This light, easy drinking Pinot possesses aromatic notes of malted chocolate, cherry and licorice. The palate is sprinkled with lively acidity and soft, welcoming tannins. Black cherry and a subtle pepper bring this wine to a pleasant conclusion. > Learn More
100% Nero d'Avola. Deep colour. Full of ripe red berry aromas and flavours supported by soft tannins. The finish is fresh and elegant. This wine is perfect for drinking with pasta dishes and bbq but also on its own.
Breads, Hard Cheese, Lard, Pasta, Red Meat, Vegetables
"The raw meatiness of the monastrell variety pops out of the glass here. Brambles, heather, charcuterie, beetroot and bracken are all in play. Chewy and very spicy, this trades in deep flavors of undergrowth, encased in mouth-puckering tannins. Luckily, the wood is played out very succinctly, and this ends with acid kick and finesse."
"This is a serious, structured wine with its firm tannins still in place. The rich, black plum fruits and layers of acidity still need a little time to develop and lessen the dryness of this wine. The aftertaste reveals a more juicy side."
A complex nose of black cherry, blackberry, cracked pepper and caramel, with hints of autumn leaves in behind; full as Gamay goes, with black pepper and bright, juicy red cherry fruit, light but silky tannins and soft barrel textures on the front and mid-palate and an intense finish packed with spice and steeped cherry flavours. > Learn More
Cured Meat, Hard Cheese, Pasta, Red Meat, Roasted Vegetables
Bright aromas of blackberry and raspberry mingle with notes of tarragon, mocha and licorice on the nose. Medium in body, the wine is nicely rounded up front and displays a complex harmony of fine-grained tannins, smoke, dark chocolate, mint and cassis in the middle. The finish displays a refreshing and lengthy mix of fresh black currants, cedar and fresh herbs.
Made by the great Raul Perez. Fresh, mineral-tinged redcurrant and cherry scents show very good clarity and a subtle floral overtone. Tangy, focused and pure on the palate, offering intense flavors of bitter cherry and red berry preserves. Shows a light touch that's quite pinot-like, along with a touch of smokiness that carries through a long, mineral-driven finish. If you want to show somebody what mencia smells, feels and tastes like, serve this one.
Ham, Hard Cheese, Pasta, Pelmeni Dumplings, Red Meat, Risotto, Salted or Marinated Mushrooms, Suckling Pig, Veal roasted, Vegetables
This wine is burgundy in colour with garnet hues to the edge. On the nose, spicy notes of cloves and cinnamon along with penetrating red berry fruit are at the forefront, with earthy undertones in behind. The palate combines bright raspberry and Bing cherry fruit, crisp but well-integrated acidity and great intensity and persistence of flavour throughout. There is a definite gaminess and a hint of white pepper that lingers very long on the finish. All in all, this cooler vintage has delivered a classically-structured Pinot of considerable complexity. > Learn More
"The 2016 'La Deveze' is a wonderful showing which beings with inviting aromas of black raspberries and dark red plums that are woven together with licorice, spices and fresh lavender. This medium-bodied red possesses wonderful balance, concentration and depth with a gorgeous velvety texture, which is layered with ripe dark fruits and licorice. This will be accessible upon release, but will also develop nicely with another year of bottle age."
Hard Cheese, Pasta, Red Meat, Veal roasted, Vegetables
"The name Siccari comes from the Sicilian dialect for “seccare” , which translates as “to dry” in the context of foods, something that is very much a part of Sicilian culture. We chose this name as an indicator of the style, since a proportion of the grapes are sun-dried before vinification. Creating a red wine using appassimento brings a whole new dimension to a wine - Siccari has a rich and complex structure, with very soft berryish fruits and a touch of spice. Incredibly characterful, it has layer upon layer of intense and diverse fruit flavours and a very long finish."
96 points - International Bio Wine Prize 2019 (2017 Vintage)
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.
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