ask dr. vinny

Posted: May 25, 2005  

Learn Wine  :  Ask Dr. Vinny

How can I tell corked wine from brettanomyces or some other type of taint? And what other taints are out there?

Posted: May 23, 2005  

Learn Wine  :  Ask Dr. Vinny

Mea culpa: I don't like red wine! Can you suggest a white wine that goes with red meat? Or is this a wine faux pas?

Posted: May 20, 2005  

Learn Wine  :  Ask Dr. Vinny

While I agree that stemware can significantly enhance the wine consumption experience, I'm curious about decanter shapes. Are there specific shapes for different varietals, or are different shapes pri

Posted: May 17, 2005  

Learn Wine  :  Ask Dr. Vinny

I work in a restaurant and occasionally have patrons who refuse a wine simply because they don't like it, though it is perfectly good, sometimes stunning, and they misunderstand it. Is it ever appropr

Posted: May 12, 2005  

Learn Wine  :  Ask Dr. Vinny

I have heard that some Italian producers are using the Zinfandel name to capitalize on California Zinfandel's success. Is this true?

Posted: May 9, 2005  

Learn Wine  :  Ask Dr. Vinny

We often hear that red Châteauneuf-du-Pape may contain any of 13 allowable varietals. Are there more specific regulations regarding varietal percentage--i.e., is there a minimum percentage of Grenache

Posted: May 5, 2005  

Learn Wine  :  Ask Dr. Vinny

What differentiates a "reserve" designation from a standard vineyard designation, and does the "reserve" quality justify the price difference?

Posted: May 2, 2005  

Learn Wine  :  Ask Dr. Vinny

I read recently that a winemaker, unhappy with the results of his latest efforts, was considering "declassifying" his wine. What does this mean?

Posted: April 28, 2005  

Learn Wine  :  Ask Dr. Vinny

A few days each summer, the temperature inside my house may rise to 80 degrees. At what temperature, and for what duration, will wine quality start to deteriorate?

Posted: April 25, 2005  

Learn Wine  :  Ask Dr. Vinny

Upon opening some bottles from my cellar, I've noticed some crystallization on the wet end of the cork. Can you tell what this is, and the cause? Is this a sign of spoilage?

Posted: April 21, 2005  

Learn Wine  :  Ask Dr. Vinny

What causes the "metallic" taste in some wines? I've asked many experts and have had many different answers.

Posted: April 18, 2005  

Learn Wine  :  Ask Dr. Vinny

My dad turns 60 in April, and I'd like to buy him a great bottle of wine, something red (probably a Cab or a Burg) from 1945 (his birth year). Under $200 is my preference. Can you recommend something

Posted: April 13, 2005  

Learn Wine  :  Ask Dr. Vinny

Aussie wines are very popular, with their fruit-forward style. But do they have aging potential? I'm talking about wines that are in the $30 to $100 range, such as the wines from Elderton, Penfolds, H

Posted: April 11, 2005  

Learn Wine  :  Ask Dr. Vinny

I have been told that wines with high residual sugar are the best for aging. I have a bottle of cream Sherry (from the small Tabor Hill winery of Michigan). How long can the typical dessert wine age b

Posted: April 7, 2005  

Learn Wine  :  Ask Dr. Vinny

How harmful is checking wine into the hold of an airplane?

Posted: April 4, 2005  

Learn Wine  :  Ask Dr. Vinny

Can you clear up the function of a decanter for me? Yes, I know that older wines are decanted in order to remove sediment, and I'm familiar with the idea of "airing out" a wine. But when is this real

Posted: March 30, 2005  

Learn Wine  :  Ask Dr. Vinny

Please help settle a bet once and for all. My Chardonnay-loving bride insists that Champagne improves with age once it's bottled; I believe otherwise. Can you shed some light on this for us? Your answ

Posted: March 25, 2005  

Learn Wine  :  Ask Dr. Vinny

I have collected wine for over 15 years, and something has always bothered me. I purchase wine direct through a winery "club," but when I go to a wine shop, often the same wine is there—and less expen

Posted: March 24, 2005  

Learn Wine  :  Ask Dr. Vinny

I have a very dear friend who lived in Paris for 10 years and affirms, categorically, that if you serve white or red wine at the same temperature and taste them blindfolded that you can not distinguis

Posted: March 22, 2005  

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