Dr. Vinny's Top 15 Questions of the Decade
In the past 10 years, we've tackled just about every question you could possibly have about wine, from serving temps to dry vs. sweet to the meaning of "brut"
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.
I usually do a year-end look at the most read questions, but this year I’m looking a little deeper into the record books. After all, it wouldn’t be the end of a decade without some “end of the decade” lists.
It’s good to be reminded that you’re not just coming here for my dry wit—you’re also confused about what “dry” means! This list is also a good reminder that wine lovers tend to throw around words that we sometimes need to stop and explain—terms like “brut,” “claret,” and “super Tuscan.” Finally, I love that you want to check in with me before you freeze your wine, leave chilled wines out to warm up or drink something so old that may or may not make you sick.
Here’s to our next decade of figuring these things out together!
What does the the sparkling wine term "brut" mean?
Is it true that white wines should be served chilled and reds should be served at room temperature?
Which white wines are considered "dry"?
Which red wine is more "dry"? Cabernet or Merlot?
Can drinking an old wine make me sick?
What does "aeration" do to a wine?
How many bottles of wine can be made from 1 acre of vines?
Is it OK to let chilled wine warm up?
Why are Bordeaux wines called "claret"?
What's the difference between Merlot and Cabernet?
What temperature does wine freeze at?
Why does white Zinfandel get such a bad rep?
