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Red Wine

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  1. $275.40

    James Mitchell

    California (USA), Central Valley (USA)

    12 x 750 ml

    Breads, Cured Meat, Hard Cheese, Red Meat, Roasted Vegetables


    Full bodied and fruit forward, this robust and flavorful wine is all about honest to goodness ripe blackberry and dark cherry, warm spice, smoky mocha and vanilla from oak aging. The tannins are well integrated and the finish is nice and long. It goes down great with a juicy steak, barbeque ribs or a soul satisfying hamburger. > Learn More

  2. $299.70

    Very Dark Red

    California (USA), Central Coast (USA)

    6 x 750 ml

    Breads, Cured Meat, Hard Cheese, Red Meat, Roasted Vegetables


    Very Dark Red. The name frankly speaks for itself. Petit Verdot is a grape of dark color, stout tannins and concentrated flavors. The small berries of Petite Sirah means a more intense maceration of skin-to-juice ratio and some of the longest tannins of any vinifera. Together they create a dark, concentrated wine that can be enjoyed now but will age well for a decade or more. VDR is full-bodied yet supple, with deep, ripe fruit flavors of black currant and black raspberry perfumed by delicate notes of crushed violet. A firm, chalky tannin structure belies the velvety, luscious mouthfeel. Dense flavors integrate beautifully for a long, layered finish.

    93 points / Gold Medal - San Diego Wine Challenge 2017

    > Learn More

  3. $414.00

    Castell d'Encus

    Costers del Segre (Spain), Spain (Spain)

    6 x 750 ml

    Breads, Cured Meat, Ham, Hard Cheese, Red Meat, Roasted Vegetables


    3 bottles x Thalarn 2012

    3 bottles x Quest 2013

    "The 2012 Thalarn is a great cool-climate Syrah, reminiscent of a Northern Rhone, or rather a Syrah from Valais, with its wild, slightly rustic character. Right now it is covered by the baby fat and the aromas from the best French oak money can buy, as it’s extremely young, and needs some years to grow up. While delicious right now, it will only get better if you wait. It has a fine palate, with a silky texture and saturated, round tannins. The 2008, the first vintage from a cool year which only reached 11.3% alcohol, is sublime now, if that gives you a hint about drinking windows. Drink 2015-2022."

    95 points - Luis Gutierrez, Wine Advocate, Feb 2014

    "Cooler than the previous to vintages I tasted last year the 2013 Quest is a Bordeaux blend of Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Merlot from vineyards planted in 2003 fermented exclusively in the old stone pools from the 12th century. It matured in brand new French oak barrels for 18 months. The dominant aromas are herbal, very spicy, with the oak in the background and a mixture of different berries and herbs. The palate shows the elegant tannins of the Bordeaux varieties, a clear Atlantic accent (it had some Mediterranean touches in other vintages) with good acidity and a remarkable length. There is austerity and balance here indicating that this is not a showy wine by any means. It has subtle elegance and it should age in bottle for a long time. I like this very much. It would be interested to follow its evolution."

    94 points - Luis Gutierrez, Wine Advocate, June 2015

    > Learn More
  4. $2,994.00

    Chateau Montrose

    Bordeaux (France), France (France)

    6 x 750 ml

    Breads, Cured Meat, Hard Cheese, Red Meat, Roasted Vegetables


    "Harvested between September 17 and October 5, this wine seems always open for business, so to speak, much like the great 1982s. The summer of 2009 was very hot and dry, which got the harvest off to a reasonably early start. The blend was 65% Cabernet Sauvignon, 29% Merlot, 5% Cabernet Franc and 1% Petit Verdot. Jean Bernard Delmas’ goal was to find perfect equilibrium between freshness and concentration, given its incredible opulence and the voluptuous character this vintage offered. That’s what this wine has in abundance. With an astounding dense purple color, the wine has velvety, sweet tannins, and an extremely open-knit and opulent blueberry, blackberry and creme de cassis nose. There is scorched earth, vanilla and, again, telltale licorice and spice. It is unctuously textured – thicker and juicier than the 2010 and more forward. This wine should come into its own in another five years. And again, it has at least 50+ years of aging potential."

    100 points - Robert Parker, Aug 2014

    > Learn More

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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.