Le Petit Chat " Malin ", Rouge, France (house) Recipe

Chill (if needed)

Le Petit Chat "Malin" is a house red from Rouge, France. If the bottle has been stored at cellar temperature (14–18°C / 57–64°F) and you prefer it slightly cooler, place the unopened bottle in the refrigerator for 20–30 minutes or in an ice bucket with equal parts ice and water for 10 minutes. Do not over-chill — reds are best served slightly below room temperature (about 14–16°C / 57–61°F for light to medium-bodied reds).

Prepare glassware

Choose a clean, room-temperature red wine glass (Bordeaux or Burgundy style). Wipe the rim with a cloth napkin if needed. If using ice for a lightly chilled serving, prepare a clean glass with 2–4 ice cubes.

Rinse decanter (optional)

If you plan to decant, pour about 30 ml filtered water into the decanter, swirl and discard. This warms the decanter slightly and removes dust.

Remove the foil: Slice or lift the foil capsule just below the lip of the bottle and peel away. Wipe the top of the bottle with the cloth napkin to remove any dust or residue.

Insert the corkscrew: Center the worm (screw) on the cork and twist straight down until only one spiral remains visible. Use a waiter’s corkscrew or double-hinged opener for steady removal.

Remove the cork: Lever the cork out slowly and smoothly. Avoid sudden jerks that can agitate the wine. Smell the cork quickly — a clean, winey aroma indicates a sound bottle. If cork smells musty (TCA), discard the bottle.

For younger or medium-bodied wines: Gently pour the wine into a decanter in one steady stream until about half the bottle is in, then stop and observe for any sediment. If present (more common in older bottles), continue pouring slowly until you reach the last glass of wine — stop if sediment approaches the neck. For lighter, older, or fragile wines, skip heavy decanting and allow the bottle to rest upright for 10–15 minutes after opening.

For immediate aeration: If you prefer not to decant, use a wine aerator attached to the bottle and pour directly into the glass; this speeds up oxygen exposure and opens aromas.

Pouring: Hold the bottle by the base or with one hand at the shoulder. Tilt the glass and pour about 5 oz (150 ml) per serving for a standard glass. For tasting pours, use 2 oz (60 ml). Aim to fill the glass no more than one-third to allow room to swirl.

Swirling & smelling: Gently swirl the wine in the glass to release aromatics. Bring the glass to your nose and inhale to identify fruit, earth, spice, or oak notes typical of Rouge, France house blends.

Tasting notes guide: Expect a medium-bodied red with red and dark fruit (cherry, raspberry, blackcurrant), light spice, and subtle earthiness. Note any oak or vanilla if the wine was barrel-aged.

Serve food pairing suggestions: Serve with charcuterie, roasted poultry, tomato-based pasta dishes, or mild red-meat preparations. Offer bread and neutral palate cleansers between sips.

Recork and refrigerate: Reseat the cork or use a wine stopper. Store the bottle upright in the refrigerator. Consume within 3–5 days for best flavor. Allow the wine to warm slightly (10–20 minutes at room temperature) before serving again.

Using a wine vacuum pump: If available, use a vacuum pump to slow oxidation and extend freshness up to 7 days.