the note.

1. The weight bottle means the quality of wine

For French wines, this statement is not a rule, however, on certain wines in the world, such as Italy for example, the quality of a wine may also be justified by the quality of its conservation bottle. Indeed, the heavier the bottle, the thicker it will be and therefore darker. These elements give the wine a first place of optimal conservation and ageing for the custody.

2. The natural wines are more alive than conventional wines

In reality any wine, coming from any method of agriculture or vinification, is alive. It is also for this reason that the wine keeps and constantly evolves. A non-living wine does not exist.

3. Red wine is for red meat and white for fish

The basis of tasting is the personal taste of each person. Marrying a red wine with a fish or a white wine with a red meat is playable, from the moment when the aromatic approach and the complexity of the aromas of the dish and wine, harmonize or resemble itself somewhere. Moreover, have you tried red on sushi ?

4. Carafer and decanting is the same thing

Carafer consists of pouring the wine from the bottle into a carafe in order to make it aerated, put it in contact with oxygen, this method is often used for young wines. Decanting consists of separating the wine deposits in order to make it clear for tasting. The carafes are diverse and each style will have a function to vent or decant or why not, both.

5. Rosé is not real wine

The rosé wine is a wine derived from maceration or direct pressing of red grapes which have not given the whole of its colour. And why? Because the fifth element of the term land, the winemaker or oenologist, decided to produce rosé. It is also for this reason that we have so many different intensities of rosés. Want to know more about rosé? Click here

6. Champagne is not wine

The Champagne is a sparkling wine from the Champagne region under the controlled label of origin AOC Champagne. This wine comes from two fermentations: a first alcoholic and a second bottle for the foaming which will make him sparkle. Want to know more about champagne? Click here

7. Fruity wine is a sweet wine

A fruity wine can be dry and mineral as fruity and sweet. The fruit term generally refers to aromatic notes found in the wine during a tasting, such as: candied fruits, exotic fruits, yellow fruits and can also refer to aromas of flowers such as jasmine in the season of resolve and lime. Want to know more about aromatic notes? Soon on our digital magazine.

8. The Rosé tastes better with ice cubes

The wine tasting take into account the personal taste of each taster, however it is necessary to know that to add ice cubes to any drink certainly refreshes it but the ice cubes that melt in the glass dilute the aromatic and tasteful intensities of the drink. Did you know that with the evolution of the market, there are rosés made to be tasted with ice cubes?

9. The white wine will necessarily be acidic

I-Iacidity of wine often scares tasters, however, it is important to remember that acidity is an important quality factor in wine. The taste and aromatic imbalance is a lack of quality in its vinification or its preservation before the service.

10. Burgundy wines are the best

The Burgundy is a very large wine production region. Known for its microclimates, the region produces pretty pinots Noirs and lively and structured Chardonnays. The region is one of a large list of Grand Crus with very small productions, which will increase the demand for wines in the sector. Nevertheless, we must not forget that France presents a territory rich in wine production and that each region has its particularity and quality, each terroir has a story to tell and a grape variety to present. Do you know the Southwest wines? What about Alsace wines?