Our aim in this section is not to transcribe an on-line encyclopaedia,
but to regularly give you short pieces of information which,
we hope, will simply be useful for you.
The topics covered will complete the answers to questions we are
often asked in the "l'Ecluse" wine bars,
and which you are clearly interested in.

	At what temperature? Wine must be at the temperature that best brings out its qualities. For red wines, this is around 18°C, which corresponds to the usual temperatures in houses in former times. That's where the expression "rooming" (bringing the wine to the same temperature as the room) comes from. Dry whites should be served at between 8° and 12°C. Sweet or syrupy white wines should be served at around 8°C.
	Should a wine be aerated? Aeration before tasting is often beneficial for the wine. If it is young, half an hour or an hour Before is adequate, or possibly more, up to a maximum of 3 hours. On the other hand, for older vintages it is preferable not to exceed half an hour. The wine can also be decanted. This consists of transferring the wine by pouring it from its bottle into a carafe. It allows the removal of any deposits, which are often present in older wines, as well as the development of the wine's bouquet.
	In which glass? The use of the "Bordeaux" wine glass, with its tulip shape, is recommended in order to benefit fully from all these aromas. Tasting is not a complicated ritual, but should remain a simple, convivial pleasure.