Serving wine has always been accompanied by precautions, rules and often prejudices. All of these things demonstrate the love and respect people have for wine, but these rituals originally had a meaning which is important to understand so we can show wine, not just our respect, but also the attention it deserves.

Great clarets were traditionally served «chambrés» literally at bedroom temperature, which is perfectly justified when the dining room is no warmer than a bedroom «chambre» of an 18th century residence, i.e. around 18° to 19°C (64° to 66°F). Above that temperature the nose of the wine loses finesse and the alcohol overpowers the delicate scents in the bouquet or even some of the fruit in younger wines, while the tannins appear less fleshy and drier. When the temperature is too low, the aromas have difficulty in coming through, and the wine appears duller and shorter. The same principles apply to Pavillon Blanc, but the temperature threshold is lower: it should be served at between 10° and 13°C (50 and 55°F), according to the temperature of the room.

What dishes should be served to accompany our wines ? The range is so wide, the choice so vast, it would be rash, even unfair, to select just a few. Why should we anyway, restrict ourselves to the habits and supposed rules of a gastronomic culture which is itself constantly evolving and expanding ? Certain combinations of flavours are of course doomed to failure....

But many others, as yet unknown to us, will one day generate new sensations and unsuspected pleasures.

On what occasions should our wines be served ? On every occasion, of course ! At those times in life when joy is in our hearts; whenever we have the chance to receive friends, celebrate and occasionally also to mark a special event in our lives.