Red wine
1 236 red wines availableGood wine isn't about region; it's about profile. A light dish calls for a light, low-tannin red: Pinot Noir, Gamay, Cinsault. A rich dish calls for a full-bodied red, with enough substance to stand up to the fat: Syrah, Malbec, Cabernet.
We source from independent winemakers in 20 countries, from Chile to Armenia. Filter by profile, by country, by grape variety, or directly by the dish you're serving tonight. And if you're still unsure, our FAQ answers our most common questions.
Giulia Negri - Langhe Pinot Nero La Tartufaia 2023
A pinot noir planted at 520 metres in the heart of the Langhe, silky, floral and remarkably precise.
Emilio Vada - Langhe Nebbiolo 2024
A tank-aged nebbiolo from the Langhe, all floral freshness, crunchy cherry and pepper.
Ferraris - Ruchè Vigna del Parroco 2024
The historic vineyard of the priest Don Cauda, the only recognised mention for Ruchè: a floral, silky red.
Gaia - Estate Agiorgitiko 2021
Gaia's great wine in Nemea: a high-altitude Agiorgitiko, powerful, velvety and unfiltered.
Gaia - Agiorgitiko by Gaia 2024
An Agiorgitiko from the hillsides of Koutsi, in Nemea, with ripe fruit and perfectly integrated oak.
Artisans Vignerons de Naoussa - Xinomavro 2022
A classic, luminous Naoussa, between sun-dried tomato, olive and red fruit, with fine straightness.
Artisans Vignerons de Naoussa - Skyphos Xinomavro 2022
A fresh, juicy Xinomavro from northern Greece, between black fruit, herbs and spices.
Dominio del Águila - Peñas Aladas Gran Reserva 2019
Some thousand bottles from an old vineyard in La Aguilera, aged for 51 months: the ultimate rarity.
Dominio del Águila - Reserva 2021
The great village wine of La Aguilera: a dense, refined Ribera del Duero of fine depth.
Dominio del Águila - Pícaro del Águila Tinto 2023
The gateway to Dominio del Águila: a round, juicy and surprisingly serious Ribera del Duero.
Barco Del Corneta - Prapetisco 2014
Juan García from Fermoselle, on the granites of the Arribes: a juicy, peppery and fresh red.
Palacios Remondo - Quiñón de Valmira 2022
The grand cru of Grenache from Monte Yerga, with floral elegance and chalky finesse.
Palacios Remondo - Quiñón de Valdelareina 2023
The new high-altitude quiñón of the Sierra de Yerga: a deep, broad and spicy Grenache.
Palacios Remondo - Propiedad 2024
A vibrant Grenache from Rioja Oriental, fresh and airy, with fresh, chalky tannins.
Descendientes de J. Palacios - La Faraona 2023
Corullón's extreme grand cru: an ethereal Mencía of rare purity and precision.
Descendientes de J. Palacios - Al Chelo 2023
A 0.39-hectare plot on the schist of Corullón: an intense, fresh and chiselled Mencía.
Descendientes de J. Palacios - Moncerbal 2023
An airy, floral Mencía from Corullón, carried by chalky tannins and a saline finish.
Descendientes de J. Palacios - Las Lamas 2023
A south-facing Corullón cru on clay, yielding a silky, floral and generous Mencía.
Descendientes de J. Palacios - Villa de Corullón 2023
The village wine of Corullón: a stony, refined Mencía from schist, drawn from 90 plots in Bierzo.
Tomic - Plavac 2020
A Plavac Mali from the island of Hvar, supple and fruity, marrying the island's southern and northern slopes.
Moric - Lutzmannsburg Alte Reben Blaufränkisch 2020
Moric's great Blaufränkisch: vines aged 50 to 110 years on the volcanic soils of Lutzmannsburg.
Moric - Moric Reserve Blaufränkisch 2020
A fresh, silky Blaufränkisch from Burgenland, nourished by limestone and iron-ore soils.
L.A. Cetto - Cabernet Sauvignon 2022
A Mexican Cabernet Sauvignon from Baja California, supple and indulgent, aged for a year in French oak.
Birichino - Peter Martin Ray Vineyard Cabernet Sauvignon 2019
A mountain Cabernet from historic Médoc cuttings, planted on the schist of the Santa Cruz Mountains.
Which red wine for which taste?
This is the most useful criterion when purchasing, and the most rarely offered. Each profile corresponds to a texture in the mouth: the quantity of tannins, the density of the matter, the presence of the fruit.
Light red
Low tannins, fresh red fruit, serve slightly chilled. Pinot Noir, Gamay, Cinsault.
From €12.50Fruity red
Ripe fruit, roundness, melted tannins. The profile that everyone enjoys around a table.
From €9.90Full-bodied red
Dense, black fruit, length. For red meats and stews.
From €9.40Tannic red
Firm structure, high acidity, strong aging potential. Nebbiolo, xinomavro, tannat.
From €9.40Soft red
Residual sugars, aromatic power. Ports, fortified wines, and naturally sweet wines.
From €38.00
Red wine, country by country
The same grape variety does not produce the same wine depending on the climate. Syrah from the Rhône is peppery and taut; the same Syrah planted in Australia becomes round and jammy.
- English FranceBordeaux, Burgundy, Rhône
- 🇮🇹 ItalySangiovese and Nebbiolo
- English United StatesCabernet and Zinfandel
- 🇪🇸 SpainTempranillo and Garnacha
- Argentina ArgentinaThe land of Malbec
- South Africa South AfricaPinotage and Syrah
- 🇨🇱 ChiliCarménère and Cabernet
- 🇦🇺 AustraliaGenerous Shiraz
- 🇵🇹 PortugalDouro and Touriga Nacional
- Switzerland SwitzerlandPinot Noir and Gamay
- 🇬🇧 GreeceXinomavro and Agiorgitiko
- New Zealand New ZealandFine, fresh Pinot Noir
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The large regions in red
- Burgundy53 red
- Tuscany52 reds
- Piedmont20 red ones
Red grape varieties in the catalogue
The grape variety provides the structure; the climate provides the style. This table cross-references the two to save you from trial and error.
| Grape variety | Profile | Tannins | Dominant aromas | Typical pairing |
|---|---|---|---|---|
| Pinot Noir | Light | Low | Sour cherry, undergrowth, rose | Roasted poultry, raclette |
| Syrah | Full-bodied | Medium to high | Black pepper, blackberry, olive | Rib of beef, lamb |
| Malbec | Full-bodied | Raised, velvety | Plum, violet, cocoa | Grilled meats, game |
| Cabernet Sauvignon | Tannic | Raised | Blackcurrant, bell pepper, cedar | Beef, mature cheese |
| Grenache | Fruity | Low to medium | Cooked strawberry, garrigue | Spicy dishes, tagine |
| Carménère | Full-bodied | Means | Sweet pepper, cocoa | Spicy dishes, chili |
| Pinotage | Fruity | Means | Plum, mocha, smoky | Barbecue, smoked meat |
| Merlot | Fruity | Flexible | Plum, black cherry | Poultry, stew |
| Nebbiolo | Tannic | Very high | Faded rose, tar, truffle | Lamb, aged cheese |
| Tempranillo | Full-bodied | Means | Cherry, leather, vanilla | Cold cuts, lamb |
Which red wine for which dish?
The rule: the richer or more powerful the dish, the more tannins the wine should have to match it. The more delicate the dish, the more subtle the wine should be.
| The dish | The right profile | Grape varieties | Our bottle | Price |
|---|---|---|---|---|
| Raclette, tartiflette melted cheese, greasy | Light-bodied, not very tannic | Pinot Noir, Gamay | Malma - Papay Farm | €16.50 |
| Rib of beef, sirloin steak grilled, marbled meat | Full-bodied, present tannins | Malbec, Syrah, Cabernet | Amalaya - Malbec Red | €15.50 |
| Leg of lamb red meat, herbs | Tannic, structured | Nebbiolo, Xinomavro | 460 Casina Bric - Mesdì Rosso | €17.90 |
| Beef bourguignon wine-braised dish | Full-bodied, dark fruits | Syrah, Carignan | Av Bodeguers - Nereus Selection | €22.00 |
| Curry, tagine, spicy dish spices, chilli | Fruity, lightly oaked | Grenache, Cinsault | Domaine des Tourelles - Red | €15.50 |
| Barbecue, burger, ribs smoked meat, sweet sauce | Fruity, generous | Zinfandel, Pinotage | Kautz Family - The Big Top | €13.50 |
| Aged cheese platter pressed, blue-veined | Bold or mellow | Pinotage, port | Southern Right - Pinotage | €32.00 |
| Grilled vegetables, vegetarian dish eggplant, bell pepper, mushroom | Light to fruity | Pinot Noir, Grenache | Bonnardot Estate - Love at First Sight | €19.90 |
What we look for in a red
We taste several thousand wines a year and only keep a fraction of them. The criterion is never a guide's rating: it's tension. A red wine with tension makes you want another glass. A red wine without tension, even if technically flawless, tires you out after two sips.
That's why we seek out winemakers in unexpected places: Xinomavro from Naoussa in Greece, Areni from Armenia from three-thousand-year-old vines, or South African Pinotage, which has long been caricatured. These are often €15 wines that stand up to €40 Bordeaux.
Three mistakes we see all the time
Serving too warm. "Room temperature" comes from a time when rooms were 16°C. At 22°C, a red wine tastes alcoholic and loses its fruitiness. Fifteen minutes in the fridge before serving changes everything.
Confusing power with quality. A dense, oaky red wine impresses with the first glass, then overpowers the meal. The wines we repurchase are rarely the most showy.
Decanting by reflex. A young, closed red wine benefits from it; a fragile old vintage can collapse in twenty minutes. When in doubt, open an hour before serving without decanting.
The Baroudeur team, Lyon
All you need to know about red wine
What red wine should I choose when I don't know anything about it?
Start with the dish, not the wine. A light dish (poultry, vegetables, mild cheese) calls for a light red wine: Pinot Noir, Gamay, Cinsault. A rich dish (beef, game, stew) calls for a full-bodied red wine: Syrah, Malbec, Cabernet. Between €12 and €18, you can already find excellent bottles; beyond that, you're paying for rarity, not just quality.
What are the different types of red wines?
They are classified by taste profile: light (low tannins, fresh red fruit), fruity (ripe fruit, roundness), full-bodied (dense texture, dark fruit), tannic (firm structure, aging potential) and sweet (residual sugars, like port wine). This classification is more useful when buying than classification by region.
What red wine with raclette?
A light red with low tannins: tannins clash with the fat of melted cheese. A Pinot Noir from Burgundy or Patagonia, a Gamay, a Mondeuse from Savoie. Avoid full-bodied, oaked reds, which overpower the dish.
What red wine goes with prime rib?
Grilled, marbled meat calls for a red with body and present tannins to cut through the fat: Argentinian Malbec, Australian Syrah, Cabernet Sauvignon, or a Douro blend. Serve it at 17 °C, never at room temperature (22 °C).
At what temperature should red wine be served?
Between 14 and 18°C depending on the structure. A light red is served chilled, at 14-15°C. A full-bodied or tannic red, at 17-18°C. "Room temperature" dates back to a time when rooms were 16°C: a red served at modern room temperature loses its fruit and tastes alcoholic.
How long does an open bottle of red wine last?
Two to three days recorked in the fridge for a light red, up to five days for a tannic red. A vacuum pump doubles these durations. An oxidized red is not dangerous: it simply loses its fruit and develops pruney notes.
Which red wine keeps the longest?
Those high in tannins and acidity: Nebbiolo, Xinomavro, Cabernet Sauvignon, Tannat, Northern Rhône Syrah. An entry-level light Pinot Noir is best consumed within three years. Aging only improves wines built for it.
Is an expensive red wine necessarily better?
No. The price reflects the rarity of the terroir, the yield, and the reputation, as well as the quality. In our catalog, the gap in enjoyment between a €12 bottle and a €25 bottle is clear; between €25 and €80, it becomes a matter of personal taste and occasion.