How to choose?

Selecting your wine well also involves knowing what it will accompany. Poultry in cream sauce is better with white wine, while roasted lamb is wonderful with more full-bodied reds. To learn more about possible food & wine combinations, please refer to the Wine Guide.

How to choose between red and white? Nothing could be easier. Reds are better with red meat, brown sauces, cheese and delicatessen meats. Whites bring out the best in fish, and vegetables. But there is really only one rule: what you prefer.

To ensure the best experience for your guests, open the wine carefully and be sure that the temperature of the wine is correct. For more information, consult the section, Service Included.

Which one to buy?

We suggest that you begin by asking yourself the following questions: Who will be drinking the wine? What is the occasion? Is the wine to be enjoyed now, or in 10 years? The answers to these questions will help define the price level and appellation of your Bordeaux.

As well, it is important to understand that no matter where your wine comes from, or the distributor's margin, its price is related to the quality of the grapes used to make it. More expensive wines are made from higher quality grapes. And with an AOC, there are stricter production norms, involving more intense manual work in the vineyards. Interesting buys in terms of value can be had by carefully selecting wines from less well-known appellations. Knowing your Bordeaux terroirs is a good investment.