Lighter Red Wines Gain Popularity in New York

By Blake Jackson

Lighter-style red wines are gaining popularity in the U.S. and global markets, driven by consumer demand for versatile, food-friendly, and easy-drinking options. This trend benefits New York winemakers, as the state’s cooler climate is ideal for producing these wines.

Cooler regions generally produce lighter reds because grapes ripen more slowly, resulting in lower sugars and higher acidity. This creates wines with slightly lower alcohol, bright red fruit flavors, and fresh, earthy characteristics that pair well with food and can be enjoyed on their own.

Yancey Stanforth-Migliore, co-owner of Whitecliff Vineyard & Winery in Hudson Valley, says, “I find that drinkers are most commonly looking for full body reds, but there is definitely a new receptiveness to lighter reds, particularly in the context of being chillable in warmer weather.” She notes that varietals like Gamay Noir, Pinot Noir, and Cabernet Franc thrive in the Hudson Valley.

“Since we have offered it for most of our 26 years in business, it has a significant following among our customers. People recognize that its light body makes it flexible with food. For example, it’s a perfect wine if you want red with your roast chicken or turkey.”

Dan Heavens, co-owner of Quartz Rock Vineyard, adds, “Basically, the secret is out,” regarding lighter reds like Cabernet Franc and Nebbiolo. He explains the Hudson River moderates the climate, encouraging grapes with longer hang times, lower sugar, and higher acidity. “It’s great that lighter reds are getting more appreciation. They usually offer fresher, more nuanced flavors with lower alcohol,” he says.

In the Finger Lakes, Ashlee Weis of Weis Vineyards says, “The Finger Lakes is naturally a cool-climate region, so our red wines tend to be lean, fresh, and bright.” Aaron Roisen of Three Brothers Wineries adds, “The climate and the growing conditions elevate a lighter style.” Grapes like Zweigelt and Barbera are gaining attention for their approachable, fruit-forward profiles, showcasing the state’s ability to produce elegant, versatile lighter reds.

New York’s cooler regions are proving that lighter reds can be both high-quality and widely appealing, offering freshness, food pairing flexibility, and drinkability.

Photo Credit: pixabay-vinotecarium