nebbiolo can be described as elegant as well as being in your face, thanks to its drying tannins.
Aussie styles can be more restrained, and for a great introduction, try Victoria’s Tar & Roses Nebbiolo – it’s full of floral notes, dried petals and deeper earthy characters.
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3. Tempranillo
If you’re into pinot’s cherry fruit flavours, but also dig wines with a touch more weight, tempranillo (tem-pra-nee-oh) is a great variety to explore. With a medium to full body and more obvious tannins, tempranillo can be a little bolder, but with its typical high acidity and fresh-meets-savoury flavours, it can still appeal to pinot traditionalists.
Hailing from Spain, and as the backbone of much-loved Rioja wines, tempranillo is a great match for so many different foods (it’s from the home of tapas, after all), and it also tends to be pretty affordable due to the grape’s hardy nature – meaning, unlike some varietals (cough, pinot, cough), you can pick up a top wine for not too much dosh.
There are plenty of Spanish expressions to discover, but for a brilliant Aussie take, the S.C. Pannell Dead End Tempranillo is a favourite around the Dan’s Daily office.
4. Nero d’Avola
Originally from Sicily, nero d’Avola (nair-oh davoh-la) is another deliciously versatile food wine. While it can be made as a bigger-bodied wine, nero also shines in lighter, more aromatic styles, which should win over anyone who usually goes for a pinot noir.
With high acidity and typical red and dark fruits, nero gets its depth from licorice and tobacco-like elements. All of these traits make nero an ideal choice for many dining occasions, and tomato-based dishes are an especially great match.
While newer to Australia, nero is thriving in our warmer regions, so there are some great homegrown styles to explore. For an accessible intro to Italian styles, check out the complex Colpasso Nero d’Avola – it bursts with dark berry fruit and has a soft, long finish.
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5. Mencia
It may not be as familiar as its fellow Spanish wines tempranillo and grenache – or garnacha, as it’s known there – but if you’re into aromatic, light reds, there’s a good chance you could be converted to mencia (men-thee-ah).
Also grown and made in Portugal, expect red berry and sour cherry flavours with floral, peppery and licorice characters, and sometimes bitter tannins, too. Fresh acidity helps to lift this wine, which, again, makes it an all-rounder of a choice for many dishes and cuisines.
A handful of producers are working with it here, as championed by McLaren Vale’s Oliver’s Taranga, but there are also plenty of accessible Spanish options to try – start with the Peique Ramon Valle Mencia DO Bierzo.
