IN PRAISE OF GOOD WINE

According to professionals, several criteria influence the consumer's perception of the quality.

THE IMPACT OF COLOUR

According to the Verallia Study*, the multiple visual and sensory parameters of a bottle of wine influence consumer choice. In particular the emotion procured by the wine and the attractiveness of its colour! According to a Vitisphère* study carried out by researchers at the University of Mainz in Germany, there are more different perceptions when the glasses used are transparent. Then, by taking white light as a reference, one realizes that each color leads to particular comments. Thus, with a red light, the wine is perceived as being fruitier, more intense and softer, of better quality. Under a green light, the results are more or less comparable even if the perception of acidity seems less present. Finally, with a blue light, the intensity and acidity of the wine is increased in black glasses. On the other hand, with transparent glasses, the wine loses softness and overall quality. It is therefore advisable to taste the wine with neutral ambient light and a transparent stemmed glass.

THE IMPACT OF THE BOTTLE

The democratisation of chic and exceptional bottles at the beginning of the 2000s – including magnums and jeroboams – corresponds to a true art of life that goes hand in hand with the praise of wine for pleasure... For Brice Eymard, director of the Conseil Interprofessionnel des Vins de Provence (CIVP), "The consumer's state of mind about Provence rosé has changed, ten years ago it was considered as inferior to other wines, today it is in demand because it is associated with relaxation and beautiful bottles ... ".

TASTING TEMPERATURE

To reveal its full potential, the wine must be served at an ideal temperature. If a wine is a little too warm, it will seem slightly more insipid, more alcoholic and less structured. If the effects of heat are too great, the cork may expand and the wine will oxidize until it becomes undrinkable. The temperature at which the wine is served is very important.

DRINK WINE AT THE RIGHT TEMPERATURE:

• For red Bordeaux wines: Serve between 16° and 18°.

• For the red Burgundies: Serve between 15° and 16°.

• For light red wines (Loire wine for example) and Alsace wines: Serve between 10° and 14°.

• For the Champagnes and "Fat" white wines: Serve between 10° and 12°.

• For the Rosés and the whites dry and light: Serve between 8° and 10°.

• For soft and sweet whites: Serve between 7° and 9°.