Lighter wines for summer under £20: The reds

Valpolicella can make a brilliant summer red and here's one with more than its fair share of swagger and panache. Smoky dark cherry and meaty flavours come together on a juicy, gently bittersweet palate. The project is run by sisters Giulia and Valentina (hence the name), daughters of football manager Alberto Malesani, and these grapes are left to dry for 15 days before pressing for extra concentration.

It's rare to find a cultured Pinot with notable bottle age under £20 but here's one from Germany's Franken region. Benedikt Baltes is a dynamic young grower who has introduced organic and biodynamic practises into his old vineyards on stone terraces. It's full of forest floor, ferruginous and gamey character - not for everyone, but manna for Pinot-philes. One for drinking up.

This is a youthful Pinot Noir, majoring on summer berry fruit and firm, chalky tannins. It's fairly serious for the level but works well with food and can take a light chill. A summer wine for red Burgundy lovers.

Sicily doesn't just do a great line in summery whites but reds too. Nero d'Avola can be made in different styles but this one is very much in the upbeat, vibrant camp, with aromas of cherry blossom and ripe red fruits. There's a beautifully fresh acidity at the heart of a crunchy, lively, invigorating flavour profile. Very enjoyable, full of the joys of summer.

Oh for more summery Cabernet Franc in the world. It's such a beautiful variety when it sings, and this tasty number comes packed with leaping aromas of fresh red and green pepper, red fruits and earthy notes. The palate is juicy, tangy and with elegantly structuring tannins. That bit of age has softened things nicely and this makes a wonderful match for BBQ lamb with salsa verde. Good value.

The New World is starting to do a fine line in gluggable, unpretentious summery reds, often from old vines hitherto scorned for fine wine (at least on the label). This is an excellent example from renowned Chilean soil-consultant-turned-producer Pedro Parra. This old-vine Cinsault from southerly Itata shows aromas of red fruits, ginger and curry leaf, and a juicy, easy-going flavour profile with a nip of tannin that works well with food.

A classic Valpolicella from the Castagnedi brothers grown in the Colognola ai Colli and Illasi areas in the east of the DOC. Ripe dark cherry with notes of fresh herbs and woodsmoke. The palate is full of juicy fruit and elegantly bittersweet on the finish, inviting a plate of cold cuts to the table.

When made in the right style, Pinot Noir can be a summer red par excellence. Which is what this bottle is: bright, full of crunchy fresh berry and cherry fruit, easy-going and extremely moreish. Chill it, glug it, enjoy it.

It's good to see summery Valpolicella with modern packaging and a screwcap. The presentation fits the style of this wine, which is light-hearted, easy-going fare, with juicy cherry and fresh herbal flavours. Good clean summery fun.

Fruit for this small-scale family domaine's Bourgogne is grown in Beaune vineyards near Volnay and then aged in French oak for nine months. The nose isn't particularly expressive but the palate is full of tangy red fruit, fine grippy tannins and herbal complexity. One for food, and for drinking up soon.

Jean-François Quenard learnt from the 'master' Jules Chauvet, a négociant and highly reputed taster, and makes this Mondeuse from a one-hectare plot of 30-year-old vines. It's fairly brooding in style, packed with dark fruits and earthy, herbal notes plus grippy fine tannins. Young, dense and serious - one for the soggy summer days when cockles need warming and food is heartier.

This intriguing blend of Agiorgitiko (70%) and Cabernet Sauvignon (30%) is ambitious, oaky and complex. Flavours and aromas include bell pepper, red and black fruit and woodsmoke. The firm tannins make it one for a meat-fuelled summer BBQ.

Dr John Forrest has been a pioneer in developing lower alcohol wines in New Zealand. It's particularly hard to make work with reds, but his Pinot is fresh and engaging, with tons of sappy berry fruit and hints of woodsmoke.

Gamay can deliver summer in a glass and, while Beaujolais was surprisingly scarce on the ground in this tasting, this classic Passetoutgrain is an engaging, ambitious blend of half Gamay half Pinot Noir. Tons of tangy red fruit, a firm tannic profile - very grown up and food-friendly.

This enticing red immediately conjours images of cherry orchards laden with ripe dark fruit and warm pine forests. The flavour profile is lighter than the nose suggests, juicy and cheery. A well made, modern, summery Greek red blend of 90% Agiorgitiko with 10% Cabernet Sauvignon.

Perhaps not the freshest expression of Dolcetto but still full of juicy dark cherry fruit, fine tannin and an uplifting finish. Very decent for the price, and one for a hearty summer pasta dish like duck and peach pappardelle.

Tinned strawberries and woodsmoke characterise this Pfalz Pinot from the Loosen stable. It shows a bit of age but retains firmish tannin and a fresh line on the palate. Decent value.