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Red Wine

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  1. $190.00

    Big Head

    Niagara (Canada), Ontario (Canada)

    1 x 1.5L

    BBQ, Cured Meat, Duck breast, Red Meat, Roasted Vegetables, Steak, Suckling Pig, Veal roasted


    I find that Petit Verdot on the nose makes me think of a cross between Syrah and Merlot. The fruit is Merlot, but there is a meatiness there without the black pepper. Stewed black cherry and raspberry, smoked meat, violets, and a healthy dose of baking spice from the time in oak. The palate is concentrated, balanced, ripe yet fresh. There is a lot going on and each component contributes equally. This is being released in time for grilling season; fire-roasted things would work well with this wine.

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  2. $200.00

    Big Head

    Niagara (Canada), Ontario (Canada)

    1 x 1.5L

    Breads, Cured Meat, Foie gras, Hard Cheese, Pasta with Tomato Sauce, Red Meat, Rich Fish, Salted or Marinated Mushrooms, Steak, Suckling Pig, Veal roasted


    A little quiet, but opens up quite easily with a decanter and a couple hours. Black and red cherry, smoked bacon, sage, graphite and a bit of vanilla. This is a serious Cabernet Franc, and meant for serious Cabernet Franc lovers. The palate is dense, with plenty of structure, length, and depth. The finish is very long. This is a wine that would reward patience. If you can’t wait, then decant, serve slightly cooler than room temp, use big glasses, and then indulge in strong cheese, a cigar, or some artisanal dark chocolate

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  3. $245.00

    Big Head

    Niagara (Canada), Ontario (Canada)

    1 x 1.5L

    Breads, Cured Meat, Ham, Hard Cheese, Red Meat, Rich Fish, Salted or Marinated Mushrooms, Steak, Suckling Pig, Veal roasted


    It’s back. A haunting nose on this beastly wine showing ripe and dried red and black fruit. Cherry, raspberry, blackberry, with sweet cigar box and just a touch of roasted red pepper to remind you that this is a Cab dominated blend. On the palate, the wine is dry and hits all the bases. The tannins coat your mouth, but they are ripe and supple. This wine is juicy, yet powerful and the flavours are long. I would serve this a little cooler than room temp (cellar temp would be ideal) so you can sense the subtle complexities without the alcohol getting in the way. Grilled red meat that has been dry-aged would be the perfect pairing and I would splurge on a ribeye or porterhouse as this wine is special, and deserves to be matched with something special. Please enjoy.

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  4. $245.00

    Big Head

    Niagara (Canada), Ontario (Canada)

    1 x 1500ml

    Breads, Cured Meat, Hard Cheese, Red Meat, Steak, Veal roasted


    There is a combination of fresh and stewed red fruit with an herbal and peppered undertone. You can also notice a hint of oak, but only in a slight tobacco leaf and it finishes with a molasses savouriness.

    In the sommelier world, we would describe this nose as “lifted”. Whether it is the alcohol or the slightly elevated volatile acidity, which is natural for appassimento wines, there is a power to this wine that isn’t just fruit concentration. There is a combination of fresh and stewed red fruit with an herbal and peppered undertone. You can also notice a hint of oak, but only in a slight tobacco leaf and it finishes with a molasses savouriness. The palate is quite dry, and the tannins grab hold, and the fresh red berry fruit is also layered with umami and a touch of salinity I assume from the Petit Verdot. This is a monster wine that needs decanting and leaving the decanter somewhere cool to make sure you don’t go over 18ଂC.

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  5. New Bigger Red VQA 3L Jeroboam by Big Head 2013

    $310.00

    Big Head

    Niagara (Canada), Ontario (Canada)

    1 x 3000 ml

    Cured Meat, Red Meat, Steak, Suckling Pig, Veal roasted


    “Despite it’s softer, plusher reputation of the Bordeaux grapes in the rest of the world, we have experienced that Merlot is a tight and grippy SOB. We have 100 cases of 2012 Merlot that we don’t plan on releasing until 2022 (We hope). It is definitely the majority stock-holder in this blend. Red, blue, black fruit along with meat, spice and vanilla are hold together tightly. “Leave me alone” it screams. Decant, a lot. Cigars and dark chocolate and sub-zero temperatures are all I can think of.”

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  6. New Cabernet Sauvignon VQA 3L Jeroboam by Big Head 2013

    $310.00

    Big Head

    Niagara (Canada), Ontario (Canada)

    1 x 3000 ml

    Breads, Duck breast, Foie gras, Red Meat, Salted or Marinated Mushrooms, Steak, Veal roasted


    “Our first Cabernet Sauvignon on it’s own, this example shows plenty of dark red fruit, with sage and tea leaf undertones. The tannins are still a little tight, but a couple hours of decanting will remedy that. Open it, pour a glass, leave it for a couple days. Magic. Another red meat candidate. This time striploin or porterhouse come to mind. Sorry vegetarians, tempeh and soy won’t stand up to this beast (see what we did there?)".

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  7. New RAW Malbec VQA 3L Jeroboam by Big Head 2017

    $395.00

    Big Head

    Canada (Canada), Niagara (Canada), Ontario (Canada)

    1 x 3000 ml

    Cured Meat, Hard Cheese, Red Meat, Steak, Veal roasted


    Wow, what a monster. The nose is intensely lifted, showing ripe blueberry, blackberry, black cherry, bramble-wood, and a slight green peppercorn tone. The palate is dry, concentrated, and textured. The flavours of ripe black fruit and sage fight to be noticed on the palate, and the battle is long. There is so much going on with this wine from a textural perspective. Not for the faint of heart, or nose, or tongue.

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  8. New Cabernet Franc Select VQA 3L Jeroboam by Big Head 2017

    $405.00

    Big Head

    Niagara (Canada), Ontario (Canada)

    1 x 3000 ml

    Cured Meat, Ham, Hard Cheese, Pasta with Cream Sauce, Red Meat, Steak, Suckling Pig, Veal roasted


    A plush nose of dried cherry, dried raspberry, cacao and dried leaves. On the palate, the wine is full of ripe red berry fruit, juicy acidity and sweet tannins that linger and finishes dry. There is a perception of sweetness on the tongue, but that’s just the fruit character and higher alcohol. Pairs wonderfully with grilled red or game meats but the wine can be appreciated on its own.

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  9. New Gevrey Chambertin 1er Cru Cazetiers 2018 1.5L by Henri Magnien

    $429.99

    Burgundy (France), France (France)

    1 x 750ml

    Duck breast


    The 2018 Gevrey-Chambertin Les Cazetiers 1er Cru comes from 1.47 hectares that cover the four soil types within the vineyard; Magnien informed me that he is the only grower who has all four. The vines are Pinot Magnien and some are up to 100 years old. A gorgeous bouquet of pure black cherries, blueberry and light violet aromas bursts from the glass. The palate is medium-bodied with supple tannins and a fine bead of acidity, and lightly spiced, leading into a harmonious, persistent, mineral-driven finish. This should evolve into a gorgeous Les Cazetiers.

    93-95 Points, Neil Martin, Vinous Media, November 2019

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  10. $485.00

    Big Head

    Niagara (Canada), Ontario (Canada)

    1 x 3000 ml

    Breads, Cured Meat, Hard Cheese, Red Meat, Suckling Pig, Veal roasted


    There is a combination of fresh and stewed red fruit with an herbal and peppered undertone. You can also notice a hint of oak, but only in a slight tobacco leaf and it finishes with a molasses savouriness.

    In the sommelier world, we would describe this nose as “lifted”. Whether it is the alcohol or the slightly elevated volatile acidity, which is natural for appassimento wines, there is a power to this wine that isn’t just fruit concentration. There is a combination of fresh and stewed red fruit with an herbal and peppered undertone. You can also notice a hint of oak, but only in a slight tobacco leaf and it finishes with a molasses savouriness. The palate is quite dry, and the tannins grab hold, and the fresh red berry fruit is also layered with umami and a touch of salinity I assume from the Petit Verdot. This is a monster wine that needs decanting and leaving the decanter somewhere cool to make sure you don’t go over 18ଂC.

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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.

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