Vin et santé·Informational
How many calories in a glass of wine?
A standard 150 ml glass of wine contains between 80 and 130 kcal. Dry red averages about 120 kcal, dry white about 105 kcal, and brut Champagne about 95 kcal.
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Vin et santé·Informational
Does wine keep you awake?
Wine, like all alcohol, helps you fall asleep faster but worsens overall sleep quality. Alcohol disrupts REM sleep cycles, causing nighttime awakenings and morning grogginess.
Vin et santé·Recommendation
What wine has the fewest calories?
The lowest-calorie wines are brut nature sparkling (around 60 kcal per glass) and light dry whites like Muscadet or Vinho Verde (80-90 kcal per glass). The rule: less alcohol and less residual sugar means fewer calories.
Vin et santé·Informational
Do sulfites cause headaches?
Contrary to popular belief, sulfites are probably not the main cause of wine headaches. Scientific studies point more toward histamine, tannins, and acetaldehyde. Sulfites mainly trigger respiratory reactions in sensitive individuals (about 1% of the population).
Vin et santé·Informational
Is wine vegan?
Not always. Fermented grape juice is naturally plant-based, but many wines are fined (clarified) with animal-derived products: egg white, casein (milk), isinglass (fish), or gelatine. Vegan wines use plant-based (pea, potato) or mineral (bentonite) fining agents instead.
Vin et santé·Informational
What is the French Paradox?
The French Paradox is the epidemiological observation that the French, despite a diet rich in saturated fat, have a relatively low rate of cardiovascular mortality. This phenomenon has been partly attributed to moderate red wine consumption, which is rich in polyphenols.
Vocabulaire et dégustation pro·Informational
How to become a sommelier?
To become a sommelier, complete a certified programme (CMS, WSET, ASI) then build experience in the restaurant industry. The full path takes 3 to 7 years depending on your target level.
Vocabulaire et dégustation pro·Informational
How to identify wine aromas?
To identify wine aromas, train your nose using the SAT method: Smell (first nose), Agitate (swirl), Try again (second nose). Classify aromas into three families: fruity, floral/vegetal, and spicy/oaky.
HoReCa et carte des vins·Informational
What markup does a restaurant put on wine?
In Belgium, the standard restaurant markup is 2.5-3.5 times the ex-VAT purchase price (average coefficient: 3). A wine bought at 10 EUR ex-VAT will be listed at 25-35 EUR including tax.
HoReCa et carte des vins·Informational
Do you need a license to sell wine in Belgium?
No, selling wine (and beer) in Belgium does not require a specific alcohol licence. Only the sale of spirits (> 22 % ABV) requires a municipal permit (patente). However, an excise number is mandatory for any business trading in alcoholic beverages.
Tendances et nouveautés·Comparative
Is bag-in-box wine good quality?
Yes, bag-in-box (BIB) can deliver good quality for everyday wines. The 3 L format (equivalent to 4 bottles) keeps wine fresh for 4-6 weeks after opening thanks to its vacuum pouch.
Tendances et nouveautés·Informational
What is the non-alcoholic wine trend?
Non-alcoholic wine (< 0.5 % ABV) is made by dealcoholising a conventional wine. The market is growing at 25 % per year in Europe, driven by health trends and the sober-curious movement.
Tendances et nouveautés·Informational
What is a low-alcohol wine?
A low-alcohol wine contains between 0.5 % and 10 % ABV, compared to 12-15 % for a standard wine. The category includes naturally light wines and partially dealcoholised wines.
Tendances et nouveautés·Informational
What are the wine trends for 2026?
2026 wine trends: rise of no- and low-alcohol wines, growth of orange wine and pét-nats, alternative formats (cans, BIB), and growing interest in indigenous grapes and under-the-radar terroirs.
Conservation et service·Recommendation
How to store wine in an apartment without a cellar?
To store wine in an apartment without a cellar, find the coolest, darkest, and most temperature-stable spot — usually an interior closet without windows, away from the kitchen and heating. For more than 20 bottles or storage beyond 6 months, a compact wine fridge (from around €200) is the most reliable solution.
Accords mets-vins·Recommendation
What wine with steak frites?
A Bordeaux red (Saint-Emilion, Haut-Medoc) or a full Cotes-du-Rhone (Gigondas, Vacqueyras) is the ideal steak frites partner. The wine's tannins bind to the meat's proteins, while acidity cuts through the fries' fat. An Argentine Malbec is an excellent alternative. Steak frites is Belgium's most popular brasserie dish, ordered in about 34% of cases.
Accords mets-vins·Recommendation
What wine with spicy food?
A low-alcohol, slightly sweet, aromatic wine, Alsatian Gewurztraminer, off-dry Riesling, or Vouvray demi-sec, is the best choice with spicy food. Sweetness tames the heat, while alcohol amplifies it. Avoid tannic, high-alcohol reds. Research shows a wine at 11-12% ABV with residual sugar reduces perceived heat by about 40%.
Accords mets-vins·Recommendation
What wine with a burger?
A fruity, generous red — California Zinfandel, Argentine Malbec, Cotes-du-Rhone, or Australian Shiraz — is the ideal burger wine. The ripe fruit and soft tannins embrace the juicy meat, melted cheese, and condiments. A full-bodied rose also works for chicken or veggie burgers. The burger is the world's most popular fast food — about 50 billion consumed annually worldwide.
Accords mets-vins·Recommendation
What wine with vegetarian food?
Vegetarian dishes pair beautifully with wine when you focus on freshness and aromatic expression. A Sauvignon Blanc (Sancerre, Pouilly-Fume) with salads and fresh vegetables, a light Pinot Noir with mushrooms and roasted veggies, a Vermentino with Mediterranean dishes. The key: match the wine to the dominant ingredient and cooking method, not to the fact that it's vegetarian.
Accords mets-vins·Recommendation
What wine with a charcuterie and cheese board?
A light, fruity red (Beaujolais cru, Cotes-du-Rhone) or a full-bodied rose (Tavel, Bandol) is the most versatile pick for a mixed charcuterie-cheese board. The key: avoid overly tannic reds that would clash with the cheese. A dry white (Macon-Villages, Riesling) is the secret option sommeliers recommend. In Belgium, the mixed board is served at about 45% of cocktail dinners.