Category: Facts About Wine

Fourth installment in the “second bottle” series: Affordable wine strategies for times when Wine Spectator wonders and Parker-praised pours just are not in the budget. Continue reading →

            Past two columns have been about “second bottle” wine—stuff that is easily drinkable but not “you must try this” discoveries. Continue reading →

Last week we visited wine costing $10 or less—“second bottles”—to assist your survival when pillaging pals lay siege to your painstakingly assembled wine collection. Continue reading →

Most of us cannot pull the cork on $25-plus bottles of wine at end of each day and pay our bills at end of month, or middle of month for that matter. Continue reading →

Aging is one of the more misunderstood aspects of wine. Continue reading →

Bottle shock: myth or reality? Continue reading →

If you decided to be devotee of decanting after past two weeks of paeans to the practice, some notes.
Decanting works in any container made of inert material (think glass) that holds more than bottle you are decanting. Best decanters allow for considerable exposure to air, so use one that holds about twice as much as your bottle. Continue reading →

Evaporation and oxidation begin when you pull cork or twist cap on a bottle of wine. They significantly accelerate when you pour wine into a decanter. Continue reading →

Easy trick to improve wine: decant (pour wine from bottle into container that exposes larger surface to air). Continue reading →

Second week of wacko wine descriptors. The obvious: some of this is concocted by wine writers to stand out from the “juicy, jammy, red and black fruits” cognoscente. Continue reading →