FAQ — 518
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Conservation et service·Informational
With a good stopper and a fridge, most white wines last 3-5 days after opening. Light, crisp whites (Sauvignon Blanc, Pinot Grigio) fade fastest — 2-3 days max. Fuller, oak-aged whites (Burgundy Chardonnay, white Bordeaux) hold up better, sometimes 4-5 days. The key: re-cork immediately, use a vacuum pump if you have one, and always refrigerate.
Conservation et service·Informational
Store champagne on its side in a cool (10-12 °C), dark, vibration-free spot with around 70% humidity. Non-vintage champagne is best enjoyed within 3-5 years of purchase. Vintage or prestige cuvées can age 10-20 years if stored properly. Don't keep champagne in the fridge long-term, the vibrations and dry air will do more harm than good.
Conservation et service·Recommendation
The waiter's friend (double-hinged sommelier corkscrew) is the gold standard, compact, reliable, and used by professionals everywhere. It costs EUR 10-30 and lasts years. For old bottles with fragile corks, get a two-prong 'Ah-So' extractor. For ease of use, a lever-style corkscrew (like Screwpull) works brilliantly but is bulkier and pricier.
Conservation et service·Informational
It depends entirely on the wine's age and structure. Young, tannic reds need 1-2 hours to open up. Reds aged 10-15 years benefit from 30-60 minutes. Very old wines (20+ years) need only 10-15 minutes — or may not need decanting at all, as too much air can cause them to fade rapidly. Oak-aged whites: 15-30 minutes tops.
Conservation et service·Informational
Three clear signs a wine needs decanting: tight, grippy tannins that make your mouth pucker (young tannic reds), visible sediment in the bottle (aged wines), or funky smells like struck match or rubber when you first open it (reduction). If the wine already smells great and tastes smooth straight from the bottle, skip the decanter.
Conservation et service·Informational
A magnum is 1.5 litres (two standard bottles). A jeroboam is where it gets confusing: in Bordeaux, it's 3 litres (four bottles), but in Champagne, it's 4.5 litres (six bottles). Both sizes age better than standard bottles because the wine-to-oxygen ratio is more favourable. They also look fantastic on a dinner table.
Conservation et service·Informational
You can, and sometimes you should. Very old wines (20+ years) are often fragile, their complex aromas can vanish within minutes of aggressive air exposure. If there's no sediment, simply open the bottle 30 minutes before serving and pour directly into glasses. Let the wine breathe gently in the glass rather than risking it in a decanter.
Conservation et service·Informational
Yes — and it's not just an expression. Wine literally becomes vinegar when Acetobacter bacteria convert alcohol into acetic acid. This happens when wine is exposed to too much oxygen: a dodgy cork, an open bottle left out for days, or storage in a warm spot. The telltale sign is a sharp, nail-polish-remover smell.
Conservation et service·Informational
The golden rule for summer wine: serve it cooler than you think. A red at 14-16 °C (not the 25+ °C of a summer room) and whites at 8-10 °C. Use an ice bucket (water + ice + a pinch of salt for faster chilling), pour smaller amounts so each glass stays cool, hold your glass by the stem, and never leave a bottle sitting in the sun.
Conservation et service·Informational
The perfect cellar temperature is 12 °C, with an acceptable range of 10-14 °C. But here's the crucial point: stability matters more than the exact number. A cellar that stays at a steady 13 °C year-round is better than one that swings between 10 °C in winter and 18 °C in summer. In Belgium, a cellar dug at least 2.5 metres deep naturally achieves these conditions.
Conservation et service·Informational
Yes, always give your decanter a quick rinse before use, even if it looks clean. Dust, storage odours, or traces of old detergent can all taint the wine. Use plain water, or better yet, 'season' the decanter by swirling a small splash of the wine you're about to pour, then tipping it out. Never use soap or dishwashing liquid, the fragrance residue will ruin the wine's flavour.
Accords mets-vins·Recommendation
Pasta gratin — that bubbly, golden-topped comfort dish — is wonderfully versatile with wine. A structured white like a Languedoc Blanc or a Côtes-de-Provence Blanc (Rolle grape) handles the creamy béchamel perfectly. If your gratin has ham or bacon, switch to a fruity Beaujolais-Villages — its bright cherry flavours cut through the richness beautifully.
Accords mets-vins·Recommendation
Wine with soup? It's more natural than you'd think! The trick is matching the wine to the soup's base. Creamy veloutés love a round Mâcon-Villages Chardonnay. Chunky vegetable soups like minestrone pair with Provence rosé or light Italian reds. Rich beef consommé calls for a delicate Burgundy Pinot Noir. The key: serve slightly warmer wines to bridge the temperature gap.
Accords mets-vins·Recommendation
Shrimp and white wine are a match made in coastal heaven. The natural sweetness and iodine notes of prawns sing with crisp, mineral whites. Muscadet Sèvre-et-Maine sur lie from the Loire brings saline freshness, while Albariño from Rías Baixas in Spain adds peachy fruit and ocean-spray minerality. Grilled garlic prawns? Try a Corsican Vermentino or a Greco di Tufo from Campania.
Accords mets-vins·Recommendation
Mushroom risotto is all about earthy, creamy umami — and the right wine turns it into something transcendent. Barbaresco from Piedmont, made from Nebbiolo, brings truffle, rose petal, and fine tannins that were practically designed for this dish. A Burgundy Pinot Noir from Volnay or Pommard offers similar magic. If you prefer white, a Jura Chardonnay with its nutty, oxidative character is a stunning wild card.
Accords mets-vins·Recommendation
Wine with fries? Absolutely, and it might be the most fun pairing you'll ever try. Champagne Brut is the ultimate surprise match: those tiny bubbles scrub away the oil, and the wine's acidity makes every fry taste as crisp as the first. For something more casual, a chilled Beaujolais or a sparkling Lambrusco di Sorbara brings fruity, refreshing joy to every bite.
Accords mets-vins·Recommendation
Shepherd's pie (or the French hachis parmentier) is pure comfort — minced meat in a savoury sauce topped with golden mashed potato. It wants a red wine that's generous and smooth, not complex or tannic. A Côtes-du-Rhône Villages (Grenache/Syrah blend) is ideal — juicy, warm, and easy-going. Minervois from the Languedoc or a Bergerac Rouge from the Dordogne are equally great everyday choices.
Accords mets-vins·Recommendation
Filet mignon is the most tender cut of beef — lean, buttery, and subtle in flavour. It deserves a wine that matches its elegance rather than overpowering it. Pomerol from Bordeaux, with its silky Merlot-based velvet, is a classic choice. Chambolle-Musigny from Burgundy brings Pinot Noir's ethereal finesse. For a filet en croûte (Wellington), a mature Châteauneuf-du-Pape adds velvety depth.
Accords mets-vins·Recommendation
Tuna is the red meat of the sea — rich, dense, and packed with flavour. This makes it one of the few fish that works with red wine. Seared rare tuna pairs brilliantly with a Bandol rosé or even a light Sancerre Rouge (Pinot Noir). Grilled tuna steaks handle Cerasuolo d'Abruzzo beautifully. For raw tuna (sashimi or tartare), stay with a crisp Chablis Premier Cru or a mineral Muscadet sur lie.
Accords mets-vins·Recommendation
Osso buco, Milanese braised veal shank in a tomato-wine sauce, finished with bright gremolata (lemon zest, garlic, parsley), is one of Italy's greatest comfort dishes. Keep the wine Italian: a Nebbiolo d'Alba from Piedmont or a Barbera d'Asti delivers the acidity and elegance this gelatinous, rich dish needs. Valpolicella Classico Superiore from Veneto is a wonderful fruity alternative.