Passion de France


  • At what temperature should you serve wine?

    Anything below 10 ° C and anything above 18 ° C. 1 - Basic Champagne, roses and small white holiday at 10 ° C. 2 - Large white or rosé champagnes and respectable at 12 ° C. 3 - Red red thirst and Alsace to 14 ° C. 4 - Val de Loire wine yellow Jura, northern Rhône friendly, generic Bordeaux and Burgundy at 16 ° C. 5 - All other 18 ° C. Cold sensations anesthesia and should be used only for wines defective. More than 20 ° C, any wine like soup, and as it warms in the glass, the service at 18 ° C is appropriate. Remember that "chambering wine" dated XVII century castles were icy when and where you put the bottle near the fireplace in the room. They were not, however, exceed 16 ° C.

    Type : Autour du vin

  • I do not have a cellar. Can I store wine?

    First preliminary remark: since stocks tax Bercy, growers no longer afford to keep several vintages before they are marketed. With the consequence of being forced to turn to winemaking wine relaxing in their youth which, obviously, makes them less longevity. Second preliminary remark: the wines are much less fragile they want us to believe. While we should not really do anything in terms of conservation, it is still less delicate than say vendors cellars inside electrical miners spiral cellar beneath the garage (handy when 30 years, but impracticable to 50 with a little overweight) and lessors secure locations in downtown are generally closed at times when we will get a bottle in the cellar ... I will not respond directly to the question, but rather list in descending order of danger the enemies of wine. You will then choose the best location based information. 1 / Air This is the main enemy of wine, but has little effect on the conservation because, in general, the bottles are closed. If this is not the case, there are great chances that you're done you! 2 / The wine smells hate certain smells competing namely oil, garlic, leek, potato sprouts, cheese and any odor approaching decay. Attention, only a few months neighborhood with garlic braids enough to change the taste of a bottle. 3 / The light a long period of exposure to bright light "flinguera" certainly a bottle. However, the bottles are anti-UV treated (even white) and support perfectly soft light continuous or short exposures to bright light. In summary, ignore a room bathed by the sun, but it is not necessary to acquire a guide dog to fetch a bottle! Be careful, though champagne, much more sensitive than other wines. One to two weeks of exposure to the neon lights within large area and most prestigious cuvée Champagne has taken "the taste of light", that is to say, the drink look like much to the ferruginous carbonated water. 4 / The vibrations Avoid the immediate vicinity of the boiler, of the washing machine or dryer. Also the party wall of a subway tunnel. 5 / temperature The optimum temperature is between 12 and 14 ° C. In fact the wine is properly preserved between 0 ° and 25 ° C. If it remains permanently at 25 °, it will take roughly a year of further aging every 15 years. However, avoid sudden amplitudes, eg turn the heat all night. Against an example: wine "sulfur free" who can not stand temperatures above 16 ° C under penalty of seeing them leave to ferment.

    Type : Autour du vin

  • I was offered a bottle some time ago, but I never know what type of wine to serve me. When and how do I use it?

    The carafe is open to all young wines that need a little air to express themselves. The carafe must be large where the wine is in contact with air. We must pour the wine into the decanter bluntly, even by a little upsetting if it is a young wine, which normally should be drunk ten years later. I recommend decanting the wine systematic three years or less. Settling has a different objective, as it is to put the wine into the decanter and let the sediment in the bottle. This applies to wines a few years, the deposit increases with age. Attention systematization is no longer possible because the wine is old it is more fragile and subject to rapid oxidation. Therefore proceed as follows when serving a venerable bottle 4 hours before serving, open the bottle tilted and tastes the wine three scenarios: 1 - the wine that requires ventilation estimates (no recipe that experience) and then decanted in a timely manner. 2 - The wine does not need aeration, but it seems solid. We then recork the bottle and decanted before serving. 3 - The wine seems fragile, we recork a bottle and bring such to the table. It is better to drink a little deposit, 75 cl clean but madérisés. The best decanters are those with a sloping duckbill tin usually.

    Type : Autour du vin

  • I've always heard it should open the bottles of red wine a few hours before going to dinner. Is this true?

    Not unless you open the bottle the day before, and again. The oxidation is dependent on the liquid surface in contact with air. Wine back in the bottle, this area is ridiculous. Strictly speaking, if we want this operation is of interest, it is necessary to use a glass when opened, allowing the top of the wine to find height of the bottle thereby increasing the surface "airy ". In all cases, the use of the carafe is preferable.

    Type : Autour du vin

  • If I do not finish my bottle of wine, can I still drink the next day? If not, what are the uses?

    There is a small device very smart and named "VACUVIN" composed of rubber stoppers and pump. We put the cap on the bottle, pump until it meets resistance 48 hours and keeps the wine but was not significantly altered since has removed most of the air from the bottle. This device is additionally inexpensive and very durable. If you do not have VACUVIN and if the wine is not oxidized, it can be recycled into sauce. If it is not drinkable, poured in the vinegar that you have all, I'm sure! VERY IMPORTANT! Never put under penalty of corked wine vinegar get a cork! Only one possible destination: the sink.

  • Nouvelle question 2

    Nouvelle réponse

  • Supermarkets have more wine? Can I buy from them with confidence or do I always go to a wine?

    Storage conditions being what they are, the first rule is to buy in supermarkets as boxes or crates full. This avoids the problem of light, upright bottles and some handwork. By following this rule, you can buy with confidence and without special knowledge of the champagne brand (NM small letters on the label, never much less CM MA) and Bordeaux châteaux. For the rest, it is better to go to a skilled in the art that will give good advice and that will take care of the bottles.

    Type : Autour du vin


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