Here are all the questions I've answered in the past. Have a question of your own? Ask it here.
October 10, 2008:
Dear Dr. Vinny,
I'm researching wines and several tasters have described a wine as "bretty." I'm unfamiliar with the term. What does it mean?
—Keith M., Oklahoma City
Dear Keith,
If someone describes a wine as "bretty," it means they are picking up the character of a spoilage yeast called Brettanomyces, or "brett." Some people like the spicy component it adds to a wine at low concentrations. At higher levels, it comes across as barnyardy, horsey, gamey, or metallic. "Bretty" is almost always used as a negative term, suggesting these characteristics are obtrusive or out of balance in the wine.
—Dr. Vinny
October 08, 2008:
Dear Dr. Vinny,
Is it OK to serve the wine that is brought by the guest that same evening?
—Sandy, Springfield, Va.
Dear Sandy,
A host or hostess gift is traditionally considered a gift for the host, which means there is no obligation to serve it that evening (unless it's a wine potluck). As a good host I have already picked out wines that complement the dinner. But I'm also a gracious host, so if someone brings over a bottle that seems very special, I'll ask them if they would like to share it with everyone that evening, and if it appears that this was the intention, I'll cheerfully accommodate it.
From the guest's perspective, if you'd like to provide wine for the evening, it's best to contact the host ahead of time to discuss what might be appropriate (and then still bring a gift). If not, if you bring a bottle and your hosts ask you if you want them to open it that evening, you can smile and say, "No, that's for you, to thank you for your hospitality."
—Dr. Vinny
October 06, 2008:
Dear Dr. Vinny,
What is the difference between the aging and maturing of wines?
—Dhruv, Delhi, India
Dear Dhruv,
"Maturing" wine means the same thing as "aging" it, and the terms can be used interchangeably. If you want to put a fine point on it, you might use "maturing" to indicate a wine that is improving over time, and "aging" when it is simply getting older.
—Dr. Vinny
October 03, 2008:
Dear Dr. Vinny,
What wine would you recommend to serve with rabbit?
—Graham B., Greenwich, Conn.
Dear Graham,
Well, whatever the rabbit wants to drink, of course! If you've never had rabbit, I think of it like the best dark-meat chicken you've ever tasted, barely gamy and a teensy bit sweet. Since it's a mild-tasting and lean meat, if it's prepared simply, I'd recommend a light-bodied wine that wouldn't overpower it, such as a delicate Pinot Noir or a white Rhône-style wine. If it's prepared in a sauce, do your best to match the wine with the sauce.
—Dr. Vinny
October 01, 2008:
Dear Dr. Vinny,
I ordered a young French Pinot Noir. I became aware of its arrival as the cork appeared before me. I ritually took a sniff and was hit by the complex aroma of cardboard, layered with damp work-dirty socks, with putrid moldy notes. Before I could stop them, a taste was sloshed into my glass. Out of politeness I swirled—steadied myself—and took a whiff. Although unsophisticated, it was pretty, with floral perfume and bold fruit notes. Did they open the bottle in the kitchen and bring me the wrong cork?
—Philip, Burlingame, Calif.
Dear Philip,
Some people like to sniff the cork, but others don't bother. If you decide to sniff the cork, you have to remember that the way the cork smells doesn't necessary correlate with how the wine will taste. I've had perfectly tasty wines bottled with funky-smelling corks, and awful wines with corks that smelled just fine. That's why we're offered a taste of the wine to assess its merit, rather than basing our decision simply on the cork presented to us.
—Dr. Vinny
September 29, 2008:
Dear Dr. Vinny,
We are considering building a small, 500-bottle cellar in our basement. Can you tell us whether temperature control or humidity control is more important?
—Jody, Cheyenne, Wyo.
Dear Jody,
The ideal cellar maintains a constant, reasonably humid, 55-degree-ish temperature, free of strong light, heat, temperature fluctuation or vibrations. Of these, I'd say the most important element is a constant temperature—hopefully a cool constant temperature (ideally under 60 degrees F). Higher temperatures accelerate the effects of aging. Temperature fluctuation can result in a cork expanding and contracting, which can introduce oxygen into a bottle, prematurely aging it via oxidation. For most people, humidity isn't much of a problem, as long as you keep the bottles lying on their sides to keep the corks moist and you don't live in an arid setting. Strong light and vibration are to be avoided, so please abandon the idea of using your old tanning bed on top of the washing machine to store your wine.
—Dr. Vinny
September 26, 2008:
Dear Dr. Vinny,
It's my understanding that red blends like Bordeaux usually benefit from cellaring because over time the different varietals blend into an improved version of the wine in its youth. If that's true, why would you cellar a pure varietal like Cabernet Sauvignon for any length of time?
—Chris E., Orlando, Fla.
Dear Chris,
While some wines improve with aging, it's not simply due to the blending of varietal components. As wine ages, it evolves, compounds interact and phenolic molecules combine, along with other complicated science stuff. This evolution occurs whether the wine is comprised of a single grape variety or a whole kitchen sink of grapes. Whether the aging brings improvement depends on factors such as balance and structure. For some wines, this is achieved with a single varietal, while for other wines, it's an expression of several types of grapes.
—Dr. Vinny
September 24, 2008:
Dear Dr. Vinny,
If red wine is good for the heart, why drink white wine?
—Craig C., Tularosa, N.M.
Dear Craig,
It might sound crazy, but some people drink wine because they like the taste of it, not just for the health benefits. If you are thinking about incorporating wine into your diet for healthy benefits, please check with your real doctor, and not a cartoon masked bear on your favorite wine website.
That said, some scientific studies show that alcohol is the source of many of the benefits to the heart. So red and white wines are roughly equivalent on this score.
There are only a few studies that compare the health benefits of red vs. white wines. Red wine has been considered "healthier" than whites because many of the heart-healthy antioxidant compounds called anthocyanins are found in the skins of grapes, which are incorporated in the process of making red wines, but are separated out when making white wines.
But there is growing evidence that grape pulp is just as healthy as the skin. White wines are also considered to be stronger in the fight against E. coli and salmonella, and healthier for your lungs. The most important thing to consider is the amount of wine you're consuming, and of course it's important to enjoy the wines you drink.
—Dr. Vinny
September 22, 2008:
Dear Dr. Vinny,
I am a novice oenophile and have been hearing the term "fruit forward" over and over again. What does the term mean?
—Len, Mahwah, N.J.
Dear Len,
A "fruit-forward" wine shows dominant fruit flavors, usually indicating a ripeness and richness to the fruit notes. This can be either a positive or a negative term; a wine can have prominent fruit flavors and still be balanced, but sometimes the term is used to indicate a wine that's out of balance and lacking complexity. You'll have to judge by the context.
—Dr. Vinny
September 19, 2008:
Dear Dr. Vinny,
Recently, the compressor of my wine cabinet has not been functioning properly. It caused the lower rack area to reach around 32 degrees F and froze some of my bottles partially. What damage could have been done to the bottles and what are the symptoms when I open them?
—Hank, from the Internet
Dear Hank,
Of all the bad things that could happen to your wines, extra chilling is one of the least harmful—as long as it happened slowly and the wines warmed back up gradually. In fact, I have some friends who swear that freezing leftover wine is the best method of preservation.
The concern with freezing a sealed wine bottle is that—while the alcohol prevents it from turning it entirely into a slushy—if enough of the liquid freezes, there's very little space for the ice crystals to expand before they start pushing the cork out. If that happens, as the wine warms back up, it might bring some oxygen back into the bottle, which can potentially oxidize your wine. Looks for signs of leakage, such as a sticky cork or wine stains under the capsule. Even if there was some leakage, there's no way to tell if or how it affected the wine except by opening the bottle and tasting it.
—Dr. Vinny
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