q&a

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Learn Wine  :  Ask Dr. Vinny

According to the scores given by Wine Spectator, how accurate is the potential for bottle aging in the wines rated? If a description of a score says that a wine is good from 2005 through 2007, does th

Posted: September 26, 2005  

Learn Wine  :  Ask Dr. Vinny

I am wondering if it is appropriate to take a bottle of vintage Port to a restaurant and ask them to decant it. The place I am thinking of going already has free corkage, and I would be willing to pay

Posted: September 23, 2005  

Learn Wine  :  Ask Dr. Vinny

What is the recommended procedure when dining at a restaurant, one orders a '99 wine off their highly touted, detailed wine list and is served an '02? This sort of thing seems to happen more often lat

Posted: September 21, 2005  

Learn Wine  :  Ask Dr. Vinny

A few years ago on a wine trip in Napa, we were told that you could tell a lot about a wine by the "legs," such as tannins and alcohol content. Recently I've heard that you really can't tell anything

Posted: September 19, 2005  

Learn Wine  :  Ask Dr. Vinny

Why is it that late-harvest or dessert wines often don't contain as much alcohol as a California Viognier or Australian Shiraz? Is it because the residual sugar is not fermented into alcohol? And if s

Posted: September 16, 2005  

Learn Wine  :  Ask Dr. Vinny

Are those 50-bottle wine coolers safe for long-term wine storage? They typically have a temperature adjustment but lack a mechanism to control the humidity level. I have read that refrigerators are to

Posted: September 14, 2005  

Learn Wine  :  Ask Dr. Vinny

In one of your responses to a question, you suggested that a wine that didn't taste well might be "going through a 'dumb' phase." Can you explain what this means in more detail?

Posted: September 12, 2005  

Learn Wine  :  Ask Dr. Vinny

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?

Posted: September 9, 2005  

Learn Wine  :  Ask Dr. Vinny

UNTITLED DR. VINNY

Posted: September 7, 2005  

Learn Wine  :  Ask Dr. Vinny

UNTITLED DR. VINNY

Posted: September 2, 2005  

Learn Wine  :  Ask 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.

Posted: August 31, 2005  

Learn Wine  :  Ask Dr. Vinny

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

Posted: August 29, 2005  

Learn Wine  :  Ask Dr. Vinny

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

Posted: August 26, 2005  

Learn Wine  :  Ask Dr. Vinny

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

Posted: August 24, 2005  

Learn Wine  :  Ask Dr. Vinny

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?

Posted: August 22, 2005  

Learn Wine  :  Ask Dr. Vinny

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?

Posted: August 19, 2005  

Learn Wine  :  Ask Dr. Vinny

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

Posted: August 17, 2005  

Learn Wine  :  Ask Dr. Vinny

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

Posted: August 15, 2005  

Learn Wine  :  Ask Dr. Vinny

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?

Posted: August 10, 2005  

Learn Wine  :  Ask Dr. Vinny

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?

Posted: August 8, 2005  

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