How to Choose a Good Bottle of Wine?

You find yourself faced with several bottles, unable to make a choice?

You are not alone in facing this situation, which affects 8 out of 10 French people.

Every day we meet customers who confess their frustration: they bought a bottle at random for an important dinner, and the result did not live up to their expectations.

Choosing a wine should not be a game of chance.
It's a skill that can be learned, and we're going to give you the tools to become autonomous in your decisions.

We're sharing with you the criteria we use every day in our wine cellar, to better advise those who come through our door 🙏

You will discover how to decipher a label, recognize aromatic profiles, and above all, how to avoid costly pitfalls.

Deciphering the Label: The 4 Key Pieces of Information on a Bottle

The Name: Your First Clue

The appellation indicates the geographical area and the level of quality control of the wine.

You will see terms like AOC (Appellation d'Origine Contrôlée) or AOP (Appellation d'Origine Protégée). These labels guarantee that the wine complies with strict specifications: authorized grape varieties, limited yields, and winemaking methods.

The more geographically restricted the appellation, the higher the theoretical quality of the wine. For example, an Auxey-Duresses (a Burgundian village) will generally be superior to a simple Burgundy .

The first starting point is to have some basic geographical knowledge.
Here is a map with the essential regions you need to know:

Next, we advise you to memorize a few reference names in each region.
You can visit this website and choose the region you wish to explore.

The Region: The Land That Gives It Character

Each wine region has its own identity, with the grape varieties associated with it, as well as the type of soil that is found in the majority in the territory.

Here is a table of the major French wine-growing regions:

Wine region	Major grape varieties	Dominant soil types
Bordeaux – Right Bank	Merlot, Cabernet Franc	Clay-limestone, clay-gravel
Bordeaux – Left Bank	Cabernet Sauvignon, Merlot, Petit Verdot	Gravel, sand, clayey-gravelly, pebbles
Burgundy	Pinot Noir, Chardonnay	Marl-limestones, limestones, clay-limestones
Champagne	Chardonnay, Pinot Noir, Pinot Meunier	Chalky soils, limestone, marl
Loire	Chenin, Cabernet Franc, Burgundy Melon	Chalk (tuffeau), schist, marl, sand
Beaujolais	Gamay	Granites, sandy-granites
Northern Rhône Valley	Syrah, Viognier	Granite, schist, lean and stony soils
Southern Rhône Valley	Grenache, Syrah, Mourvèdre, Cinsault	Rounded pebbles, clay-limestone, sands, marls
Alsace	Riesling, Gewurztraminer, Pinot Gris, Pinot Noir	Granites, limestones, schists, marls, sandstones
Languedoc	Grenache, Syrah, Carignan, Mourvèdre	Schists, clay-limestones, sandstones, Villafranchian terraces
Roussillon	Grenache, Carignan, Mourvèdre, Syrah	Schists (Banyuls, Maury), marls, limestones
Provence	Grenache, Cinsault, Mourvèdre, Rolle	Shales, limestones, sands, clay-limestones
Jura	Savagnin, Chardonnay, Poulsard, Trousseau	Marls (blue, red, grey), clays
Savoy	Jacquère, Mondeuse, Altesse, Roussanne	Limestone scree, marl, moraines
Southwest	Malbec (Cahors), Négrette, Tannat, Gros & Petit Manseng	Clay-limestone, gravel, sand, limestone scree

We have separated the right bank (north of the Dordogne) from the left bank (south of the Dordogne), because the wines are very different there.
The same is true for the Rhône Valley, delimited by the difference in climate, not by a river.

Knowing these grape variety /region associations allows you to anticipate the wine's profile even before opening it.

Now that you know how to read a label, let's move on to the taste characteristics that will guide your choice.

The Vintage: What's the Weather Like?

The vintage indicates the year the grapes were harvested.
Since the weather has an impact on the plant, knowing the year allows us to know under what conditions the grapes grew.

Some years are exceptional, others more difficult.
A 2022 vintage in Bordeaux will have nothing to do with a 2017, for example.

Should we always prioritize the great years?
Not necessarily.
Average vintages often offer better value for money because they are less sought after by collectors.

We will return to this point in more detail later, as it could save you tens of euros.

The Producer: The Winemaker's Signature

The producer's name is a guarantee of the wine's style and philosophy.

Some winemakers have a reputation for excellence that spans generations. Others are emerging talents who offer gems at affordable prices.

We recommend that you keep track of the producers whose wines you enjoy. This is your best guide for replicating a successful experience.

Have you ever thought about creating your own tasting journal with your discoveries?
A simple note on your phone is all it takes.

Mastering the Major Families and Their Aromatic Profiles

Red Wines: From Lightness to Power

Red wines are characterized by their tannins and structure.

You have light and fruity reds (Gamay from Beaujolais, Pinot Noir ) perfect for an aperitif.
Next, the medium-intensity reds (Merlot, Grenache) which accompany most meats.
Finally, powerful and tannic reds (Cabernet Sauvignon, Syrah) are reserved for dishes with sauce and game.

Pinot Noir, for example, offers aromas of red fruits and a silky texture.
Cabernet Sauvignon develops notes of blackcurrant, bell pepper and a solid structure.

Don't confuse "high in alcohol" with "tannic".
As a reminder, tannins are what give that sensation of drying in the mouth.

White Wines: Dry or Sweet?

Dry white wines (less than 4g of sugar per litre) dominate French production.
They present varied profiles: mineral and lively (Chablis), floral and fruity (Alsace), or rich and buttery (Burgundy aged in barrel).

Sweet and luscious white wines contain residual sugar (from 4g up to more than 50g) which provides roundness and smoothness.
Sauternes , Monbazillac or Coteaux du Layon fall into this category.

We recommend dry white wines for aperitifs and seafood.
Soft cakes with foie gras and desserts.

Rosé and Sparkling Wines: Essentials for a Social Gathering

Rosé is not a second-rate wine, contrary to popular belief.

Provence rosés offer freshness and elegance. They pair perfectly with grilled meats and Mediterranean cuisine.

Sparkling wines (Champagne, Crémant) bring a festive touch to any occasion. Their vivacity and bubbles refresh the palate.

Find the Nugget

The best wine is not always the most expensive, but the one that meets your expectations and your budget.

Thinking Outside the Box: Up-and-Coming Regions

Lesser-known regions offer exceptional wines at reasonable prices.

Languedoc-Roussillon produces powerful reds comparable to Côtes du Rhône at half the price.
The Jura region offers original white wines and unique yellow wines.
The Southwest (Cahors, Madiran) is full of undiscovered treasures.

Will you dare to venture beyond Bordeaux and Burgundy?

The Right Time to Buy

Promotions follow a predictable schedule in the wine world.

Wine fairs in September offer real opportunities.
The end of the vintage (when the new one arrives) allows for negotiations.
Buying directly from the winemaker eliminates intermediary margins.

We recommend buying by the case (6 or 12 bottles) to benefit from discounts.
It is also the best way to build a coherent wine cellar.

Food & Wine Pairing: Simple Principles to Enhance Your Dishes

The Principle of Complementarity

Combine similar flavors to create harmony.

A rich dish calls for a structured wine.
A delicate fish calls for a light white wine.
Grilled meat pairs well with a red wine that has noticeable tannins.

We have noticed that regional agreements almost always work.
A cassoulet with a wine from the Southwest, a sauerkraut with an Alsatian Riesling, a bouillabaisse with a Provençal rosé.

This logic is based on centuries of culinary tradition that do not lie.

The Contrast Principle

Sometimes, opposition creates magic.

A dry, crisp white wine cuts through the richness of smoked salmon.
A sweet Sauternes wine perfectly complements sharp Roquefort cheese.
A dry champagne balances a sweet dessert.

These surprising combinations often delight more than classic pairings.

Practical Guide by Dish Type

Here are our tried and tested recommendations.

For seafood : Muscadet, Entre-Deux-Mers, Picpoul de Pinet. Their minerality and vivacity are perfectly refreshing.

For white meats : Pinot Noir from Burgundy, Côtes du Rhône Villages, Cru from Beaujolais. Their suppleness does not mask the delicate flavors.

For red meats : Bordeaux, Cahors , Châteauneuf-du-Pape . Their tannic structure complements the richness of the meat.

For cheeses : Dry whites with goat cheeses, light reds with soft cheeses, sweet wines with blue cheeses.
Yes, contrary to popular belief, red wine is not always the best choice with cheese.

For spicy dishes : Gewurztraminer, Viognier, fruity rosés. Their aromatics and roundness temper the spiciness.

For desserts : Sauternes, Banyuls, naturally sweet wines.

We also organize discovery evenings to refine your palate.
To participate, go here .

Now that you've mastered the agreements, let's talk logistics: where to buy and how to store your finds?

You have all the tools you need to make informed choices.

Deciphering a label, identifying aromatic profiles, intelligently exploiting vintages, finding the best value for money, succeeding in your food and wine pairings, and storing your bottles according to the rules of the art: you now master the fundamentals.

We created this guide because we firmly believe that wine should be accessible to everyone.
Oenology is not limited to experts.

Our daily mission is to share this passion with you.
We carefully select each wine, we taste them, we ask the winemakers questions, we compare them.

Visit our Parisian wine cellar at 231 Rue La Fayette, in the 10th arrondissement, or discover our favorites on our online store .