Hello there! I'm Dr. Vinifera, or "Vinny" for short. Ask me your toughest wine questions, from the technical aspects of winemaking to the fine points of etiquette. I hope you find my answers educational and even amusing. Want to see more of them? Check out my archive.
December 03, 2008:
Dear Dr. Vinny,
There seems to be various levels of "organic," and I'm confused by the way some of the wines are labeled. Could you please clarify the differences between "organic wines," "organically grown grapes" and "biodynamic" wines?
—Allison, St. John's, Newfoundland
Dear Allison,
These differences are difficult to clarify because the rules and regulations that govern them are inconsistent and, in some cases, even in dispute.
Here in the United States, "organic" wines are regulated by law. They are wines made from certified organically grown grapes, and the wines are made without any added sulfites (though naturally occurring sulfites will be present). Wines "made from organic grapes" can include added sulfites, but the grapes must be certified organically grown.
Biodynamic and organic farming both take place without chemicals, but biodynamic farming takes it a step further, incorporating ideas about a vineyard as an ecosystem, and accounting for things such as astrological influences and lunar cycles. The government doesn't certify a wine as Biodynamic®, the independent Demeter Association does. A biodynamic wine means that the grapes are farmed biodynamically, and that the winemaker did not make the wine with any common manipulations such as yeast additions or acidity adjustments. A wine "made from biodynamic grapes" means that a vintner used biodynamically grown grapes, but followed a less strict list of rules in winemaking.
For more information about "green" wines in the United States, see the story we published in the June 30, 2007, issue of Wine Spectator magazine. But be aware that other countries may define all these terms differently.
—Dr. Vinny
December 01, 2008:
Dear Dr. Vinny,
What is the term for the gap in the bottle of wine from the top to the neck—the empty space?
—Vinod P., India
Dear Vinod,
That space is called "ullage" (pronounced "UH-lij"). Ullage refers to the unfilled space in any container of liquid, whether it's the unfilled air space at the top of a bottle of wine or the space within a fuel tank in a liquid rocket. Ullage allows for the expansion of the liquid as temperature changes, just in case it needs it.
Normal ullage for a young wine is quite small; the liquid should come up into the neck of the bottle. If there is more ullage, the wine's quality may be compromised. An older wine may have more ullage and still be fine.
—Dr. Vinny
November 26, 2008:
Dear Dr. Vinny,
Can you tell me what wines should not be chilled? My husband wants to put every type of wine in the cooler.
—Mary Beth, Cincinnati
Dear Mary Beth,
When it comes to storing wines, all wines benefit from cool temperatures, which can slow down the aging process and protect wines from elements that might prematurely age them. So if your husband is storing all your wines in a wine cooler, that's a smart move.
When it comes to serving wine, sparkling wines will show their best when chilled, as will white, pink, and most dessert wines. Many folks serve their reds at room temperature, but depending on the temperature of the room, that might be too warm. Above all, let your own preferences be a guide.
—Dr. Vinny
Do you have a question for me? Fire away! And don't forget to check out my archive.
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