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.
Dear Dr. Vinny,
In a nice steak house I ordered a bottle of wine that cost $95. It was served in rather small, inexpensive wine glasses. The table next to us was served a bottle in nice Riedel stemware. When leaving, I questioned the manager and was told that only wines over $100 were served in the better stemware. I told him their policy is absurd. What do you think?
—Bill Tennant, Lake Placid
It's not just absurd ... it's criminal! Any restaurant worth its salt should provide ample stemware, no matter what you spend on the wine. Wine at all levels is meant to be enjoyed, not sipped from a thimble. It needn't be the most expensive crystal, but at least something large enough for you to swirl and sniff without endangering the tablecloth.