Mastering French wine: A sommelier's guide to the art of choosing and tasting • FRANCE 24 English

Key Concepts

• Sommelier: A trained and knowledgeable wine professional.
• Decanting: The process of pouring wine from its bottle into a vessel to aerate it or separate it from sediment.
• Varietal: A wine made primarily from one type of grape.
• Aeration: The process of exposing wine to oxygen to enhance its flavor profile.
• Sediment: Solid particles (tannins, dead yeast cells) that settle at the bottom of aged wine bottles.

The Role of Glassware in Wine Tasting

Maxim Kadon, head sommelier at Le Cordon Bleu, emphasizes that glassware is a tool designed to optimize the tasting experience. The shape of the glass directly influences the wine's profile by controlling how it interacts with oxygen and how aromas are delivered to the nose.

• Specialized vs. Universal Glasses: While specialized glasses (e.g., specific shapes for Pinot Noir, Cabernet, or Riesling) are engineered to enhance the unique chemical and aromatic properties of specific grape varietals, they are impractical for most home storage.
• The "Tulip" Shape: For those with limited space, Kadon recommends a universal tulip-shaped glass.
  • Wide Center: Allows for maximum surface area, enabling oxygen to enrich and "open" the wine.
  • Narrowed Nose: Concentrates the aromatics toward the drinker.
  • Stem: Essential for keeping the warmth of the hand away from the bowl, preventing the wine from reaching an improper temperature.

Decanting Methodologies

Decanting serves two distinct purposes depending on the age and condition of the wine:

1. For Young Wines (Aeration): Young wines benefit from rapid oxygen exposure to soften tannins and release aromas. A decanter with a wide base is ideal for this, as it maximizes the surface area exposed to air, effectively "speeding up" the aging process.
2. For Aged Wines (Sedimentation): Older wines often contain "chewy bits" or deposits. A narrower decanter is used to carefully separate the clear liquid from the sediment, which can be unpleasant to the palate.
3. The "Peaceful" Alternative: Kadon suggests that for home consumption, the best method is often patience. Opening a bottle in advance and allowing it to breathe in the bottle (with the liquid level slightly reduced) allows the wine to evolve naturally without the agitation of decanting.

Wine Preservation and Longevity

Once a bottle is opened, the introduction of oxygen begins a process of oxidation that eventually degrades the wine.

• The Three-Day Rule: On average, an open bottle of wine remains palatable for approximately three days.
• The Impact of Volume: The rate of degradation is directly proportional to the amount of air in the bottle. As the liquid level decreases, the volume of oxygen increases, which accelerates the evolution (and eventual spoilage) of the wine.

Synthesis and Conclusion

The core philosophy presented by Kadon is that wine is a living product that requires specific tools and patience to be fully appreciated. While specialized glassware and decanters offer professional-grade control over aeration and sediment management, the home enthusiast can achieve excellent results by utilizing a high-quality universal tulip glass and allowing wine sufficient time to breathe. Ultimately, the goal is to balance the physical and chemical properties of the grape with the environment in which it is served.