q&a

Posted: July 25, 2005

Learn Wine : Ask Dr. Vinny

Let's suppose you're having a wine dinner where multiple varietals will be consumed. Is there a proper order to drinking the wines? Should I start with the Champagne? Whites before reds? Lighter wines

Posted: July 22, 2005

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q&a

My friend who has lived in Europe for many years is convinced the same wine in Europe tastes different than the imported one in the U.S. Is there any truth to his claim?

UNTITLED DR. VINNY

UNTITLED DR. VINNY

I've recently developed a taste for tawny Ports, and I'm interested in finding out what it is about aging in oak that gives it the distinct flavor.

What can you tell me about LBV Ports and the level of quality relative to price that these wines represent?

I opened a bottle of Léoville Las Cases 1989 which had been cellared since purchase. In the glass, there were hints of brown on the edges where the wine contacted the glass. The wine was good but seem

I have read, and personally found true, that certain people can, and others can't, taste TCA taint. I am a restaurant professional and I have had occasions where customers have offered me tastes of wi

Can you please explain the difference between French oak and American oak barrels? Why do some wineries use new, or 50 percent American and 50 percent French oak?

What exactly does the term "crémant" mean on sparkling wine? Is it simply a sparkling wine from France—other than Champagne—or is there something more to it?

I have heard that there was or is some confusion in Chile regarding the Merlot and Carmenère grapes. Apparently it was only fairly recently discovered that many of the Merlot grapes are actually Carme

I'd like to know how much I have to worry about TCA in my cellar. I store wine in the crawlspace of my house (generally pretty good conditions), however, I would occasionally like to kill mold with a

What is a reviewer saying when he or she refers to a wine as "backward," assuming the term has a standard meaning when used in wine reviews?

When I see a non-vintage Champagne rated, how do I know the one I see in the store or the restaurant wine list is the same one?

I sometimes see in tasting notes comments about a "long finish" or "heat" from excessive alcohol in the back of the throat. If you taste and spit, how can you acquire this information?

The usual pairing for a steak is a good red wine. However, I've heard that a strong white wine can go with red meat, but I've never had the heart to try what seems like an odd couple to me. Can you re

Over this past winter, my summer house lost electricity, and the temperature went to below freezing for a couple of days. I had several bottles of wine stored in the cellar. The majority of the wines

You have mentioned that "vibration" is a problem in storing wines. One wall of my cellar is on the same wall as the thru-wall chilling unit (a Breezeaire unit 6 ft. off the floor). There is a "little"

I recently bought a couple of cases of a low-priced but drinkable California Zinfandel. Two of the bottles had a good deal of sediment and smelled like really strong Port. I ended up pouring those two

I have a question about WS ratings. It seems obvious that many wines improve with age. Well, can a wine's rating improve after several years as well, or is this factored into the rating when it

Let's suppose you're having a wine dinner where multiple varietals will be consumed. Is there a proper order to drinking the wines? Should I start with the Champagne? Whites before reds? Lighter wines

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