Red wine
1 139 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.
Sottimano - Reserve Barbaresco 2016
A Barbaresco of the terroir, precise and profound, where the finesse of Nebbiolo meets the power of the Neive hills.
Sottimano - Curra Barbaresco 2019
A precise and elegant vintage Barbaresco, which intensely expresses the racy character of the Nebbiolo from Neive.
Sottimano - Fausoni Barbaresco 2020
A precise and elegant Barbaresco of terroir, where the finesse of Nebbiolo meets the depth of the Fausoni cru.
Sottimano - Cottà Barbaresco 2020
A vintage Barbaresco combining aromatic finesse, precise structure and depth typical of the great hills of Neive.
Sottimano - Pajoré Barbaresco 2020
A precise and profound Barbaresco vintage, combining the aromatic finesse of Nebbiolo with a slender and persistent structure.
Sottimano - Basarin Barbaresco 2020
A precise and elegant Barbaresco from Neive, where the finesse of Nebbiolo meets the depth of the Basarin cru.
Sottimano - Langhe Nebbiolo 2024
A precise and elegant Langhe Nebbiolo, which combines pure fruit, floral finesse and chiselled tannins.
Sottimano - Pairolero Barbera d'Alba Superiore 2023
A precise and vibrant Barbera d'Alba Superiore, where Piedmontese freshness meets a deep and flavorful substance.
Schiavenza - Broglio Riserva Barolo 2015
A deep and structured Barolo from Serralunga d'Alba, which precisely expresses the nobility of Nebbiolo and the personality of the Broglio vintage.
Schiavenza - Prapo Barolo 2018
A vintage Barolo that is both deep and precise, where the power of Serralunga meets a long-lasting elegance.
Schiavenza - Barolo Serralunga d'Alba 2022
A Barolo from Serralunga d'Alba that is deep, structured and precise, faithfully expressing the nobility of Nebbiolo and the strength of its terroir.
Margherita Otto - Langhe Nebbiolo 2024
A precise and elegant Langhe Nebbiolo, which finely expresses the purity of the Langhe terroirs.
Alessandria - Barbera d'Alba 2024
A precise and vibrant Barbera d'Alba, combining intense fruit, freshness and delicious drinkability.
Alessandria - Dolcetto d'Alba 2024
A juicy and straightforward Dolcetto d'Alba, combining crisp fruit, freshness and delicate tannins in a typically Piedmontese style.
Giacondi - Lambrusco Rosso
A light and sparkling Italian Lambrusco, focused on fruit and freshness, ideal for convivial moments.
Gini Scajari - Scajari Riserva 2011
A Venetian red wine of terroir, ample and structured, where the depth of the fruit meets the elegance of the hills of eastern Valpolicella.
Alto Horizonte - El Cerro Brujo 2019
A Spanish red wine from high altitude, combining ripe fruit, freshness and spicy depth.
Vinicola Salton - Classic Tannat
An approachable and structured Brazilian Tannat, combining ripe black fruits, freshness and supple tannins to accompany grilled meats.
Gini Scajari - Le Mattoline 2018
A Venetian red from volcanic hills, combining aromatic intensity and balance on the palate.
Petrakopoulos - Mov 2019
A red from Cephalonia that combines Mediterranean depth, island freshness and elegant texture.
Petrakopoulos - Mavro 2021
An island red from Cephalonia that combines maritime freshness, ripe fruit and fine tannins.
Micaela Rubio - La Infanta 2019
A high-altitude Bobal, precise and deep, which subtly reveals the continental character of the English Channel.
Micaela Rubio - Mikaela 2019
A high-altitude Bobal that combines freshness, aromatic depth and silky texture.
Micaela Rubio - El Reflejo 2019
A Spanish plateau red, combining freshness, depth and a precise expression of the Manchuela terroir.
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.