The language of wine can be daunting to one encountering it for the first time—such as when one visits a winery tasting and finds Mr. Know-It-All cross-examining the person behind the bar on the type of yeasts used in the…

The “pop” of a cork is one of the more recognizable sounds we encounter—certainly as familiar as a Harley-Davidson’s motor or bowling pins flying into one another. You can’t really say the same thing for the “crackle” of a screw…

We always love to hear from our club members, particularly after they’ve received a shipment and had a chance to try at least one of the featured bottlings. That’s what happened recently when this question came our way… QUESTION: I recently rece…

We know that soft drinks are meant to be served well chilled and that hot chocolate should be served…well…hot. But what about wine? The question of the proper serving temperature for wine comes up quite often, so we thought it was time to tack…

“I’m sure you’re asked this question every year,” the email began, “but this is our first year hosting the big family Thanksgiving dinner, and we were wondering: What kind of wine should we serve?” The emailer’s assumption was absolutely correct; …

While working on a recent issue of The Grapevine—the official newsletter for members of the wine clubs of Vinesse—I received an email from a member of The World of Wine Club. “My wife and I just returned from a tour of Burgundy, and we tasted some…

We don’t have “wine spies” everywhere, but we do know a lot of savvy winers-and-diners all over the country. So when someone writes in with a question about dining in a specific city, we often can help. Which is the case with the following query a…

We finished last week by answering one of the more common questions we get—one dealing with tannins in wine. Perhaps that served as motivation for others to write in, as we received a number of queries over the weekend. Let’s kick off the new week…

Wine terminology can be confusing. Case in point: Champagne labeled “extra dry” actually is quite sweet. No wonder we get so many questions about it. So I thought it might be a good idea to close out this week by answering one of the more common v…