Red wine is made from dark-skinned grapes fermented with their skins, which gives it colour, tannin and structure. Our red wine range spans every style, region and price, from light and fresh to deep and powerful.
Red wine styles, from light to full-bodied
Light, aromatic reds like Pinot Noir and Gamay; medium-bodied, food-friendly reds like Merlot and Sangiovese; and full-bodied Cabernet Sauvignon, Syrah and Malbec with firm tannins and dark fruit. Explore classics from Bordeaux and Burgundy or newer regions worldwide.
What to eat with red wine
Lighter reds suit roast poultry, salmon and tomato-based pasta. Medium-bodied reds match pizza, lamb and duck. Full reds are best with steak, braised meats and aged hard cheese—tannins soften against protein and fat. Prefer something paler? See our white wine and rosé wine selections.
Red wine FAQ
How should I serve red wine?
Most reds show best slightly below room temperature, around 16–18°C; lighter reds can be served a little cooler.
Which red wine is best for beginners?
Soft, fruit-forward styles like Merlot or Pinot Noir are easy starting points before moving to bolder Cabernet or Syrah.