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.
Vite Colte - Barbera d'Asti Rossofuoco 2024
An organic Barbera d'Asti from the hills of Monferrato, vinous and fruity, aged in tank for freshness.
Ceretto - Barbera d'Alba Piana 2024
A Barbera d'Alba vinified in tank, juicy and lively, putting fruit and freshness centre stage.
Gianni Gagliardo - Barolo del Comune di Monforte d'Alba 2021
A village Barolo from Monforte d'Alba, a blend of two vineyards of opposite character, austere and deep.
Gianni Gagliardo - Dabatiè Langhe Nebbiolo 2022
A Nebbiolo from the gypsum-rich sands of Roero, aged in tank to keep all the brightness of its red fruit.
Vignobles Jade - Château Fleur de Lisse 2020
An organic Saint-Émilion Grand Cru, with intense black fruit and tannins of striking velvet.
Vignobles Jade - Fontfleurie 2019
A Saint-Émilion Grand Cru with pure fruit and a melting texture, aged in foudres and amphorae.
Vignobles Dourthe - Château Le Boscq 2018
A Saint-Estèphe facing the Gironde estuary, dense and spicy, with notes of cedar and black fruit.
Vignobles Dourthe - Château La Garde 2018
A Cabernet Sauvignon-led Pessac-Léognan, powerful and smoky, with very fine tannins.
Vignobles Dourthe - Diane de Belgrave 2018
The second wine of Château Belgrave, a round and voluptuous Haut-Médoc with very fine tannins.
Vignobles Dourthe - Château Pey La Tour Réserve du Château 2021
The grand vin of Pey La Tour, a round, silky Bordeaux Supérieur, between blackberry and spice.
Château Belingard - Bergerac 2022
A red Bergerac from Pomport, supple and fruity, a blend of Merlot, the two Cabernets and Malbec.
Domaine Ampelous - Minervois Derrière chez Marie 2020
Carignan and Syrah from Caunes-Minervois, for a velvety red with notes of black fruit and violet.
Domaine Ampelous - Minervois Chez Clovis 2023
43-year-old Grenache and Carignan at the foot of the Montagne Noire, for a concentrated, creamy Minervois.
Domaine du Météore - Faugères Léonides 2021
An organic Faugères from Syrah, Grenache and Cinsault, aged 28 months, fresh, silky and spicy.
La Bastide Blanche - Bandol Rouge 2022
A Bandol with 81% Mourvèdre, biodynamic, with dense, smooth tannins, round and Mediterranean.
Domaine de Boisseyt - Saint-Joseph Les Garipelées Rouge 2022
Syrah from granite and gneiss soils in Chavanay, for an eloquent, perfectly balanced Saint-Joseph.
Domaine Mucyn - Saint-Joseph Les Salamandres 2023
A dense, peppery organic Saint-Joseph, with black fruit and violet, structured by fine tannins.
Domaine Mucyn - Crozes-Hermitage Les Entrecoeurs 2023
An organic Syrah from old vines, aged in tank for purity of fruit: juicy, peppery and mineral.
Château La Nerthe - Châteauneuf-du-Pape Cuvée des Cadettes 2022
The cuvée from La Nerthe's oldest vines: a dense, elegant Châteauneuf built for ageing.
Château La Nerthe - Châteauneuf-du-Pape Rouge 2020
The great red wine of Château La Nerthe, sunny and silky, remarkably balanced and with good ageing potential.
Château La Nerthe - Les Cassagnes de La Nerthe Rouge 2022
A Côtes-du-Rhône Villages from 40-year-old vines, crunchy and spicy, with hints of Provençal garrigue.
Domaine de Longue-Toque - Cairanne 2020
A generous Cairanne from the Garrigues sector, between Burlat cherry, vanilla and white pepper.
Domaine Les Sibu - Gigondas 2023
An organic Gigondas from old vines, ample and firmly structured, between ripe fruit, black olive and liquorice.
Domaine Les Sibu - Vacqueyras 2024
An organic Vacqueyras with hints of garrigue and pepper, full and structured, with surprising freshness.
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.