Wines that can go well with chicken, fish and meat.
These are what I call "bridge" wines. They can span the gap between lighter and heavier fare. They are red wines that are medium-bodied, softer, fruitier, with less tannin like Pinot Noir, Syrah, Shiraz, Merlot, Chianti, Rioja, Cotes du Rhone (the baby brother of Chateauneuf-de-pape) and Rosso de Montalcino (the little brother of Brunello de Montalcino).

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