Your palate gets a Paris upgrade fast. At L’OenoVice, Simon leads a Paris wine-and-cheese tasting with 2 whites, 2 reds, and champagne, each matched with cheese. You also get perfume samples to help you map wine aromas with your nose.

Two things I really like: the tasting method is taught step by step, so you are not just drinking, you are learning. And the pairings feel intentional, with cheese selected to show you what each wine is doing.

One drawback to consider is the format and limits: it is not listed as suitable for children under 18 or pregnant women, and at $82 per person it is best if you want a structured, guided experience, not just a casual sip-and-snack.

Key things I would plan around

• A tight 2 hour lesson in 5 wine tastings: 2 whites, 2 reds, then champagne to finish
• Wine tasting basics you can use immediately: see the color, smell, then taste in order
• Perfume samples that train your nose: compare wine aromas against scents from the start
• 5 cheese pairings matched to each pour: you learn why flavors work together, not just that they do
• Small group, up to 8 people: enough room to ask questions, not a lecture hall

Meet Simon at L’OenoVice: the setting and the pace that make it work

This experience starts right where it should in Paris, in a real wine bar setting at L’OenoVice. You meet Simon there, and the vibe is friendly and practical, more teacher at the bar than formal classroom. The group stays small, capped at 8, so the pace does not feel rushed and you can ask follow ups.

You are in the experience for 2 hours, and that matters because it shapes how much you can learn and still enjoy the drinks. There is enough time to cover wine regions and tasting technique, and still slow down for smell, sip, and cheese comparisons. The tour runs in English and French, which is helpful if you speak one more comfortably than the other.

For me, the key is the bar format. You learn to taste the way wine people actually do it, not the way a brochure pretends they do it. And because the tasting happens in a bar, it also gives you an easy mental template for ordering later in Paris. You go from drinking wine to making choices.

The tasting routine: color, smell, then sip, with perfume samples

Most wine tastings skip the hard part, smell. This one treats smell like the main event. You start by looking at each wine, checking the color first. Then you move to smelling, before you ever taste.

What makes it feel different is the added perfume comparison. As you go through each wine, Simon asks you to compare the aroma to different perfume samples. That little trick trains your brain to describe what it is noticing, instead of guessing. Even if you are not a wine person, you end up with a few more clear signals to trust, like fruity lift, floral notes, or deeper, more earthy impressions.

Then comes the final step, the sip. You taste each wine in the sequence you are given, and Simon explains what you are likely picking up and why. This matters because wine is not just flavor, it is also a set of connected factors: region, grape, and climate, plus how the wine is made.

Practically, this method helps you on your next restaurant night. You start thinking in terms of style, acidity, and texture, not just brand or price. That is where the learning turns into something useful.

What you drink in 2 hours: 2 whites, 2 reds, and champagne

Over the tasting, you try 2 glasses of white, 2 glasses of red, and then 1 glass of champagne to finish. The progression is classic, and it gives your palate a guided path rather than a random tasting board.

Simon also uses the flight to teach the big ideas behind French wine. You learn how different wine regions, grapes, and climates influence taste. The goal is not to memorize a map. It is to understand what changes flavor in your glass.

Here is how that helps you as a diner. If you learn what tends to make a wine feel crisper, lighter, or more full-bodied, you can choose more confidently when a waiter offers options. And when you try champagne at the end, you get a comparison point, because it behaves differently in aroma and palate feel than still wines.

One small but useful detail: this format pushes you to pay attention, not just taste. When you know you will smell and taste with intention, the experience becomes more than the sum of the drinks. You leave with a mental checklist for your next bottle.

Cheese pairings that are actually part of the lesson

The tasting includes cheese tasting of 5 kinds of cheese. Each wine is paired with a different cheese, so you are not eating one cheese and tasting five wines in a vacuum. You are always making a comparison.

That is the smartest part of the whole setup. Cheese can act like a magnifier. It can highlight fruit, soften harsh edges, or bring out a wine’s structure. When the pairing changes each time, you get a clearer sense of how flavors interact.

You also get descriptions and explanations as you go. Simon connects what you taste in the glass with what you taste in the cheese. He helps you interpret what is happening rather than leaving you to guess. That is why even people who start with little interest in wine can still feel like they made progress.

If you like French food culture, you will also appreciate the “nibble while you learn” rhythm. It keeps the energy light. You get to try a variety of cheeses without it feeling like a formal tasting plate with rules you did not ask for.

How French wine geography becomes useful when you order in Paris

Simon does more than hand out wine descriptions. You get the geography side of French wine and how it connects to taste. The experience is framed around how location, climate, and grape choices shape what ends up in your glass.

In plain terms, you learn to stop thinking of wine as one vague category. You learn to think in patterns. For example, you start making sense of why some wines feel brighter or more structured, and why others lean toward richer, deeper flavors. Then you connect those patterns back to region and grape.

That is why people walk away feeling ready to choose at restaurants. The tasting gives you language for what you like. Instead of ordering with hope, you can order with preference.

A few details from the vibe of the experience also help. Some folks mention Simon uses visuals, like graphics, to make the regions and pairings easier to follow. Others highlight how he adjusts his explanations based on questions from the group. That matters because wine can be intimidating at first, and the best teachers do not just dump info. They make it land.

Price and value check for $82 per person

At $82 per person for 2 hours, this is not the cheapest drink-and-cheese option in Paris. But it also is not just you and a board of snacks. You are paying for a guided structure with 5 wine tastings (2 whites, 2 reds, champagne) and 5 cheese tastings, plus the teaching component.

Where the value shows up for me is in the “how to taste” training. The perfume aroma comparison is not something you get in standard tastings. It is a practical tool you can carry forward, even if you only remember one thing from the night.

And the small group format helps you get your money’s worth. With only up to 8 people, there is space for questions. Several people also mention they left the tasting with ideas for what to buy or order next. Even one review notes that the champagne was a family connection, which hints at the personal nature of this bar and guide. You get the feeling Simon takes this seriously, not just as a cash transaction.

The main reason you might hesitate is price. One person did call it a bit pricey for what they received. That is fair if your expectation is more informal. If you want a planned, guided tasting where you learn why things work together, the price starts to make sense.

Who should book, and who should skip this tasting

This experience is a strong fit if you are:

• Curious about French wine regions but do not know where to start
• A couple or small group who likes learning while eating
• A first-timer who wants a clear tasting method, not jargon

It might not be your best choice if you:

• Are traveling with children, because it is not suitable for children under 18
• Are pregnant, because it is listed as not suitable for pregnant women
• Want a long, relaxed bar hangout with no structured tasting element

Also, if you care about comfort and access, it is listed as wheelchair accessible, which is a real plus when you are comparing Paris activities.

Should you book the Paris French wine and cheese tasting with Simon?

If you want a guided, structured Paris food and drink experience, I would book it. The combination of five wines, five cheese pairings, and the scent training with perfume samples turns wine tasting from vague pleasure into something you can repeat in restaurants. Plus, Simon’s teaching style stands out in the feedback, with people praising the clarity, the questions he answers, and the fun tone.

If you are only looking for a casual snack with wine, you may feel the price more than you enjoy the lesson. But if you enjoy learning how to taste, and you like French wine and cheese culture, this is one of those smart “small-group Paris nights” that pays off later when you order.

FAQ

What wines and cheeses are included?

You taste 2 glasses of white wine, 2 glasses of red wine, and 1 glass of champagne. You also get cheese tastings of 5 kinds of cheese, paired with each wine.

Where do I meet for the tasting?

You meet at L’OenoVice.

How long is the experience?

The duration is 2 hours.

Is the tasting offered in English?

Yes. The experience is offered in English and French.

How large is the group?

It is a small group, limited to 8 participants.

Is it suitable for children or pregnant women?

No. It is not suitable for children under 18, and it is also not suitable for pregnant women.