About
Your pocket sommelier
At a restaurant, the wine list is the one document handed to you in the hope that you will know how to read it. Cépage reads it for you.
The problem
At a restaurant, you don't know which wine to pick
The list arrives, the waiter waits, and you must choose between thirty unfamiliar names at prices ten times apart. Most people do one of two things: take the second cheapest, or ask the waiter and hope not to look lost.
This is not a knowledge problem. It is a translation problem: nobody tells you which of those thirty wines suits what you ordered, at what you want to spend.
How it works
Three steps, and you know what to order
- 01
You photograph the list
One photo or several. Cépage reads every line: the name, the grower, the appellation, the vintage, the price by the bottle and by the glass.
- 02
You say what you are after
The dishes ordered (one per guest if you did not all choose the same) your budget, and a colour or a region if you care. None of it is required.
- 03
You get a verdict
The best bottle on that list for that meal, explained in one jargon-free sentence, with the exact words to say to the waiter, the pronunciation when the name is a trap, and the fallback if it has run out.
- 01
You are cooking. You say what, on what budget, for how many. Cépage tells you which appellation to buy, in what price range, and the words to say at the counter.
- 02
Give your town and the advice fits what is actually sold near you: a local appellation, often cheaper because it comes from next door.
- 03
And the other way round: already have a bottle? Say which, and Cépage suggests one or two dishes to cook with it, and why they suit it.
The principle
« Never invent »
This is what sets Cépage apart, and it is a constraint held everywhere in the product.
At the restaurant it may only recommend wines present on the photographed list. At home, where there is no list, it recommends an appellation (a real thing any merchant recognises) and never an invented cuvée. Prices are given as ranges, not as readings. A grower is named only if it exists, and never promised to be in stock.
And when it gets something wrong, one tap reports it. A tool that claims never to fail is lying twice.
Pricing
What is free
The wine lexicon, the regions and the labels are open to everyone, with no account. Three scans are free in total, the first one without even creating an account.
Explore the lexiconWhat the subscription adds
The subscription gives 30 scans a month, advice for your meals at home (the wine for your dish, or the dish for your bottle), the tasting journal with no limit, the portrait of your taste sharpened by every wine you rate, and the export of your notes.
See the plans
Built for France
What we do not do
The site follows French alcohol advertising law: no encouragement to drink, the health warning present throughout, and age checked at the door.
We ask for no data we do not need. Your journal is yours and stays private unless you decide otherwise.
About
Your pocket sommelier
At a restaurant, the wine list is the one document handed to you in the hope that you will know how to read it. Cépage reads it for you.
The problem
At a restaurant, you don't know which wine to pick
The list arrives, the waiter waits, and you must choose between thirty unfamiliar names at prices ten times apart. Most people do one of two things: take the second cheapest, or ask the waiter and hope not to look lost.
This is not a knowledge problem. It is a translation problem: nobody tells you which of those thirty wines suits what you ordered, at what you want to spend.
How it works
Three steps, and you know what to order
- 01You photograph the listOne photo or several. Cépage reads every line: the name, the grower, the appellation, the vintage, the price by the bottle and by the glass.
- 02You say what you are afterThe dishes ordered (one per guest if you did not all choose the same) your budget, and a colour or a region if you care. None of it is required.
- 03You get a verdictThe best bottle on that list for that meal, explained in one jargon-free sentence, with the exact words to say to the waiter, the pronunciation when the name is a trap, and the fallback if it has run out.
At home
Half of this happens nowhere near a restaurant
- 01
You are cooking. You say what, on what budget, for how many. Cépage tells you which appellation to buy, in what price range, and the words to say at the counter.
- 02
Give your town and the advice fits what is actually sold near you: a local appellation, often cheaper because it comes from next door.
- 03
And the other way round: already have a bottle? Say which, and Cépage suggests one or two dishes to cook with it, and why they suit it.
The principle
« Never invent »
This is what sets Cépage apart, and it is a constraint held everywhere in the product.
At the restaurant it may only recommend wines present on the photographed list. At home, where there is no list, it recommends an appellation (a real thing any merchant recognises) and never an invented cuvée. Prices are given as ranges, not as readings. A grower is named only if it exists, and never promised to be in stock.
And when it gets something wrong, one tap reports it. A tool that claims never to fail is lying twice.
Pricing
What is free
The wine lexicon, the regions and the labels are open to everyone, with no account. Three scans are free in total, the first one without even creating an account.
Explore the lexiconWhat the subscription adds
The subscription gives 30 scans a month, advice for your meals at home (the wine for your dish, or the dish for your bottle), the tasting journal with no limit, the portrait of your taste sharpened by every wine you rate, and the export of your notes.
See the plansBuilt for France
What we do not do
The site follows French alcohol advertising law: no encouragement to drink, the health warning present throughout, and age checked at the door.
We ask for no data we do not need. Your journal is yours and stays private unless you decide otherwise.
Scan a list