Red wine
277 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.
Monte Santoccio - Santocciorosso 2023
A red from Fumane off the beaten track, blending dried Corvina with international grape varieties.
Monte Santoccio - Valpolicella Classico Superiore Ripasso 2022
A Ripasso from Fumane refermented on Amarone pomace, full-bodied, velvety and beautifully fresh.
Monte Santoccio - Valpolicella Classico 2024
Monte Santoccio's first wine, an elegant, saline and precise Valpolicella Classico from Fumane.
La Spinetta - Barbaresco Valeirano 2022
A Barbaresco from Treiso, taut and mineral, dark and powerful, built for long ageing.
La Spinetta - Barbera d'Alba Gallina 2023
A single-plot Barbera d'Alba from the Gallina cru in Neive, juicy, lively and highly precise.
La Spinetta - Langhe Nebbiolo 2023
The Nebbiolo from the hills of Neive by La Spinetta, elegant, fresh and with velvety tannins.
Guicciardini Strozzi - Chianti Colli Senesi Titolato 2024
A gourmand Chianti Colli Senesi from around San Gimignano, lively, fruity and typically Tuscan.
Borgogno - Barolo Fossati 2013
A 2013 Barolo aged four years in large oak vats, from the Fossati cru between Barolo and La Morra.
Agriverde - Riseis Montepulciano d'Abruzzo 2023
An organic Montepulciano d'Abruzzo, dark and generous, aged in stainless steel and concrete without oak.
Terroir Al Limit - Les Manyes 2023
The grand cru Les Manyes: a Garnacha Peluda perched at 800 m above Scala Dei, airy and intense.
Terroir Al Limit - Les Tosses 2021
The grand cru Les Tosses: a century-old Carignan from the scorched hills of Torroja, powerful and luminous.
Terroir Al Limit - Dits del Terra 2023
A nearly century-old, south-facing Carignan from Torroja, elegant, floral and spicy, with a vertical character.
Terroir Al Limit - Arbossar 2023
A century-old Carignan from a north-facing slope in Torroja, dense, taut and marked by llicorella.
Terroir Al Limit - Terra de Cuques Negre 2022
Grenache and Carignan on the llicorella of Torroja: a juicy, precise and vibrant Priorat.
Terroir Al Limit - Terroir Històric Negre 2023
A red from the historic villages of Priorat, juicy and vibrant, with the smoky minerality of llicorella.
Pegaso - Arrebatacapas 2022
A plot of Grenache planted in 1953 on the schist of Cebreros, at the heart of the Sierra de Gredos.
Ladeiras Do Xil - Gaba do Xil Mencía 2021
A Mencía from the slate and granite terraces of Valdeorras, spicy, juicy and thirst-quenching.
Bodega Lanzaga - Tabuérniga 2022
A valley of terraces in Labastida cultivated for 1,300 years, for a vertical, pure and mineral Rioja.
Bodega Lanzaga - LZ 2024
The village wine of Lanziego, fermented in small concrete vats in the spirit of 1920s Riojas.
Bodega Lanzaga - Corriente 2021
A Rioja from Rioja Alavesa grown on high-altitude limestone, aged in barrels and large oak vats for precise fruit.
Telmo Rodriguez - Al-Muvedre 2025
An old bush-vine Monastrell from Villena, generous, fresh and true to the Mediterranean spirit.
Sara I René Barbier - Sindicat La Figuera 2024
A high-altitude Grenache from La Figuera, fresh and floral, carried by the village's old vines.
Portal del Priorat - Gotes del Priorat 2023
A Priorat from high-altitude terraces on llicorella, juicy and fresh, with notes of cherry and liquorice.
Huber - Pinot Noir Alte Reben 2025
An organic Pinot Noir from the Traisental, concentrated and clean, with notes of raspberry, thyme and black tea.
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.