dr. vinny archives

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Learn Wine  :  Ask Dr. Vinny

Do I need to let a wine "breathe," or does oxygen make it spoil?

Posted: November 9, 2005  

Learn Wine  :  Ask Dr. Vinny

If a restaurant serves a glass of wine with a piece of cork in it, is it appropriate to send it back, or is it no big deal?

Posted: November 8, 2005  

Learn Wine  :  Ask Dr. Vinny

Do Bordeaux houses maintain a few bottles of each vintage in reserve for recorkings, or will they top off with a more recent vintage that has similar qualities?

Posted: November 4, 2005  

Learn Wine  :  Ask Dr. Vinny

I have a few wines that I'd been saving in a wooden wine box in the back of my closet. The other day I left and forgot to turn the fireplace off, and when I returned home it was around 90 degrees in t

Posted: November 2, 2005  

Learn Wine  :  Ask Dr. Vinny

I have purchased Barolo from the recent 2000 vintage. Most of the bottles had a pink DOCG tag that was glued to the capsule. However, I purchased two bottles of Gaja Conteisa, and they did not have th

Posted: October 31, 2005  

Learn Wine  :  Ask Dr. Vinny

I have been in a few restaurants where the waiter actually rinses the wine carafe with a wine other than the bottle I ordered. I find this is nonsense. Am I wrong? Does this not alter my wine in some

Posted: October 27, 2005  

Learn Wine  :  Ask Dr. Vinny

I'm planning a trip to Hawaii. Is there any evidence of wine being affected by air travel?

Posted: October 24, 2005  

Learn Wine  :  Ask Dr. Vinny

I have a bottle of red wine a client gave to me, supposedly given to those traveling with President Bush on a recent trip to Russia. "Saperavi" is the only English on the label. Everything else is ...

Posted: October 21, 2005  

Learn Wine  :  Ask Dr. Vinny

How do I properly pour older wine to avoid sediment being transferred into a person's glass?

Posted: October 19, 2005  

Learn Wine  :  Ask Dr. Vinny

My friends and I have an ongoing discussion regarding the correct way to have a vertical tasting. Is it older wine to younger or youngster to old geezer?

Posted: October 17, 2005  

Learn Wine  :  Ask Dr. Vinny

What's the proper tip on wine you bring to a restaurant when you're paying a corkage fee?

Posted: October 14, 2005  

Learn Wine  :  Ask Dr. Vinny

Do wine tasters have days where their taste senses seem out of whack?

Posted: October 12, 2005  

Learn Wine  :  Ask Dr. Vinny

How can "dry" be a definite term when the perception of sweetness varies (sometimes greatly) from person to person?

Posted: October 10, 2005  

Learn Wine  :  Ask Dr. Vinny

What does the term "first-growth" mean? Is there a second, third, etc.? Is this term related at all to "single-vineyard"?

Posted: October 7, 2005  

Learn Wine  :  Ask Dr. Vinny

When experts say that a wine has structure for aging, what exactly do they mean? Is this the balance between good tannins and fruit?

Posted: October 5, 2005  

Learn Wine  :  Ask Dr. Vinny

I love wines from Dunn, especially their Howell Mountain Cab. Since they have a wax seal, opening a bottle can be quite messy, especially the older vintages. The wax seal crumbles everywhere. Shoul

Posted: October 3, 2005  

Learn Wine  :  Ask Dr. Vinny

Wine reviewers often state when a wine will be best for drinking. This appears to be standardized for the 750ml bottle. Is there a rule of thumb for the percentage decrease in years to ideal drinking

Posted: September 30, 2005  

Learn Wine  :  Ask Dr. Vinny

I understand that soil plays a major role in a grape's ability to ripen and its ultimate flavor profile. However, I am curious as to what extent soil, itself, manifests as a specific flavor component

Posted: September 29, 2005  

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  

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