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Red Wine

Fine Red Wine

Making red wine is relatively simple in theory. However, it does require great skill and care. As with all wine, the basic concept is the conversion of the sugary must from the grapes into alcohol. As 99% of the actual grape juice is clear, red wine requires maceration to attain its colour.

Maceration is the process where the harvested grapes are crushed and moved to thermo-regulated vats. Here tannins, flavour compounds and colouring agents that come from the skin, seeds and stems of the grape dissolve and integrate themselves in the juice giving it flavour and colour while the juices ferment to produce wine. The depth of the colour depends on the grape variety and the length of maceration.

The world’s most prolific red grape varieties are Cabernet Sauvignon, Merlot, Pinot Noir, Syrah (also known as Shiraz) as well as Nebbiolo in Italy and Tempranillo in Spain, but there are many others. Each grape has its own flavour and characteristics and often you will encounter blends which bring together the properties of different grapes to create a wine which is much greater than the sum of its parts.

Historically, the best red wines in the world come from the regions of Bordeaux, Burgundy and the Rhône Valley in France, Piedmont and Tuscany in Italy and Rioja in Spain. Today, this holds true for the traditionalist, but the New World reds certainly have their following of connoisseurs.

Red wines tend to fall in to 5 categories: ‘Light and fruity’, ‘medium-bodied and fruity’, ‘full-bodied and fruity’, ‘complex and tannic’ and ‘complex and elegant’.

Light and fruity reds are generally considered as easy-drinking wines. They have a tendency to be crisp with light tannins and notes of soft fruits and flowers. Beaujolais, generic Burgundies, Zinfandels and Valpolicellas of Italy fall into this category amongst others. Generally they go well with simple foods in particular charcuterie, quiche and pizza. Serve at 12-14°C.

Medium-bodied and fruity red wines have stronger tannins and a heavier feel on the tongue with aromas of red fruits and hints of spice. They tend to not have been aged in oak. These wines include Bergerac, generic Bordeaux, Côte du Rhône, Chianti from Italy and Penedès from Spain. They would drink well alongside meat dishes in a sauce, smaller game, pâté and roasted meats. Serve at 15-17°C.

Full-bodied and fruity reds tend to have high alcohol content and plenty of tannins, partly due to maturation in oak barrels, which will soften with age to produce exceptional wine. These wines are complex and bear strong aromas of ripe, dark fruits and spice. Key examples here are wines from Saint-Emilion and Pomerol as well as Châteauneuf-du-Pape, Cahors, Rioja, and Shiraz wines from Australia. Wines as complex and deep as these go well with rich and fatty dishes for example grilled/roasted red meat, duck confit, foie gras and game. Serve at 15-17°C.

Complex and tannic reds tend to be more expensive. Their heavy tannins will age and produce firm wines with great finesse. Red and black fruits and spicy undertones are prominent with vanilla and toasty notes as new oak is likely to have been used. Full flavours and beautiful finishes are common in this bracket. Here you will find all the famous sub-regions of Bordeaux as well as Côte-Rôtie, Hermitage, Barolo from Italy and a few new world Cabernet Sauvignons. These powerful reds go well with rich but not too fatty dishes such as game and roast lamb; they also partner well with truffles. Serve at 15-17°C.

Complex and elegant red wines. This select and elite group is reserved for the best of Burgundy. All from the Pinot Noir variety, these exceptional wines are very rare and highly priced, sometimes phenomenally expensive. These are complex wines with aromas of red and black berries, floral notes with hints of game and undergrowth (sous-bois in French). They are silky on the palate with a long and memorable finish. Wines from Chambolle-Musigny, Morey-St-Denis, Gevrey-Chambertin, Beaune and of course Vosne-Romanée are amongst the great Burgundies in this category. Dishes should be chosen well with these special wines and will be different for each. Usually slow-cooked food and roasts make good matches. Serve at 16-17°C.

  1. Jean-Paul Brun, Beaujolais à l’Ancien, 2010

    Jean-Paul Brun, Beaujolais à l’Ancien, 2010

    A fruity red Gamay wine tasting of sour cherries, raspberries, redcurrants with some notes of citrus. Fresh and juicy this is a traditional style of Beaujolais.

    Colour Red Wine
    Grape Variety Gamay
    Country France

    Out of stock

  2. Jean-Paul Brun, Côte de Brouilly, 2011

    Jean-Paul Brun, Côte de Brouilly, 2011

    This Côte de Brouilly employs wild yeasts for its fermentation and, at 12.5% abv, it is lower in alcohol than most wines from the appellation. Cherry and raspberry fruit are evidenton both on the nose and palate. A smooth, sleek wine with remarkable purity.

    Colour Red Wine
    Grape Variety Gamay
    Country France

    Out of stock

  3. Jean-Pierre Large, Morgon, 2009

    Jean-Pierre Large, Morgon, 2009

    The deep soils and the very old vines, some over a hundred years old, are exploited to produce this Morgon, 2009, from Jean-Pierre large. An exceptional wine of profound depth and good longevity.

    Colour Red Wine
    Grape Variety Gamay
    Country France

    Out of stock

  4. Jean-Pierre Large, Morgon, 2010

    Jean-Pierre Large, Morgon, 2010

    A lovely Morgon Cru Beaujolais made from old vines, some in excess of 100 years old.

    Colour Red Wine
    Grape Variety Gamay
    Country France

    Out of stock

  5. Jean-Pierre Large, Morgon, 2013

    Jean-Pierre Large, Morgon, 2013

    Jean-Pierre Large's Morgon Cru Beaujolais,2013, is a wine with great finesse and depth made with Gamay grapes harvested from old vines

    Colour Red Wine
    Grape Variety Gamay
    Country France

    Out of stock

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