FAQ — 518
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Conservation et service·Informational
Insert the rubber stopper into the bottle opening, place the pump on top, and pump up and down until you feel strong resistance or hear a click. That removes about 70% of the air inside, buying your open wine an extra 3-5 days in the fridge. Simple, affordable, and genuinely effective.
Conservation et service·Informational
It depends enormously on the level of Bordeaux. A basic AOC Bordeaux is best within 3-5 years. A solid Cru Bourgeois peaks between 5-15 years. A top Grand Cru Classé from a great vintage? Easily 20-50 years, sometimes longer. The tannins, acidity, and how you store it make all the difference.
Conservation et service·Informational
Put the cork back in (or use a vacuum stopper), then straight into the fridge. An open rosé stays enjoyable for 2-3 days, tops. Rosé relies on freshness and fruit, and both fade fast once oxygen gets to work. After day three, it's better off in a vinaigrette than in a glass.
Conservation et service·Informational
Most white wines don't need aeration, just pour and enjoy. But full-bodied, oak-aged whites like Burgundy Chardonnay or white Bordeaux can genuinely benefit from 15-30 minutes in a decanter. It opens up complex aromas and softens any reductive funk from ageing. Light, aromatic whites? Skip the decanter entirely.
Conservation et service·Informational
Keep bottles cool (under 25 °C), cushioned, and out of direct sunlight. In summer, never leave wine in a hot car boot, temperatures can hit 60 °C in half an hour, which will cook the wine and push the cork out. Use an insulated bag or cooler box, transport bottles lying flat so they don't roll, and get them into a cool spot as quickly as possible.
Conservation et service·Informational
Aim for 65-80% humidity, with 70% being the sweet spot. Too dry (below 50%) and corks shrink, letting air in and spoiling the wine. Too humid (above 85%) and you get mould on labels and musty smells, though the wine itself stays fine. A simple hygrometer is all you need to keep track.
Conservation et service·Informational
To age wine successfully, you need five things: steady temperature (12-14 °C), proper humidity (65-80%), darkness, no vibration, and minimal odours. And — crucially — you need wine that's actually built for ageing. Most wines are made to be enjoyed young. Only those with strong tannins, high acidity, or significant residual sugar will genuinely improve with time.
Conservation et service·Informational
A magnum holds 1.5 litres, exactly two standard bottles. It's not just a party format: wine experts consider it the best size for ageing because the ratio of wine to oxygen (entering through the cork) is more favourable. Wines in magnum age more slowly and develop more complexity than the same wine in a regular 75 cl bottle.
Accords mets-vins·Recommendation
Game meat loves bold, structured reds. Think Châteauneuf-du-Pape with its grenache-mourvèdre power, a tannic Pauillac, or a pure Syrah from Cornas. These wines have the backbone and earthy depth to stand up to venison, wild boar, or pheasant without flinching.
Accords mets-vins·Recommendation
Salad and wine can be tricky because of the vinaigrette, the acidity in dressing clashes with heavy wines. Go for a dry Provence rosé, a crisp Muscadet Sur Lie, or a Touraine Sauvignon Blanc. Light, zippy wines that refresh rather than compete.
Accords mets-vins·Recommendation
Veal blanquette is all about that creamy, comforting white sauce. You need a white wine with enough body to match the richness but enough acidity to cut through it. A Burgundy Chardonnay from Meursault, a Jura Chardonnay, or a Condrieu (Viognier) are perfect companions.
Accords mets-vins·Recommendation
Asparagus is famously tricky to pair with wine, its sulphur compounds and vegetal bitterness can make wines taste metallic. The secret? High-acid whites with herbal character: dry Muscat from Alsace, Austrian Grüner Veltliner, or Sancerre Sauvignon Blanc.
Accords mets-vins·Recommendation
Quiche, whether classic Lorraine or vegetable, loves medium-bodied wines with a balance of richness and freshness. An Alsace Pinot Gris, a white Côtes du Rhône (Roussanne-Marsanne), or a Beaujolais cru like Fleurie all work beautifully with that buttery pastry and creamy egg filling.
Accords mets-vins·Recommendation
Risotto is a chameleon — the best wine depends entirely on what's in it. Mushroom risotto? Nebbiolo d'Alba or Burgundy Pinot Noir. Saffron risotto alla milanese? Lugana or Soave. Seafood risotto? Vermentino or Verdicchio. Match the wine to the star ingredient, not the rice.
Accords mets-vins·Recommendation
Real carbonara, egg yolk, guanciale, pecorino, black pepper, is rich, salty, and porky. It begs for an Italian white with sharp acidity: Frascati Superiore (the local Roman pick), Verdicchio, or if you prefer red, a bright Barbera d'Alba. Acid is the key to cutting through that golden egg sauce.
Accords mets-vins·Recommendation
Bolognese — the real slow-cooked ragù from Emilia-Romagna — needs a red with enough acidity to match the tomato and enough body for the meat. Sangiovese di Romagna, Chianti Classico Riserva, or a dry sparkling Lambrusco di Sorbara are all stellar choices.
Accords mets-vins·Recommendation
Pork is incredibly wine-friendly, it all depends on the preparation. Roast pork loves a Crozes-Hermitage Syrah. Grilled pork chops shine with Chinon (Cabernet Franc from the Loire). Glazed or lacquered pork? Try an Alsace Pinot Gris or off-dry Gewurztraminer.
Accords mets-vins·Recommendation
Paella is a flavour explosion, saffron rice, seafood, chicken, maybe chorizo. You need a versatile Spanish wine: a Navarra rosé, an Albariño from Rías Baixas, or a fresh Garnacha from Campo de Borja. The wine should be adaptable enough to handle all those different flavours in one dish.
Accords mets-vins·Recommendation
Curry and wine is one of the most exciting pairings to explore. The heat from chilli and the complexity of spices need wines with aromatic intensity and a touch of sweetness: Alsace Gewurztraminer, German Riesling Spätlese, or a white Côtes du Rhône with Viognier. Forget tannic reds, they amplify the burn.
Accords mets-vins·Recommendation
Truffle demands mature, complex wines, young fruity bottles will clash with its earthy intensity. Black Périgord truffle pairs beautifully with aged Pomerol (Merlot) or mature Burgundy. White Alba truffle? A 10-year-old Barolo (Nebbiolo) or aged Meursault Premier Cru. Let the wine's tertiary aromas meet the truffle's magic.