Red wines on the lighter side to put a spring in your stride | Alistair Gibson

After some years of being overshadowed by heavy, oak- influenced wines I have the feeling that fresher, slightly lower alcohol reds are slowly becoming a little more fashionable.

Indeed in the UK sales of Beaujolais rose by over five per cent last year, and we are the now second largest export market for this region. So here are three lighter reds to try this spring.

Fleurie is one of the most well know wine producing villages in the Beaujolais region and The Society’s Exhibition Fleurie 2019 (The Wine Society £10.50) is a nice introduction to these wines.

Made from the gamay grape and without any oak influence at all, this has a fragrant, floral nose with hints of crushed raspberries and violets, the palate offers more red berry fruits and fresh, lively acidity before a nice, silky finish.

This is easy, uncomplicated drinking but equally it is very satisfying, the sort of lunchtime red you would find in a bistro.

You could chill this slightly and serve classically with some charcuterie or it would also work well with some seared tuna.

Alheit ‘Limited Release’ Red 2018, Western Cape (Majestic £19.99 or £11.99 as part of a mixed six) is made by one of South Africa’s most famous winemaking couples, Chris and Suzaan Alhiet, who are best known for their chenin blanc-based wines but here is a light, almost Beaujolais-style red.

Made mainly from cinsault, it is very pale in colour, with a bouquet of cranberries, spice and dried herbs, followed by more crunchy red fruits and lively acidity.

As part of the mixed case of six this is really good value.

Again you could happily chill this and it would go well with some simply spicy grilled chicken or teriyaki salmon, maybe your first barbeque wine of the year?

Masi Campofiorin 2017, Verona (Majestic £14.99 or £12.99 as part of a mix six) is certainly a little richer in style than the previous two wines but still for me very much a spring-style red.

Made by a method where the wine is vinified and then refermented with additional semi-dried grapes before ageing in a variety of different oak.

The nose offers black cherries, dried herbs and a little vanilla, the palate offers more dark fruits and some sweet spice along with a lively twist of almost sour cherry.

The obvious match would be a tomato-based pasta dish but I think an Easter roast leg of lamb would also work very well.