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Frequently Asked Questions

Question: What should I do when the wine steward hands me the cork?

This is one of the many traditions surrounding formal wine service. Since you are paying for the bottle, you have a right to watch the opening and cork extraction, and to physically examine the closure. Smile and politely accept the cork. Look at it, roll it around in your hands, even squeeze it if you like. If it is dry and crumbly, there may be a problem with the wine. The only way to tell if your wine is corked, or tainted by TCA, is to smell and taste the wine itself, not by sniffing the cork.

Question: How long will an opened bottle of wine stay fresh?

Not long- maybe a few days. Once you extract the cork the wine begins to oxidize. Many whites will show the effects of this aging process within a few hours. Some reds may actually improve over a few days just sitting on your kitchen counter. Either way, place the cork or a stopper back in, and put the bottle in the fridge. If you want to avoid oxidation, spray with Private Preserve or use a vacuum system.

Question: How long will a bottle of wine stay fresh if I store it in my house?

The type of wine, the bottle size, where it has been stored before, and the location and environment you plan to store wine in all factor into the answer. If you take a bottle of recent vintage chardonnay from a reliable shop and place it into a lovely wine rack by direct light or heat it will turn to vinegar in a matter of weeks. Take the same bottle and place it on its side in a dark, quiet, cool, and humid area such as a basement or the very back of your closet and it will stay fresh for at least a year. Red wines are usually made to last longer, and some are still good after decades under the right storage conditions. Make sure your storage area is at a constant temperature, a bit cooler than normal, and away from heat or high-traffic areas.

Question: Is it true that the more expensive a wine is, the better it will be?

Absolutely not. Price is fairly irrelevant, especially at the ultra-premium level. You may prefer a $10 wine to a $100 wine; only you can determine how much that pleasure is worth. Now this is not to say that the classics such as Bordeaux, Burgundy, and Champagne are not worth their sometimes exorbitant price tags. These are benchmarks and should be tasted as a point of reference, if nothing else. Many of today's wines are highly overpriced due to an inflated market. Ask your merchant to recommend wines that have hidden value; perhaps their names do not have a cult following; perhaps the too-powerful wine writers didn't care for their unique style and balance as opposed to just all muscle and brawn. Experiment, explore, keep an open mind, and keep a journal so you remember what your discoveries are!

Question: Is wine good for my health?

America's medical establishment has acknowledged that wine is a part of a healthy lifestyle. And they recommend a glass a day (two for men) with a meal, even to senior citizens. Wine is good for you in moderation if consumed with food, if you enjoy relatively good health, and if you are not predisposed to alcoholism. Red wine in particular has the added bonus of phenolics, cancer-fighting antioxidants that may help to reduce the risk of coronary heart disease and to lower cholesterol.

Question: What about sulfites?

All wines contain traces of sulfites, which are a natural by-product of grape fermentation. Sulfites are mistakenly blamed for wine hangovers, which are a result of dehydration. Asthmatics are cautioned to refrain from all products known to have sulfites, including potatoes, broccoli, dried fruits, and bottled mineral water. All of these items have more sulfites in their standard serving size than an average glass of bottle-finished dry red wine.

Question: What are tannins?

Coming from the grape skins, phenols are a form of tannins. The other form of tannins in wine is from oak barrels; these are called wood tannins and can leave your palate feeling like you just chewed on a two-by-four. Wine tannins give a mouth-puckering quality that seems, at first, unpleasant. This is why many people prefer white or blush wines. They are smooth, and sweet, and voluptuously round and soft. But at the table, those wine tannins provide a pleasant contrast to the richness of your meal. Think of an ice-cold glass of lemonade on a hot day; that little pucker is half the fun of it! Drinking green tea or eating red grapes, especially the skins, is another way to get those healthy phenols into your system.

Question: What is the difference between Cognac, Armagnac, and Brandy?

The best brandies are those from the officially delimited regions of Cognac and Armagnac in France, and Jerez in Spain. Just like most other products in the world, the more unique the origin, the more unique the final product. Think of Grana Padana Parmigiano vs. Kraft Grated Parmesan, or of a wine labelled "California" vs. a wine labelled "Carneros" for example. American brandies such as Paul Masson and Korbel, and Mexico's Pedro Domecq Presidente represent good value for a straightforward product. Cognac is considered the ultimate brandy, and the best are sublime. Armagnac has a more rustic, fiery personality. Spanish brandies are harder to find, but are worth the search. Look for Brandy de Jerez under various brand names. These bottlings are about half the price of Armagnac and sometimes a fraction of the cost of Cognac.

Question: I don't like strongly flavored beers, but I would like to try something besides the big name brands. What do you recommend?

Most North American beers are in the category of beer known as Lager, which was introduced by the Germans in 1840. Lager styles are generally much lighter in body and flavor than the other major beer category, Ale. Most German beers are Lagers, so this is a good place to start experimenting. Look for Munich beers such as those labeled Octoberfest. Pilsners are a type of Lager as well. Pilsner Urquell from Czechoslovakia is commonly available. Take the time to visit microbreweries and ask for their tasting samplers, or flights of their home brews. This is a good way to try several small portions and to start developing your palate.

Question: How do I get the cigar stink out of my clothes?

Fresh air works better than 100 trips to the dry cleaners. Simply hang the questionable garment outside for several hours. Do you remember the smoking jackets of the glamorous 1930's? They served a good purpose. You would walk into your smoking room, don the jacket, and light up. Afterwards, you would remove the jacket and leave its accumulated odors behind. The idea was so practical and popular it spawned one of the world's most popular garments, the tuxedo, or "Le Smoking," in French.