1. The visual examination: the colour
In French, a wine's colour is called its "robe". It isn't just about looks: it tells you about age, grape variety and even texture.
White
Rosé
Red
With whites, the paler and clearer the colour, the younger the wine; an orange tinge points to a mature wine, sometimes medium-sweet or sweet. Reds move from intense purple in their youth to brown as they age.
If the wine clings to the sides of the glass, it is called "fat" – round and unctuous. If it runs off easily, it is rather fresh and light. Colour mostly comes from the grape skins, but winemaking, maceration and ageing play a part too.
2. The olfactory examination: the nose
The first nose is taken without swirling the wine. A smell of damp cardboard or cork gives away a corked wine. If you smell nothing, that's not a fault: the wine simply needs air.
The second nose comes after gently swirling the wine – rest the glass on the table for stability. Air awakens the aromas. First ask yourself whether the smell is pleasant, then look for the family: fruit, fresh grass, smoky or briny notes?
3. The taste examination: the palate
The attack is the first contact with the tongue, which picks up acidity, sweetness, saltiness and bitterness. The mid-palate: hold a sip and move it around to judge the texture – light, round, velvety or powerful. The finish is the impression that lingers: the longer it lasts, the more complex the wine.
The right questions to ask
- Do you sense any sweetness?
- Which fruit aromas can you recognise?
- How intense are the flavours?
- How acidic is the wine?
- Are there tannins?
- How long does the finish last?
At what temperature should wine be served?
How should you store wine?
Away from light, somewhere cool (10–14 °C) with moderate humidity. Once opened, a bottle keeps for about:
| Wine | After opening |
|---|---|
| Red | 3 to 5 days |
| White and rosé | 2 to 3 days |
| Champagne | 1 to 2 days |
Which wine goes with which dish?
A good pairing brings out the best in both the dish and the wine. The basic rule: a light dish calls for a light wine, a rich dish for a more structured one. Here is our guide to the ten food groups in our shop:
| Dish | Recommended wines |
|---|---|
| Aperitif | Champagne, crémant, crisp white or light rosé |
| Fish & seafood | Dry, mineral white (Muscadet, Chablis, Pouilly-Fumé), champagne |
| Poultry & white meat | Full-bodied white (Burgundy, Rully) or light red |
| Red meat & grills | Structured red (Monastrell, Toro, Montepulciano) |
| Game & stews | Powerful red (Amarone, Châteauneuf-du-Pape, Crozes-Hermitage) |
| Pasta, pizza & risotto | Fruity Italian red (Valpolicella, Nero d'Avola), a rounded white with risotto |
| Cheese | Dry white with goat's cheese, red with hard cheeses, sweet wine with blue cheese |
| Asian & spicy | Aromatic or off-dry white, fresh rosé |
| Salads & light dishes | Provence rosé, fresh white (Sauvignon Blanc, Verdejo) |
| Desserts | Sweet wine from Burgenland, rosé crémant, liqueur |
In the shop, the "Food pairing" filter shows our wines and spirits for each of these dishes.
In closing
In the end, only one question matters: did you enjoy the wine? Judgement stays subjective – it depends on your taste, your experience and your memories. Behind every bottle is a winemaker's work; tasting it attentively honours their craft. The golden rule: enjoy the moment and the wine.