Rediscover red wine... like you've never tasted it before.
- Angela & i
- 19 hours ago
- 2 min read
Red wine has long been associated with bold flavors, a dense texture, and room-temperature service. But a new trend is emerging — or rather, returning to its roots: light red wines, low in alcohol, free from preservatives, and served slightly chilled.
At Angela & i, we love to break the mold — and it all starts with what’s in your glass. Rediscover red wine… like you’ve never tasted it before. Fresh, light, natural — it has everything to surprise you!
Yes, some red wines are meant to be chilled
Contrary to popular belief, many red wines are best enjoyed between 12 and 14°C — just like certain white or rosé wines. Why? Because they’re low in tannins, often fruit-forward, lightly oaked or not at all, and crafted to be approachable, refreshing… and delicious.
A few French gems to discover:
Beaujolais-Villages (Gamay grape): light, fruity, smooth
Alsace Pinot Noir: subtle, elegant — ideal for summer
Saumur Rouge (Loire, Cabernet Franc): vibrant and light
Natural wines from Languedoc or Rhône: no added sulfites, expressive and alive
These red wines can be served chilled without losing any aromatic depth. A pure pleasure worth rediscovering!
Sugar in wine: what you don’t see
One often overlooked point: the sugar content in wine, which comes in two forms:
Residual sugar This is the natural sugar from grapes that hasn’t been fermented. A dry wine typically contains less than 4g/L of sugar. But in some mass-market wines, that number can rise to 20–30g/L, weighing down both flavor… and your body.
Sugar turned into alcohol To produce 1% alcohol, about 17–18g/L of sugar is needed in the grape juice (must).→ So, a wine at 14% alcohol comes from sweeter grapes than one at 12%.
Even though that sugar is "converted," its initial presence is usually due to very ripe or enriched (chaptalized) grapes, often leading to a heavier, more difficult-to-digest wine.
And what about preservatives?
Most wines contain sulfites (sulfur dioxide), which help stabilize the wine and prevent unwanted fermentation.→ The problem? In sensitive individuals, sulfites may trigger headaches, migraines, or digestive discomfort.
That’s why many winemakers now turn to natural wines — or wines made with minimal added sulfites, often from organic or biodynamic farming.
Why choose a light, dry red wine?
Here are just a few (delicious) reasons:
Less sugar = lower impact on blood sugar levels
Lower alcohol = easier on the liver and heart
Fewer sulfites = better tolerance for sensitive drinkers
Lighter texture, fresher taste, easier to digest
Chill-friendly = perfect for summer or lighter dishes
For those who find red wine "too heavy"...
Try a chilled light red!
At Angela & i, we’ve selected natural, French light reds that are flavorful yet easy to drink — no heaviness, just pleasure. They’re even perfect as an aperitif!
This summer, rediscover red wine… like you’ve never tasted it before.
“Wine is the answer. What was the question again?”