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A few words about organic or biodynamic red wine
Red wine, whether organic, biodynamic, natural or conventional, has characteristics that can vary considerably depending on the grape variety used, the terroir, the winemaking techniques and the type of aging (oak barrel, concrete vat, jar...). However, here are a few general characteristics often found in red wines:
- Color: The color of red wines can vary from cherry red to purple, ruby, garnet and crimson. Color can give an indication of the wine's age, with younger wines tending to be brighter and aged wines having a darker color.
.- Aromas: The aromas of a red wine can be very varied, but we often find notes of red fruit (cherry, strawberry, raspberry), black fruit (blackberry, blackcurrant), spice (pepper, cinnamon), leather, tobacco and oak.
- Tannins: Tannins are compounds present in the skin of grapes and in the wood of oak barrels that give a sensation of "roughness" or astringency on the palate. Red wines often possess tannins since, during vinification, the grape skin is left in contact with the juice, either by punching down or not.
.- Body: The body of a red wine can vary from light to full-bodied, depending on the grape variety and the region of production. Full-bodied red wines have a fuller, richer mouthfeel than light red wines.
Organic, biodynamic and natural red wines are offered in this section. A wide selection of organic red wines from all regions of France are available: red wine from Alsace, Bordeaux and Burgundy, but also red wines from Languedoc, the South-West and the Rhône Valley, not forgetting the Loire.
A general rule of thumb is to make red wines that are full-bodied and rich on the palate.
Generally speaking, light red wines (Loire, Beaujolais for example), will be at ease with charcuterie and white meats, while Bordeaux and South-Western wines will express themselves on red meats and red wines from Languedoc and the Rhône Valley on lamb or dishes in sauce!
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