The Box Selection
In this box, we have brought together 4 wines from 4 of the most emblematic appellations in France . From the Grands Crus Classés of Bordeaux to the legendary wines of Burgundy, discover a piece of history with every sip.
Pro Tip : There is an optimal wine tasting order. We start with the sparkling wines, then the whites and rosés, then the reds, and finally the sweet ones. The idea is to respect a rise in power to excite the taste buds without saturating them.
The wines are presented in the optimal tasting order.
• Our tasting boxes are designed to offer you an optimal tasting experience. It's up to you to choose whether you want to taste the wines in the box all at once or spread the experience over several evenings!
• The capacity of our bottles is chosen to allow 2 people to taste the wines offered.
• Be careful, not all should be drunk at the same temperature. We invite you to consult the ideal tasting temperature indicated in the box leaflet, or in the wine presentation sheet below.
A good glass plays a lot in the perception of the wine , since it is its shape which will determine parameters such as the concentration of aromas towards the nose at the top of the glass, the aeration of the wine which depends on the size of the area of contact with air, but also the temperature of the wine, depending on the contact area between the wine and the glass.
To begin with, we recommend that you use "INAO" glasses , the shape of which has been scientifically designed to ensure optimal tasting of all types of wine.
Otherwise, any “tulip” shaped glass will do very well to allow the aromas to develop in the glass and concentrate them towards the nose.
A pack of plain, unsalted crackers will do the trick to cleanse the palate between each wine. Indeed, the flour they contain will absorb the taste of the previous wine, and refresh the taste buds without leaving a new taste in the mouth.
Otherwise, any type of neutral food will play this role very well : bread, pretzel and especially water! This will help avoid the phenomenon of “palate fatigue” which happens when you layer too many flavors at once.
• Indication of the age of the wine
Tilt the glass on a white surface to differentiate a young wine from an older wine.
• Indications on alcohol/glycerol content, and residual sugar content
Keep the glass slightly tilted and rotate it gently to see the droplets form and color along the wall. These are the tears (or legs) of wine.
• The first nose
Tilt the glass at 45° and bring it closer to the nose without shaking the glass to smell the first aromas.
This step is above all revealing the faults of the wine: cork taste, vinegar taste, oxidation, reduction.
• The second nose
Swirl the wine inside the glass for a few seconds, which results in the wine becoming tangy and therefore releasing the secondary aromas.
This step should bring out other, less volatile aromas.
Take a small sip of the wine in your mouth and swirl it with your tongue to permeate all areas of the mouth and capture all the flavors.
The ultimate technique is retro-olfaction: inhaling a stream of air through the mouth while keeping the wine there, then exhaling it through the nose.
You can then swallow the wine, or spit it out into a small container provided for this purpose.
The connoisseurs' corner
The 1855 Ranking
It is the most famous of all French wine classifications. In 1855, on the occasion of the Universal Exhibition in Paris, Napoleon III requested a classification of Bordeaux wines.
More than 160 years later, the 1855 classification has only changed twice and still serves as a reference despite numerous criticisms.