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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. Angelo Veglio, Barolo, 2009

    Angelo Veglio, Barolo, 2009

    Aged for 2 years in old wooden barrels, this Barolo bears the essential flavours of the area. It is rich yet elegant with complex earthy and violet notes, its great …

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    Details
    Colour Red Wine
    Grape Variety Nebbiolo
    Country Italy

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  2. Chateau Bernadotte, Haut-Medoc, Half Bottle, 2009

    Chateau Bernadotte, Haut-Medoc, Half Bottle, 2009

    Robert Parker described it as the best wine to date from this estate and requiring a little more time to evolve.

    Details
    Colour Red Wine
    Grape Variety Bordeaux Blend Red
    Country France

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  3. Château Montlandrie, Castillon, 2009

    Château Montlandrie, Cotes de Castillon, 2009

    Merlot dominated wine displaying an opulent fruit character with some complexity. Highly regarded by Robert Parker.

    Details
    Colour Red Wine
    Grape Variety Cabernet Franc, Merlot
    Country France

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  4. Croix de Beaucaillou, Saint-Julien, 2009

    Croix de Beaucaillou, Saint-Julien, 2009

    The second wine of one of the very best second growths from Saint-Julien. Château Ducru-Beaucaillou. A big, dense wine but one which is more accessible at a young age than Ducru-Beaucaillou itself.

    Details
    Colour Red Wine
    Grape Variety Bordeaux Blend Red
    Country France

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  5. La Closerie de Fourtet, Saint-Emilion Grand Cru, 2009

    La Closerie de Fourtet, Saint-Emilion Grand Cru, 2009

    Still quite young this really needs 1-2 hours decanting to show its best at the moment but waiting for it to open up is time well spent.

    Details
    Colour Red Wine
    Grape Variety Bordeaux Blend Red
    Country France

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  6. Larose de Gruaud, Saint-Julien, 2009

    Larose de Gruaud, Saint-Julien, 2009

    This is the new name for the estate's second wine, formerly called Sarget de Gruaud in honour of a former owner.

    Details
    Colour Red Wine
    Grape Variety Bordeaux Blend Red
    Country France

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  7. Le Petit Haut Lafitte, Pessac-Léognan, 2009

    Le Petit Haut Lafitte, Pessac-Léognan, 2009

    A great vintage and a superb second wine. A taste of the high-end at an affordable price.

    Details
    Colour Red Wine
    Grape Variety Bordeaux Blend Red
    Country France

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  8. Sarget de Gruaud Larose, St Julien, 2009

    Sarget de Gruaud Larose, St Julien, 2009

    Delicious second wine of Ch. Gruaud Larose drinking well now and for several years yet.

    Details
    Colour Red Wine
    Grape Variety Bordeaux Blend Red
    Country France

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  9. Château Bonnet, Bordeaux Reserve, 2009

    Château Bonnet, Bordeaux Reserve, 2009

    A well-made red Bordeaux with a smooth feel and a nose bursting with fruit. Dark berries, cherries and smoky notes characterize this great value red. Made from a blend of Cabernet Sauvignon and Merlot with no use of oak in the ageing process so as to bring out its fruity nature.

    Details
    Colour Red Wine
    Grape Variety Bordeaux Blend Red
    Country France

    Out of stock

  10. Château Martet Réserve de la Famille, Sainte-Foy Bordeaux, 2009

    Château Martet Réserve de la Famille, Sainte-Foy Bordeaux, 2009

    Made only from Merlot and coming from the older vines, this wine undergoes an elevage in new oak which gives it the structure for a long age in bottle and very much crowns it as the top wine at this extraordinary château offering incredible value.

    Details
    Colour Red Wine
    Grape Variety Bordeaux Blend Red
    Country France

    Out of stock

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