Cabernet Sauvignon
Bordeaux, FrancePowerful and tannic, with notes of blackcurrant and cedar.
Terroir
Wine begins in the vineyard
Climate, soil and traditions: how terroir shapes the character of great wines
Tasting
The art of tasting
Learn to analyse wine like a professional sommelier.
- 01
Visual assessment
Colour, clarity and viscosity: what they tell you about a wine.
- 02
Aromas
A wine’s primary, secondary and tertiary aromas.
- 03
Flavour profile
Acidity, tannins, body and finish.
- 04
Balance in wine
How to assess the harmony of all the components.
Grape varieties
Noble grape varieties
Discover the main grape varieties and their character.
Pinot Noir
BurgundyElegant, with aromas of cherry, raspberry and earth.
Merlot
BordeauxSoft and fruity, with notes of plum and chocolate.
Syrah / Shiraz
Rhône ValleySpicy, with notes of black pepper and dark berries.
Chardonnay
BurgundyVersatile, ranging from mineral to buttery.
Sauvignon Blanc
Loire ValleyFresh, with citrus and green herb notes.
Riesling
Germany / AlsaceAromatic, from dry to sweet, with high acidity.
Gewürztraminer
AlsaceAromatic, with notes of lychee, rose and spice.
Categories
Wine styles
From still to sparkling: the diversity of the wine world.
01
Still wines
Classic red, white and rosé wines without bubbles.
Find out more 02Sparkling wines
Champagne, crémant, prosecco and other wines with bubbles.
Find out more 03Fortified wines
Port, sherry and Madeira: wines with added spirit.
Find out more 04Dessert wines
Sauternes, ice wine and Tokaji: sweet wines for special occasions.
Find out moreThe art of winemaking
Winemaking methods
From the traditional Champagne method to carbonic maceration, each technique gives a wine its own character
Méthode Traditionnelle
Traditional method
The classic sparkling winemaking method, in which the second fermentation takes place in the bottle itself. This is how Champagne, Cava and crémant are made. The labour-intensive process gives the wine complexity, a creamy texture and fine bubbles.
Duration15 months–10+ years
Wines made using this method:
Production stages
- 1Primary fermentation of the base wine
- 2Assemblage: blending wines from different varieties and years
- 3Addition of liqueur de tirage (yeast and sugar)
- 4Second fermentation in the bottle
- 5Lees ageing, from 15 months to over 10 years
- 6Riddling: gradually turning the bottles
- 7Disgorgement: removing the sediment
- 8Addition of dosage liqueur
Méthode Charmat
Tank method
The second fermentation takes place in large sealed tanks rather than in the bottle. This is how prosecco and most affordable sparkling wines are made. The method preserves the grapes’ fresh fruit aromas.
Duration1–3 months
Macération Carbonique
Carbonic maceration
Whole grape bunches ferment in an atmosphere of carbon dioxide without being crushed first, a technique characteristic of Beaujolais Nouveau. It produces light, fruity wines with minimal tannins.
DurationSeveral days
Vinification Classique
Classic vinification
The standard process: crushing grapes, fermenting the juice with skins for reds or without them for whites, then ageing. The basis of most of the world's still wines.
DurationSeveral weeks to years
Vin Orange
Orange wines
White wine fermented on its skins like red wine: an ancient technique revived by natural winemakers. It gives an amber colour and a tannic structure unusual in white wines.
DurationWeeks to months on the skins
Vin Fortifié
Fortification
Adding spirit during or after fermentation stops fermentation and increases alcoholic strength: this is how Port, sherry and Madeira are made.
DurationMonths to years of ageing
Ageing
Ageing vessels
The choice of ageing vessel shapes a wine’s character, from classic oak barrels to ancient clay amphorae
Oak Barrels / Barriques
Oak barrels
A traditional ageing method that gives wine complexity, structure and refined aromas. French oak imparts subtle vanilla and spice notes; American oak gives more pronounced coconut and sweet spice. The size of the barrel affects the intensity of its influence.
- AROMA
- Vanilla, coconut, spices, toast, coffee and chocolate
- TEXTURE
- Roundness, a velvety texture and integrated tannins
- COLOUR
- Colour stabilisation and slight clarification of whites
- AGEING
- Ageing potential of 10–50+ years
OxygenationHigh
Effect on flavourStrong
Ageing potential10–50+ years
Cost€€€
Expression of terroirMedium
Stainless Steel Tanks
Stainless steel
OxygenationNo
Effect on flavourNo
Ageing potential1–5 years
Cost€
Expression of terroirHigh
Concrete Tanks / Eggs
Concrete vessels
OxygenationModerate
Effect on flavourMinimal
Ageing potential3–15 years
Cost€€
Expression of terroirHigh
Amphorae / Qvevri
Amphorae and qvevri
OxygenationModerate
Effect on flavourModerate
Ageing potential5–30+ years
Cost€€
Expression of terroirVery high
| Parameter | Oak | Steel | Concrete | Amphora |
|---|---|---|---|---|
| Oxygenation | High | No | Moderate | Moderate |
| Effect on flavour | Strong | No | Minimal | Moderate |
| Ageing potential | 10–50+ years | 1–5 years | 3–15 years | 5–30+ years |
| Cost | €€€ | € | €€ | €€ |
| Expression of terroir | Medium | High | High | Very high |
Serving temperature
The ideal temperature for each wine
The right temperature reveals a wine's full potential: aroma, flavour and texture
Choose a wine type
Sparkling wines
6–8°C
- Chilling time:
- 3–4 hours in the fridge
- Method:
- 20–30 minutes in an ice bucket
Wine examples
Serving tips
- Chill in an ice bucket for 20–30 minutes
- Do not freeze it: you will lose the bubbles
- Hold the bottle by its base, not the neck
Light white wines
7–10°C
- Chilling time:
- 2–3 hours in the fridge
- Method:
- Fridge or wine cooler
Full-bodied white wines
10–13°C
- Chilling time:
- 1.5–2 hours in the fridge
- Method:
- Remove 15 minutes before serving
Rosé wines
8–12°C
- Chilling time:
- 2–2½ hours in the fridge
- Method:
- Fridge or wine cooler
Light reds
12–14°C
- Chilling time:
- 30–45 min in the fridge
- Method:
- Light chilling
Medium-bodied red wines
14–17°C
- Chilling time:
- —
- Method:
- A cool room
Full-bodied reds
16–18°C
- Chilling time:
- —
- Method:
- Decant for 1–2 hours
Fortified wines
12–18°C
- Chilling time:
- Depends on the style
- Method:
- Dry wines cooler, sweet wines warmer
Too cold?
Wine that is too cold loses aroma and flavour. Hold the glass in your hands or leave it on the table for 5–10 minutes.
Too warm?
Warm wine tastes alcoholic and flat. Place the bottle in a bucket of water and ice for 10–15 minutes.
How can you check?
Use a wine thermometer or an app. The bottle should feel cool to the touch, but not icy.
A quick temperature guide
| Wine type | Temperature | Chilling time | Method |
|---|---|---|---|
| Sparkling wines | 6–8°C | 3–4 hours in the fridge | 20–30 minutes in an ice bucket |
| Light white wines | 7–10°C | 2–3 hours in the fridge | Fridge or wine cooler |
| Full-bodied white wines | 10–13°C | 1.5–2 hours in the fridge | Remove 15 minutes before serving |
| Rosé | 8–12°C | 2–2½ hours in the fridge | Fridge or wine cooler |
| Light reds | 12–14°C | 30–45 min in the fridge | Light chilling |
| Medium-bodied red wines | 14–17°C | — | A cool room |
| Full-bodied reds | 16–18°C | — | Decant for 1–2 hours |
| Fortified wines | 12–18°C | Depends on the style | Dry wines cooler, sweet wines warmer |
A journey through time
The history of winemaking
8,000 years of wine culture, from ancient amphorae to modern technology
Period · 6000 BC–AD 500
- 6000 BC
The beginnings of winemaking
The earliest evidence of winemaking in Georgia and present-day Iran
- 3000 BC
Egypt and Mesopotamia
Wine becomes the drink of pharaohs and priests, and the first wine cellars appear
- 1500 BC
The Phoenicians
The spread of viticulture around the Mediterranean through trade routes
- 800 BC
Ancient Greece
The cult of Dionysus, wine as part of philosophy and culture, and the first wine classifications
- 200 BC
The Roman Empire
The systematisation of winemaking, the first appellations and expansion across Europe
Period · 500–1500
- 500
Monastic winemaking
Benedictine monks preserve and develop winemaking traditions.
- 800
Charlemagne
Decrees encouraging winegrowing and the planting of Burgundy’s famous vineyards.
- 1100
The Cistercians
Monks develop the concept of terroir and classify vineyard plots in the Côte d’Or.
- 1152
Bordeaux and England
Eleanor of Aquitaine's marriage opens the English market to Bordeaux wines.
- 1400
Tokaj
The first documented mention of Tokaj’s sweet wines in Hungary.
Period · 1500–1900
- 1668
Dom Pérignon
The monk refines Champagne production techniques at Hautvillers Abbey.
- 1756
The first appellation
The Marquis of Pombal creates the world’s first system for protecting wine origins in the Douro.
- 1855
The Bordeaux Classification
The historic classification of Médoc wines for the Paris World Exhibition.
- 1863
Phylloxera
An epidemic destroys Europe’s vineyards.
- 1890
Grafting vines
The phylloxera problem is solved by grafting onto American rootstocks.
Period · 1900–present
- 1935
The AOC system
France introduces its controlled designation of origin system.
- 1976
The Judgment of Paris
Californian wines beat French wines in a blind tasting.
- 1990
The New World
Australia, Chile, Argentina and New Zealand reshape the world’s wine map.
- 2000
The organic movement
Organic and biodynamic practices become widespread.
- 2020
Climate challenges
Winegrowers adapt grape varieties and practices to climate change.
8000+years of winemaking history
10 000+grape varieties worldwide
70+countries produce wine
300+billion bottles a year
Glossary
Glossary of wine terms
Key wine concepts, from appellation to chaptalisation
- Appellation
- A geographical area with defined winemaking rules. It guarantees origin and quality.
- Blending
- Mixing wines from different grape varieties, plots or years to create the final blend.
- Aeration
- Exposing wine to oxygen to release its aromas, by decanting or swirling it in the glass.
- Decanting
- Pouring wine into a decanter to aerate it and separate it from sediment.
- Dosage
- Adding liqueur to sparkling wine before corking to determine its sweetness level.
- Vintage
- The harvest year shown on the label: the year the grapes were picked.
- Terroir
- The combination of soil, climate and terrain that gives a vineyard’s wine its distinctive character.
- Tannins
- Natural compounds from skins, pips and oak that give wine structure and an astringent taste.
There are no published terms for this letter yet.
Geography
Wine regions of the world
From the Old World to the New: the planet’s great wine regions
France
Home of great wines and a benchmark for quality
Coming soon
Italy
A diversity of styles and indigenous grape varieties
Materials are being prepared
Coming soon
Spain
Tempranillo, Garnacha and great fortified wines
Materials are being prepared
Coming soon
Germany
The kingdom of Riesling and a cool climate
Materials are being prepared
Coming soon
USA
The New World with Californian character
Materials are being prepared
Coming soon
Argentina
High-altitude Malbec and fresh whites
Materials are being prepared
Knowledge
Wine encyclopaedia
Useful resources to build your wine knowledge
How to read a label
Understanding the information on wine labels from different countries
ReadWine etiquette
The rules of serving, tasting and table etiquette
ReadWine storage
Temperature, humidity and the correct bottle position
ReadWine and cheese
Classic and unexpected food pairings
ReadOrganic wines
Biodynamic, organic and natural wines
ReadWine production
From vineyard to bottle: the stages of winemaking
ReadGastronomy
Wine and food
The basic principles of pairing wine with food
Cabernet Sauvignon, Barolo, Rioja
Full-bodied red
- Steak
- Lamb
- Mature cheeses
- Game
Pinot Noir, Beaujolais, Valpolicella
Light-bodied red
- Duck
- Mushrooms
- Tuna
- Soft cheeses
Chardonnay, Viognier, white Burgundy
Full-bodied white
- Lobster
- Chicken in sauce
- Creamy pasta
- Brie
Sauvignon Blanc, Riesling, Pinot Grigio
Light white
- Oysters
- Salads
- Grilled fish
- Goat’s cheese
Provence rosé, Tavel, Bandol
Rosé
- Mediterranean cuisine
- Sushi
- Salade niçoise
- Tapas
Champagne, Crémant, Cava
Sparkling
- Caviar
- Oysters
- Roast chicken
- French fries
