Red Wines: Complete 2025 Guide

How is Vin Rouge produced?

To produce vin rouge, the winegrower follows several steps in the vinification process:

• The destemming: The berries are separated from the grapes, removing tannins from the stalk.

• The treading: The berries are pressed to extract the juice.

• The maceration: The berries are placed in a vat. The solid part rises to the surface and forms the "chapeau de marc".

• The grape-treading / The pumping-over: The winegrower breaks up the "chapeau de marc" with a pestle and reintroduces it into the grape must. Pumping-over consists of circulating the wine from the bottom to the top of the vat, basting the "chapeau de marc".

• The alcoholic fermentation: The sugars from the juice are turned into alcohol by yeast. The berries and juice remain in the vat for 2 to 3 weeks.

• The pressing: The juice is extracted from the vat, separating the "vin de goutte" from the "chapeau de marc". The remaining juice is pressed to produce the "vin de presse". The two can be blended before maturation, depending on the desired style.

• The maturation / The malolactic fermentation: The wine rests in a vat to stabilise. During this time, malolactic fermentation reduces acidity and enhances stability.

• The racking: The wine is separated from dead yeast and other deposits at the bottom of the vat.

• The bottling

Le Merlot

Originating from Bordeaux, Merlot is a fruity wine with a touch of acidity. This red wine has flavours of cherry and plum. It pairs perfectly with red meat or dishes cooked in sauce.

Le Cabernet Sauvignon

This grape variety produces full-bodied, fruity, and tannic wines. These wines have flavours of plum, blackberry, and blackcurrant.

Le Pinot Noir

From Bourgogne, Pinot Noir offers a range of aromatic nuances. Younger wines have notes of red and black fruits with a spicy touch. As it ages, the wine typically develops a flavour of candied fruit. It pairs beautifully with meat cooked in sauce, grilled foods, beef, duck, cheese, and even salmon.

La Syrah

A star of the Rhône, Syrah is characterised by a hint of violet. It offers fruity, fresh, and tannic flavours that pair wonderfully with fish dishes, cured ham, chorizo, and olives.

Le Cabernet Franc

Well-known to the French, Cabernet Franc originates from the Loire. This grape variety produces fruity wines that can be powerful and full-bodied, especially when grown in limestone soil. It pairs perfectly with Mediterranean dishes, aged cheese, and even spicy Asian food.