There's no doubt that wine can be confusing, with so many wines, with so much to learn about each one. But the most common questions I get about tend to be about wine in general, and the answer to some of these questions are surprisingly simple. Should you worry about the crystals in your white wine or the sulfites on the label? Of course not, because wine is good for you right? So which one is the best for me then, and which is simply the best?
So confusing and so many questions! Take a look at the answers to 10 of the most common wine questions!
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I already knew.
I'm curious
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Ask your burning wine question in the comments and I'll try to answer it..
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http://foxrungalleryandhappenings.blogspot.com/2010/12/have-heart-chill-your-reds-between-uses.html#comments
P.S. The crystalline deposits in some wines are not tartaric acid, they are the potassium salt of tartaric acid: potassium bitartrate. It's the acid component in baking powder.
One thing that really stuck out through this comment thread was the discussion, both pro and con, screwcaps.
I've responded to several of you individually but I just wanted to make sure that you all were able to find this comment.
If you need further evidence on the effects of various closures on wine I suggest you take a look at the Australian Wine Research Institute'Âs study which can be found here http://wwwÂ.awri.com.Âau/commercÂial_servicÂes/packagiÂng/ or simply take a look at the image of the wines used in the trial, from left to right - Screwcap and then various forms of cork closures. http://topÂtenwines.fÂiles.wordpÂress.com/2Â010/03/125Â-month-scrÂewcap.jpg
Until next time!
Any thoughts on plastic corks?
I think there are certainly positive arguments for the environmental impact of cork vs. screwcaps but i really want to lower the impact and carbon foorprint on wine bag in box is the ultimate winner. It's a balancing act at this point. Plastic corks are a reasonable closure though I prefer both screwcaps and the glass vino-lok.
I can't get on board with the screw tops, though. I associate screw tops with nasty, low-quality wine, and it's difficult for me to lose that connotation. Also, there is the whole ceremony of using the corkscrew to extract the cork, and the cool "pop" sound when you do. I rarely get crumbled cork in the wine. I don't know, maybe I'll give a screw top a chance again (I have been noticing more and more wines being sold with those -- ). But it just doesn't seem the same.
without their answers
10) What's that funny stuff on the bottom?
9) Can you make schmoopies with Mumm Cordon Rouge Champagne?
8) What wine will get me the most screwed up the fastest?
7) What's a good wine to go with beef jerky?
6) Admit it, you can't really taste the difference between all those fancy shmancy wines now can you?
5) I want to impress my girlfriend's parents. What's a really good wine for less than $4.95?
4) I just discovered a fantastic Australian, Merlot/ Pinot blend that's way better than any of that Bordeaux stuff. Want to know the name?
3) I opened this wine then put it one the shelf for a month. How come it tastes funny?
2) Why don't you just stick to good ol' Budweiser?
1) I went all the way to the back of the grocery to get a bottle of Ernest and Julio Gallo for your birthday. Why haven't you opened it?
Or, of course, to drink it all.
They will displace the wine and force the liquid level higher in the bottle--much like filling a cup with ice and then adding your drink fills the cup, even though you only have maybe 1/3 of the cup's volume of actual beverage.
The closer the wine is to the stopper/cap/cork, the less oxygen is available to react and spoil the wine.
This technique is probably more useful for wine when you've just poured 1-2 glasses from it, and not a nearly-empty bottle.