Red wine

Le point de vue du Baroudeur

Red wine, there is something for everyone: fruity, spicy, woody... Red wine is made from red grapes, such as the famous Merlot, the spicy Syrah, the royal Cabernet Sauvignon or the elegant Pinot Noir. The deep color and intense flavor will transport you to faraway lands. And if you really want to impress your friends, serve them a red wine with great ageing potential, which has spent years in the cellar to achieve an incredible aromatic complexity. You can accompany them with spicy dishes, red meats or even cold cuts.

Start with the majestic Cabernet Sauvignon, the king of red wine, which is like an old mountain sage—robust and reliable. It will give you powerful, tannic wines with deep aromas of cassis and cedar, perfect for long cellaring. Merlot, more supple and fleshy, is like Cabernet’s faithful companion, offering rounder wines with hints of plums and chocolate, excellent for sweetening evenings by the fire.

Don’t overlook the noble Pinot Noir, the elegant explorer, who prefers cooler climates. Its wines are subtle and complex, with notes of cherries and spices, like whispers of the forest. And what about Syrah, the warrior of the sunny hillsides, offering spicy and robust wines, with aromas of dark berries and black pepper, ready to face the most daring meals.

Each grape variety has its own character, its own story to tell in your glass, like an adventure story that unfolds with each sip of red wine. So, choose your traveling companion according to the journey you wish to undertake in the infinite universe of red wine. Cheers, my friends, and may each wine take you to new discoveries!

To start, let’s take the powerful red wine Cabernet Sauvignon, a true warrior among wines, which pairs beautifully with equally robust dishes. Think of a nice grilled steak or a rich stew; its structured tannins contrast beautifully with the richness of the meat. The softer, velvety Merlot is the perfect companion for slightly less intense dishes, like roast duck or even a wild mushroom dish.

Pinot Noir, this explorer of cooler climates, finds its happiness with delicate dishes such as grilled salmon or a truffle risotto. Its subtle nature and notes of red fruits complement the flavors of this red wine without dominating them.

And what about the wild and spicy Syrah? It is perfect for accompanying spicy or smoky dishes, such as barbecue or Indian or Mexican cuisine, with its notes of black pepper and dark berries that dance to the rhythm of the spices.

Let's decant! Why? Well, for two main reasons. First, to separate the wine from its sediment, those small deposits that form over the years in bottles of wine that have lived long adventures in the cellar. These sediments, although natural, can be bitter and cloud the brilliance of your wine. Then, decanting allows the wine to breathe, to open up its aromas, like a mountaineer who takes a deep breath of fresh air upon reaching the summit. This is especially true for young, robust wines that are often tight as a climbing rope; they relax and express themselves fully after a few hours in a carafe.

How to do it? It's simple, but you have to be gentle. Open your bottle and let the wine slide gently into a carafe, being careful not to shake up any sediment that has settled at the bottom. For older wines, a light under the bottle can help you see when sediment is approaching the neck, so you can stop in time.

Red wine

Red wine

Le point de vue du Baroudeur

What are the best grape varieties for red wine?

What foods can you pair red wine with?

How and why to decant red wine?

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