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Wine Storage and Tasting

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Wine storage and tasting: the elegance of the gesture

Wine is a living work. To preserve its finesse and reveal all its complexity, it must be given optimal cellaring conditions and the tasting rituals must be respected.

Store wine with care

The sommelier’s golden rules:

  • Constant temperature: Between 10°C and 15°C, without sudden fluctuations. A cellar that is too warm accelerates ageing; one that is too cold slows it down.
  • Controlled humidity: Around 70%. This prevents corks from drying out and protects labels.
  • Complete darkness: Light alters tannins and aromas. Choose a dark space or a refrigerated wine cabinet.
  • Horizontal position: The wine remains in contact with the cork, ensuring a tight seal.
  • No vibrations: Movement disrupts maturation. Avoid areas near appliances or frequent foot traffic.
  • Gentle ventilation: It prevents mould and stagnant odours.
  • Keep away from strong odours: Wine can absorb surrounding smells. Keep it away from chemical or food products.

General ageing potential by wine type

  • Light reds: 2 to 3 years
  • Full-bodied reds: 5 to 15 years
  • Dry whites: 1 to 3 years
  • Off-dry or sweet whites: 5 to 10 years
  • Champagnes and sparkling wines: 2 to 5 years, depending on the vintage

Once opened, a bottle will keep for 2 to 4 days with an airtight stopper or a vacuum pump.

Taste with elegance

The nose: getting to know the aromas

  • Do not rush in: let the wine open up for a few moments in the glass.
  • Swirl gently: this releases volatile aromas.
  • Smell in two stages: a first nose without swirling, then a second after aeration.
  • Look for aroma families: fruit, flowers, spices, wood, undergrowth… it is a sensory game.

The palate: balance above all

  • Take a small sip: let the wine coat the entire mouth.
  • Observe the sensations:
    • The attack: soft or lively?
    • Mid-palate: fruity, tannic, full?
    • The finish: long, fresh, persistent?
  • Slurp if you wish: drawing a little air into the mouth can reveal hidden aromas.

The right glass, the right temperature

  • Suitable glass:
    • Red: large and rounded
    • White: narrower to preserve freshness
    • Champagne: flute or tulip glass for the bubbles
  • Ideal temperature:
    • Light red: 14–16°C
    • Full-bodied red: 16–18°C
    • Dry white: 8–10°C
    • Off-dry white: 10–12°C
    • Champagne: 6–8°C

Tips

  • Taste on a light stomach: neither too hungry nor too full.
  • Avoid strong perfumes: they interfere with the nose.
  • Write down your impressions: a tasting notebook helps refine your palate.
  • Try blind tasting: without the label, or covered with a sock, preconceptions fall away and surprises emerge.

The tasting order

Always from the lightest to the most powerful, from dry to sweet:

  1. Dry whites
  2. Rosés
  3. Light reds
  4. Powerful reds
  5. Off-dry whites
  6. Sweet wines
  7. Sparkling wines at the end or at the beginning, as you prefer

From the lightest to the fullest-bodied, from dry to sweet, so as not to saturate the palate.