Light red wines are generally fruity and easy-drinking. No lack of flavour is implied, and watery wines would not be a worthy target for a new industry. Lightness is more closely related to lighter alcohol, oak and extract levels than "normal". They are generally very food-friendly, as long as the food is not strongly flavoured. Light should be thought of as the opposite of heavy, as opposed to any kind of value judgement.
These wines are often the most refreshing reds in the hotter months of the year. These are wines to compare with such international standards as Beaujolais, Valpolicella, Bardolino, lighter wines made from the Pinot Noir grape, lighter Cotes Du Rhone, lighter (better-known) new world cabernet - merlot and cabernet-shiraz blends.
Most of the light red wines should be served with a slight chill, or at least not as warm as you would serve the midweight or heavyweight reds. 10 minutes in the fridge is usually enough. Try any of them with a traditional North American turkey dinner...
We will plant 10 vines of the variety named St. Croix. This grape variety (picture to the left) was created by Wisconsin grape breeder Elmer Swenson and is named after the
St. Croix River 
which runs through Stillwater, Minnesota.
It makes good varietal wines in both Quebec and Minnesota, most notably to my taste at Vignoble Le Royer St. Pierre in Napierville, Quebec. Note that Elmer pronounces the name Saynte Croy, not Sant Craw.
We will also plant 10 vines of ES 5-17 and ES 4-7-25 both of which have been recommended by insiders as being fruity and light, and 10 vines of Sabrevois which lends more fruit, some depth and good colour. We feel that this combination, with partial malolactic fermentation and very light oaking can make a wine approaching the outline above.
With this target wine we feel we have the best varieties available to us that we know of.
COVA Light Red
COVA Heavy Red
