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Cool climates like Willamette Valley, Oregon; and Burgundy and Jura, France produce low-tannin grapes that see minimal maceration, primarily carbonic, and mostly stainless steel aging. With little to no oak aging, the wines resemble skim milk, with abundant bright acidity. Famous food-friendly varietals include Pinot Noir, Gamay, and Trousseau. Pair these wines with salty charcuterie and light salads.