Few tips


It is better to open the bottle an hour or two before serving .

Wine may have, sometimes, when you open a bottle, a light bubbly or even some deposits .

Concerning deposits :

This crystalline deposit is perfectly natural.

It does not alter the taste of wine and presents no risk to the consumer .

Bubbly :

This is due to the transport  (and changes of temperature ) .

Nothing serious, decant it into a jug and wait a bit to fix that.

Thus, the wine will openout and the flavours will reach their fullness.


Decant a wine

Putting wine into a decanter helps aerate by providing oxygen through the fact of transferring more or less violently. The time it will stay pitcher plays, but less. So it may be that, in order to expedite the process, one is led to stir or shake the jug; or more elegantly, transfer again to a second container. The action also helps to « degas » wine because it happens that a young wine is put in bottle and without « sterilization » which can generate (voluntarily or not) a slight fizz and sometimes an unpleasant odor.

Oxygenating the wine, it encourages the expression of aromas and flavors, and the wine it helps to reveal his assets he has not yet expressed, locked tightly he was in his bottle. Obviously this action has no interest if the young wine was « killed » by a chemical or mechanical; in this case it has nothing to disclose more than his character soulless accessible from the opening.

The choice of the carafe is relatively large, but it does not take as long to complicate things and collect « specific pitchers. » Advice from a pro will be helpful in making the right choice and limit spending. Do not forget to consider cleaning the carafe, some are difficult to wash and drain. (Note: Never use detergent to wash a jug!)
Should be rinsed a carafe before use to remove any dust and a plug can be useful for a pitcher, it prevents various foreign bodies (living or not) will come to mix with wine. One can « Viner » (neologism – still – the verb Aviner) carafe before use, for example by using a small amount to taste the wine to check its ability to be enjoyed (before pouring in the fully carafe). This will rinse and eliminate « false tastes » related to storage (cardboard, wardrobe, humidity, etc).

A jug that will be used for the service has to be practical and therefore easy to handle (shape, balance, etc.). It remains possible to use a decanter to aerate the wine and to serve him (again: attention to the risk of « collection »). Once the wine decanter set it is important to keep the right temperature and again the shape of the jug plays a role (stability, high if it is to enter a wine cabinet or fridge, etc) .

Decanting wine?

This action is to separate the solid from the liquid deposition of a wine aged general, but unfiltered wines sometimes have deposits in their youth (depending bottling).
Decanting must in all cases be reserved for wines that will withstand exposure to air (and light) without undergoing rapid and catastrophic damage (flavors and textures). So be gentle when poured wine along the glass carafe without tub, and after leaving the bottle upright long enough that some of the solids are at the bottom (some deposits remain stuck along the glass bottle for years remained lying in the cellar). Judging the wine too fragile it will be better not to open it until the last moment, leaving the bottle almost extended (in a service cart) used in each glass gently (not after a meal for prevent the wine is not appreciated by palaces « tired »).

If wine decanter is loaded solids (including cap pieces when the old cap went to pieces when opening) it must be « filtered » using a tea strainer or a wine funnel (clean). In the tradition of the light of a candle is used (that is less aggressive than electric lighting and cellars often there was no power supply) to determine when you should stop the transfer to jug and let the sediment in the bottle.

In summary, it says « decanted » wine when we want to give him air and say decant when we want rid of solids unfit for his good tasting.

Text Laurent Baraou



Natural wine must be kept rigorously.

It is a living element , as we said before, so it reacts to changing temperatures:

A consumer who leave a bottle in front of aggressions of sun is sure to ruin the wine it contains.

 Of course with some cellarman’s explanations , everything will be fine.

Natural (or organic) wine can be stored for several years if it not exposed to temperatures over 12°C (53,6 ° F)




Natural wine will not become a supermarket’ consumer product .

The work of vineyards and of the winery is doing entirely by hand , natural winemakers will never produce

enough bottles to provide a supermarket chain or large breweries.

There is currently only few natural winegrowers .

If those wines would become the favorite of the majority of consumers , there would be a shortfall in production .

So enjoy it!