THE STORY OF 75CL

It is believed that wine has been with us since the dawn of civilization. Grapes left over after gatherings trips, forgotten and fermented then emitted an unusually alluring scent. The first man must have been dumbstruck because until now, thousands of years later, mankind is still addicted to this drink called "wine".

About 75cl

75cl, as in ”75 centiliters”, is the standard volume of a wine bottle. Every bottle of wine, wherever in the world, is packed according to this volume. As is our desire: to bring the standard of French wine back to Vietnam.

Living in Bordeaux and witnessing the whole process from flowering season to veraison, harvest then vinification. From the first drop of wine, we believe, taking a sip is directly touching the vine, the land and the hands of the growers.

For that reason 75cl was born to convey the pleasure of wine from the winery to your table. To drink, to share, to open up and to be mesmerized.

HOW TO ENJOY 75CL

drink different is to drink what you like the way you like it.

For wine, you can refer to the following factors to enjoy, evaluate, and
thereby find the one!

THE IMPORTANT FACTORS

01. Aroma

Smell and enjoy the aroma of the wine rising as you swirl the glass.

The fragrance of the wine can come out as an aroma (a single scent) or a bouquet (complex combination of scents) of flowers and fruits. Depending on the green or ripeness of the grapes, the wine has flavors from green grass to ripe fruit or even fruit jam.

02. Taste

The most basic flavour you can try is the sweetness of the wine in your mouth.

Sweetness can come from residual sugar in wine or by fruity aromas (interestingly, sometimes wines don’t have a high degree of sweetness, but we taste it because fruity aromas are brought up to the olfactory bulb giving the impression of sweet wine).

03. Tannin

It seems that astringency is a taste, but in fact, it is more about mouthfeel / sense of touch.

Astringency is felt when the tannin molecules in the wine stream combine with the saliva molecules to dehydrate the epithelial cells in the oral cavity. That makes us feel dry and rough. These molecules then stick to the oral mucosa forming a thin layer, creating a bitter taste. As a small demonstration, try biting into a green persimmon or sapodilla.

04. Body

Wine structure divides into a spectrum, from light (light-body) to strong (full-body). The strength of an alcohol’s body is a combination of alcohol, tannin, and the amount of other floating substances in the wine (color molecules, other solutes, etc.)

For reference, think of how milk feels in the mouth. Skimmed milk equivalent in light texture. Semi-skimmed milk is the medium-body equivalent and whole milk is like full-body.

But the most important factor is your personal feeling when drinking. When you have inhaled all the aromas, tasted all the flavors, just let the wine flow and close your eyes in reminiscence. What memories do those sensations recall back to your mind?

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