The cheat sheets of the Château ARBO

Our tutorials for storing, serving and tasting our wines ...
And make them sublime during your tastings.

Cheat sheet n°1

Correctly storing your wines for ageing

In a dark place with temperatures around 16 to 18 °C! This will give you good storage conditions. Wine does not like large temperature differences, so sometimes a cupboard or a tempered corner under a staircase can be a good alternative.
The best is a cellar with regulated hydrometry or a regulated wine cellar.

Cheat sheet n°2

Serve a young wine (less than 5 years old)
The Carafer


Decanting a young wine will awaken its aromas and also allow any reduction odours in young red wines to disappear.
Here, we want to aerate the wine to help it blossom and to be able to enjoy it in its youth. Such as our 2019 vintage.

Cheat Sheet No. 3

Serve an old wine (more than 5 years old)
The Decanter

Decanting wine requires great care. Over the years, tannins, tartar and colouring agents form a deposit in the bottle.
Decanting the wine will avoid pouring this deposit into the glasses. And so you can enjoy your wine to the full!

Cheat sheet n°4

Tasting in 5 steps

The View :
Observing the wine in a glass can give you clues by its colour, which can sometimes indicate the grape variety (Malbec, for example, is very black in colour). The depth and intensity of a wine's colour can give you an idea of its age, a young wine will have violet reflections whereas as it ages it will change from garnet to red and then to tile, orange.
The first Nose :
When smelling your glass of wine for the first time, the idea here is not to look for its aromas but to check for any unpleasant surprises.
Such as a corked wine, which in this case should be thrown down the sink, unfortunately you cannot even use it for cooking as the bad taste would be so pronounced.
Or a reduction smell, the reduction smells like you are cooking eggs or cabbage. Or a sulphurous smell, this simply means that the wine has lacked oxygen and needs to be well aerated, by leaving the bottle open for 30 minutes this bad smell will disappear to make room for the aromas of your wine.
Ventilation :
Swirling the wine in the glass is necessary to aerate it and let it open up to the oxygen. This voluptuous art, which reveals the complexities of the wine, will allow young wines to open up and will bring out many aromas on the nose.
The Second Nose:
Now it's time to enjoy the wonderful aromas that our wines bring you! Aromas that you first describe as fruity, then little by little, as you practice tasting, you will be able to tell that our wines have black fruit aromas, and even blackberry and blackcurrant aromas.
The Mouth :
At last, here we are! First of all you have to coat your palate with the wine, this will allow you to better feel each aroma, each little element which together give a beautiful balance to our wines. You will feel the tannins with their astringency on the inside of your cheeks, then the acidity at the tip of your tongue, which together guarantee a wine that can be kept for a long time. Finally, the flavours, the aromas and the wood will soften and bring roundness to the mouth.

Since 2015, each of our wines is unique!
Then click on : MILLESIME to find the characteristics of each one and to adapt the time of guard and the service.