"Tell me what you are drinking, I will tell you…what you are eating". It comes as no surprise that wine tasting and gastronomy share the same vocabulary – in both cases we taste, savour, smell, chew, and so on. However, the food and wine must be carefully matched and the wine served at the correct temperature in order for the experience to be a thoroughly pleasurable.
Avoid plastic tumblers. Choose fine, stemmed glasses with a circumference around the rim that is slightly smaller than that of the bowl (as with a tasting glass) to fully appreciate the wine’s flavours and aromas.
Between approximately 14 and 15° C for reds and 12°C for whites. Avoid over chilling the wine as this will mask its flavours and aromas.
If the wine has been stored in the refrigerator, take it out 30 minutes before opening.
Open young reds and powerful wines at least 30 minutes before enjoying to allow them to breathe. They may also be decanted.
Taste all wines before serving to avoid any defective bottles.
- Serve whites before reds
- Start with more recent vintages and finish with older ones
- Serve regional appellations before Villages appellations, Premiers Crus, or Grands Crus
- Serve Beaujolais (Gamay) wines before Pinot Noirs
- Serve Côte de Nuits wines last of all