What is tannin?

Tannins come from the skins and seeds of grapes. The method of fermentation and maturation of a wine affects the level of tannins in a wine. Red wines have more tannins because grapes are fermented in contact with the seeds and skin, resulting in the red color. The flavor of tannins is hard to describe because it is more of a texture. If you have ever had a really fresh glass of grape juice you have probably felt a feeling of a smooth almost velvety dry residual in your mouth. This is tannin.

Is a more expensive wine better?

There are many vineyards and varieties of wines in the world and the price of wine can range from a few dollars to thousands of dollars. The cost of a wine can be influenced by many factors including how difficult a grape is to grow, how many grapes were harvested that year, the reputation of the vineyard or region, and of course, how good the wine tastes. Because there are so many factors, a more expensive wine is not necessarily better. There are many good wines at reasonable prices that are great values, and many expensive wines that aren't worth their price.

Are screw cap wines as good as traditional corked wines?

Yes -- and much more convenient on a picnic. It used to be true that a screw cap meant that a wine was cheap and not good. However, more and more reputable winemakers are placing screw caps on their very best wines. Screw caps actually preserve the taste of the wine more consistently than the traditional cork, which can leak air (especially if the cork wasn't kept wet by storing the bottle on its side) and lead to a ruined bottle of wine. Occasionally, corks can also leach trace amounts of chemicals into the wine giving the wine a musty smell and taste. A wine with this characteristic is referred to as "corked." You should return these to your place of purchase, or tell your waiter. This should be replaced for you at no cost.

What kinds of wineglasses are best?

Traditional shapes are popular for good reason. The tulip shape used for white wines leaves room for the scents to collect right at your nose. The balloon shape for red wines allows the scents to collect at your nose, but also gives the wine room to breathe. For both of these glasses, get a good sized glass and fill the glass to about half way – to the widest part of the glass to get the best aromas and flavors. Finally, the shape of the flute for sparkling wines keeps the bubbles in the wine. You can find examples of theses three types of glasses on our accessories page.

What is the best serving temperature?

The temperature you serve your wine affects the flavor. If it’s too warm, the wine will taste jammy and muddy; too cold and it loses the aromas and flavors we love. Unless you have a temperature controlled wine cellar, don’t bother trying to get the wine to a specific temperature. Here are some general guidelines that will get you enjoying your wine without a lot of fuss.
Generally, the lighter the wine, the cooler it should be. Keep your whites in the refrigerator. For heavier whites, like Chardonnay, pull it out a few minutes before and let it warm up just a bit, or cup the bowl of the glass in your hands for a minute or so.
Reds are best served slightly below room temperature. Keep it in a cool room and place it in the refrigerator for just a few minutes before serving. Lighter reds, like Pinot Noir, can be a little cooler, so keep them in the refrigerator a bit longer.

Finally, a tip for keeping the temperature of the wine consistent while you’re tasting your wine – hold your glass by the stem (not the bowl) to keep from warming the wine with your hands.

Do I need to decant?

Decanting is really not necessary for most of the wines we drink everyday. Decanting really only becomes necessary with old red wines that have heavy sediment on the bottom of the bottle. Sometimes, decanting is used with young red wines to let them breathe and mellow the tannins. However, you can also let your young red sit in a nice big glass and skip the bother of decanting.

What are common faults in wine?

There are two common faults in wine. When a wine is exposed to oxygen during storage, it becomes oxidized. The wine loses its fresh taste and smell becoming flat and dull. The wine will also look more brown than typical. To check this for yourself, you can set out a few ounces of wine on the kitchen counter and test it for color, scent and taste every few days. Oxidizing is often the result of storage conditions that are too warm or a faulty cork seal. The best way to avoid a faulty cork seal is to store the bottle on its side to keep the cork wet.

The second most common fault in wine is when a bottle is corked. A musty smell of wet newspaper is caused by a cork tainted by trace amounts of a chemical that can seep into the wine. Although this is not dangerous, it can ruin a good bottle of wine. All reputable wine sellers will replace a corked bottle at no charge. However, if you are going to return a corked bottle, don’t pour it out. Your wine seller may ask you to bring in the wine.

What’s the best way to store wine before opening?

Most wine sold in the US is intended to be consumed within a few years. For these wines, all your everyday wines, there are only two things to consider – temperature and light. Warm temperatures and light speed up the rate of spoilage. A cool basement is a great place, but if you don’t have a basement, storing the wine near the floor (since heat rises) is a good alternative. Also, a consistent temperature is important, so avoid storing your wine near a stove or other appliances. To keep out light, store the wine under a bed, in a closet or in a cabinet. Finally, wine is typically stored on its side. This keeps the cork wet, helping to keep oxygen that can ruin the wine out of the bottle.

How do I store wine after the bottle has been opened?

After the bottle has been opened, the exposure to oxygen will quickly spoil the wine. Use a hand-pump vacuum sealer to remove as much oxygen as possible. For sparkling wines, a “clam shell” stopper is a better choice since this will keep the bubbles in the champagne for a few more days. You can find an example of these on our accessories page.

Place the bottle in the refrigerator to slow down spoilage. Do this even for your reds, just set them out to warm up on the counter before drinking or hold the bowl of your glass in your hands. The heat in your hands will warm up your wine.