The Best Temperatures to Serve Wine

| September 21, 2010

The best temperature to serve wine depends upon the wine’s weight or body. Lighter red and white wines (think pinot noir or sauvignon blanc) should be served at lower temperatures than fuller-bodied, wines like chardonnay, cabernet sauvignon or merlot. Serving a wine at its optimum temperature improves flavor, aroma and structure (how it feels in […]

Wine — Cooked or Corked, It’s All Bad!

| April 14, 2010

1.corked 2.cooked 3.oxidized 4.sediment 5.sulphur 6.refermentation Even with modern winemaking, wine storage, wine cellars and shipping technology about five percent of all wines arrive at the table bad to some degree. Here are some tips about how to spot them. CORKING It all begins with a cork… Even in this day of high-technology plastics, many […]