Serving your wine in the best conditions.

When you go to the restaurant, the wine is the responsibility of the wine steward, but when you friends meet you for dinner at home, it will be yours!

It's necessary to choose wine carefully to compliment the dishes being served. This remains a matter of individual taste and you can let your imagination run free, nevertheless there are some tricks to choosing more ideal alliances.

The purpose is to create the most complete harmony possible between the food and wine.

The quality of wine varies a great deal depending on year, grapes varieties, the ground and the wine-making processes used.

Wine can mature at varying rates and the quality of a wine can peak at anything from one to twenty years.

By Albin VIDAL

We refer to a settling which takes place preferably by using a narrow decanter, which is usually topped off with a cork.

Opening of the bottle:

The capsule must be cut below the ring, to loosen the neck so that the wine does not contact the metal at the time of pouring.

The most common tools used to extract the cork are the corkscrew in lived, at the end of pig or the corkscrew with blades, or a more delicate manipulation.

The cork should not be pierced through. Once extracted it should have no smell - a smell indicates the presence of bacteria.

The temperature:

Often white wines are served too cold and red wines are served too warm.

The following list will give you some indication of the appropriate temperatures to serve your wine:

Vintage wines of Bordeaux: 16-17°C

Red vintage wines of Bougogne: 15-16°C

Dry white vintage wines: 14-16°C

Rose wines and scoops: 10-12°C

Young and fruity light, red wines: 11-12°C

Dry, white local wines: 8-10°C

Syrupy, Champagne, Cremants and sparkling wines: 7-8°C

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