• THE CORRECT TEMPERATURE

To serve a wine correctly, it must be at the right temperature. For a Petit Chablis, the ideal temperature is around 8°C to serve as an aperitif and 9-10°C with food. Chablis and Chablis Premier Cru should be served at 10-11°C, and Chablis Grand Cru at 12-14°C.

• A NEATLY-TRIMMED CAP

The foil cap should be cut away below the top of the bottle so that the wine does not come into contact with it during service. It is cut with a knife, or you can use a foil cap trimmer specially designed to do the job neatly. The neck of the bottle should then be wiped with a damp cloth.

• GENTLY REMOVE THE CORK

Removing a cork from the neck of a bottle should be done calmly and slowly. Push the tip of the corkscrew into the center of the cork and turn whilst pushing down gently. When the spiral is screwed right into the cork, gently pull the corkscrew a little and then screw a little more into the cork. Now remove the cork completely, pulling slowly so as not to break it. Clean the neck of the bottle once more. You may taste the wine before serving it to your guests.

• DECANTING CHABLIS

Most Chablis wines can be served directly from the bottle. Some, when enjoyed young, profit from being decanted. Do this a half-hour before you wish to serve the wine to give its aromas a chance to develop. It is also possible to decant a wine to make the table look more elegant.

• THE RIGHT GLASSES 

It’s a simple experiment to do: take two very different shaped glasses and use them to taste the same wine. You’ll be surprised by the result. The glass plays a key role in the expression of a wine. It must have a foot so the wine is not warmed by the hand. It must widen at the base and narrow near the top like a tulip, in order to concentrate the aromas in the upper part of the glass. It is particularly important not to fill it up too much. The wine needs room to breathe and to move around in order to be fully enjoyed.

• NO DRIPS, NO STAINS...

To avoid the formation of drips during service, there are some useful accessories available. Some are made from felt, others from metal, and they are placed over the neck of the bottle. Others are in the shape of flexible disks that can be rolled up and inserted inside the bottle neck to make the perfect spout.