Tasting a grand cru, a question of atmosphere

Should you open wine in advance? Decanting? Most wines are served by the bottle. But decanting develops the aromas of young wines and leaves any deposits from red wines at the bottom of the bottle. Simply transfer the wine delicately into a decanter, shortly before the meal. On the other hand, an old vintage will require more delicacy: it is better to simply leave the bottle upright since the day before, so that the wine can decant gently.

"Chambering" a wine means putting it at 15°C, because the expression dates back to the time when rooms were not heated... But be careful, not below, because the cold makes the wine less aromatic and the tannins more aggressive. Beyond 20°C, the alcohol in the wine takes over and risks hampering the tasting. It is therefore better to serve between 15 and 18°C.

A great white wine is best enjoyed at around 12 to 14°C, or colder for a naturally sweet wine like Muscat de Beaumes-de-Venise or Rasteau.

To see this for yourself, try it yourself! Taste the same wine in two glasses with very different shapes. We bet you won't perceive it in the same way. The ideal is a stemmed glass, so as not to warm the wine when you hold it, with a flared base and a narrow neck, like the shape of a tulip.

Tasting is a multi-sensory experience. It involves all our senses simultaneously. A warm atmosphere contributes to the appreciation of wine, it's proven. Let's avoid cold white lights! A study even showed that wine was judged to be better in the presence of classical music than rock.

With this advice in mind, all that remains is to pair these great wines with dishes that make us salivate, such as two-pepper and honey-glazed cockerels... Or dare to pair a beautiful red with a chocolate dessert!