Text by: Gleb King
What's for dinner? It's always the question. And if you're as into wine as we are, you already know the best place to start: with the wine. Whenever you're stuck planning a meal, think of this as your sommelier’s compass. Today, we’re exploring red wines and their most popular styles. All of them are available in our store – click the link in text to know the price. The previous article about white wines and their pairings is here.
Juicy and Chillable
Not all reds demand decanting and fireplaces. Some, like Vietti Barbera d'Alba Scarrone or Guy Breton Fleurie 2022, are made to serve with a chill. Fresh, juicy, and alive with red berry crunch, these wines deliver brightness with structure. Think cranberry, wild herbs, and a touch of spice. Perfect with charcuterie, roast chicken, or a plate of tomato-dressed pasta. They’re the reds for hot days, late lunches, and casual brilliance.
Bold and Structured
When depth and grip are the order, structured reds like Bond Pluribus 2010 or Domaine Rene Rostaing Cote-Rotie 2018 show up with poise. These wines bring firm tannins, dark fruit, and earthy undertones – ideal with grilled lamb, mushroom ragù, or a slab of dry-aged steak. Their architecture supports aging, but even young they command respect. Think layers of blackcurrant, cedar, and graphite, evolving with every sip.
Silky and Perfumed
Some reds flirt more than they roar. Pinot Noir from Dujac or Nebbiolo from Bartolo Mascarello, these wines seduce with floral lift, soft tannins, and nuanced complexity. Violets, sour cherry, forest floor. Serve with duck breast, truffle risotto, or just roast vegetables and good conversation. They’re contemplative without being heavy – like velvet draped over stone.
Old World Depth
Some reds are ancient in character – not old, but wise. Chateau Ausone or López de Heredia Viña Tondonia Reserva 2011. These wines offer leather, dried fruit, tea leaf, and balsamic lift. Ideal with aged cheeses, game birds, or a cassoulet bubbling under a crust. They reward patience, evoke history, and never shout. A kind of slow magic in the glass.
Unfiltered/Unbound
And then there are the rule-breakers – natural reds, often unfiltered, sometimes amphora-aged or carbonic. Benedicte & Stephane Tissot Arbois Poulsard and Amphore or Frederic Cossard Vin de France Version Sud bring raw energy and texture: tart plum, wild herbs, and dusty minerality. Serve with funky fare: grilled eggplant, tamari-glazed mushrooms, or aged salami. These wines aren’t polished, but they are alive – unpredictable, elemental, unforgettable.
