Cellar notebook.
Terroirs, food & wine pairings and event ideas: our notes to drink, eat and entertain better. No jargon.
Seyssuel: the forgotten Roman vineyard on the left bank of the Rhône
Facing Côte-Rôtie, a hillside brought back to life in 1996. Its history, terroir and wines — one of the most singular in the northern Rhône.
12 min read
Food and wine pairing: the principles and the case of pâté-croûte
The levers of food and wine pairing — weight, acidity, tannins — and their concrete application on Lyon's emblematic pâté-croûte.
8 min read
Saint-Marcellin and wine: which pairing by ripeness
From firm and young to very runny: four stages of ripening, four different pairings. The history of Lyon's signature cheese and the role of la Mère Richard.
9 min read
Aerating or decanting: what's the difference and when to do it
Aerating opens a young wine; decanting separates an old wine from its sediment. Two opposite gestures, the long-opening method, and the test that decides.
7 min read
The wine glass: why it changes everything and which to choose
What glass shape actually changes in the taste of wine, what is just marketing, and which glass to buy if you only want one.
7 min readLet's book your experience.
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