Light-bodied red

Pale, high-acid reds with soft tannin and red-fruit perfume.

• Salmon

  Classic

  Salmon's fat wants acidity to cut it, but its delicacy is ruined by tannin — the textbook case for a light red.

• Roast chicken

  Classic

  Soft tannin and bright acidity suit white meat without overpowering it.

• Duck

  Classic

  Duck is fatty but delicately flavoured; acidity cuts the fat while low tannin leaves the meat intact.

• Roast turkey

  Classic

  A crowded table of sweet and savoury sides needs a flexible, low-tannin red that argues with nothing.

• Mushrooms and truffle

  Classic

  Delicate earthiness without heavy tannin lets the fungi lead.

• Charcuterie and cured meats

  Solid

  Bright acidity keeps cured fat from coating the palate.

Pairing suggestions are editorial, drawn from established convention rather than measurement.