Red Roof Burgundy

Red Roof Burgundy is our driest red Muscadine, offering a softer approach to a traditional dry red wine. Made from a blend of Muscadine grapes, it has a smooth, lighter body with subtle fruit flavors that allow the natural character of the grape to remain present without making the wine noticeably sweet.

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Expect a fruit-forward first impression with a hint of cherry and a slight tartness that becomes more noticeable toward the finish. Medium acidity brings a little brightness to the wine. The natural tannins of the red Muscadine grapes add gentle dryness and structure without making the wine feel overly bold or heavy.

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For guests who think Muscadine automatically means sweet, Red Roof Burgundy may come as a surprise. It retains the fruit character of a Muscadine grape while being delicately dry, smooth, fruity, and approachable.

Red Roof Burgundy is right at home alongside red meats, rich cheeses, and hearty, savory dishes. Steak is an especially good match. Pair a glass with filet mignon, ribeye, porterhouse, T-bone, prime rib, or beef tenderloin, or keep things casual with a thick Angus burger. Pot roast, braised beef, beef tips, and other slow-cooked dishes are also natural companions.

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For something lighter, build a cheese or charcuterie board around the wine. Aged cheddar, Gouda, Parmesan, cured meats, toasted nuts, and savory crackers all fit nicely with Red Roof's dry, fruity character.

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Red Roof can be used in cooking for marinades, sauces, and other savory recipes too!

Red Roof Burgundy is best enjoyed slightly chilled, around 58–60°F. If you're starting with a bottle straight from the wine cooler, pour a glass and give it a few minutes to breathe. About four minutes is enough time for the wine to begin opening up and naturally come closer to its ideal serving temperature.

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Cooking with wine? Try using the same wine you plan to serve with dinner. Using Red Roof in the dish and pouring it alongside the finished meal helps carry complementary flavors from the kitchen to the glass, while avoiding the possibility of the acids and flavors in two different wines clashing with one another.