🍷 A sommelier answers the questions you're too afraid to ask

The world of wine is impressive. With its codes, its vocabulary, its rituals... it can sometimes seem intimidating, even a little snobbish. However, wine is first and foremost about pleasure, sharing, and curiosity. So we asked a sommelier some questions we never really dare to ask....

1. Can you really put red wine in the fridge?

Answer: Yes, and sometimes it's even recommended!

Some light, fruity reds, like a Beaujolais or a Pinot Noir, benefit from being slightly chilled, especially in summer. We're talking 12-14°C, not an ice chest, obviously. And if your red is too warm, you'll only taste the alcohol. Wine is like us: it prefers to be comfortable.

2. What's the point of swirling wine in a glass?

Answer: It's not (just) to show off.

Swirling wine allows it to aerate, releasing volatile aromas. It's like "waking up" the wine. It can really change the olfactory experience. And if you don't smell anything at first, no big deal: the important thing is what you feel.

3. Do you really have to spit out wine when tasting?

Answer: If you're tasting a lot of wines, yes. Otherwise, do as you please.

Pros spit to stay alert. But if you're tasting 3-4 wines at a trade show or an aperitif, you can absolutely drink them. The important thing is to pay attention to what you're drinking... and not end up confusing a rosé and a Syrah.

4. "Corked" wine, what exactly does that mean?

Answer: It doesn't mean there's a piece of cork in the glass.

A corked wine has a defect caused by a fungus (TCA), often transmitted by the cork stopper. It smells like wet cardboard, mold, a damp cellar. If this happens to you at a restaurant, don't hesitate to report it: it's not a whim, it's a real defect.

5. Are good wines always expensive?

Answer: No, a thousand times no.

The price depends on many things: reputation, rarity, appellation, winemaker's work... But there are lots of gems around €10-15, especially if you venture off the beaten path. A good wine merchant (or a friendly sommelier) can guide you.

6. Is rosé wine just a mix of red and white?

Answer: Not really... with exceptions.

In Europe, it is forbidden to simply mix red and white to make rosé (except for rosé champagne, specifically). Rosé is made from black grapes, with a very short contact time between the juice and the skins. Hence its light color.

7. And if I know nothing about it, what do I order at a restaurant?

Answer: You ask the question, and that's perfect.

A good sommelier is there to help you, not to judge you. Say what you like ("something fruity", "not too dry", "light for an aperitif"...) and he/she will do the rest. Wine is first and foremost a language of emotion.

In conclusion

There are no silly questions when it comes to wine. The more you dare to ask questions, the more you open your palate to new experiences. So next time you hesitate between "dry" and "sweet," "tannic" and "fruity," don't be afraid to ask. Because wine is first and foremost meant to be enjoyed.