If the temperature is too low, the taste buds are anaesthetised, the aromas are not given off and the tannins are strengthened.On the other hand, if they are too warm, the wines feel unbalanced, too strong in alcohol content, too heavy and thick.

Knowing how to serve wines correctly is part of any food-lover's repertoire.
It is not enough to have been able to choose and conserve a wine with care, it has to be treated delicately and respected for its particularities so that you can derive all the pleasure it is waiting to give you.

Choice of glass
It must have a stem, so that the heat of your hand is not transmitted to the wine. It must be slender and transparent, suited to the profile of the wine.

Wines with a strong syrah content will reveal themselves best if they are decanted or served in large glasses.
Wines made with viognier grape should be served at temperatures a touch warmer than the dry whites, i.e. around 10 / 12°.