• Master the Art of Serving Wine like a Sommelier

    Master the Art of Serving Wine like a Sommelier

    The world of wine can appear intimidating, but with a little practice and knowledge, anyone can learn to serve wine like a sommelier. In this article, we will explore the techniques and etiquette involved in presenting and pouring wine, as well as tips for selecting the right glassware and temperature for optimal enjoyment.

    Preparation for Serving Wine

    Selecting the Proper Glassware

    The first step to serving wine like a professional is choosing the appropriate glassware. While there are countless shapes and sizes available, a few basic guidelines can help simplify the process:

    • Red wines benefit from larger glasses with wider bowls and openings that allow the wine to breathe and develop its aromas.
    • White wines are often served in smaller glasses to preserve their delicate flavors and maintain a cool temperature.
    • Sparkling wines should be poured into tall, narrow flutes to showcase their effervescence and concentrate their bubbles.

    Investing in quality glassware is an essential aspect of serving wine like a sommelier, as it not only enhances the visual appeal of the wine but also plays a crucial role in how the wine's aromas and flavors are perceived by the drinker.

    Wine Temperature and Storage

    Proper storage and temperature management are key to preserving the quality and character of a wine.

    The serving temperatures of wines vary according to their type.

    • Red wines should be served between 12°C and 14°C. After being taken out of the cellar, they will warm up to room temperature, gaining a few degrees to reach the ideal tasting temperature. Above 18-19°C, the aromas fade and the alcohol takes over.
    • Dry white wines should be served between 10°C and 12°C and are best served chilled.
    • Champagne and sweet white wines should be served between 8°C and 10°C.

    Generaly, all wines will warm up once they are removed from the cellar. If a red wine becomes too warm, it can be cooled using an ice bucket, but this practice should be used sparingly so as not to alter the quality of the wine.

    To prevent the wine from becoming too cold, it is best to take it out of the refrigerator about 20 minutes before serving.

    The Art of Presenting and Pouring Wine

    Once the stage is set with suitable glassware and ideal temperature, it's time to master the techniques of presenting and pouring wine like a sommelier.

    Presenting the Bottle

    When presenting a bottle of wine to guests, hold the bottle by its base using your thumb and support it with the rest of your fingers, ensuring that the label is clearly visible. Announce the name of the wine, along with its vintage, and confirm their selection. Once approved, proceed with opening the bottle.

    Opening the Bottle

    The key to gracefully opening a bottle of wine is confidence and practice. For standard corks, use a waiter's corkscrew or a winged corkscrew, making sure to insert the screw at the center of the cork and twist it until only one spiral remains visible. Then, gently pull the cork out while holding the bottle firmly.

    For sparkling wines, slightly loosen the wire cage, drape a cloth over the cork, and grip it firmly with your dominant hand. Carefully rotate the bottle – not the cork – in a counter-clockwise motion, and apply slight upward pressure to slowly release the cork. This technique will result in a gentle hiss instead of an explosive pop, maintaining a sophisticated atmosphere during service.

    Pouring Wine: A Technique of Elegance and Precision

    To pour wine like a sommelier, begin by placing a clean, dry cloth on your forearm or draped over your non-dominant hand, which will be used to hold the base of the wine bottle. This not only adds a touch of elegance but also serves to catch any drips during the pour.

    Hold the base of the bottle with your non-dominant hand and rest your thumb on the punt (the indentation at the bottom of the bottle). With your dominant hand, grasp the neck of the bottle and maintain control of the pour by keeping your elbow close to your body. Tilt the bottle slowly over the glass, allowing the wine to flow down the side of the glass. To prevent dripping, make a swift twist of your wrist when finishing the pour.

    The amount of wine poured can vary depending on the type of wine and the preferences of your guests, but a general guideline is to fill the glass about one-third full for red wines and slightly less for white wines and sparkling wines.

    Additional Tips for Serving Wine like a Sommelier

    Taste the Wine Before Serving

    If it's appropriate for the occasion, consider tasting the wine before serving it to your guests. This not only demonstrates your commitment to ensuring the quality of the wine but also allows you to detect any potential flaws or spoilage that could negatively impact your guests' experience.

    Decanting Older or Heavier Red Wines

    For older or heavier red wines, consider decanting them prior to serving to enhance their flavors and aromas. Decanting is the process of slowly pouring the wine from its original bottle into a separate vessel, allowing the wine to breathe while leaving any sediment behind. Once decanted, let the wine rest for about 30 minutes before serving to allow it to fully develop its characteristics.

    Pacing the Service

    Sommeliers are skilled at pacing the service of wine throughout an event, ensuring that each guest's glass is always filled without overwhelming them with too much wine. Keep an eye on your guests' glasses and be attentive to their needs, refilling their wine as necessary while also allowing them the opportunity to fully savor their selections.

    By applying these techniques and principles in presenting, pouring, and serving wine, even the most novice wine enthusiast can elevate their service skills to a level of mastery rivaling that of a seasoned sommelier. Santé !

  • Dijon: The International City of Gastronomy and Wine!

    Dijon : La Cité Internationale de la Gastronomie et du Vin !

    Opened on 6 May 2022, the International City of Gastronomy and Wine is a new destination not to be missed! This place aims to tell the story of and bring to life the values that are recognised by Unesco of the Gastronomic Meal of the French and the Terroirs of the Burgundy vineyard. 

    Great Exhibitions

    Three permanent exhibitions spread over 1750m² with a wide range of devices mobilised throughout these three spaces: texts, videos, photos, theatre, interactive animations, giant sets... Which describes the different aspects of "good drinking" and "good eating" in the French way:

    • « A table, Le petit théâtre du bien manger et du bien boire »
    • « En cuisine »
    • « La chapelle des climats et des terroirs »

    In addition to these three exhibitions, there is the temporary exhibition "C'est pas du gâteau, les secrets de la pâtisserie française". Dedicated to pastry-making in France, it was built under the patronage of Pierre Hermé.

    The City's Cellar

    The Cave de la Cité, located in the heart of the Cité, offers 3,000 references of wines from all over the world: one third from Burgundy/Jura, one third from the rest of France and the last third of foreign wines, of which 250 are served by the glass, including grands crus. The Cave offers personalised tastings with a daily selection from among the various references, for an unforgettable experience of discovering Burgundy wines.

    The gastronomic village

    Shops dedicated to French crafts (coffee, pastries, chocolate, cheeses, butchery, charcuterie, mustard, tableware, etc.) as well as a gourmet bookshop. Producers, craftsmen, breeders and farmers from all over France have come together to passionately build this Gastronomic Village.

    The Experimental Kitchen is a place where culinary shows, battles with guest chefs, cooking, pastry and mixology workshops, ephemeral dinners and much more come to life! This unique kitchen was created with the aim of showcasing the best of gastronomy but also to teach young and old alike.

    The Chapel of Terroirs

    The Chapel hosts the exhibition "la Chapelle des Climats et des terroirs" on the Climats of the Burgundy vineyards as well as the rich gastronomic heritage of the Burgundy-Franche-Comté region. It is also a place of exchange around the Burgundy vineyard, with testimonies of winegrowers, immersive projections and interactives.

    The restaurants

    La Table des Climats

    A "Vinostromic" restaurant that offers a unique experience based on wine and food pairings, with chef Kevin Julien under the culinary direction of Éric Pras, chef of the 3-star Michelin Maison Lameloise.

    Le Comptoir de la Cité

    At the entrance to the Cité, the Comptoir de la Cité offers a convivial and gourmet tasting session, organised around a large Chef's counter.

    Bamagotchi

    The Bamagotchi is a dining bar, with a 100m2 terrace and a rooftop under a glass roof. The atmosphere changes throughout the day to make sure you always have a good time.

    The Cité Internationale de la Gastronomie et du Vin is a perfect place to celebrate the French art of living!

    Charlotte Fournée

    Source : https://www.destinationdijon.com/destination/la-cite-internationale-de-la-gastronomie-et-du-vin/la-cite-de-la-gastronomie-en-details/

    La Revue du Vin de France, magazine n°659

  • The 2022 Champagne vintage promises to be exceptional!

    The 2022 Champagne vintage promises to be exceptional!

    A grape without rot or disease, a healthy and good quality grape!

    In Champagne, the usual harvest period is from the beginning of September to the beginning of October, but the first blows of the pruning shears were given as early as 18 August 2022 in certain communes of the Aube, such as Montgueux, where the harvest started a fortnight ahead of schedule, making it one of the earliest harvests in the history of Champagne.

    So, what could have caused such an early harvest?

    Compared to 2021 when the weather conditions were not there, this year with the high temperatures and little rain, the grapes are full of sunshine and are therefore ripe much earlier than expected. And on top of all that, there was no humidity, so no botrytis or disease, and therefore very healthy grapes with a perfect sugar content. As Charlène Lassaigne, champagne producer in Montgueux (Aube) explains, "The grapes are of very good quality, we can see that there is no disease, nor any rot. The grapes are really very healthy. The drought has therefore reinforced their quality and has not had a negative impact on the vines.

    It's « un scénario parfait as Arnaud Descotes said, Technical and Environmental Director of the Champagne Committee, « I think that all the conditions are there for us to make a very very good vintage. The potential is magnificent for the moment with very very healthy grapes and a beautiful maturation dynamic. We can go for high degrees and a beautiful aromatic maturity. » he said.  The technicians of the Champagne Committee also revealed a beautiful homogeneity between the regions of the appellation and the grape varieties.

    Champagne will be one of the few appellations where the yields will be good. Eric Therrey, for his part, started on August 19th, and knows that the vintage will be much better than last year, "I think we're in for a great year. On the other hand, we shouldn't wait too long so as not to spoil the interesting balance of sugar and acidity", explains the winemaker.

    With the right weather conditions, healthy grapes and harvesting in time, 2022 promises to be an unprecedented year for champagne!

    Source :

    https://www.tf1info.fr/podcast/au-coeur-des-regions/video-champagne-vers-un-millesime-exceptionnel-7293-2229947.html

    https://www.ouest-france.fr/le-mag/vin/vendanges-2022-un-millesime-qui-surmontera-la-canicule-234b867a-23ce-11ed-bda5-2977ce526b0a

    https://www.nordlittoral.fr/151795/article/2022-08-29/les-belles-promesses-des-vendanges-en-champagne

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