FAQ
Frequently Asked Questions
What is the difference between "Old World" and "New World" wine?
“Old World” refers to traditional wine-growing regions in Europe and the Middle East (like France, Italy, and Spain) where winemaking is often governed by strict, centuries-old regulations. “New World” wines come from countries like the US, Australia, and Argentina, where winemakers often have more freedom to experiment with different grapes and modern techniques.
Does the price of a bottle always reflect its quality?
Not necessarily. While high-end wines often reflect the cost of labor-intensive farming or aging in expensive oak barrels, many “value wines” under $20 offer exceptional quality. Often, you are paying for a famous region’s “name” or branding. Exploring lesser-known regions like Portugal or Greece is a great way to find premium taste at a lower price point.
How long can a bottle of wine stay open before it goes bad?
Most red and white wines stay fresh for 3 to 5 days if recorked and kept in a cool, dark place (or the fridge). Sparkling wines lose their carbonation much faster, usually within 1 to 2 days. To extend the life of an open bottle, consider using a vacuum pump to remove oxygen, which is the primary cause of wine spoilage.
What are tannins, and why do they make my mouth feel dry?
Tannins are naturally occurring compounds found in grape skins, seeds, and stems. They act as a preservative and give red wine its “structure.” If you feel a drying sensation on your tongue—similar to over-steeped black tea—that’s the tannin. Grapes like Cabernet Sauvignon are high in tannin, while Pinot Noir is much lower.
How do I choose the best wine for food pairings?
The simplest rule is “weight for weight.” Pair light-bodied wines (like Pinot Grigio) with light dishes (like salads or white fish) and full-bodied wines (like Malbec) with heavier foods (like steak). For spicy food, look for “off-dry” wines with a hint of sweetness, like a Riesling, to help balance the heat.
What is the ideal serving temperature for red and white wine?
A common mistake is serving whites too cold and reds too warm. White wines shine between 45°F and 50°F (7°C–10°C). Red wines should actually be served slightly below room temperature, around 60°F to 65°F (15°C–18°C). If a red wine is too warm, the alcohol can overwhelm the delicate fruit flavors.
Is "corked wine" just a wine with bits of cork floating in it?
Actually, no. “Corked” refers to a chemical flaw called TCA that makes the wine smell like damp cardboard or a musty basement. It has nothing to do with physical pieces of cork in the glass. If your wine smells “off” or flat, it might be corked, and most shops or restaurants will allow you to return it.
What does "vintage" mean on a wine label?
The vintage is simply the year the grapes were harvested. Because weather conditions change every year, the same wine can taste different from one vintage to the next. In regions with inconsistent weather (like Bordeaux), the vintage year matters more than in regions with steady sunshine (like Central California).