Dr. Vinny's Most Interesting Questions of 2020
Hello there! I'm Dr. Vinifera, but you can call me Vinny. Ask me your toughest wine questions, from the fine points of etiquette to the science of winemaking. And don't worry, I'm no wine snob—you can also ask me those "dumb questions" you're too embarrased to ask your wine geek friends! I hope you find my answers educational, empowering and even amusing. And don't forget to check out my most asked questions and my full archives for all my Q&A classics.
It’s such an honor to answer your questions and find new ways to explain the many nuances of wine. You all keep my life interesting, and I thank you for that.
It’s been a year-end practice of mine to look over the questions from the past 12 months and round up some of the favorites that I’ve answered. It’s kind of like looking through a scrapbook of the time we’ve spent together. This is the list from 2020, full of thoughtful questions (and hopefully equally thoughtful answers), and new ways of looking at what’s in our glass. But for me, 2020 will always be the year that I made the acquaintance of fellow advice columnist and imaginary physician Dr. Potato ….
• Is it OK to store potatoes in my wine cellar?
• If red meat goes with red wine, what wine goes with plant-based “meat”?
• If grapevines are usually grafted onto a different vine’s rootstock, why does soil matter?
• Is it possible to describe wine in terms of shapes?
• When pouring a bottle of wine, should you hold it by the punt?
• Can I de-alcoholize wine by boiling it?
• Why are wine regions so prone to wildfires?
• How does vine density impact wine quality?
• Why is smoke taint a problem? Don’t they clean the grapes?
• Why did a red wine stain turn blue?
• Why do Champagne bubbles come from the bottom of the glass?