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.
Terre à Terre - Crayères Vineyard Cabernet Sauvignon Shiraz 2020
A deeply classical Cabernet-Shiraz from Wrattonbully, born on the Australian chalk of the Crayères Vineyard.
Maverick - Twins Barossa GSM 2020
A Grenache, Syrah and Mourvèdre blend from the Barossa, generous and smooth, with black fruit and spice.
Pisano - RPF Tannat 2021
The Pisano family's personal reserve, a broad, deep Tannat, an emblem of Uruguayan Tannat.
Pisano - Río de los Pájaros Tannat Syrah Viognier 2021
A Uruguayan blend of Tannat, Syrah and Viognier, fleshy and fresh, with black fruit and spice.
Pisano - Río de los Pájaros Pinot Noir 2021
A fresh, silky Uruguayan Pinot Noir, between raspberry, wild violet and a touch of incense.
Pisano - Cisplatino Tannat 2024
A concentrated, harmonious Uruguayan Tannat, where tannic power is balanced by lively acidity.
Bogle - Old Vine Zinfandel 2023
An old-vine Zinfandel from Lodi and Amador, dense and velvety, with red fruit and warm spices.
Bogle - Cabernet Sauvignon 2023
A generous Californian Cabernet Sauvignon, with black fruit and the sweet spices of American oak ageing.
De Martino - Legado Carmenère 2022
A Carmenère from Maipo, the grape's historic birthplace in Chile, velvety and spicy, with fine tannins.
Catena - La Marchigiana Criolla 2025
A Criolla from Gualtallary vinified in amphora with no added sulphites, pure, fresh and succulent.
Altos las Hormigas - Appellation Paraje Altamira Malbec 2021
A single-plot Malbec from Paraje Altamira, vertical and mineral, born on the limestone of the Uco Valley.
Altos las Hormigas - Malbec Clásico 2023
A lively, juicy Malbec from Mendoza, made from organic grapes from Luján de Cuyo and Paraje Altamira.
Altos las Hormigas - Colonia Las Liebres Bonarda 2023
An organic Bonarda from Mendoza, juicy and round, between black cherry, olive and pink peppercorn.
Hartenberg - Doorkeeper Shiraz 2023
A fruity, velvety Shiraz from Stellenbosch, between blackberry, plum and white pepper, in a modern style.
Giannikos Winery - Lion 2024
An organic Agiorgitiko from Nemea, opulent and spicy, a tribute to the lion of Heracles' first labour.
Christophe Abbet - Humagne Rouge 2022
A Humagne Rouge from the Valais of great purity, fresh and refined, between rose, raspberry and spice.
Tedeschi - Lucchine 2025
A light, crunchy Valpolicella from Pedemonte, all cherry and small red berries.
San Polino - Sant'Antimo 2024
An organic Sangiovese from Montalcino, bright and juicy, between crunchy cherry and garrigue.
Poliziano - Fiori Rossi 2024
A floral, intense Rosso di Montepulciano, whose name, "red flowers", says everything about its finesse.
Poliziano - Rosso di Montepulciano 2024
An organic Rosso di Montepulciano from Poliziano, bursting with red fruit, taut and precise.
Planeta - La Segreta Nero d'Avola 2024
An organic Nero d'Avola from Menfi, juicy and indulgent, between ripe plum, cocoa and sweet spices.
Monte Santoccio - Stella Recioto della Valpolicella 2019
A traditional Recioto della Valpolicella, sweet without heaviness, with notes of prune and bitter almond.
Monte Santoccio - Viola Passito Rosso 2019
A rare sweet red from Fumane, made from dried grapes, indulgent, fresh and very long.
Monte Santoccio - Amarone della Valpolicella Classico 2020
A classic Amarone from Fumane, dried on racks until January, dense, velvety and balanced.
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
-
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.