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🍷In the gastronomic meal of the French, food and wine are inseparable! Here are a few tips to ease your task. While the rules of pairing have become much more flexible, as sommeliers have come up with new, creative combinations, you should keep in mind that the intensity of the wine should not cover the taste of the dish and vice versa. Serve them at the right temperature: a red wine should be served at room temperature unless you live in the tropics 🥵, a white wine should be served chilled, a champagne frappé i.e. chilled in ice. Do not hesitate to decant a young wine that will benefit from airing out, however, beware of fragile wines for which decanting can prove fatal! Serve the wine up to the shoulder of the glass (its widest part) so that it can develop its aromas : white wine in the small glass on the right and red wine in the one next to the water glass. During the meal, watch the level of wine in your guests' glasses in order to refill them, as they are not supposed to serve themselves 🙊
About L'Institut Bernardaud:
Because the French art of living is the envy of the world, what better way than with porcelain to introduce you to the teeming world of the table... Contribute with L'Institut Bernardaud to reenchanting this convivial and so precious moment of the meal by following our various workshops and conferences. A program with a creative approach and open to the world to live an exciting adventure at the crossroads of gastronomy, art, history or decoration.
