Red wines

What is my style of foreign red wine?

We agree that it is not very easy to navigate all these countries, these regions and these grape varieties, but don't panic, we will explain to you how to find your way around a little better! To try to see things more clearly, we will separate red wines into 4 categories .



These red wines are made from grapes with lighter, finer skin and the least tannins. In these wines, it is the fruit and acidity that dominate and they can be combined with many foods. They are therefore an excellent alternative if you do not like the harsh taste of tannins and the intense flavor of full-bodied wines. Pinot noir is an excellent example of a light red wine like those found in Burgundy, Alsace, Savoie or Jura. We also find in this style, the light Gamay from Beaujolais and the light red wines from the Loire such as Cabernet Franc. Abroad, it is interesting to try the Pinot Noirs from Chile , Argentina and Germany, the Cinsaults and light Pinotages from South Africa , the light wines from Valpolicella in northern Italy or again the fruity nero d'avola from Sicily.



Red wines in this category are dominated by a sensation of creaminess and roundness which creates a fatty sensation in the mouth. This sensation is created by alcohol and gives the impression of heating the mouth. In general, this style of medium-bodied red wine has moderate acidity, a medium amount of tannin, and more ripe fruit flavors than light reds. In France, these are Côtes-du-Rhône based on Syrah and/or Grenache, red wines from Languedoc-Roussillon and Provence or even generic Bordeaux based on Merlot and Cabernet Franc. Crossing borders, we recommend that you try Carménère from Chile , Syrahs from Australia, Zinfandel from the United States, Merlots from South America, wines from Spain made from Grenache , Italian red wines. like Dolcetto d'Alba or the reds from the Douro Valley in Portugal.



These are red wines whose dominant component is tannins , but they also have a high alcohol content. These tannins are felt on the back of the tongue as a sensation of astringency which dries the mouth. They come from grape skins and seeds as well as aging in new wooden barrels. These wines often have aromas of spices, leather and black fruits. As powerful as they are, you should pair them with foods of equal strength, such as red meat dishes.

In our territory, these wines are found in the Rhône valley (Cornas, Saint-Joseph, Côte-Rôtie, Châteauneuf-du-Pape), in the wines of the South-West (Cahors, Madiran) or even in the wines of Bordeaux ( Rive Gauche) based on Cabernet Sauvignon (Saint-Estèphe, Grave, Pauillac). Around the world, we advise you to taste the powerful Malbecs from Argentina , the Tempranillos from Spain , the wines based on Cabernet Sauvignon (blend or single grape variety) from Australia, South America, New Zeeland or Lebanon but also Nebbiolos from Italy (Barolo) and concentrated Syrahs from America and Australia. Wines made mainly from Tannat, Mourvèdre or Carignan are rarer, but are also part of this style of red wine.



These red wines, whose taste structure is quite close to that of light wine, have more present tannins and a more complex nose: we then speak of fine wine. They are the source of great know-how and great terroir and are more expensive than the average wine, or even very expensive! We can also obtain this style with the aging of wines for aging because over time the tannins will diminish and the aromas will become more complex.

In France, we find this style in the great wines of Burgundy (Gevrey-Chambertin, Pommard, Nuits-Saint-Georges), in the great wines of Bordeaux based mainly on Merlot (Pomerol, Saint-Emilion), the great Chinons of Loire or the great red wines of the Jura. We will find this style of wine in Germany, the United States, Australia, and New Zealand with their great Pinot noir , but also with the blaufränkish of Austria, or the very old vines of Grenache and Zinfandel in Spain and in the United States.


On each bottle of wine, you can rely on the “body” gauge to get an idea of ​​the strength of the red wine. The body of a red wine is based on the presence of tannins and alcohol on the palate.

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