The Guide

Types of wine: red, white, rosé, orange, and sparkling

How each type of wine is made, what it tastes like, at what temperature to serve it, and what foods to pair it with: a guide to understanding the five major wine families.

01 · Where Does Color Come From?

What Gives Wine Its Color

Red, white, rosé, or orange: the difference lies not only in the grapes, but mainly in how they are vinified.

  1. It all comes down to the grape's skin

    The juice from almost all grapes is colorless. The color, tannins, and most of the aromas are found in the skin: it is the skin that determines whether the wine is red, white, or rosé.

  2. Maceration time

    The longer the juice remains in contact with the skins, the more color and structure the wine develops: a few hours for a rosé, a few days to several weeks for a red, and up to several months for some orange wines.

  3. The Development Method

    A secondary fermentation that creates bubbles, aging in barrels or amphorae, or halting fermentation to preserve sugar: each choice the winemaker makes shapes the wine’s final style.

02 · Families

The 5 Major Wine Families

Choose a color to learn how this wine is made, what it's like, and how to serve it.

Red Wine

From the lightest to the full-bodied, red wine is the largest category in our catalog.

How It's Made

Black grapes ferment with their skins, which give the wine its color and tannins. The longer the maceration, the more colorful and structured the wine is.

Flavor Profile

From light, fruity reds with aromas of red berries and subtle tannins to full-bodied reds featuring black fruit, spices, and sometimes woody notes.

Service

Between 14 and 16 °C for light reds, between 16 and 18 °C for full-bodied reds. Decanting can help a young, powerful wine open up.

Let's eat

Red and white meats, stews, soft cheeses. See pairing suggestions →

All our red wines

White Wine

Lively or full-bodied, dry or sweet: white wine encompasses a very wide range of styles.

How It's Made

The grapes are pressed before fermentation: only the juice ferments, without the skins, which is why the wine is light in color. A white wine can even be made from black grapes, such as "blanc de noirs" champagne.

Flavor Profile

From dry, crisp, and mineral-driven whites with citrus and white flower notes, to round and full-bodied whites with ripe fruit and sometimes buttery or woody notes, all the way to sweet and syrupy wines.

Service

Between 8 and 10 °C for crisp whites, between 10 and 12 °C for full-bodied or barrel-aged whites. If served too cold, a great white wine loses its aromas.

Let's eat

Fish, seafood, goat cheese, and poultry in cream sauce. See pairing suggestions →

All our white wines

Rosé Wine

Whether pale and delicate or more colorful and full-bodied, rosé isn't just for summer.

How It's Made

Black grapes remain in contact with their skins for only a few hours before being pressed (direct pressing) or separated from a red wine vat (saignée). In Europe, blending red and white wine to make rosé is prohibited, except for rosé champagne.

Flavor Profile

Fresh and fruity, with notes of red berries, citrus, and floral aromas. The more deeply colored rosés, such as those from Tavel or Bandol, have more body.

Service

Between 8 and 10 °C. Fine-dining rosés, which have a more full-bodied character, are best served slightly less chilled.

Let's eat

Appetizers, Mediterranean cuisine, grilled dishes, spicy dishes. See pairing suggestions →

All our rosé wines

Orange wine

A white wine made like a red: an old method that has made a comeback.

How It's Made

White grapes ferment with their skins—just as red grapes do—for a period ranging from a few days to several months. This technique originated in Georgia, where wines are traditionally aged in buried amphorae.

Flavor Profile

An amber-to-orange color, with aromas of dried fruit, orange peel, tea, and spices, and a light tannic structure—a rarity for a wine made from white grapes.

Service

Between 12 and 14 °C, like a light red wine, to allow its aromas to fully develop.

Let's eat

Spicy cuisine, aged cheeses, vegetarian dishes, international cuisine. See pairing suggestions →

All our orange wines

Sparkling wine

Champagne, crémant, and pétillant naturel: sparkling wines produced using different methods.

How It's Made

The bubbles come from carbon dioxide produced during fermentation. In the traditional method (Champagne, crémants), a second fermentation takes place in the bottle. In the ancestral method (pétillant naturel), the first fermentation is completed in the bottle.

Flavor Profile

From fresh, lively bubbles with citrus and apple notes to more full-bodied and complex cuvées with hints of brioche and dried fruit. The dosage—ranging from brut nature to sweet—indicates the sugar content.

Service

Between 6 and 8 °C. For the most complex vintages, a wine glass brings out the aromas better than a flute.

Let's eat

Appetizers, seafood, fish, fruit desserts. See pairing suggestions →

All our effervescent products
03 · Our Wines

Our Favorites, Color by Color

The wines our team loved and would like to share with you, sorted by color.

See all our reds
See all our white items
See all our rosés
See all our orange items
See all our sparkling wines
04 · The Essentials

Types of Wine at a Glance

Serving temperature, signature grape varieties, and food pairings: a summary of the five wine families.

Types of Wine at a Glance
Color Temperature Iconic Grape VarietiesAgreements
Red 14 to 18 °C, depending on the structurePinot Noir, Gamay, Syrah, Grenache, Cabernet Sauvignon, Merlot Meats, stews
White 8 to 12 °C, depending on the extentChardonnay, Sauvignon, Chenin, Riesling, Viognier Fish, seafood, goat cheese
Rosé 8 to 10 °CGrenache, Cinsault, Syrah, Mourvèdre Appetizers, Mediterranean cuisine
Orange 12 to 14 °CPinot Gris, Gewürztraminer, Muscat, Sauvignon, Chenin Spicy cuisine, aged cheeses
Effervescent 6 to 8 °CChardonnay, Pinot Noir, Pinot Meunier, Chenin Appetizers, seafood, desserts
Your Questions

Frequently Asked Questions

Is rosé wine a blend of red and white wine?

No. In Europe, rosé is made from red grapes whose juice remains in contact with the skins for only a short time. Blending red and white wine is prohibited for still rosés; the only exception is rosé champagne.

What is the difference between orange wine and rosé wine?

Rosé wine is made from red grapes and undergoes a short maceration. Orange wine is made from white grapes and undergoes a long maceration—ranging from a few days to several months—which gives it its amber color and a slight tannic structure.

Can you make white wine from red grapes?

Yes. The juice from most red grapes is colorless: if it is pressed quickly, without macerating with the skins, it produces a white wine. This is the case with "blanc de noirs" champagne, made from Pinot Noir or Pinot Meunier.

At what temperature should wine be served?

Between 6 and 8 °C for sparkling wines, 8 to 12 °C for whites and rosés, 12 to 14 °C for orange wines, and 14 to 18 °C for reds, depending on their body. A wine served too warm seems more alcoholic; if served too cold, it loses its aromas.

What is the difference between champagne, crémant, and pétillant naturel?

Champagne and crémants are produced using the traditional method, with a second fermentation in the bottle; champagne comes exclusively from the Champagne appellation, while crémants come from other regions (Loire, Alsace, Burgundy, etc.). Naturally sparkling wine is made using the ancestral method: a single fermentation that is completed in the bottle.

Further Reading

GuideHow to Choose Wine?By occasion, budget, and taste →GuideFood and Wine PairingsThe Right Wine for Every Dish →GlossaryWine GlossaryWords to Describe Wine →