ask dr. vinny

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Learn Wine  :  Ask Dr. Vinny

How are the markups on restaurant wine lists determined?

Posted: June 24, 2011  

Learn Wine  :  Ask Dr. Vinny

How do I know if a wine can age gracefully?

Posted: June 22, 2011  

Learn Wine  :  Ask Dr. Vinny

Should certain types of wine be stored upright rather than on their sides?

Posted: June 20, 2011  

Learn Wine  :  Ask Dr. Vinny

What's the best way to get a bottle of Champagne to the appropriate drinking temperature?

Posted: June 17, 2011  

Learn Wine  :  Ask Dr. Vinny

Why do some wine shops still offer "Johannisberg Riesling" if the term was outlawed in 2006?

Posted: June 15, 2011  

Learn Wine  :  Ask Dr. Vinny

How much time has to pass before a wine is considered old?

Posted: June 13, 2011  

Learn Wine  :  Ask Dr. Vinny

How do you pronounce "Piper-Heidsieck"?

Posted: June 10, 2011  

Learn Wine  :  Ask Dr. Vinny

What is Bonarda?

Posted: June 8, 2011  

Learn Wine  :  Ask Dr. Vinny

What do the terms “unctuous,” “lithe” and “racy” mean in tasting notes?

Posted: June 6, 2011  

Learn Wine  :  Ask Dr. Vinny

Where can I find ratings for wine in bottles greater than 750ml?

Posted: June 3, 2011  

Learn Wine  :  Ask Dr. Vinny

How can I make vinegar from my red wine?

Posted: June 1, 2011  

Learn Wine  :  Ask Dr. Vinny

Should a wine be decanted or aired before using it in a recipe?

Posted: May 27, 2011  

Learn Wine  :  Ask Dr. Vinny

Why are Pinot Noir corks shorter than Cabernet Sauvignon corks?

Posted: May 25, 2011  

Learn Wine  :  Ask Dr. Vinny

I had a wine go dead in the decanter. What happened?

Posted: May 23, 2011  

Learn Wine  :  Ask Dr. Vinny

My house burned down. Can I save the wine from the basement?

Posted: May 20, 2011  

Learn Wine  :  Ask Dr. Vinny

Is it true that a wine with only one grape on the label may not be made from just that grape?

Posted: May 18, 2011  

Learn Wine  :  Ask Dr. Vinny

What can you tell from those trickles of wine on the inside of the glass?

Posted: May 16, 2011  

Learn Wine  :  Ask Dr. Vinny

I have a cooler with only one temperature setting, but I want to keep both reds and whites in it. What do I do?

Posted: May 13, 2011  

Learn Wine  :  Ask Dr. Vinny

How can a Chardonnay fermented in oak barrels taste less oaky than one fermented in stainless steel?

Posted: May 11, 2011  

Learn Wine  :  Ask Dr. Vinny

What kinds of low-calorie foods pair well with Pinot Noir?

Posted: May 9, 2011  

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