Red wine
1 012 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.
Clos Saron - The Pleasant Peasant Rouge 2016
Un Carignan californien issu de ceps centenaire vinifié dans une version alliant fraîcheur, souplesse et profondeur.
Groot Constantia - Pinotage 2024
A deep, generous South African Pinotage, where ripe fruit combines with toasty, spicy notes in a structured, elegant expression of the Constantia terroir.
Domaine de La Bouche du Roi - La Voie Royale Pinot Noir 2023
A Pinot Noir from the Plaine de Versailles, precise and deeply mineral. Elegant fruit meets a smoky finish.
Domaine de La Bouche du Roi - La Voie Royale Merlot 2023
A Merlot from the Plaine de Versailles, deep and finely chiselled. An ambitious interpretation, fresh and structured.
Château Rocheyron - Saint-Emilion Grand Cru 2018
A deep, velvety and mineral Saint-Émilion Grand Cru. The finesse of limestone frames a generous expression of dark fruit.
Château Lécuyer - Pomerol 2022
A Pomerol of real breeding, carried by deep fruit and a silky texture.
Château La Croix Saint-Vincent - Pomerol 2021
A supple, flavourful Pomerol, with dark fruit, spice and silky tannins.
Château Canon - Croix Canon Saint-Émilion Grand Cru 2017
An indulgent, precise Saint-Émilion Grand Cru, between vibrant fruit and limestone freshness.
Château Branon - Pessac-Léognan 2009
A deep, distinguished Pessac-Léognan, between black fruit, smoke and graphite.
Château Beauregard - Croix de Beauregard Pomerol 2021
A supple, refined Pomerol, centred on black fruit and freshness.
Château Beau-Séjour Bécot - Petit Bécot Saint-Émilion Grand Cru 2021
A supple, indulgent Saint-Émilion Grand Cru from Beau-Séjour Bécot. Merlot expresses itself here with freshness and finesse.
St. Supéry - Rutherford Merlot 2018
A generous, precise Rutherford Merlot, balancing black fruit, cocoa and freshness.
St. Supéry - Elu 2016
A great Bordeaux-style blend from Napa Valley, dense and elegant. Black fruit and toasty notes unfold with finesse.
Pio Cesare - Barolo Pio 2021
A blended Barolo, deep and nuanced. Piedmontese elegance carried by a firm tannic backbone.
Pio Cesare - Barbaresco Pio 2021
A traditional Barbaresco, deep and finely structured. The diversity of Treiso’s terroirs gives it depth and length.
Pio Cesare - Barolo Ornato 2021
A great Barolo from Serralunga d’Alba, intense and full of breeding. Power combines here with remarkable precision.
Pio Cesare - Barbaresco Il Bricco 2020
A high-altitude Barbaresco, precise and deeply nuanced. The finesse of Nebbiolo carried by a structure built for ageing.
Marqués de Murrieta - Gran Reserva 2016
A Rioja Gran Reserva that is deep, fresh and silky all at once. The Ygay tradition in a precise and long-lived expression.
Marqués de Murrieta - Dalmau 2020
A contemporary single-parcel Rioja, deep and finely chiselled. Power expresses itself here with freshness and precision.
Antonio Madeira - Vinha da Serra 2022
A deep, airy mountain red, where granite meets the finesse of old vines.
Yarra Yering - Dry Red N°2 2016
A Yarra Valley red, at once fragrant, spicy and deeply savoury.
Viu Manent - Secret Malbec 2022
A delicious, fresh Chilean Malbec, where intense fruit meets a mineral structure.
Viu Manent - Viu 1 Malbec 2021
A deep, energetic Chilean Malbec, born from century-old vines in Colchagua.
Tyrrell's - Hunter Valley Shiraz 2021
A fresh, savoury Hunter Valley Shiraz, carried by vivid red fruit and a spicy structure.
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 | Model agreement |
|---|---|---|---|---|
| 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.