Hello there! I'm Dr. Vinifera, or "Vinny" for short. Ask me your toughest wine questions, from the technical aspects of winemaking to the fine points of etiquette. I hope you find my answers educational and even amusing. Looking for a particular answer? Check my archive and my FAQs. You can also follow me on Twitter: @AskDrVinny.
Dear Dr. Vinny,
Should a wine be decanted or aired before using it in a recipe?
—Greg F., Bethel, Conn.
No, I don’t think it’s necessary. Ideally, you’ll use a wine to cook with that you’d also like to drink. But even if that wine would improve with aeration, I believe the cooking process would negate those effects.
You can use just a splash from the bottle you’ll be drinking with the meal, or something in a similar vein. It’s also a good idea to pick a wine that’s made in a fruity style, so some flavor will be left after the alcohol evaporates. Keep in mind, too, that old, oxidized wines will not do anything to help the flavor of your dish.
Do you have a question for Dr. Vinny? Ask it here...
Learn to taste wine like a pro, pull a cork with flair, get great wine service in a restaurant and more
Learn from the experts and get the most out of each sip. Take one of our online courses or take them all—from the ABCs of Tasting to in-depth seminars on Food Pairing, California Cabernet, Bordeaux, Tuscany, Sensory Evaluation and more.
Passionate about wine? WineSpectator.com seeks a highly motivated digital journalist for an assistant editor position in its New York editorial department.
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions