Argentina (Argentina), Mendoza (Argentina)
12 x 750 ml
Ham, Hard Cheese, Lard, Red Meat, Vegetables
It is the base compound of chlorophyll and it is present in all vegetables, being responsible for transforming light into acidic compounds and, subsequently, sugars (photosynthesis). A good Cabernet bunch must include at least 12 leaves above it photosynthetically active to be able to mature the amount of tannins that this variety entails. Tannicity is responsible for the mouth volume and body.
Silver Medal - Japan Women's WInes Awards 2019> Learn More
South Africa (South Africa), Stellenbosch (South Africa)
12 x 750 ml
Breads, Ham, Hard Cheese, Lard, Red Meat, Veal roasted, Vegetables
Brilliant medium purple. Fresh ripe red & black fruit; cherry, strawberry, & wild raspberry. Intense spice / sous bois, smoke. Granite minerality. Light-bodied, vibrant acid, grippy though delicate tannins; with surprisingly powerful fruit & spice; punching above its weight in flavour. Very balanced & low alcohol.
91 Points - Platter's Wine Guide 2019> Learn More
Italy (Italy), Tuscany (Italy)
12 x 750 ml
Breads, Ham, Hard Cheese, Lard, Red Meat
From 100% Sangiovese Grosso from single vineyards in Montalcino. This Baby Brunello is one of the best value wines from the area.
"Lèonus is sangiovese of natural and effortless appeal. With pocketed thoughts of Rosso and Brunello di Montalcino in mind you can extrapolate with elastic, proverbial stretch and easily wind up here. It's simple really, straightforward and noted as a gulpable mouthful of rocks tumbling in wet concrete. The great round acidity equalizer acts for mostly northern Montalcino fruit plus 20 percent from the south. Tommaso Cortonesi comes at it with a threefold selection; at harvest, in fermentation and from élevage. It's entry level so just drink it. The fruit is darker and deprived of firm astringency, spent four months in 3000L Slavonian oak and three months in bottle. For every day, especially with antipasti."
At WineOnline.ca we travel the world to ensure we can offer our clients the best red wine, along with the best red wine to be found anywhere. There are all sorts of types of red wines. To name some we have, dry red wine, sweet red wine, full bodied red wine, medium bodied red wine, light red wine, tannic red wine and structured red wine. There is a litany of words used to describe red wine types. There are 10’s of thousands of red wines produced all over the world. There are 1000's of different red grape varietals. Italy, on its own, has over 2000 indigenous grape varietals used to produce red wines of differing style. The most famous grape varietals used in the productions of top red wines are likely those from Bordeaux which include; Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot. Pinot Noir is another very popular red wine varietal which is the only red grape they use for red wine production in Burgundy. In Burgundy, they do not even label the wines with the varietal, but rather the vineyard from which the grapes were grown. A few of the famous ones are Romanee Conti, La Tache, Vosne Romanee, Nuits St Georges, but there are many more good red wine types. At WineOnline.ca, one of our many, but perhaps our most important, job is to taste as many of these wines as possible, and bring in the best, along with the best values, in order to make them available to our clients. It's a tough job, but somebody has to do it.
When it comes to red wine, people’s preferences can be all over the map. Some people choose to take the safe road when it comes to drinking red wine. We do not advocate this approach. Different red wine is going to be appropriate for different times of the day/night/evening etc. The food you are eating is going to affect the taste of your red wine and the taste of your red wine is going to change the flavour of your food. The trick is to find the best red wine takes some experimentation. Don’t just go with the tried and true as you are missing out. Pinot Noir with your fish can be delectable. Nebbiolo with lamb is divine. How could you not love a little Chianti, (Sangiovese), with your eggplant Parmesan? We encourage experimentation. We consider it our job, to help you improve your wine life.