How to taste and serve wine

Here are some nice tips to enjoy your wine :

  • Always cut off the metal cap which surrounds the bottleneck below the glass ring surrounding the neck. This prevents the latter from coming into contact with the metal or with impurities when the wine is served.
  • A good corkscrew should have at least 5 and a half coil
  • Do not fill the glass completely when serving the wine: between a third and a half glass is enough. You can thus swirl the wine in the glass to help release the aromas.
  • Even if wine does not respond well to thermal shock, it’s not a bad idea to leave a red wine in the fridge for ten minutes, rather than serving it too warm.
  • At the bottom of a bottle, you’ll sometimes find small translucent crystals. These are natural tartrate precipitations which in no way detract from the quality of the wine. If you taste them, you’ll find they have a slight lemony flavour.
  • The bubbles of a sparkling wine, such as a Crémant de Bordeaux, are formed by impurities found in the glass. This means that in a perfectly clean and smooth glass, sparkling wines will not produce any bubbles!
  • Before laying your table, check that the wine glasses are free of unpleasant odours, especially if they are stored upside down. Odours found in cardboard, wood and cupboards can alter the taste of the wine.
  • A wine’s hardness and astringency are due in part to the tannins of wines which come into contact with the proteins found in saliva. But when an astringent wine is tasted with cheese, these tannins will be softened, because they will react with the proteins in the cheese, instead of with those in the saliva. Thus the wine will appear to be more supple Food and wine marriages