Wine Start 36

Which chef associated with nouvelle cuisine is based in Lyon, where he owns four brasseries named for the cardinal directions and founded a biennial culinary world championship?

The correct answer is: Paul Bocuse

At what temperature should red and white still wines be served?

The correct answer is: Red: 60° to 65° F; white: 40° to 50° F

In this technique, rosé wine is made by "bleeding off" juice from a tank after only a short amount of contact with the skins of crushed red grapes:

The correct answer is: Saignée method

A transplant from Austria to L.A., Wolfgang Puck has a culinary empire that spans fine-dining, casual franchises, catering, kitchenware and more. What is the name of his flagship restaurant that holds a Wine Spectator Grand Award for its wine list?

The correct answer is: Spago Beverly Hills

According to a recent Wine Spectator poll, wines from this region are the most collected by the highest percentage of American collectors:

California

What's the difference between 'brut nature' and 'zéro dosage'? - ask Decanter Read more at https://www.decanter.com/learn/advice/whats-difference-brut-nature-zero-dosage-373922/#6xGh5skA1qIUIoH4.99

Confused? Our expert explains... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/08/Brut-nature-630x417.jpg Brut nature What's the difference? TAGS: Brut nature vs zéro dosage Jiles Halling, via email, asks: What's the difference between 'brut nature' and 'zéro dosage'? Tim Hall replies: The ambiguity has arisen because Champagne does not distinguish between, let alone add up, the sugar in the dosage and what might already be in the bottle before disgorgement. The official sweetness bands, and any precise value on a back label, denote the strength of the dosage liqueur, calculated, measured and confirmed before being squirted into each bottle before the cork. Brut nature, the official term (technically 0-3g/L of sugar), means no sugar added but there may be some residual, which is 'natural'. Why does my extra dry Prosecco taste sweet? Does putting a spoon in Champagne work? Do créments age as well as Champagne? Many people, such as Decanter writer Michael Edwards, think it slightly nebulous but I like the term - but that does not take away the fact that 99% of people who drink Champagne know nothing about dosage or the various terms for it. Edwards prefers 'non-dosé', but I think it sounds medicinal and tells no one exactly what a dose is - or, in this case, not. Brut zéro/zéro dosage is also ambiguous - effectively a lie because there is always a gram or so of residual sugar not fermented out, as without it you cannot make Champagne. I quite like 'Ultra Brut', but I am sure Laurent- Perrier registered the name long ago. Tim Hall is a Champagne specialist who is director of wine tour and event company Scala Wine. Edited for Decanter.com by Ellie Douglas. Read more notes and queries every month in Decanter magazine. Subscribe to the latest issue here Got a question for Decanter's experts? Email us: [email protected] or on social media with #askDecanter Read more at https://www.decanter.com/learn/advice/whats-difference-brut-nature-zero-dosage-373922/#6xGh5skA1qIUIoH4.99

Why does my 'extra dry' Prosecco taste sweet? - ask Decanter Read more at https://www.decanter.com/learn/advice/extra-dry-prosecco-taste-sweet-ask-decanter-357496/#DESozYsX67C0fvZK.99

Ever been confused with the dry or sweetness wording on labels of Prosecco? You're definitely not alone. Here's how it works... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/03/Prosecco-extra-dry-Alamy-B6PX3C-630x417.jpg prosecco extra dry Don't be fooled by Prosecco 'Extra Dry'. Credit: Malcolm Park wine and photos / Alamy Stock Photo TAGS: Brut is a drier wine than Extra Dry Ever tried some Prosecco labelled 'extra dry' and found it to taste sweeter than you expected? That's because the labelling works slightly differently to how we think of the term 'dry' for a still white wine, for example. Prosecco is available as brut, extra dry and dry, in order of driest to sweetest. If you prefer your Prosecco in a drier style, you want to be looking for 'Brut', which is allowed up to 12g of residual sugar per litre. 'Extra dry' means it has 12-17g/L, and 'dry' can be 17-32g/L. These levels are set by international wine body OIV and, in the European Union, residual sugar levels are regulated by the European Commission. So 'Extra-Sec' and 'Sec' on Champagne and Crémant is the equivalent meaning of Extra Dry and Dry for Prosecco, for example. It's best to see the scale as more of a broad guide. Levels vary between wines and the OIV says that it allows a 'tolerance' of 3g per litre on its limits for Brut, Extra Dry and Dry. 'I am not alone in preferring the extra dry style,' wrote Italian wine expert Ian D'Agata in Decanter magazine. 'It shows Prosecco's delicate aromatic complexity and freshness at its best - but Brut examples can be just as delectable.' But, don't get confused on a sparkling wine label between 'extra dry' and 'extra brut'. The latter is an indication that the wine is more dry than a typical brut sparkling wine, with up to 6g residual sugar per litre. In Champagne, there is niche demand for 'brut nature wines', which contain up to 3g per litre residual sugar and are sometimes known as 'no added sugar'. More about choosing Prosecco Other variations on Prosecco include 'frizzante', which means it's a slightly less sparkling style. Most Prosecco is made using the tank method, but some producers experiment with the 'traditional method' - performing second fermentation in the bottle - giving more pronounced yeast flavours, in the style of Champagne. When choosing a Prosecco, Susie Barrie MW recommends to 'choose DOCG, whatever your budget'. Editing by Chris Mercer Read more at https://www.decanter.com/learn/advice/extra-dry-prosecco-taste-sweet-ask-decanter-357496/#DESozYsX67C0fvZK.99

Wine and tacos matching: A guide

It's not just beer and Tequila to drink with tacos. We spoke to the experts for their wine and taco pairing advice... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/05/Tacos-wine-El-Pastor-630x417.jpg wine tacos Tacos at El Pastor, London. Credit: El Pastor TAGS: Think about intensity of the dish Do try: High acid whites | Sweeter styles of Riesling for the spice | Light rosé | Low tannin red Avoid: Wines lots of oak, tannin and mineral qualities Wine and tacos: What to consider With so many flavours and spice in tacos, it can be tricky to find the right wine to pair with. 'Tacos are full flavoured and spicy so nothing too delicate that will be overpowered,' said Sam Hart, director of London taco restaurant El Pastor. 'I would say that the main thing to consider when picking a wine to go with tacos is levels of spiciness - obviously this varies a lot depending on the style of taco,' said Anny Vexler, from Newcomer Wines, who recently picked wines for an event with Breddos Tacos in London. 'I would avoid anything too spicy if you want a good wine pairing.' 'The best pairings are wines that have fresh, zippy acidity, aren't too complex or oaky and with loads of citrus or lime zest characters to stand up to the variety of bold flavours,' said Emily Acha Derrington, wine specialist at London restaurant temper. 'As a general rule I would say that the intensity of the wine should roughly match up to the intensity of the dish so that nothing is lost or drowned out,' said Vexler. More articles like this London BBQ restaurants fired up by fine wine Wines to drink with Chinese food Matching wine with curry Wine and tacos: Wines to choose To work with the spice, Vexler recommends something 'aromatic and maybe a wine with a touch of residual sugar as this tempers the spice really nicely.' 'For this reason Grüner Veltliner and Riesling are excellent matches for tacos, and they work well with both fish and meat based tacos.' image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/05/Wine-tacos-Temper-630x417.jpg Wine tacos temper Bone marrow, chimichurri, chipotle sour cream, crunchy onions & fresh chilli tacos at temper. Credit: temper Facebook Ache Derrington recommends Riesling too. 'A Clare Valley Riesling with lots of grapefruit and citrusy characters like the Vinteloper Watervale, or Grosset Springvale. Or a Riesling blend like the Chaffey Brothers, Düfte Punkt - the aromatics and weight work really well with a range of flavours.' If you want something a bit more unusual, then whites with skin contact work well as long as they have good fruit character, zesty acidity and aromatics, said Ache Derrington. Red and rosé wines But you don't need to just stick with white wines. 'We also picked a light rosé and a light red low in tannins which went really well as well,' said Vexler. 'Austrian wines are actually fantastic matches because they are high in acidity which help to cut through the flavours and the fattiness. 'Also both the reds and whites are known for their spicy characteristics which perfectly compliments the herbal aromatic flavours in tacos.' Hart's failsafe wine pairing would be Finca La Estacada 2010 from Spain which he describes as 'sufficiently bold to stand up the Mexican flavours but restrained and fresh tasting too.' Wine and tacos: What to avoid Much like when pairing wines with curry, avoid anything too tannic. 'Avoid anything too tannic or oaky, or dry and mineral without fruit character,' said Acha Derrington. If the dish is spicy, avoid high alcohol too, said Vexler, as alcohol increases the perception of heat. The wine needs to be suitable for the occasion too. 'I wouldn't pull out anything too old, delicate or expensive - save those for another day,' said Hart. Read more at https://www.decanter.com/learn/food/wine-with-tacos-food-matching-368831/#1Y2ZI62bZ6m8pY8U.99

In the late 1800s, Spanish missionaries planted what variety in California?

Mission

Armagnac: The beautiful, high-class brandy steeped in history and tradition Read more at http://www.countrylife.co.uk/food-drink/armagnac-160696#cWAqLOrluEBbbHfh.99

Nick Hammond visits the land of musketeers, bullfighting, foie gras and canard, where Armagnac is painstakingly crafted just as it has been for hundreds of years. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/06/Armagnac-630x400.jpg Armagnac Armagnac This article originally appeared on CountryLife.com. Sleepy Blonde d'Aquitaine cows, beefy in every respect, chew the cud. A bull stands sentinel among them, his great muscled flanks shivering at the occasional tickle of a fly. In the farmyard behind, scurrying sorties of souris pour like mercury along the calving-shed drains and the air purrs with the soporific murmur of turtledoves. I'm in Armagnac - both a region and a drink - and feasting on foie gras, farmland and secret stores of an ancient brandy, lovingly crafted across the rolling départment of the Gers. It's made as it was 700 years ago; distilled in fantastical copper alembic stills on wheels, which arrive in a travelling circus at the end of each harvest to steam and thunder in the oak-beamed and cobwebbed barns of 1,000 Gascon farms. Farmhouse Armagnac is still very much alive and kicking, but there are also large producers with horizons of manicured vineyards and space-age processing facilities. That's the beauty of the region and its amber gold - there is a lifetime of personalities here to explore. 'Each is unique,' promises Amanda Garnham, an expatriate 'gone native', who lives in a rambling Gascon farmhouse of her own, along with her family, assorted guests and a meadow menagerie of beasts. She's the Attachée de Presse for the Bureau National Interprofessionnel de l'Armagnac and runs Glamour and Gumboots, offering bespoke tours of the area's rich food, drink culture and countryside. The difference between Armagnac and Cognac Beginner's Guide To Cognac image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/8/2017/06/VignesEtC%CC%A72_88649441_170147262_0001.jpg Picture: Bureau National Interprofessionnel de l'Armagnac'From the chosen types of grape, through the terroir, to the distillation methods and ageing, each Armagnac is specific to its time and place,' she explains. 'There is nothing quite like it.' In the stygian gloom of the dusty Paradis at Delord, giant glass bonbonnes of ancient liquid sit impassively through the years. They are the last vestiges of Armagnac from generations past. It's a moving experience to step reverently among these ghosts, with their crudely attached wooden date labels displaying the liquid summation of a lifetime's work. I blow the dust from a half-filled jar of 1942. What human endeavour did it take to create this precious liquid in a time of such tumult? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/8/2017/06/Bombonne_Delord_Collection-BNIArmagnac_88649211_170147262.jpg Picture: Bureau National Interprofessionnel de l'ArmagnacDelord Armagnac rings with signature sweet fruit notes of bananas and candied orange, nuts and plump prunes. Gascon prunes, figs, pumpkins, walnuts and kiwis grow in abundance. Magnolia trees line the drive to Château de Bordeneuve, where I wait in the sigh of the blossoming acacias for the arrival of Thomas Guasch. It's announced by the bounce of his disconcertingly large Alsatians, but, thankfully, they're intent on chasing sticks and not vineyard visitors. Some of the Baco grapes here have been nipped this week by a late-season frost. Thomas gives a Gallic shrug - c'est la vie. Later, he proudly displays his permanent 1920s alembic, which rumbles 24 hours a day during an intensive distilling period that might run from October to March. A 1966 vintage - too popular in England, where it's drunk to toast the sporting success of that year - spills creamy salted caramel across the palate. There's an ice cream-like 20 year old and an ethereal bottle from 1924; rich, deep, truffly and darkly alluring. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/8/2017/06/THD_E%CC%81tiquetage-3_88649411_170147262.jpg Most Armagnacs are single-distilled, some double. All are made in the column stills of the alembic, unlike the pot stills of Cognac. Wines are distilled and aged separately in French-oak barrels and finally combined in the bottling. In this part of the world, every few hundred yards, you'll find a sign pointing you to yet another Armagnac adventure. A teetotal driver is a must. Three distinct regions produce Armagnac: Bas Armagnac, Armagnac-Ténarèze and Haut-Armagnac. They are all refreshingly affordable. Great bottles are available at a fraction of the expense of their Cognac and Scotch brethren; a cracking vintage from the year of my birthdate - not that long ago, of course - can be found for less than €100. More recent productions, even of VSOP or XO aging, can be picked up for about €30. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/8/2017/06/CARTE-ARMAGNAC-2015_88649231_170147262.jpg As she prepares freshly picked white asparagus in her sunny kitchen, the cultured septuagenarian Claire de Montesquiou affectionately teases her husband, Jean-Louis. He just smiles and uncorks the domaine's own Cuvée Rosée, created since the couple bought an overgrown hillside in Bas-Armagnac and began both wine and Armagnac production under the name Domaine D'Espérance. These Armagnacs - zesty, spicy and loaded with nuts and raisins - have won international acclaim and Claire bottles for several well-known private labels. There is an abundance of producers here, such as Château de Laubade, where quirky sculptures scatter the grounds, oriental gables abound and a gloriously garish French library offers a tasting of a complex 1985 vintage with notes of an Islay malt. At Domaine du Tariquet, rows of symmetrical vines, stretched across the hillside, greet visitors, every inch pristine and well tended. The processing facilities are utilised to make both wine and Armagnac and, although they may be modern, Tariquet is no newcomer to Armagnac alchemy - the Grassa family has been making it for generations and its VSOP and XO burst with custard and burnt orange. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/8/2017/06/Chais_Collection-BNIArmagnac-_1__88649241_170147262.jpg The surroundings at Janneau are more prosaic, but the Armagnac is anything but. From a range that runs from entry level to serious enthusiast, the VSOP has an extraordinary cinder-toffee note and the 25 year old has a sudden and unexpected pop of bubblegum. At Marquis de Montesquiou, there is a purpose-built 'cathedral' to Armagnac, piled high with locally made barrels and giant casks for blending. Bees throng a narrow stretch of grassland at Armagnac Castarède - organic methods are encouraged here and these plants will be ploughed back in, ready for new vines, once flowering is over. The Armagnacs, served in the ancient château, are extraordinary. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/8/2017/06/Janneau-Distillery-_88649352_170147262.jpg CREDIT: Bureau National Interprofessionnel de l'Armgnac. Back with the Aquitaine bull, who's led his ladies into the buttercup-strewn pasture, I enjoy a conversation-stopping Château de Pellehaut vintage from 1973. This family business is half winery, half cattle farm, with the lucky bovines dining on grape mash and fresh sward. It's just another in a long line of examples proving there's nothing quite like Armagnac. It's authentic, it's very, very French and you need to taste it right here, in the heartland where it's made - the very essence of this timeless land in the shadow of the Pyrenees. Read more at http://www.countrylife.co.uk/food-drink/armagnac-160696#cWAqLOrluEBbbHfh.99

Does rosé wine age well? - ask Decanter Read more at https://www.decanter.com/learn/advice/rose-wine-age-well-ask-decanter-374556/#IQTQIhF8GQUQRmFY.99

Or should you just stick to the most recent vintage...? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/06/rose-colours-630x417.jpg rosé colour The politics of rosé colour. Credit: ZUMA Press Inc / Alamy Stock Photo TAGS: Does rosé wine age well? - ask Decanter Stephen Powell, London, asks: Does rosé age, or should I always go for the most recent vintage? Richard Bampfield MW, a wine educator, speaker and judge, replies: Dry rosé wines in the Provençal style would generally be drunk as young as possible, preferably from the most recent vintage. However, new entrants such as Domaines Sacha Lichine are introducing oak-aged rosés (Garrus, Les Clans), made from their best grapes, and there are early indications that these have ageing potential. The top dry rosés from Bandol are also considered to have ageing potential over perhaps three to five years. SEE ALSO: Is pale rosé better? - ask Decanter Provence rosé winners at Decanter World Wine Awards 2017 Rosé winemaking methods - ask Decanter Top rated rosé Champagne Sweeter styles of rosé such as Rose d'Anjou and Californian blush Zinfandel, as well as rosés from the southern hemisphere, are definitely made to be drunk as young as possible. The one exception to the 'drink rosé young' rule is vintage rosé Champagne, the best examples of which age wonderfully. Mature vintage rosés from Dom Pérignon, Dom Ruinart, Roederer Cristal, Billecart-Salmon and some others deserve a place among the world's greatest wines. First published in the July 2014 issue of Decanter. Subscribe to Decanter here. Got a question for Decanter's experts? Email us: [email protected] or on social media with #askDecanter Read more at https://www.decanter.com/learn/advice/rose-wine-age-well-ask-decanter-374556/#IQTQIhF8GQUQRmFY.99

Can Assyrtiko be oaked? - ask Decanter Read more at https://www.decanter.com/wine/grape-varieties/assyrtiko/assyrtiko-oak-not-ask-decanter-368656/#jc0YUVO7dl00KvSd.99

Our expert explains everything... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/05/Assyrtiko-oak-630x417.jpg Assyrtiko oak TAGS: Assyrtiko: oaked or not? P McGlynn, Edinburgh, asks: I was at a dinner with friends and they served a wine blind before dinner. I thought it might have been Sauvignon Blanc, but there were definitely toasty, woody notes. It turned out to be Assyrtiko, which confused me, as I thought it was only unoaked. Are oaked versions becoming more fashionable? Joanna Simon replies: It was a good guess! The variety's powerful mineral character, citrus intensity and high acidity could easily be taken for Sauvignon Blanc. As for oak, most Greek Assyrtikos are unoaked, but fermenting and/or ageing in oak isn't new. Greek white wines: 10 great value choices Decanter travel guide: Santorini Top Athens wine bars and restaurants Volcanic wines of Santorini, Etna and Tenerife Two of the Assyrtiko-based wine classifications for Santorini actually prescribe oak ageing: a minimum of 24 months for the sweet Vinsanto and three months for the bone-dry Nykteri, but many of the producers of oaked dry Assyrtiko today don't use the Nykteri classification. If anything, oak is being used a little less than a few years ago, or at least more sensitively. There are still some heavy-handed examples, but far fewer than before. Applied carefully, oak works well with Assyrtiko: it can add depth and breadth plus toasty flavours that complement Assyrtiko's piercingly intense flavour profile and high acidity. Joanna Simon is an award-winning wine writer, speaker, author and judge. For more on Greek Assyrtiko, look out for Joanna Simon's Expert's Choice feature in the August issue of Decanter. Promotion Coming to the Decanter Mediterranean Encounter this weekend? Learn more there... Read more notes and queries every month in Decanter magazine. Subscribe to the latest issue here Got a question for Decanter's experts? Email us: [email protected] or on social media with #askDecanter Read more at https://www.decanter.com/wine/grape-varieties/assyrtiko/assyrtiko-oak-not-ask-decanter-368656/#jc0YUVO7dl00KvSd.99

Which dry sparkling wine, made from the Glera grape in Valdobbiadene or other areas of Treviso, has rapidly grown in popularity in the United States in the last few years?

Prosecco

Wine bottles are traditionally stored on their sides so the corks stay in contact with the liquid and don't dry out. What types of bottles can safely be stored standing up?

Sparkling wine bottles Screw-capped bottles Glass-topped bottles

What to eat with sparkling wines - Summer pairing ideas Read more at https://www.decanter.com/wine-reviews-tastings/sparkling-wine/eat-sparkling-wine-ideal-pairings-experts-372104/#BsLba0APGlq4JF20.99

Sparkling wine is the star of summer picnics and garden gatherings, but what's best to eat with favourites like Champagne, Prosecco, Cava and English sparkling? We asked people behind the stands at Decanter's Sparkling Exploration tasting in London for their ideal pairings... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/07/Decanter-spark-ice-bucket-630x417.jpg sparkling wine pairings Image Credit: Catherine Lowe - cathlowe.com TAGS: Summer sparkling wine pairings Sparkling wines have a reputation as aperitifs, but many of them are great at any point in a summer meal. Decanter asked those showing wines at the Sparkling Exploration tasting held at Church House in Westminster what their ideal summer wine pairings would be. See their answers below: Prosecco For many, Prosecco is the unassailable summer staple of al fresco drinking and dining. The founder of Sommelier's Choice, Tim McLaughlin-Green, was representing Nino Franco from Prosecco Superiore. He shared his celebrity chef Prosecco pairing experience... 'Three years ago, we went to Rick Stein's restaurant and cooked with his son Jack. We paired the Primo Franco 2013 with his lobster curry — it was amazing. People usually associate Austrian wines with curries and Asian spices, but this was a great pairing for richer Prosecco styles.' Cava Pamela Anzano, representing Cava producer Gramona, unsurprisingly offered a traditional Spanish perspective on Cava wine pairing. 'In Spain we often pair Cava with meat, because it can handle it. You can take something like cooked lamb and the Cava can handle it. Cheeses too, like aged Manchego. I'd choose Gramona's III Lustros Brut Nature Cava 2009 and I'd pair with rich meats, such as Spanish jamón ibérico.' image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/07/Decanter-spark-tasting-glasses-630x417.jpg sparkling wine pairings Sparkling masterclass - new trends from around the world. Image Credit: Catherine Lowe - cathlowe.com English sparkling English sparkling is a grower on the summer picnic scene, with its producers gaining increasing recognition. Sommelier Laura Rhys MS, representing award-winning Gusbourne Estate from Kent, said: 'A really lovely dessert I had with Gusbourne Brut Rosé 2013 the other day was strawberry macaroons, fresh cream and strawberries. Or a strawberry and mint sorbet is a delicious pairing, too.' DWWA 2017: English wine award winners and where to buy them Champagne Thomas Laculle-Moutard's heritage combines two Champagne houses — his father Patrick Laculle took over Laculle Champagne family business in 1980, and then married Anges Moutard of Famille Moutard Champagne. At the event he represented both sides of the family, but he chose Laculle for his French minimalist pairing... 'Personally, I would take a glass of Laculle's Brut Blanc de Blancs Champagne NV. For Chardonnay Champagne, smoked salmon on toast is best, with crème fraîche. Or perhaps on a hot summer's day enjoyed with fresh strawberries and raspberries.' image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/07/Decanter-spark-salmon-630x417.jpg sparkling wine pairings Salmon canapés served at the Decanter Sparkling Exploration. Image Credit: Catherine Lowe - cathlowe.com Crémant Crémant's popularity has been on the rise as a value Champagne alternative. It's a sparkling wine made in the same 'traditional method' — where the second fermentation takes place in the bottle. Notable Crémants are produced in French regions such as Loire, Burgundy, Limoux and Alsace. Bestheim has been producing Crémant in Alsace since 1765, and we asked their export manager Emmanuel Vergely for his ideal pairing: 'I would choose Bestheim's Grand Prestige Brut Cremant d'Alsace 2010, paired with grilled salmon and rice pilaf. You want a simple, pure dish like this to allow for full expression of the wine.' French Crémant - Beyond Champagne Franciacorta This lesser-known Italian sparkling style is not to be overlooked, and if your palate is tiring of Prosecco this is a refreshing alternative. The Sparkling Exploration welcomed five Franciacorta producers, including organic wines from Barone Pizzini. Managing partner Silvano Brescianini said: 'With Barone Pizzini Animante Brut NV, I would have to have a classic dish — spaghetti vongole. The creamy white wine sauce and fresh fish with the taste of sea work perfectly with the rounded flavours, driven by the Chardonnay.' Franciacorta sparkling wines to drink Written by Laura Seal for Decanter.com Read more at https://www.decanter.com/wine-reviews-tastings/sparkling-wine/eat-sparkling-wine-ideal-pairings-experts-372104/#BsLba0APGlq4JF20.99

Which chemical property of a wine can help shape the structure and balance necessary for aging?

Tannins Acidity Sugars

This appellation in the Rhône Valley is famous for its rosés—in fact, that is the only style of wine allowed to carry its name:

Tavel

When reading a shelf talker in a wine store, what do you need to verify?

That the vintage matches the bottle for sale That the bottling reflects the bottle for sale instead of a different one from the same winery For non-vintage wines, that the date of the description or review is recent

Which of these steps is not necessary when a sommelier gives you a small pour to taste if a wine is acceptable or flawed?

The answer is: Sniffing the cork

What's the difference between Champagne and Prosecco? - ask Decanter Read more at https://www.decanter.com/learn/advice/whats-difference-between-champagne-and-prosecco-372451/#IDhC5IRz8Id19dVF.99

Two popular styles of sparkling wine, but each very different. We explain the main differences between the two.... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/07/difference-Champagne-Prosecco-630x417.jpg difference between Champagne and Prosecco What's the difference between Champagne and Prosecco? Credit: Cath Lowe/Decanter TAGS: What's the difference between Champagne and Prosecco? - ask Decanter Regions and grapes First things first, Champagne comes from the Champagne region in France, and Prosecco from Veneto in Northern Italy. Champagne can be a blend or single varietal wine made from Chardonnay, Pinot Noir and Pinot Meunier. Prosecco is made from the Glera grape variety. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/07/133_DecanterSparkling_2017_0840-630x417.jpg Difference between Champagne Prosecco Credit: Cath Lowe/Decanter See also: What to eat with sparkling wines - summer pairing ideas Methods of production The second key difference between these two sparkling wines are the methods of production; in particular, how the wine is made sparkling. In both cases, the original still wine undergoes a second fermentation, creating the CO2 which makes it sparkling. In Champagne, the method Champenoise or 'traditional method' is used. This where the second fermentation happens in the bottle; yeast is added along with sugars (liqueur de tirage). The bottles are left tipped, neck down, in racks, so when fermentation has finished, the dead yeast cells collect in the neck. When it is ready, the neck of the bottle is frozen and the dead yeast cells release - a process called 'disgorgement'. The wine is then resealed and left to age; for non-vintage, it must be aged a minimum of 18 months, for vintage it is three years. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/07/Disgorgement-630x417.jpg difference between Champagne and Prosecco A bottle being disgorged In Prosecco, the 'tank method' is most often used, where the second fermentation happens in a large tank. Again, yeast is added, along with sugars, to the base wine. While second fermentation happens, the tank is sealed to prevent the CO2 from escaping, making the wine fizzy, before it is bottled and sealed. Flavours These two methods of production result in quite different flavour profiles for these wines. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/07/149_DecanterSparkling_2017_0793-630x417.jpg difference between Champagne and Prosecco How do the flavours differ? The closer contact with the yeast in the Champagne method means that it generally has more autolytic flavours - bread, brioche and toast, as well as citrus fruit flavours. See also: Tasting notes decoded The yeast has less of an influence on the Prosecco made with the tank method, because there is less contact during the second fermentation. Prosecco is more about the fruit flavour profile of the Glera grape - associated with pear, apple, plus honeysuckle and floral notes. However, some Prosecco styles do also have lees ageing, or are made using the 'traditional method', generally giving a more complex wine. Read more at https://www.decanter.com/learn/advice/whats-difference-between-champagne-and-prosecco-372451/#IDhC5IRz8Id19dVF.99

Posted August 17, 2007 A big, dark, brooding style, with a core of black cherry and peppery licorice flavors. This is balanced with tangy acidity, finishing with a supple, polished texture. The tarry, floral overtones add particular interest. Has depth and power. Needs cellaring.

Varietal A big, fruity red this week, with lots of well-defined pointers to help us solve our problem. Pinot Noir is the easiest variety on our list to eliminate. An up-front, fruity character might be present in a structured, New World Pinot, but licorice and tar are less likely, and "big, dark and brooding" are not typical descriptors for this grape. Looking next at Cab, the up-front fruity character would work, but the flavor spectrum is wrong. Cabs tend to offer currants rather than black cherries, and the pepper, licorice and tar notes just drive the nail into the coffin. Black cherry is good for Merlot, but again, the pepper and licorice flavors are a problem. Our wine is big and structured, and a Merlot of this sort would more likely show a hint of chocolate or black olive. Nero d'Avola (the most important native red grape from Sicily) can make a fruit-forward, even jammy wine, with good structure. Nero's fruit nuances might include black cherry and maybe even a bit of licorice, but Nero d'Avola does not usually display a peppery note, so we can move on. This leaves Syrah, where it all fits into place. A complex fruit and floral character, with a tarry or peppery edge, and a bold structure—it all rings true. This is a Syrah. Country Given that Syrah is planted in many wine regions, including all the areas on our list, we need to think of criteria for elimination. The best start is probably "Old World or New World"? With this in mind, things get a little easier. The "big, dark, brooding style" and the core of fruit flavors immediately point us to the New World. Old World Syrah can certainly exhibit power, but along with the fruit and spice character we would expect to see some hint of mineral, iron or meat and perhaps a less forthcoming structure. Having picked the New World, we're faced with two options, Australia and California. At this point we need to skip to the appellations for help choosing between the two. The California appellation is Sonoma Coast, where plantings of Syrah are slowly on the rise. But Sonoma Coast is well-known as a cool climate wine region and though some outstanding Syrahs are produced, top quality Pinot Noirs are much more the norm. A better bet is Australia, where Syrah is known as Shiraz, and big, brooding reds like ours are a signature style. This is an Australian Shiraz. Age Our wine is big and brooding, with lots of fruit character, but also balanced and polished, with a supple texture. In other words, it's had enough time to integrate and smooth out some of the rough edges of youth. We can therefore eliminate the youngest age bracket. But there are no secondary aromas of game or dried flowers and fruit creeping into the wine, so it is unlikely that our wine's age belongs in the two older brackets. This suggests somewhere in the middle age range, 3 — 5 years old. The note of tangy acidity, at this point, makes the younger of the middle ranges our best bet. This Australian Shiraz is 3 years old, making it from the 2004 vintage. Appellation We know we're in Australia, so we have two options, Barossa Valley and Coonawarra. Cabernet Sauvignon and Shiraz are the two red grape varieties most frequently bottled in Coonawarra. But of these two, we find many more Cabernets, and the Shiraz often show an herbal edge that we don't see in our wine. Barossa Valley, on the other hand, is well-known for its high-quality Shiraz and Shiraz blends. Hot summers in Barossa help to produce lush, ripe Shiraz. Sounds familiar. This Australian Shiraz is from the Barossa Valley. Wine It's the Glaymond Shiraz Barossa Valley The Distance 2004. It received 93 points in our Aug. 31, 2007, issue. 255 cases were made. For more information on Australian Shiraz look for Harvey Steiman's Aussie Reds Tasting Report in our Oct. 15, 2007, issue.

Posted August 02, 2007 This dark red is made in a hearty, robust, intense style, with chewy tannins wrapped around a core of plush wild berry and blackberry fruit that has a pleasant fresh earth and pepper quality, making this very distinctive and complex.

Varietal Hearty? Robust? Intense? Chewy? This is a wine with a big personality, and we need to look for a choice that fits. Wild berry, earth, and pepper notes help narrow our focus. Pinot Noir is the most mismatched option. This grape typically produces supple, elegant wines, not the big wine we see here. Likewise, we're lacking the juicy acidity and cherry fruit flavors found in most Sangioveses. Merlot can have flavors of wild berry and earth, but Merlot is generally known for being soft and fleshy, not robust and chewy. Cabernet Franc gives some pause, as its signature herb, bell pepper and tobacco notes can take on a peppery quality. But Cabernet Franc's tannins rarely get past muscular into "hearty" and "chewy." All things considered, this wine sounds very much like a Petite Sirah—a wine that's often associated with chewy and robust tannins—but Petite Sirah isn't a choice. Tempranillo is known for its firm structure, dark fruit flavors and substantial tannins, making it the best fit here. This wine is a Tempranillo. Country If you immediately think of Spain when you hear Tempranillo, it's for good reason. Tempranillo is the principal grape of two of the country's most important red wine regions—Rioja and Ribera del Duero. But here again, Spain's not an option. And neither is Portugal, where Tempranillo is grown in small quantities and is known as Tinta Roriz. There's not much, if any, Tempranillo planted in other parts of the Old World, so we can cross France and Italy off our list. Tempranillo is beginning to pop up in parts of the New World, including Washington, Argentina, Australia and California. Winemakers like it for its early ripening (handy during tricky harvests) and robust personality. Of the New World choices we gave you, California is the only region bottling Tempranillo and Tempranillo-based blends. This Tempranillo is from California. Age Tempranillos can age well, as proven by high-quality Spanish versions, but there's no doubt that this wine is still young. The "hearty" personality and core of wild berry fruit suggest power and freshness. But most Tempranillos spend some time aging in oak barrels before being released to the market, so we should focus on wine from the three- to five-year range. Of these vintages, 2004 stands out for its short, early and warm harvest, which produced ripe, concentrated wines, such as we see here. This California Tempranillo is from 2004, making it three years old. Appellation Here we have two choices: Carneros and Paso Robles. Carneros straddles Napa and Sonoma Valleys, and receives the cooling influence of the nearby Pacific Ocean. With the ocean fog, warm days and a long growing season, it's a unique cool-climate region that's known best for the cultivation of Chardonnay and Pinot Noir. There are numerous microclimates in the large Paso Robles appellation, and negotiations are currently under way to divide it into several more subappellations. But in general, Paso Robles enjoys hot and clear summer days, balanced by cool nighttime temperatures. This climate allows a wide variety of grapes to achieve full ripeness while maintaining acidity and structure. The hearty and robust nature of our wine, along with its intense core of plush fruit, suggest grapes that saw a bit more sun and heat than we might find in Carneros. This 2004 California Tempranillo is from the Paso Robles appellation. Wine It's the Four Vines Loco Paso Robles 2004, which we rated 92 points in our April 30, 2007, issue. Technically, this is a Tempranillo-based wine, with small amounts of Syrah and Grenache blended in. The wine retails for $30, and 542 cases were made. We recommend drinking it now through 2011. —MaryAnn Worobiec, tasting coordinator

What is chaptalisation? - ask Decanter

We explain what it means when wineries talk about chaptalising their wines. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/08/chapitalisation-630x417.jpg chaptalisation Why do winemakers chaptalise wine? Credit: ScotStock / Alamy Stock Photo TAGS: What is chaptalisation? - ask Decanter There are several winemaking processes that see sugar added in order to improve or stylistically alter the finished wine, in addition to the natural sugars found in grapes. One such process is chaptalisation, named after its French originator Jean Antoine Chaptal. Chaptalisation is where sucrose is added to grape juice prior to fermentation, in order to enrich the juice and achieve a higher level of potential alcohol. Can you taste chaptalisation? It typically doesn't leave a lot of sweetness in the finished wine, because yeast will convert the sugar to alcohol. However, chaptalisation has been criticised for contributing to some wines lacking balance. Cool climate regions In cooler climate regions such as England, France, Germany and New Zealand, it can be common to chaptalise and especially in years when bad weather means that grapes could fully ripen. Acidity levels fall and sugar levels rise in grapes as they ripen. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/08/Lyme-Bay-winery-630x417.jpg chaptalisation, Lyme Bay winery Lyme Bay winery, England. Chaptalisation is practised in many cool climate regions. Credit: Lyme Bay Facebook 'You want to do it as little as possible' However, chaptalisation is strictly regulated. Germany does not allow it for Prädikatswein, for example, and it is banned in several countries, including Italy, Australia and South Africa. 'You want to chaptalise as little as possible,' says winemaker Liam Idzikowski from Lyme Bay Winery in Devon, south-west England. 'When you add sugar you're diluting the wine, essentially, so for every kilogram of sugar you add, you get 0.66 litres of extra wine that hasn't got any flavour at all.' At Lyme Bay, Idzikowski aims for 10%-10.5% potential alcohol in the grapes at harvest, and will chaptalise to get it up to this level if there's a shortage of sugar in the grapes at the time of picking. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/02/rose-wine-essentials-mag-gareth-morgans-630x417.jpg rosé, red and white wine Difficult vintages Parts of Burgundy chaptalised wines after the difficult 2016 harvest and in Bordeaux - where it is rarely done - châteaux were also allowed to do so in the tough 2013 vintage. Based on copy by Chris Wilson in the September issue of Decanter magazine. Additional reporting and editing for Decanter.com by Ellie Douglas. Subscribe to Decanter here Got a question for Decanter's experts? Email us: [email protected] or on social media with #askDecanter Read more at https://www.decanter.com/learn/advice/what-is-chaptalisation-ask-decanter-374406/#iCE2D88pIKMoUUH5.99

What Really Happens as Wine Ages?

We know some wines get better with time. But what's actually happening inside your bottle as wine ages, and how does it change what you taste? BY ANNE KREBIEHL MW Only getting better with age... / Getty Most wines sold in the U.S. are made for immediate consumption without the need for cellaring. Some wine lovers, however, prefer to "lay wine down,"—or store bottles for a few years in order to enjoy them when the flavors have evolved. So what happens as wine ages, and how do its flavors change? Which wines should be aged? And, most importantly, why do we age wines at all? Here's what you need to know. What happens to wine's flavor as it ages? When wines are young, we taste their primary flavors, like grassiness in Sauvignon Blanc, plum in Merlot, apricot in Viognier or citrus in Riesling. We may also notice some secondary notes associated with winemaking techniques, like the vanilla flavor of oak or buttery nuances from malolactic fermentation. When wines age, we start speaking about tertiary notes, or flavors that come from development. This could mean young, bold notions of fresh fruit that become gradually more subdued and reminiscent of dried fruit. Other flavors, previously hidden by bold primary notes, come to the fore, like honey, herbal notes, hay, mushroom, stone and earth. What causes these changes? Nothing in wine is ever static. Acids and alcohols react to form new compounds. Other compounds can dissolve, only to combine again in another fashion. These processes happen constantly and at different rates. Every time you open a bottle, you catch the wine at another stage in its development, with new and different nuances. While the proportion of alcohol, acids and sugars stay the same, the flavors continue to change. How texture develops in wine Texturally, the wines also change. Dry, aged white wines can become almost viscous and oily, while reds tend to feel smoother. This is due to phenolic compounds like tannins falling out as sediment over time. What are Tannins, Really? In a young wine, these compounds repel each other, staying small enough to remain suspended in the wine. As the wine ages, they lose their charge and start to combine, forming chains and becoming larger and heavier. This reduces the surface area of the tannins, causing them taste smoother, rounder and gentler. Once these combined compounds become too large, they fall out of suspension as sediment. Some red wines throw heavy sediment, others almost none. Red wine colors from young to old: Ruby, brick, tanned leather. White wine colors from young to old: Lemon/pale green, gold, amber How wine color changes with age One of the most visible processes in an evolving wine is slow oxidation. Color is the most obvious indicator of this. As white wines age, they often evolve from pale lemon or golden to amber and even brown. Vivid salmon-hued rosés can take on onion skin tones as they age. As reds develop, oxidation often moves them from the purple end of the spectrum toward tawny or brown hues. While young reds can be opaque when held against a white background, mature reds often show a lighter color around the edges. This is known as "rim." The rate of oxidation depends on the amount of air left in the neck of the bottle after it was sealed, and how permeable the closure is. Traditionally, natural cork has allowed minimal oxygen exchange, which is why most wines deemed ageworthy are still bottled under cork. However, since cork is a natural product, there is no such thing as uniformity. This can cause considerable bottle variation in the same case of wine. Meanwhile, sophisticated synthetic closures like Nomacorc mimic this oxygen exchange in a more predictable fashion. Even the liners of screwcaps can allow for a certain amount of oxygen exchange, and it's perfectly possible to age and cellar these wines. Four different varieties of wine and tasting samples on table Which to drink now and which to lay down? / Getty Which wines can age? It's often assumed that only the finest, most expensive wines can age, but any well-made wine stands a good chance of developing. Entry-level wines from good wineries can easily age from three to five years, unless they're made for primary, aromatic appeal like an easy Moscato. Wines that have real concentration of flavor, with a good balance of alcohol, acidity and texture, should age well. But some wines are made specifically for extended aging, like very extracted reds with bold tannins that need some time to mellow. These comprise many of the fine wines of classic European and New World regions. White wines that can especially benefit from aging include Riesling, Sémillon, Chenin Blanc, Furmint, white Bordeaux-style blends, white oak-aged Rioja, oak-aged Sauvignon Blanc and good Chardonnay. Some Albariño, Garganega and other lesser-known regional grapes can also age well. Flavors to taste for as wine ages Cabernet Sauvignon and Merlot: Dried tobacco leaf, cigar box Pinot Noir: Fallen leaves, earth, undergrowth. Syrah: Smoky cured meat, violets Nebbiolo and Sangiovese: Sour cherry, rose Riesling and Chenin Blanc: Chamomile tincture Well-made reds age wonderfully, even for just three to five years. It's often surprising how well they can keep their freshness. Some countries have legally defined terms for wines that were aged before release. Look out for Reserva and Gran Reserva (Spain), Riserva (Italy) and Garrafeira and Reserva (Portugal). These wines already have some bottle age, but they can be cellared further. Also look out for so-called "library" or "museum" releases from wineries. Some very high-quality rosés can also age, though the vast majority are made for immediate consumption. Quality sparkling wines, particularly those made by traditional bottle fermentation, can also age. This includes both white and rosé sparkling wines. If they are still on their lees (yeast residue from the second fermentation) in the cellar of the producer, they can age for decades. In this scenario, the lees act as protection from oxidation. Your Guide to Becoming an Expert on Sparkling Wine However, once sparkling wines are disgorged and taken off this yeast residue, they can still age well. In fact, very young sparkling wines often benefit from a year or two of bottle age. With many years of post-disgorgement bottle age, the mousse, or foam you get when you pour a glass, becomes softer. Fortified wines are released generally when they're ready to drink. Due to their high alcohol levels, they're more protected from the ravages of time than unfortified wines. A prime example here is Madeira, which can age effortlessly for decades. Two fortified wines that prove exceptions are fino and Manzanilla Sherry, which should be consumed while young and fresh. Very sweet wines, with their high sugar concentration, also age immensely well. The sugar acts as a preservative, even if the alcohol is low. Gigantic cellar filled with wine bottles aging Cellar dreams / Getty How should wine be stored for aging? Bottles destined for aging need dark and cool storage around 53-57°F. The temperature should remain constant to allow for slow, even maturation. Higher temperatures accelerate the rate of chemical reactions in a wine, which can be detrimental to the wine's structure and cause it to "cook," making fruit flavors taste mushy and baked. Darkness is also important, as ultraviolet rays in light can spoil wine. 7 Wine Storage Tips to Keep You and Your Bottles Happy How can I tell if an older wine is still good to drink? To tell if an older vintage is past its prime, use the same technique you'd use to judge any wine. Bring it to the correct drinking temperature, open it, pour, swirl and smell. If it smells good, taste a little. If you like it, it's good to drink. Red wines which have thrown sediment should be stood upright for 24 hours before opening so the sediment can settle. These may also benefit from being decanted. Rows of old wine bottles When is too long, too long? / Getty Why age wines? Some wines take time to reveal their true nature. While softened tannins are one way that a wine's age expresses itself, its tertiary notes are also often more complex and rewarding than younger, more one-dimensional primary fruit notes. Once age allows fruit flavors to subside, a magical new world of flavor opens up. Cabernet Sauvignon and Merlot become suggestive of dried tobacco leaf and cigar box. Syrah develops smoky, visceral notes of cured meat and violets. Nebbiolo and Sangiovese become heady with lifted notes of sour cherry and rose. Riesling and Chenin Blancs can seem like chamomile tincture, while Pinot Noir attains an aura of fallen leaves, earth and undergrowth. These are all acquired tastes, far removed from the initial accessibility of youthful fruit. But these are sought specifically by many wine lovers. Even after years, you may feel the restraint of a cool season or the dry heat of a hot summer in these wines. At the height of their development, mature wines speak eloquently of time and place. Tasting historic wines that have withstood decades, and even centuries, is a transcendent experience. Published on October 9, 2018 TOPICS: Wine Basics

How do winemakers combat heatwaves? - ask Decanter Read more at https://www.decanter.com/learn/advice/how-do-winemakers-combat-heatwaves-vineyards-ask-decanter-374372/#tLiFoJaKLS5e2Jmg.99

What does an unexpected heatwave mean for vineyards - and how do winemakers tackle it...? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/08/heatwave-vineyards-630x417.jpg heatwaves vineyards How to winemakers combat excessive heat? Credit: Rosily Vineyard, Margaret River TAGS: Heatwaves in vineyards - What are the risks? Winemakers need to know how to tackle unexpected heat, as shown by the recent 'Lucifer' heatwave hitting southern Europe, and record-breaking high temperatures in Oregon and down the US west coast. Loss of acidity image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/11/ph-scale-acidity.jpg Most wines sit between around 3 and 4 on the pH scale. 'Malic acid is quite sensitive to high temperature, and drops dramatically when temperature rises above 30° C,' said Arturo Ziliani, CEO and winemaker at Berlucchi. 'This acid is the main reason for Franciacorta freshness - otherwise we lose elegance and longevity, resulting in heavy, "jammy" wines.' 'In order to fight heatwave, hand picking must be as quick as possible, to avoid acidity decreasing which may cause a loss in wine fresh character.' Irene Mestre, winemaker at Colet Winery, in Penedès, Spain, says they try to keep the grapes shaded to keep them cool, but that 'other winemakers might prefer to add tartric acid to the wine later, to help the acidity.' See also How do winemakers prevent frost? - ask Decanter Is snow good for vines? - ask Decanter Burning the grapes image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/08/Sokol-Blosser-Winery-heatwaves.jpg heatwaves vineyards Sokol Blosser Winery vines in the 40 degree heat. Credit: Sokol Blosser Winery Twitter As well as the acidity levels, excessive sun and heat can burn the grapes, said Alex Sokol Blosser, winemaker at Sokol Blosser, in Oregon. 'We could drop sunburned fruit, or spray on a sun block,' said Sokol Blosser. 'We make sure leaf plucking is restrained on western sides of vines especially to prevent sunburn,' said Harry Peterson-Nedry, winemaker at Chehalem Winery in the Willamette Valley. In hot regions like Barossa Valley, vines are bush-trained to deliberately create shade for the grapes. Protecting the style of wine image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/03/Spring-Mountain.png Spring Mountain Elevation, such as here in Spring Mountain, provides cooler temperatures in hotter climates. 'Loss of aromatic fragrance and loss of freshness is a risk in the heat,' said Mestre. 'It also depends on your style of winemaking - we focus more on what you can do in the vineyard, so we leave more leaves in the plant so that the grapes have more shade. We try to avoid adding much to the wines in the cellar.' 'The finesse, elegance, higher acids and lower alcohols of our wines from the sensitive varieties like Pinot Noir we are known for, require continued attention to both climate and how we do viticulture and winemaking,' said Peterson-Nedry. 'Adaptations are required short-to-medium term to vineyards (siting of new vineyards to upper elevations, north-sides of hillsets, leaf plucking, irrigation, and croploads) to provide similar fruit to the winery; and adaptations to the winery processes (harvest timing, maceration steps, punchdown regimens, fermentation temperatures, additions).' Working conditions image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2015/10/Ningxia-1-e1445001135836.jpeg Ningxia, China Red grape harvest at Kanaan Winery, Ningxia, China, Regional Trophy winner of 2015 DAWA. Credit: Kanaan Winery It also slows up the vineyard work. 'There's also having to stop work in the vineyard after lunch because it is too hot,' said Sokol. A recent study published in the Temperature journal highlighted concerns around hot conditions for vineyard workers in Mediterranean countries. Researchers used time-motion analysis and found that extreme heat led to a significant loss of labour hours. More questions answered: Read more at https://www.decanter.com/learn/advice/how-do-winemakers-combat-heatwaves-vineyards-ask-decanter-374372/#tLiFoJaKLS5e2Jmg.99

How many wines can a professional taster taste in a day? - ask Decanter Read more at https://www.decanter.com/learn/advice/professional-wine-tasting-taste-accurately-day-367541/#PvG8tvPPOEJYb3ap.99

What is the limit...? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/12/DWWA-judging-630x417.jpg Decanter awards judging Judges blind taste wines during DWWA judging week. TAGS: Professional wine tasting Dr Mark Rickets, London, asks: How many wines can a professional taster taste accurately in a day? Christelle Guibert, Decanter's international tastings director, replies: Tasting stamina depends on a number of factors: a mix of ability, practice, mood and the style and variety of wines being sampled. For the Decanter World Wine Awards, we try to ensure that our judges taste no more than of 85 wines a day on average, and we have a similar limit for panel tastings. In practice, some panels at the DWWA will taste slightly more than this, depending on entry numbers. But we stick to it as closely as possible. We make sure our judges can take their time, spending an average of about eight minutes with each wine, to taste and write a note. It's well known in the wine industry that tasting and spitting about 20 samples is the equivalent to drinking a 125ml glass of wine. Palate fatigue is also exacerbated by certain styles of wine - very tannic reds such as young Bordeaux will be tougher going than a flight of fruity Beaujolais. How to taste en primeur wines What makes a wine taste 'meaty' - ask Decanter? What is the tannin scale? - ask Decanter In any tasting of heavy reds, we give our judges more time than usual. Fatigue can be offset to some extent by providing the palate with variety and by considering the order in which you taste certain wines. For example, I find at big tastings where there is a mix of colours and styles, a better option is to taste the whites after the reds as the acidity helps to keep my tastebuds awake - and my teeth aren't quite so purple by the end of the day! Read more notes and queries every month in Decanter magazine. Subscribe to the latest issue here Got a question for Decanter's experts? Email us: [email protected] or on social media using #askDecanter Read more at https://www.decanter.com/learn/advice/professional-wine-tasting-taste-accurately-day-367541/#PvG8tvPPOEJYb3ap.99

Great rosé wines with food

Don't make the mistake of thinking rosé wines are only good as a lightweight aperitif. Below, Fiona Beckett picks some of her favourite premium rosé wines from a recent tasting and suggests which foods to match them with. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/07/rose-wines-with-food-630x417.jpg pairing rosé wines with food TAGS: It's surprisingly simple to match rosé wines with food due to their versatility, but what takes a rosé wine into the gastronomic league? 'For me, it's not the ability to pair with classic French dishes, though many do, but that it can be one of the best partners for a wide range of food,' said Fiona Beckett in the newly released August issue of Decanter. As a very general rule, lighter styles of rosé will tend to pair better with more delicate food, such fresh salads or charcuterie. Fuller-bodied rosé wines, perhaps with riper fruit and more structure, are more likely to stand up to barbecued meats or foods with a bit of spice. 'Rosés from the New World tend to be riper and sweeter than their European counterparts; and this is not necessarily an off-putting quality when they are paired with spicy food,' said Beckett. 'The final message, as with other wines, is that you will be amply rewarded in terms of character and complexity by paying a little more for your rosé.' Find below: Fiona Beckett's top 10 premium rosé wines to pair with food from this Decanter tasting Click on the wines to see the full tasting note and stockist details for UK and US, where available. Fiona Beckett is Decanter's chief restaurant critic and has her own blog, matchingfoodandwine.com Subscribe to Decanter to see the full 30 gastronomic rosé wines in the August issue image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/domaines-ott-chteau-romassan-ros-bandol-2015-595bb8670018a.jpeg Domaines Ott, Bandol, Château Romassan Rosé, 2015 Domaines Ott, Bandol, Château Romassan Rosé, 2015 Enticingly golden, pink-tinged Mourvédre-based rosé that manages to combine freshness with depth and complexity. Savoury, with a lovely touch of white peach and a gorgeous... Join to see score and tasting note JoinLog in image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/chteau-brown-ros-bordeaux-2013-595bb2c8d6a3a.jpeg Château Brown, Rosé, Bordeaux, France, 2013 Château Brown, Rosé, Bordeaux, France, 2013 A serious and grown-up, deeply savoury barrel-fermented rosé. It's a 50/50 blend of Cabernet Sauvignon and Merlot, a rich bronze in colour with a deep flavour of dried apricots and quince. Mature but still surprisingly fresh and elegant, with great acidity. Drink with: sweetbreads, rack of lamb. POINTS 95 image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/chteau-simone-ros-palette-provence-2015-595bc1143469c.jpeg Château Simone, Palette, Rosé, Provence, France, 2015 Château Simone, Palette, Rosé, Provence, France, 2015 One of the most iconic rosés, a beautiful deep, pinkish bronze colour with exotic, dried cherry and pomegranate fruit. It's surprisingly tannic, with the texture... Join to see score and tasting note JoinLog in image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/clos-cibonne-cuve-spciale-des-vignettes-ctes-de-provence-cru-class-2014-595cc152c7804.jpeg Clos Cibonne, Côtes de Provence Cru Classé, Cuvée Spéciale Clos Cibonne, Côtes de Provence Cru Classé, Cuvée Spéciale A rare and special rosé made from the Tibouren grape. Vinified in large old casks under a layer of flor. A beautiful pinkish bronze colour... Join to see score and tasting note JoinLog in image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/domaine-de-montmollin-oeil-de-perdrix-neuchtel-2016-595bb43dc5c6a.jpeg Domaine de Montmollin, Oeil de Perdrix, 2016 Domaine de Montmollin, Oeil de Perdrix, 2016 A stunning Pinot Noir rosé which demonstrates the quality of wine Switzerland is capable of. Full, rich, perfumed and crammed with summer berries, yet with... Join to see score and tasting note JoinLog in image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/charles-melton-rose-of-virginia-barossa-valley-2015-595bb3c0aef26.jpeg Charles Melton, Barossa Valley, Rose of Virginia, 2015 Charles Melton, Barossa Valley, Rose of Virginia, 2015 With its striking label and exotic, perfumed cherry and pomegranate fruit this is a statement rosé if there ever was one. It would be great with the generous flavours of an Ottolenghi-style feast. Drink with: lamb with pomegranate seeds. POINTS 93 image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/bodegas-julin-chivite-las-fincas-rosado-vino-de-la-tierra-3-riberas-2015-595bbcb5d77f0.jpeg Bodegas Julián Chivite, Vino de la Tierra 3 Riberas, Las Bodegas Julián Chivite, Vino de la Tierra 3 Riberas, Las Dedicated to legendary Spanish chef José Maria Arzak, this should be a gastronomic rosé and it is. Clean, crisp and incisive with mouthwatering acidity, it could almost be a white. Drink with: prawns, fresh crab, langoustines, sashimi. POINTS 93 image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/marques-de-murrieta-primer-ros-rioja-2015-595bbd29aecfd.jpeg Marques de Murrieta, Primer Rosé, Rioja, 2015 Marques de Murrieta, Primer Rosé, Rioja, 2015 Super-premium, handsomely bottled Rioja rosado from the Ygay estate, made from 100% Mazuelo. Complex, elegant, savoury and creamy-textured, though surprisingly without any oak influence. Drink... Join to see score and tasting note JoinLog in image: https://decanter-prod-aws1-timeincuk-net.s3.eu-west-1.amazonaws.com/media/images/bodegas-ramon-bilbao-lalomba-rosado-rioja-alta-2016-595bba7ca10af.jpeg Bodegas Ramon Bilbao, Rioja, LaLomba Rosado, Rioja, 2016 Bodegas Ramon Bilbao, Rioja, LaLomba Rosado, Rioja, 2016 Pale, almost Provence-like in appearance, this mainly Grenache-based rosado tastes more like an oaked white Rioja than a rosé, though it hasn't seen oak. Full, savoury, creamy and appetising. Drink with: Spanish fish dishes such as hake, gambas and paella. Read more at https://www.decanter.com/learn/rose-wines-with-food-a-decanter-guide-372092/#8e7PojbYqs32e7qE.99

Preparing for a wine course - ask Decanter Read more at https://www.decanter.com/learn/advice/preparing-wine-course-ask-decanter-369116/#PT5K4JRDTS6rBRzK.99

How is best to prepare...? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/05/Wine-tasting-med-encounter-masterclass-630x417.jpg wine course, tasting Tasting wine at a Decanter 'discovery theatre' class on Muscat de Rivesaltes. Credit: Decanter / Soora.co.uk TAGS: Preparing for a wine course Philip Conboy, London, asks: I'm about to start a Wine & Spirit Education Trust course and wanted to prepare myself. Would you recommend practising with Le Nez du Vin, or another sensory kit showcasing aromas found in different wines? Karen Douglas replies: My best preparation tip in advance of your course is to read the course textbook. You will enjoy class tastings much more if you have expectations in place before putting your nose in a glass. Timetable your pre-study time and reward yourself - if you are reading the chapter on Burgundy, treat yourself to a glass! image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/11/dec-baby-2.jpg Write your own tasting notes Sensory associations are a good way of making memories stick, so aroma kits can be useful but do need significant investment. Many can be found for far less expenditure in the fruit, vegetable and spice sections of supermarkets. The wines selected for WSET courses are chosen to help you identify the main aromas and flavours and develop your vinous memory bank. Latest: Tasting notes decoded What it's like learning with WSET Tasting notes quiz - test your knowledge You may have never tasted a gooseberry, but if and when you do it will most certainly remind you of Sauvignon Blanc. If you want to know what wine smells and tastes like, then nothing is better than actually having a professional as your guide when you do so. This is what makes WSET courses so much fun and unlike learning from a book or online. Karen Douglas is director of global education at the Wine & Spirit Education Trust. Got a question for Decanter's experts? Email us: [email protected] or using #askDecanter Read more at https://www.decanter.com/learn/advice/preparing-wine-course-ask-decanter-369116/#PT5K4JRDTS6rBRzK.99

Outselling its dry red companion six to one in the United States, the "white" version of this grape is the most popular of all blush wines:

Zinfandel

Should you put wine in the freezer? - ask Decanter Read more at https://www.decanter.com/learn/advice/put-wine-in-freezer-ask-decanter-371106/#zQHVT0gAqEWQ1uwR.99

You're looking forward to enjoying a glass of wine but realise it's not been chilled. Is the freezer your best option? And what happens when it goes wrong? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/06/wine-in-freezer-630x417.jpg wine in freezer How can you quickly chill your wine? Credit: D Core / Food / Alamy Stock Photo TAGS: Wine in the freezer Matt Walls, DWWA judge, recommends putting your wine in the freezer for 22 minutes for lightly chilled, and 28 minutes for fully chilled. Xavier Rousset MS, sommelier and restaurateur, shared his top tip for speeding it up further. 'Wrap the bottle in a wet cloth then put it in the freezer for about 10 minutes.' The most important thing is not to forget about it. Set a timer on your phone or watch so you don't leave the bottle in there. When wine is forgotten in the freezer Members of the Decanter team have all had their own disasters after putting wine in a freezer. 'My birthday Laurent-Perrier rosé shattered into a million pieces and turned the freezer pink,' said Laura Seal, Decanter's editorial assistant. 'I had to defrost it to get all the glass out, and lots of mysterious food surfaced from housemates long gone.' 'I put a bottle of Champagne, that was an engagement present, in the freezer hoping to drink it that evening with a barbecue,' said James Button, Decanter's digital wine sub editor. 'Alas, opened the freezer door about three hours later to discover the neck had parted ways with the body.' And it's not just sparkling wines that are the problem - although they are more risky, because of the carbon dioxide. 'Mine was a bottle of Freddie Emile, Trimbach 1997,' said Harry Fawkes, Decanter's digital publisher. 'I was a few bottles in at a dinner party and decided I wanted that. I got a Riesling and glass ice lolly instead.' Other ways of chilling wine Freezers have the advantage of speed, but if you're not in such a hurry, there other ways to chill your wine: An ice bath or bucket. Fill with ice cubes and cold water and make sure the bottle is submerged. Rousset recommends adding some salt to the water too. Christelle Guibert, Decanter tastings director, recommends the Corkcicle wine chiller, which you keep in your freezer, then slot into your wine bottle when you're ready and it cools the wine as it pours. Remember, ice sleeves are great for keeping a wine cool that's already been chilled - but are not as good for trying to cool the whole bottle. Keep some grapes frozen in your freezer, and pop these in your glass, says Peter Richards MW. They'll work like ice cubes, but without diluting the wine. For big spenders, the Kaelo iceless ice bucket can be built into your kitchen Updated: 22/6/17 The "Teabag Method" Wine blogger Drew Lambert has invented a new method that he's coined "the teabag method" which chills your wine down in 3 minutes - but be careful to use a clean bag! Fill your wine glass a little less than half full of ice so you only use the right amount of cubes Pour the ice cubes into a small, clean plastic bag Fill your wine glass to the very top with room temperature wine Leave it for 3 minutes Remove the bag, clean it and re-use it for another time Your wine will now be chilled! Read more at https://www.decanter.com/learn/advice/put-wine-in-freezer-ask-decanter-371106/#zQHVT0gAqEWQ1uwR.99

How can winemakers prevent frost? - ask Decanter Read more at https://www.decanter.com/learn/winemakers-prevent-frost-ask-decanter-367606/#P0htujUq4TqaPLLu.99

Frost has left vines 'looking like dried tobacco' recently in wine regions across Europe. But how can winemakers help to prevent frost? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/04/prevent-frost-Ridgeview-1-630x417.jpg prevent frost Fires to prevent the frost at Ridgeview in Sussex. Credit: Julia Clatxon: International Garden Photographer of the Year/Royal Photographic Society Silver Medallist TAGS: How do winemakers prevent frost? - ask Decanter Above: Fires prevent frost in Switzerland in April 2017. Credit: Marco Kaschuda. Frost is a particuarly big risk for cool climate wine regions, where it can severely damage the newly emerging buds. In Champagne, losses of 20% in some areas and up to 50% in others have been reported by vineyard managers recently. It also is a frequent problem in areas like Chablis, the Loire and also the UK. But the past week has seen hundreds of hectares damaged much further south, too, in places like Languedoc-Roussillon on the Mediterranean coast. Here's some techniques and action-shots of how winemakers seek to limit frost damage on their vines. Fire At Ridgeview in Sussex they use 'bougies' - large paraffin candles which give off enough heat to create air movement which prevents a frost pocket forming. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/04/Prevent-frost-Ridgeview-3-630x417.jpg prevent frost Burning bougies at Ridgeview in Sussex. Credit: Julia Claxton: International Garden Photographer of the Year/Royal Photographic Society Silver Medallist 'Our vineyard team stay up overnight, constantly checking the weather stations for sign of a frost and when the temperature does drop, they must quickly head out to the vineyard to light the bougies,' said Hannah Simpson-Banks, Retail and event manager at Ridgeview. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/04/Prevent-frost-Ridgeview-2.jpg prevent frost Frost preventing fires at Ridgeview in Sussex. Credit: Julia Claxton: International Garden Photographer of the Year/Royal Photographic Society Silver Medallist. 'It takes our team around 50 minutes to light them all,' said Simpson-Banks. Ian Kellett, from Hambledon Vineyard, in Hampshire, said his team used vineyard stems from pruning as fuel source for fires, which are lit in bins. Fans image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/04/vineyard-wind-machine.jpg frost wind machine A wind machine waits to defend against frost in Calistoga, Napa Valley. Credit: George Oze / Alamy Stock Photo. Using fans and wind machines to keep the air moving also helps to prevent frost. 'We are trying to move air as much as warm up the local immediate environment. We have big fans running through the night to to try to move the air,' said Kellett. Helicopters image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/04/prevent-frost-vineyard-helicopter-630x417.jpg prevent frost Two helicopters fly above vines, effectively whirling cold and warm air in order to raise the temperature in the vineyard and preventing late frost on a vineyard in Obersulm, Germany. Credit: Christoph Schmidt/dpa/Alamy Live News Helicopters are also used for air displacement to help prevent frost, although this is not quite as common. Several winemakers used them in Europe last week, including in Baden-Württemberg in Germany and also in France's Loire Valley. Sprinklers Other common methods include using heaters in the vineyard, to keep the air too warm to allow frost to settle, or using sprinklers - which help to keep the temperature above freezing. Frost will rarely affect a vineyard region equally, and the risk is a consideration when choosing a site. Factors for winemakers to consider in the vineyard include choice of site and variety, and trellises, which can mitigate frost to an extent. Read more at https://www.decanter.com/learn/winemakers-prevent-frost-ask-decanter-367606/#P0htujUq4TqaPLLu.99

What common serving mistakes should wine bar and restaurant patrons be wary of?

A wine that is served at an improper temperature A bottle that does not match the vintage, region or producer stated on the wine list A single-glass pour from a bottle that has been open for more than two days

Alain Ducasse has nearly 30 restaurants around the world, three inns and three cooking schools to his name, including haute-cuisine temples in Paris and Monaco. Which of these is one of his restaurant brands?

Adour Alain Ducasse Benoit Mix

How to order wine in a restaurant - a Decanter Guide Read more at https://www.decanter.com/learn/how-to-order-wine-dos-and-donts-in-the-restaurant-357228/#6XYmTLMISJPP0uf5.99

Avoid embarrassing mistakes when ordering wine in restaurants. Learn how to hint at your budget, navigate the notorious 'wine tasting ritual' and send a wine back. With advice from our experts, including Decanter columnist Andrew Jefford, chief restaurant critic Fiona Beckett and wine writer and sommelier Emily O'Hare. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/05/Alamy-Sommelier-of-Kwint-restaurant-in-brussels-630x417.jpg how to order wine Kwint restaurant in Brussels. Talk to the sommelier and know your price limits. Image Credit: Sergi Reboredo / Alamy Stock Photo. TAGS: How to order wine in a restaurant This guide is for those who have ever reached for a hefty leather-bound wine list in trepidation, or break into a sweat when taking all-important first taste— while the rest of the table looks on expectantly, even though they're probably equally at sea... Whether it's friends, family, clients or dates, make sure they're blown away by your wine prowess as you seize the wine list and take control. We've got in touch with the wine experts at the top of their game when it comes to ordering wine in a restaurant. Andrew Jefford is Decanter's long-standing columnist and will be this year's Regional Chair for France at the Decanter World Wine Awards. As Decanter's chief restaurant critic, wine writer Fiona Beckett knows exactly how to behave when wining and dining. Plus, she has her own website specialising in pairing, Matching Food & Wine. Emily O'Hare gives the professional's perspective, as she shares her experience from her years as head sommelier and wine buyer at London's prestigious River Café. See our guides below. Read more at https://www.decanter.com/learn/how-to-order-wine-dos-and-donts-in-the-restaurant-357228/#6XYmTLMISJPP0uf5.99

Made in the Piedmont region from the Nebbiolo grape, this celebrated red wine is often highly tannic in youth, but can last for decades in the cellar:

Barolo

The Italian grape variety Sangiovese is the primary or only grape in which of the following wines from Tuscany?

Chianti Chianti Classico Brunello di Montalcino

Which of these grapes, by itself, can NOT be used to make rosé?

Chardonnay

Why are wax capsules used and is there a trick to removing them? - Ask Decanter Read more at https://www.decanter.com/learn/advice/why-are-wax-capsules-used-ask-decanter-367196/#hYHxse6o8Wb5Aetl.99

Christelle Guibert shares her advice... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/05/wax-capsules-630x417.jpg wax capsules TAGS: Why are wax capsules used? - ask Decanter Tim Warner, Surrey asks: Why are wax capsules used to cover the cork in some wine bottles? And is there a trick to removing them without creating lots of mess? Christelle Guibert replies: Historically, wax capsules protected the cork from rodents in the cellar; they also hid any sign of leakage as corks were less reliable than they are today. By the 1980s, the wax was replaced with aluminium, but there is a growing trend today to use wax seals once more; indeed I use wax for my own Muscadet. The decision is chiefly a stylistic one, but I also believe that wax offers better protection than aluminium. There are different degrees of waxing: from a neat dot on the top of the bottle to some wines with half the neck covered. Faced with the job of broaching one, first determine whether the wax is hard or soft. If it's the soft variety, simply put the corkscrew through the wax and remove the cork as usual. Hard wax is trickier - it must be chipped away at until it breaks off. Wrap the bottle in a plastic bag and tap the wax top lightly but firmly with the handle of your corkscrew. The wax will eventually start to crack. The bag will prevent wax shards flying all over your dinner table. Read more notes and queries every month in Decanter magazine. Subscribe to the latest issue here Got a question for Decanter's experts? Email us: Read more at https://www.decanter.com/learn/advice/why-are-wax-capsules-used-ask-decanter-367196/#hYHxse6o8Wb5Aetl.99

How long does bag in box wine last? - ask Decanter Read more at https://www.decanter.com/learn/advice/how-long-does-bag-in-box-wine-last-ask-decanter-374523/#uMwsSlYBOajr0bxB.99

Decanter's tasting team explain how long to keep your bag in box wine open.... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/08/bag-in-box-wine-630x417.jpg bag in box wine How long to bag in box wines last? Credit: BSIP SA / Alamy Stock Photo TAGS: How long does bag in box wine last? - ask Decanter One of the advantages of bag in box wine, as well as being lighter and easier to carry and store, is that the wines can last for much longer. In general, it will state somewhere on the box roughly how long it will last - with some stating they can last up to six weeks after opening. See our top bag in box wine recommendations Wines in traditional bottles, however, can last between 3 - 7 days after opening, depending on the style of wine. Once the wine has been opened, oxygen can interact with the wine and impact on the flavour. This happens more slowly for bag in box wines, but boxes and pouches are not deemed suitable for ageing fine wines, because the plastic used is permeable and will cause the wine to oxidise over time. Why box wines last longer than open bottles 'The tap and plastic bag in bag in box wines help to prevent oxygen ingress, keeping the wine fresh once opened for a number of weeks,' said James Button, Decanter's digital wine sub editor. 'The plastic is permeable on a microscopic level however, which explains why bag in box wines still have expiry dates, as the wine will become oxidised within a few months.' 'Despite what some say on their packaging, I would say keep them for three - four weeks at absolute maximum.' 'I would probably keep the bag in box wines in the fridge (even the reds), like I do for an opened bottle of wine,' said Christelle Guibert, Decanter's tastings director. 'Most red wines in bag in box are probably best enjoyed slightly chilled anyway!' According to a study from Laithwaite's Wine earlier this year, the average UK household throws away an average of two glasses of wine a week, because people think it is no longer fit to drink. Got a question for Decanter's experts? Email us: [email protected] or on social media with #askDecanter Read more at https://www.decanter.com/learn/advice/how-long-does-bag-in-box-wine-last-ask-decanter-374523/#uMwsSlYBOajr0bxB.99

How to let a wine a wine breathe, and when - Ask Decanter Read more at https://www.decanter.com/learn/advice/let-wine-breathe-ask-decanter-363531/#or3RVUdqZZieCXOL.99

Don't fall for the old myth that simply removing the cork will make a difference. We get some expert advice about when you should - and shouldn't - give wine a chance to breathe... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/03/wine-breathe-630x417.jpg wine breathe TAGS: In brief: Don't just open the bottle and let the wine stand A wine generally needs 60 minutes to aerate properly Go easy with an older vintage: you could kill it by aerating too much How to let a wine breathe image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/11/Chateau-Palmer.jpg chateau palmer Wines at Decanter's Palmer masterclass at the Fine Wine Encounter in London in November 2016. Decanter masterclass wines are mostly double-decanted before being served. Credit: Cath Lowe / Decanter. Opened a bottle of wine in advance of drinking it, in the hope that the wine will 'breathe'? Well, unless the wine is fully decanted, just opening it early and leaving the bottle to stand will have little to no effect. This is because not enough of the wine has come into contact with the air, if it's still in the bottle. This is also why a bottle of wine can generally stay fresh for a couple of days after opening. Depending on the wine, Clément Robert MS, head sommelier and wine buyer at 28-50 wine bars, recommends giving a wine 60 minutes, on average, to aerate. When should you let a wine breathe? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/01/red-wine-decanter-BD5X53.jpg decanting wineDecanting wine can improve its character. Credit: Bon Appetit / Alamy 'I always give the same advice to people,' said Robert. 'It is important to have researched the wine; to know the character of the wine and how it should taste. 'If you were, for example, in the presence of a fragile wine, like an old vintage bottle, then I would not risk aerating it too much. I would probably open it in advance and try to find the right type of glass.' 'Personally, I would recommend a Bordeaux glass rather than pouring it in to a decanter.' At the Château Léoville Las Cases masterclass at the Decanter Bordeaux Fine Wine Encounter 2017, the wines were all double decanted - poured into a decanter, then back into the bottle. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/03/Double-decanting-630x417.jpg let wine breathe Double decanting wines at the Bordeaux Fine Wine Encounter 2017. Credit: Nina Assam/Decanter 'It's good for the young vintages to do this, for more aeration,' said Pierre Grafeule, director of Léoville Las Cases. 'It's definitely better to double decant if you can - give it at least one hour.' Subscribe to Decanter Premium for exclusive tastings content and over 1,000 wine reviews every month When shouldn't you let a wine breathe? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2009/07/IPCIMMGLPICT000003052361.jpg Chateau Lafite Rothschild Bottles of Lafite from the early 19th Century in the château cellars in Bordeaux. You need to be careful with old vintages, and not aerate them for too long. 'You could transform a great wine into vinegar by letting it breathe for too long,' said Robert. 'Old vintages are the most fragile.' It can also depend on the kind of wine, and flavour profile. 'Personally, I would not carafe or decant a Pinot Noir as I like the primary characters of the grape.' In the case of most white wines, Steven Spurrier says, 'because they don't have tannins, the need for aeration is rarely necessary.' 'However, I would decant young and old white Rhônes and mature Alsace Rieslings - and both at the last minute.' Read more at https://www.decanter.com/learn/advice/let-wine-breathe-ask-decanter-363531/#or3RVUdqZZieCXOL.99

How long should you keep wine open? - Ask Decanter Read more at https://www.decanter.com/learn/long-keep-wine-open-ask-decanter-364468/#tuhTGdmUWBEJLdv4.99

Had a party or just opened a bottle in the week without finishing it? Don't be tempted to throw it away, it will probably last longer than you think... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/03/keep-wine-open-630x417.jpg keep wine open TAGS: How long should you keep wine open? - Ask Decanter According to a study from Laithwaite's Wine, the average UK household throws away an average of two glasses of wine a week, mainly due to thinking that the wine is no longer fit to drink. Once a wine has been opened, it generally stays fresh for a few days - depending on what style it is. Laithwaite's recommend that most still wines stay fresh for around 3-5 days - much longer than that, and oxygen will interact with the wine and impact on the flavours. 'Conventional wines generally last a couple of days open maximum,' said Christelle Guibert, Decanter's tasting director. 'After that they tend to deteriorate very quickly.' Wines made using a more natural approach can last up to a week in the fridge, said Guibert. 'It really depends on the style of winemaking, rather than the colour.' There are now various gadgets on the market that claim to preserve your wine long after it has been opened, although some question how effective these are in practise. Sparkling wines Sparkling wines generally need to be finished a bit sooner, before they go flat. However, Champagne expert Tyson Stelzer said that many people would be surprised that an open bottle will 'still keep some fizz in the fridge for some days.' But don't be fooled by the myth that putting a spoon in the neck of your open Champagne bottle will keep it sparkling. The most reliable way of keeping them fresh 'to use a Champagne stopper that provides a tight seal, and to keep the bottle as cold as possible,' said Stelzer. Fortified wines Fortified wines can last for weeks once opened. In the case of Tawny Port, Sarah Jane Evans says it can be stoppered back up, put in the fridge and it will keep for a few months. 'It carries you through Christmas Eve, Christmas, New Years'... family birthdays - so it's really a great investment.' Read more at https://www.decanter.com/learn/long-keep-wine-open-ask-decanter-364468/#tuhTGdmUWBEJLdv4.99

Why people use glass closures for wine - ask Decanter Read more at https://www.decanter.com/learn/advice/glass-closures-wine-ask-decanter-370045/#DTW5vtYBUpJ811Gv.99

How does it differ compared to cork, and what is the point...? image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/06/Glass-closures-Vinolok-630x417.jpg Glass closure, Vinolok The Vinolok glass closures TAGS: Glass closure for wine - ask Decanter David Booth, via email, asks: I ordered a Pinot Noir from Alto Adige in a restaurant recently and the closure was a glass stopper. I'd never seen one before and can't remember any mention of one in Decanter. With the lively debate about cork vs Stelvin, what's your view on this interesting closure? (The wine was lovely by the way!) Anne Krebiehl MW replies: These quality stoppers, known as Vino-Lok, eliminate cork taint but look classier than a screwcap. Alcoa, a German company, came up with the idea in the early 2000s. Vino-Lok is known as a glass-on-glass closure but in fact the seal is formed by a circular polymer disk that's taste-neutral, alcohol- and acid-resistant and even mimics the oxygen transmission of natural cork. Mature wines I've had under Vino-Lok are pristine. I'm always happy to see a Vino-Lok and appreciate that you don't need to use a corkscrew and can easily reseal the bottle. Editing for Decanter.com by Eleanor Douglas. Read more notes and queries every month in Decanter magazine. Subscribe to the latest issue here Got a question for Decanter's experts? Email us: [email protected] or on social media with #askDecanter Read more at https://www.decanter.com/learn/advice/glass-closures-wine-ask-decanter-370045/#DTW5vtYBUpJ811Gv.99

Is pale rosé better? - ask Decanter Read more at https://www.decanter.com/learn/advice/pale-rose-better-ask-decanter-370460/#JiFKj2VisXPmmFec.99

Is pale rosé better? - ask Decanter It's a common misconception that the paler the rose, the better the quality. Paler styles are commonly found in the popular rosé region of Provence, other regions can often have a deeper hue. We're not necessarily talking about those White Zinfandel blush wines; look at many Navarra rosé wines, for example. A lot of the time, the colour of the rosé depends on the amount of skin contact during fermentation. The grape itself makes a difference too. Thicker skins mean more potential colour extract. Using Mourvèdre, like in Bandol, or Cabernet Sauvignon, like in Bordeaux, will result in a deeper colour. 'If you're using Mourvèdre - it just gives more colour,' Nicolas Bronzo from La Bastide Blanche winery told Decanter.com at the Decanter Mediterranean Fine Wine Encounter. 'You can't help it.' 'It gives more complexity, structure - and a deeper colour.' Bronzo admits that the trend towards pale rosés is influencing the winemaking techniques for some. 'You don't want it too dark - a commercial problem exists. We do this by regulating the skin contact.' Pale rosé: Style over substance? 'Aperitif and easy drinking rosés can be pale - but sometimes these have less finish and body,' said Bronzo. In Decanter's best rosés around the world tasting in 2016, expert Elizabeth Gabay MW said 'Colour had little correlation with quality, but reflected variety and origin.' 'A few were almost water-white, with little fruit character, suggesting that more effort had gone into appearance than taste.' It all comes down to your own taste, of course. But the message is clear; don't judge a rosé by its colour alone. Rosé and food pairing: Fiona Beckett recommends a bold off-dry rosé with hot, Sichuanese-style dishes and Matthieu Longuere MS says rosé wine is a 'no brainer' when it comes to pairing with tomatoes. Find award winning rose wines from this year's DWWA Read more at https://www.decanter.com/learn/advice/pale-rose-better-ask-decanter-370460/#JiFKj2VisXPmmFec.99

Nightmare food and wine matches - From the sommeliers Read more at https://www.decanter.com/learn/nightmare-food-wine-matches-sommeliers-372763/#5RlWTsAqxQT5La7Q.99

It's their profession, but even sommeliers struggle sometimes. We find out some of their toughest food and wine pairings... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/07/pairing-wine-with-food-630x417.jpg pairing wine with food Even professionals struggle with some food and wine pairing. Credit: Minerva Studio / Alamy Stock Photo TAGS: Sommeliers' toughest food and wine matches Even sommeliers can struggle to find the best wine pairing for a dish. We've raided our archive of Confessions of a Sommelier from Decanter magazine to find out some of their most difficult pairings - and some advice for pairing wine with food. Common challenges 'The most common challenge is when diners want to drink sweet wines like Sauternes with dessert, especially with cold elements like ice cream,' said Arvid Rosengren, speaking to Decanter when wine director at Copenhagen Concepts restaurant group. 'It's rarely a good idea and I try to persuade them to go the route of fresher wines with less dry extract like Beerenauslese.' Rosengren was named best sommelier in the world in 2016 and is wine director at Charlie Bird in New York. 'Spicy dishes are always the hardest to pair when you are looking for balance,' said David Vareille, speaking when he was sommelier at Bar Boulud at the Mandarin Oriental, London. He is now head sommelier at the Arts Club, London. '[At Bar Boulud] our dish Boudin Noir au piment d'espelette (black pudding with hot chilli) was difficult - but I like serving Egon Müller's Riesling Kabinett: the residual sugar softens the chilli without altering the taste of the sausage.' See also: What wines to serve with curry 'When I first started to work at Coya I found it a challenge to match wines with ceviche, the classic Peruvian dish, but I found it - Grüner Veltliner with a bit of age is a marriage made in heaven!' Maria Wallèn, head sommelier at London's Coya. 'Asparagus is tricky. But a reliable match is Domaine Colin's Pierre à Feu Chenin Blanc 2012 from Côteaux du Vendômois,' said Stéphane Morand, sommelier at Le Cercle à Bourges. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/03/Chinese-food-and-wine-matching-1-630x417.jpg Chinese food and wine matching Chinese food and wine matching can be a complicated affair. See also: Worst customer habits in restaurants - from the sommeliers Difficult dishes 'A fillet of halibut with a beetroot reduction. I chose a Spätburgunder from Weingut Huber in Baden,' said Mathieu Ouvrard, speaking to Decanter when the head sommelier at Gleneagles Hotel. 'Blue lobster ravioli. I chose white Châteauneuf-du-Pape: very elegant, to marry the power of the lobster,' said Stefano Petta, who was working at Hotel Schweizerhof Bern in Switzerland. See also: Wine list or menu - what comes first? 'Roast saddle of roe deer in a cocoa bean and juniper berry crust with Jerusalem artichoke and Brussels sprouts. Eventually I was happy with pairing a Malbec-based blend from Mendoza: Dominio del Plata's Ben Marco Expresivo 2009.' Richard Bernard, head sommelier at Le Saint-James, Bouliac. 'Langoustine with truffle, sea kale and Jerusalem artichoke. I paired this tricky dish with Domaine Huet's Clos de Bourg Demi-Sec Vouvray 1957.' Emanuel Pesqueira, speaking when head sommelier at The Milestone Hotel & Apartments. He is now food and beverage manager at Oxford and Cambridge Club. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2016/07/Cordon-Bleu-Red-meat-White-Wine-630x417.jpg red meat with white wine, cordon bleu Credit: Le Cordon Bleu London See also: What to eat with sparkling wines - summer pairing ideas The sommeliers' advice 'The simple rule is that there are only two types of pairings,' said Richard Bernard, head sommelier at Le Saint-James, Bouliac. 'Those of harmony (where acidities, sugars and weight in the food and wine are equal) and those of opposition (where a wine of high acidity cuts though fatty meat or an off-dry wine goes with spicy food).' Christian Thorsholt Jacobsen, speaking when head sommelier at MASH in London, said 'If you pay a bit more attention to the structure of the food and wine and a bit less attention to flavours it's often not a very difficult task.' 'As long as you don't limit your way of thinking, anything can be possible.' said Wallen. These answers were part of Confessions of a Sommelier in Decanter magazine, between 2013 and 2015. READ MORE: The 10 commandments of food and wine pairing More on sommeliers: Read more at https://www.decanter.com/learn/nightmare-food-wine-matches-sommeliers-372763/#5RlWTsAqxQT5La7Q.99

What makes a wine taste 'meaty'? - Ask Decanter Read more at https://www.decanter.com/learn/makes-wine-taste-meaty-ask-decanter-367191/#KoTZtlLBuysPz0sV.99

Peter Dylan, Birmingham asks: I noticed in your 'Top 35 New World Cabernet' article (April 2017 issue) that many of the tasting notes mentioned 'blood pudding', 'game', blood' and 'meat'. I think more of Syrah/Shiraz as a meaty wine, not Cabernet Sauvignon. So what makes a wine taste like this - is it the grape itself, the soil or the oak? Anthony Rose replies: I'd divide the answer to this perceptive question into two categories, one positive, the other negative. On the plus side, descriptors such as these as often as not have to do with characteristics of evolution. As the pigments and tannins in red wine age and the flavour compounds associated with primary aromas fade, so secondary and tertiary aromas and flavours with more savoury elements such as those described come into play. Three of the six wines with such characters in our selection were from 2012 vintage, one from 2011, one from 2009 and one 2008. More negatively, the spoilage yeast brettanomyces is often associated with descriptors like Elastoplast, animal, meaty, horsey and sweaty saddle. Elastoplast was once thought a positive character in Pauillac, sweaty saddle in Rhône and Australian Shiraz. We know better now. A dozen wines we tasted with such, less-flattering, animal-related descriptors didn't make our top 35. Read more notes and queries every month in Decanter magazine. Subscribe to the latest issue here Read more at https://www.decanter.com/learn/makes-wine-taste-meaty-ask-decanter-367191/#KoTZtlLBuysPz0sV.99

Tuscany and Piedmont are Italy's two most famous wine regions. Which of the following is NOT one of the country's other wine regions?

Rioja

English and French speakers may know it best as rosé, but what other term is used to designate certain pink wines around the world?

Rosado or Rosato Vin gris Oeil de Perdrix

Which region of Italy has vineyards both in coastal areas and on the slopes of an active volcano? Once best-known for the fortified wine Marsala, it now excels with the red grape Nero d'Avola.

Sicily

When should I open my NV Champagne? - ask Decanter Read more at https://www.decanter.com/learn/advice/open-nv-champagne-ask-decanter-372720/#r63ezXLKt34HeSEA.99

Saving a bottle of NV Champagne for a special occasion, but not sure how long you can keep it? Read the opinion of Decanter tastings director Christelle Guibert... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/07/open-NV-Champagne-630x417.jpg open NV Champagne TAGS: When should I open my NV Champagne? - ask Decanter NV Champagne is generally intended to be ready to drink upon release, so there's no need to hold on to it for too long. It's different to vintage Champagne, which is only made in certain years and where the best wines can improve with 10 or more years of ageing - albeit several winemakers would argue that they can also be drunk upon release after a few years in the producer's cellars. NV Champagne is required to have a minimum of 18 months ageing before it can be released - but some Champagne houses may choose to age it longer. 'Roederer keep their NV wines in the cellars for three years before releasing them to the market,' Marinel Fitzsimons, a spokesperson for Roederer Champagne, told Decanter.com. Depends on disgorgement 'It's a complex question but in a nutshell - it all depends on the disgorgement date,' said Christelle Guibert, Decanter's international tasting director. 'Because most houses don't have it on the back label, it's hard to say.' Non-vintage Champagnes that do feature the disgorgement date include Piper Heidsieck Essential NV - Platinum winner at the DWWA 2017 for best non-vintage Champagne. Bollinger includes an 'RD' label for recently disgorged, while Krug prints ID labels on bottles, so customers can find out the disgorgement date by going online. Bruno Paillard has published disgorgement information since 1985. Guibert said, 'I would say that you can easily keep your non-vintage Champagne three years after disgorgement. Personally, I wait a year after disgorgement before drinking mine. 'If you don't have the disgorgement date, it's hard to say as you don't know how long the wine has been on the shelves - it's the same problem with Fino and Manzanilla Sherry. 'So in this case I would say drink it within a year.' Jennifer Docherty MW told DecanterChina.com last year that it can be an interesting experiment to taste the same NV Champagne with different disgorgement dates. Tips for storing your Champagne: For less than a month, stored standing up is fine. For longer than that, put it in a wine rack, so it's horizontal. Keep it away from bright light Make sure the temperature is consistent Read more at https://www.decanter.com/learn/advice/open-nv-champagne-ask-decanter-372720/#r63ezXLKt34HeSEA.99

In the restaurant: What to say to a sommelier - and hint at your budget Read more at https://www.decanter.com/learn/what-to-say-to-a-sommelier-budget-357232/#Mi6L6wKcv16YUU7f.99

Speaking to a sommelier can be an intimidating business, especially when it comes to being frank about your budget. Dispel your insecurities with our experts' guide, with tips from Decanter's columnist Andrew Jefford, chief restaurant critic Fiona Beckett and wine writer and sommelier Emily O'Hare. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/03/Restaurant-Palaegade-Copenhagen-Denmark-630x417.jpg how to order wine Restaurant Palaegade - Copenhagen, Denmark. Credit: Palaegade TAGS: What to say to a sommelier 'A really good sommelier is a kind of speed-dating psychologist' Get the most out of your sommelier, after all they have years of dedicated training and an encyclopaedic wine knowledge at their finger tips. 'Ask them what they're excited about on the list,' recommends Decanter's chief restaurant wine critic Fiona Beckett. 'Far from ripping you off most sommeliers will relish having a chance to share their more offbeat discoveries with you.' Winespeak: How to talk about wine Andrew Jefford, Decanter's columnist and DWWA Regional Chair for France has mixed feelings about sommelier advice. Here are his outlines of the good and the bad sommeliers you may encounter... The good sommelier 'A really good sommelier is a kind of speed-dating psychologist. He or she can work out what sort of person you are, how well off you are and what you really fancy most with a few sentences of chat — and then take you there quickly, picking up on any hints you drop along the way.' The bad sommelier 'The sommeliers I dislike most are those who insist on you trying their own personal obsessions. They shove some alarming Dornfelder or bretty artisan Pinot Noir your way, when all you wanted was a friendly bottle of claret from a nice warm vintage. I'm not against variety and innovation, but meeting the customers' needs should take priority.' image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/03/Chateau-Cordeillan-Bages-hotel-restaurant--630x417.jpg What to say to a sommelier An impressive wine selection at Château-Cordeillan Bages restaurant in Bordeaux Indicating price range — the subtle way First things first, giving waiters or sommeliers an idea of your budget is essential and you shouldn't feel uncomfortable about it. 'There should be great wines at every price point; if a sommelier can't find you a decent wine at a lower price this suggests a badly considered list' said Emily O'Hare, former head sommelier and wine buyer at London's River Café. Can house wine be trusted? 'At River Café there were so many good wines at the lower end of the price spectrum, that I was once accused of insinuating by my suggestions that the customer couldn't afford more!' However, if you do feel a little bashful about money talk then O'Hare has the answer: 'Point to a few wines of a certain price on the list and the sommelier will get the idea — don't think you'll get a big sigh and a sad look if you go for a lower price.' UK restaurant wine lists: Where to go Of course, it's probably a good idea to gauge your table's price range first (unless you're footing the bill). You can do this in a similar way by tactfully offering different wine options at different price levels, and gauging the murmurs of assent or muted alarm. Written by Laura Seal for Decanter.com Read more at https://www.decanter.com/learn/what-to-say-to-a-sommelier-budget-357232/#Mi6L6wKcv16YUU7f.99

When cellaring wine long-term, a humidity level of 50 to 80 percent is recommended so that corks don't dry out, weakening the seal. How can this level be achieved?

Spray wood racks and cellar walls with a mister from time to time. Place a pan of water on the floor. Install a humidifier.

Which red wines are best for chilling? - ask Decanter Read more at http://www.decanter.com/wine-reviews-tastings/best-red-wine-chilled-316301/#LXJwMHZRqDtqtgrI.99

Summer is the time to enjoy a red wine served at a cooler temperature - but some styles suit it more than others. Follow our eight-point guide for the ones to choose... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/06/cool-red-wines-630x417.jpg best reds to chill TAGS: At a glance: What characteristics mean that you can drink red wine chilled? Low or fine tannin | Low to medium alcohol | Look to cooler regions | Light in colour Matt Walls' eight-point guide Cooler regions are typically a safer bet than hot ones. Think Austria, Germany, New Zealand, northern and western France, northern Italy and Sicily, northwest Spain, eastern Europe, coastal Chile and South Africa, as well as cool-climate US and Australia. Winning grape varieties are: Barbera, Blaufränkisch, Cabernet Franc, Cinsault, Corvina, Dolcetto, Gamay, Grenache, Mencía, Pinot Noir, Syrah, Zweigelt and lighter Nebbiolo and Sangiovese styles. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/06/best-red-to-chill-630x417.jpg best red to chill It's the style, however, that is more important than grape or region: go for light- or medium-bodied wines with fresh acidity and discreet, fine tannins. A pale colour is a good indicator - it suggests the wine has undergone a light extraction and it therefore won't be intensely concentrated. Juicy, fruity flavours work better than savoury notes, so opt for a young wine in preference to an old one. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/06/best-reds-to-chill-630x417.jpg best reds to chill Reds that have a slightly sweet fruit character can work well, as the impression of sweetness is lessened at cooler temperatures. Avoid heavily oaked wines - oak tannins quickly appear dry and astringent when chilled. Wines with modest alcohol levels tend to be more thirst-quenching by their very nature, so as a rule, the lower the alcohol the better. Editing for Decanter.com by Ellie Douglas Read more at http://www.decanter.com/wine-reviews-tastings/best-red-wine-chilled-316301/#LXJwMHZRqDtqtgrI.99

Which chef was at the forefront of the "locavore" farm-to-table movement with the opening in 1971 of Chez Panisse, now an establishment in Berkeley, Calif.?

The correct answer is: Alice Waters

When cellaring wine long-term, what is considered the ideal storage temperature for bottles?

The answer is: 55° F

Which of these is NOT a reason to age wine in a cellar? More complex, savory flavors and aromas develop with time. Aging can soften a red wine's firm tannins, mellowing its feel. Aging reduces flaws such as cork taint. Older wines can increase in value or be used to commemorate special events.

The answer is: Aging reduces flaws such as cork taint.

What is a wine's "dumb phase"?

The answer is: An awkward stage, between youth and maturity, in some wines' development when aromas and flavors seem muted

In California, the phrase "heritage grapes" generally refers to what? Very old vineyards Grape varieties that have a long history in California winemaking Grapes that are not native to California but are rarely planted elsewhere Any of the above

The answer is: Any of the above

What is considered ideal lighting for a wine cellar?

The answer is: At most, indirect lighting, minimally used

Which of these wines would NOT be expected to benefit from cellar aging? Classified-growth Bordeaux Vintage Port German TBA Riesling Beaujolais Nouveau

The answer is: Beaujolais Nouveau

When and how should most rosés be drunk?

The answer is: Chilled, with little or no cellaring

Which of these producers of premium French wine focuses on rosé?

The answer is: Château d'Esclans

Bam! Which New Orleans chef and philanthropist has been nominated 11 times for a Daytime Emmy for kicking it up a notch on Food Network cooking shows?

The answer is: Emeril Lagasse

A pioneer in the field of molecular gastronomy, although he prefers not to use this term for his cooking, this chef became famous for his 30-course meals at El Bulli, near Barcelona:

The answer is: Ferran Adrià

Which French chef has starred in a string of TV series (including with Julia Child), authored 25 books on cooking and is a dean at the French Culinary Institute in New York?

The answer is: Jacques Pépin

With restaurants in 11 cities, this chef is perhaps more accurately described as "international" than French; he was an early gourmet presence in Asia and now has establishments in China, Japan and Taiwan.

The answer is: Joël Robuchon

Proprietor of 19 mostly Italian restaurant and market establishments in the U.S. and Singapore, including Del Posto, Babbo and Eataly in New York, which chef is known for his signature orange Crocs in the kitchen?

The answer is: Mario Batali

Best known for his Napa fine-dining property converted from an old steam laundry building, this American chef cooks in a loosely French style and was a consultant for the Pixar movie Ratatouille:

The answer is: Thomas Keller

Tom Colicchio, a cofounder of Gramercy Tavern and proprietor of the Craft chain, is probably best known as the head judge on every season of which Bravo reality show?

The answer is: Top Chef

This region of northeast Italy, once part of the Austro-Hungarian Empire, excels at producing dry white wines such as Pinot Grigio, Gewürztraminer and Sauvignon Blanc:

The answer is: Trentino-Alto Adige

Many collectors buy wine as futures in the hope that they will score an attractive price. How does this process work?

The answer is: While the unfinished wine is still maturing in barrels, buyers may order quantities of it, to be received once it is released in bottle.

Italy makes a lot of wine. Depending on the vintage, where does it rank in annual volume produced compared to other countries?

The correct answer is: #1 or #2

In 2010, rosé accounted for what percentage of U.S. table wine sales, by volume?

The correct answer is: 10 percent

At wine events, it is helpful to use a spit bucket to avoid inebriation. In which setting would spitting generally not be preferred?

The correct answer is: A dinner featuring a handful of different rare wines

Michael Mina is known for innovative practices such as serving plates meant to be shared ("social dining") and designing a menu around foods cooked in the traditional Moroccan tajine. Which tennis legend helped finance his restaurant group?

The correct answer is: Andre Agassi

Since taking over his family winery in Barbaresco 50 years ago, this man has helped bring Piedmont wines to international acclaim; he has since expanded into Tuscany:

The correct answer is: Angelo Gaja

Usually, though not always, this technique is used to make rosé Champagne:

The correct answer is: Blending a small amount of still red Pinot into a white cuvée

Some rosés are not fermented to the point of complete dryness, resulting in a sweet pink wine. What is this commonly called in the United States?

The correct answer is: Blush wine

Which of the following should you avoid when bringing your own bottle of wine to a restaurant that sells wine?

The correct answer is: Bringing a wine that the restaurant serves

With his flagship eponymous restaurant in New York and outposts from Beijing to London, this French transplant made his name at Le Cirque; now one of his menus lists the priciest burger in Manhattan:

The correct answer is: Daniel Boulud

This restaurateur has a New York-based hospitality empire with offerings for diners at all price ranges, from Eleven Madison Park and Maialino to Blue Smoke and the Shake Shack chain:

The correct answer is: Danny Meyer

At his eponymous Chicago restaurant, a Wine Spectator Grand Award winner since 1993, Charlie Trotter earned some attention and controversy when he decided to stop serving this food for ethical reasons:

The correct answer is: Foie gras

When choosing stemware for serving fine wine, which of the following is not an important consideration?

The correct answer is: Height of the stem

When is it considered appropriate to offer a taste of a wine to a restaurant's sommelier/wine director?

The correct answer is: If you have brought your own wine from home or ordered a particularly fine wine

Trained in the kitchen of Ferran Adriá, this Spanish chef operates the Jaleo restaurants, which fuse traditional and avant-garde cuisine. He is also an anti-obesity activist and helps feed the poor at D.C. Kitchen and World Central Kitchen.

The correct answer is: José Andrés

After serving in the precursor to the C.I.A. in World War II, she learned to cook in France, eventually publishing the bestselling Mastering the Art of French Cooking and becoming a famous TV chef:

The correct answer is: Julia Child

This matriarch of an Italian-American family with many connections to the food and wine business became famous for her cooking shows, filmed in the kitchen of her Queens home:

The correct answer is: Lidia Bastianich

This enterprising fusion chef rose to prominence at Nobu in New York City, before gaining a starring role on Iron Chef and opening a string of restaurants under his own name:

The correct answer is: Masaharu Morimoto

This chef pioneered an international style of Japanese cuisine, which can be experienced at his restaurants on four continents and two ships, most of which bear his first name—or his first name spelled backwards:

The correct answer is: Nobu Matsuhisa

Which is not a recommended cellaring solution for people who live in apartments or condos with limited space at a stable temperature? Convert a closet into a cellar. Buy a wine fridge. Rent space in a wine storage facility. Store bottles in your kitchen, next to the stove.

The correct answer is: Store bottles in your kitchen, next to the stove.

Other high-quality wines made in Tuscany contain international varieties like Cabernet Sauvignon, Merlot and Syrah. What is the colloquial name for them?

The correct answer is: Super Tuscans

Ancient Italians not only cultivated fine wine on their peninsula, but also first planted many of the great wine regions of France, Spain and Germany. Who were these people?

The correct answer is: The Romans

When attending a wine tasting event, it is not appropriate to:

The correct answer is: Wear strong perfume or cologne that would overwhelm the wines' aromas

When buying a rare or collectible wine at a store, what should you ask the retailer?

The wine's provenance (where and when the store purchased it) How the wine has been stored at the outlet Whether the store will refund you if the wine is flawed or corked

Posted August 30, 2007 This vibrant white shows piercing intensity to the lime, mineral, quince and pear flavors. The long, stony finish really reverberates. This is still tight. Could use a little time.

Varietal In order to solve the mystery of this vibrant white, we need to look at its key characteristics, including its strong minerality and piercing intensity. These features speak to a dry white with a lot of acidity. Take the flavor profile into account and the answer shouldn't be hard to track down. Marsanne is the first grape to cross off our list; although it can display pear and citrus flavors, it lacks the acidity and minerality of our wine. Sémillon is the next to go. The grape can produce wines with lively acidity, like those found in Australia's Hunter Valley or France's Bordeaux region, but Sémillon's typical flavor profile of honey, apple, melon and fig does not match. Gewürztraminer, when made in a dry style, makes wines that are refreshing and aromatic with good acidity—characteristics that sound familiar. However, Gewürztraminers tend to be full-bodied, exhibiting lychee, floral and spice notes, so we move on. Sauvignon Blanc is harder to eliminate. The varietal is known for its crisp acidity and intense flavors, which can include quince and lime. The grape will also show a mineral note when grown in certain regions, such as Sancerre. But if we look closely, none of Sauvignon Blanc's telltale aromas and flavors of grapefruit, grass, herb or lemon are present. The absence of at least one of these flavors coupled with our wine's pear note helps us to narrow down our choice to Chenin Blanc. Chenin Blanc is originally from the Loire region in France. It typically shows subtle flavors of melon, quince, peach, citrus and spice. A floral nose, racy acidity and minerality (depending on where it is produced) are common features of the grape. If we look at our note we can see that our wine matches many of these descriptions. This wine is a Chenin Blanc. Country Knowing that our grape is Chenin Blanc will help us to eliminate some choices with relative ease. Chenin Blanc was relatively popular in New Zealand at one point, but the country's climate and the grape's unpredictable nature in the vineyard led to its decline, making New Zealand an unlikely candidate. Australia has some plantings of Chenin Blanc, especially in Western Australia, but none of these bottlings match our wine's intense acidity and strong minerality. The grape has a presence in California, but it is mainly used for blending into generic table wines without our wine's pedigree. This leaves South Africa and France on our list, and each is a likely bet. As noted above, Chenin Blanc's traditional home is France's Loire Valley. In South Africa, Chenin Blanc (known there as Steen) is the most widely planted grape, with almost a third of the country's vines planted to Chenin. Both countries produce high-quality, intense versions of the wine, so determining which way to go will be tricky. Most of the flavors in our note's descriptor—lime, quince and pear—are a good fit for Chenins from either country. But the mineral quality and the long, stony finish of our wine are less likely in a South African Chenin Blanc. These wines are usually a bit richer and juicier than their French counterparts, with abundant fruit flavor often accented by brioche or piecrust. On the other hand, Loire Valley Chenins often highlight the complex and varied terroir of this region with a pronounced stone or mineral note. They're characteristically lighter in body than South African Chenin, with a racy structure that can border on austere at times. This Chenin Blanc is from France. Age The fact that our wine is still tight tells us that that the wine is relatively young. The 10 years and older category should be eliminated first, because the wine is still on the young side and the acidity is so intense. If we look at the 2001 vintage, the youngest in the 6- to 9-year-old category, we notice that the season had a very warm harvest, which created plumper style wines then our note indicates. We would also expect a wine in this age range to have opened up more and the acidity to be less pronounced. The 1- to 2-years-old age range is probably too young for our wine. While this wine is still tight, indicating youth, a 2006 or 2005 would probably show even more acidity and less fruit. Additionally, only a small number of Chenin Blancs from either vintage have been released at this point. This leaves us with the 3- to 5-years-old age range. Because of the aforementioned tight quality, we should lean toward the younger side of the spectrum. This wine is from the 2004 vintage, making it 3 years old. Appellation Since we now know this wine is from France, we have two choices for appellations in the Loire Valley, Vouvray and Savennières. Vouvray, located just east of the city of Tours, is the largest white wine appellation in the greater Touraine region. Chenin Blanc is the exclusive variety, and it is made into a variety of styles from dry to lusciously sweet. Sparkling wine is made there as well. The weather in Vouvray varies dramatically and has a strong effect on the ripeness levels of the grapes. In less ripe vintages the wines become austere and dry. The grape's strong acidity gives definition to Vouvray's fruity character, which includes typical flavors of honey, apple, quince, ginger and chamomile tea. The appellation of Savennières is south of Angers in the Anjou region. Like Vouvray, Savennières is made entirely of Chenin Blanc, but there are differences in the styles and flavors produced in wines from each appellation. In Savennières, Chenin Blanc is typically made into fully dry white wines. The Chenin Blanc grapes thrive in the stony soils made up of schist and chalk. The wines are extremely acidic and tight when young and they need a few years for the acidity to mellow before drinking. They are less fruity in nature and have a strong mineral note in their youth. This sounds like a match for our wine. This 2004 Chenin Blanc is from the Savennières appellation. Wine It's the Domaine des Baumard Savennières 2004, which rated 91 points in the May 31, 2007, issue. It retails for $20, and 5,000 cases were made. For more information on the wines of the Loire Valley, see James Molesworth's Loire Valley tasting report in our June 15, 2007, issue. —Augustus Weed, assistant tasting coordinator

Posted June 21, 2007 Lithe and generous, opening with lovely plum and exotic spice aromas and flavors that fan out beautifully on the plush, supple finish. An ideal balance of fine acidity and soft tannins lifts the flavors onto a pedestal.

Varietal Right away there is a single clue in the note that helps us eliminate most of the grape varietals on the list: "soft tannins." This pretty much guarantees that we're not looking at Cabernet Sauvignon, Malbec or Syrah. All three are thick-skinned grapes, which results in higher tannins during the fermentation process. While each grape offers unique aromas and fruit characteristics, they almost always deliver medium to heavy tannins. The rest of the tasting note fits both Pinot Noir and Barbera pretty well. Pinot Noir matches with its generous plum fruit, exotic spice and balance. On the other hand, Barbera is known for its bright tangy acidity and low tannins. However, "generous," "plush" and "supple" are not quite right for Barbera. This wine is a Pinot Noir. Country Compared to other grapes, Pinot Noir is sparsely cultivated in the wine world. But in northern Italy a significant amount of Pinot Noir (known locally as Pinot Nero) is grown, and in Argentina the grape is grown to a limited extent. But it's rare for Pinots from either region to reach the quality level that our tasting note describes. On the other hand, Pinot Noir is a thriving grape variety in France, California and Oregon. Pinot has grown in France's Burgundy region for centuries and the French version is the model upon which the other two are based. Burgundy produces terroir-driven wines that show Pinot's quintessential purity and elegance. California takes on a more fruit-driven version with notably increased alcohol levels, pushing past 15 percent in some instances. These wines tend to show off Pinot's darker fruits, including black cherry and blackberry. Finally, Oregon Pinot takes a middle road; top Oregon Pinots are balanced, with fruit as well as earthy nuances due to the cooler climate (making it more on par with Burgundy). Considering these three options, it seems that our wine's plush plum fruit along with its ideal balance puts it in between the two extreme styles. This Pinot Noir is from Oregon. Age We can rule out the two older age brackets because our tasting note is missing the secondary flavors and aromas of a typical Pinot Noir with more than five years of age. Aged Pinot tends to elicit an earthiness consisting of damp leaves, mushrooms or dried flowers, which we do not find here. However, we do see a touch of exotic spice in the note, which suggests that the wine has at least some age. Additionally, the acidity and tannins are balanced, again indicating a wine that has had some time to settle down. This Oregon Pinot Noir is from the 2004 vintage, now in its third year. Appellation Just knowing the grape, we can eliminate the appellations of Hermitage, Mendoza and Alba, as they are not well known for producing wines from Pinot Noir. Their soils are better suited for the Syrah, Malbec and Barbera grape varieties, respectively. Next up is Napa Valley. Pinots are made in the Napa Valley appellation, and Napa Valley Carneros is home to some great Pinots. But Napa's valley floor is really Cabernet country and a little too warm for Pinot's liking. This leaves us with the Willamette and Sonoma valleys. Both have temperate weather climates (mild winters and moderate summers), with northwestern Oregon being a little bit cooler. Sonoma Pinots tend to focus on ripeness, pushing alcohol levels upward and making flamboyant wines that are fun to drink. Willamette Pinots can also be fleshy and open-textured, yet more reserved in style—with more finesse and elegance. Again with an "ideal balance" of acidity and tannins our wine seems more Oregon by nature. This wine is from the Willamette Valley. Wine It's the Domaine Serene Pinot Noir Willamette Valley Grace Vineyard 2004, which was rated 93 points in our May 31, 2006, issue. It retails for $90, and 90 cases were made. For more information, see Harvey Steiman's Oregon Pinot Noir tasting report.

Posted July 19, 2007 Explosive in its richness, this is superripe, offering layers of blackberry, raspberry, cracked pepper, licorice and smoky, meaty oak. The texture is supple and jammy, yet this is balanced with acidity and has great depth of flavor.

Varietal This week we have an explosive wine that is superripe and jammy, but with depth and balance as well. Narrowing down the choices and uncovering this mystery wine should prove interesting. First, let's eliminate varietals, and Pinot Noir is perhaps the easiest target on the list. It's a difficult grape to ripen fully and you seldom get the richness and superripe character mentioned in the tasting note. Merlot can also be quickly crossed off the list. It certainly exhibits superripe, rich, and explosive qualities at times, but cracked pepper or licorice would be unusual for Merlot. Cabernet Franc is the next choice to fall by the wayside. Although there are many Cabernet Francs featuring blackberry and raspberry fruit and cracked pepper flavors, the variety's telltale tobacco note is missing. It's also important to remember that Cabernet Franc is a cool-climate grape with thin skin, and it typically exhibits a mineral quality. So Cabernet Franc is out. Cabernet Sauvignon-based wines can be explosive and superripe, but our wine lacks Cabernet's signature currant fruit. Also, you seldom get a jammy quality from top-notch Cab, so we can eliminate Cabernet Sauvignon. This leaves Zinfandel, well-known for its jammy fruit character of berry and spice flavors. This wine is a Zinfandel. Country Since Zinfandel is not grown to a large degree or with any great success in Australia, France and South Africa, we can look beyond these choices right away. This leaves California and Italy. Zinfandel was once thought to be indigenous to the United States, but it was recently confirmed that Italy's Primitivo grape is indeed the very same varietal. In fact, it turns out this varietal has its origin in Croatia, where it is known as Crljenak Kastelanski. While Italian Primitivo can exhibit the fruit characteristics of our tasting note, the wines produced in southern Italy are typically thin and rustic, not superripe, supple and jammy. The best examples display plummy and fruity character with round, soft tannins and a dose of acidity. The smoky, meaty oak flavors here resonate more with the New World than with the Old, and Italian Primitivos rarely show the explosiveness and depth of our wine. This Zinfandel is from California. Age Our wine's age can be determined by looking at the descriptors "explosive," "jammy" and "supple," and right off we can eliminate the three oldest categories. Most Zinfandels don't have the ageability of other red varietals, and the explosive and jammy character would likely have mellowed after a few years in bottle. Also, the tasting note indicates ripe and deep fruit flavors along with good acidity, attributes that would be unusual for an older Zin (where the acidity is usually softer and the fruit character more raisiny). The 2005 growing season was extended in California due to a relatively cool period during the summer months. Because of this, many 2005 Zinfandels are showing greater balance than usual along with good cores of fruit, structure and acidity. This California Zinfandel is from the 2005 vintage, making it 2 years old. Appellation There are two appellations in California on our list, so we need to try to understand what makes them unique. Mendocino is one of the northernmost appellations in California. It is a cool, coastal region better known for its sparkling wine (where both Chardonnay and Pinot grapes enjoy the long, cool growing seasons). Zinfandel does moderately well within the appellation, but seldom do the Zinfandel grapes achieve the gaudy ripeness displayed in our wine. The Russian River Valley is well known for its cool mornings, when a blanket of coastal fog rolls in over the hills and into the valley. These cool mornings often offset the hot summer afternoons helping to produce top-notch Pinot Noir and Chardonnay. Zinfandel also does very well in the warmer areas of the region, especially in the hands of top winemakers. Even though Zinfandel fares best in hot appellations, in the Russian River Valley it can enjoy a bit of both worlds. The cool morning fog and the area's longer growing season help to maintain acidity. The summer sun's heat dispels the fog in the afternoon and aids the grape's development of superripe, jammy qualities. This 2005 California Zinfandel is from the Russian River Valley. Wine It's the 2005 Zinfandel Russian River Valley Giuseppe & Luisa from Martinelli. It was made by winemaker Helen Turley, who also produces some of California's best wines under her the Marcassin label and consults for numerous others. It was rated 93 points in our June 15, 2007, issue and retails for $48, with 799 cases made. For more information, see our latest California Zinfandel tasting report. —John Siudut, assistant tasting coordinator

Posted July 05, 2007 A laser, this wine is elegant and medium-bodied, exhibiting subtle apple, hazelnut, butterscotch and mineral notes. It's a bit tight now, but the lingering finish reveals its potential.

Varietal We might as well start with the oddball here, Pinot Meunier. If you have never heard of it before, you are not alone. Few wine geeks even know that it's a red grape, but the few that do know that Pinot Meunier is one of the three dominant grapes used in the production of Champagne (along with Chardonnay and Pinot Noir). Yet whether for a blanc or a rosé bubbly, Pinot Meunier usually leaves a distinctive spiciness with subtle hints of berries. There's no sign of either trait in our tasting note, so it's out as a choice. Gewürztraminer is also out. Its typical profile includes lychee and rose notes, and it often struggles to retain acidity. Both Riesling and Sauvignon Blanc can have the zip to merit a laser-like descriptor, and they often show mineral notes. However, they usually have an abundance of juicy fruit (peaches and lime for Riesling and citrus and tropical fruits for Sauvignon Blanc). Lacking these attributes in our note, we can move on. We're left with Chardonnay. Its signature is a core of apple flavor, a medium body and when grown in certain appellations, it easily expresses minerality. This wine is a Chardonnay. Country All of the countries on our list produce at least some amount of Chardonnay, but California, France and South Africa do so in more significant quantities. California and South Africa are New World regions, with warmer climates than the Old World country on our list, France. Chardonnay from warmer climates tends to be fruit-driven, rich and opulent, and can easily pick up those hazelnut and butterscotch notes. But with the extra ripeness these wines gain from additional warmth, they sometimes sacrifice a bit of acidity and structure. A tight, laser-like wine from a New World country is rare. Due to its popularity with wine drinkers, Chardonnay is grown to some extent in several of France's wine regions. But Burgundy and Champagne produce more high-quality Chardonnay than other areas. Burgundy is Chardonnay's traditional home, and whites from this region are made entirely from the grape. As we mentioned before, Chardonnay is grown along with Pinot Meunier and Pinot Noir in Champagne, and depending on the style of bubbly, Chardonnay may make up anywhere from zero to 100 percent of the blend. Both regions have cooler climates that produce elegant wines with subtle fruit characteristics, and the wines easily retain their acidity. Sounds fitting. This Chardonnay is from France. Age As Chardonnays age, they develop smoke and earth characteristics. These characteristics tend to intensify over time, while the wine's fruit diminishes. We can also look at the wine's structure for clues to its age. Youthful white wines tend to exhibit more pronounced acidity than older bottlings. The "laser" and "tight" descriptors in our tasting note tell us that the wine has plenty of fresh acidity, maybe even too much for now. With no aged characteristics, as well as laser-like acidity, we can conclude that our wine is a young, new bottling. This wine is from the 2005 vintage, making it 2 years old. Appellation The choice is either of two French appellations: the village of Meursault in Burgundy, or Champagne. Our tasting note could easily be a Chardonnay-based Champagne, with the additional richness caused by bottle-aging the wine on its lees, or yeast. But we're missing one major element here. Any guesses? The bubbles! If it were a Champagne, the tasting note would make some mention of the texture of the bubbles, known as the wine's mousse. Our wine is from Meursault, one of the great regions in the world for growing Chardonnay. It has a long, cool growing season that produces wines epitomized by our tasting note. This 2005 Chardonnay is from Meursault. Wine This is the Meursault Les Genevrières 2005 from Pierre-Yves Colin-Morey, which was rated 91 points in the June 18 Tasting Highlights. It retails for $98, and 100 cases were made. For more information on white Burgundy, look for Bruce Sanderson's tasting report in our upcoming Sept. 30, 2007, issue. —Nathan Wesley, assistant tasting c

In the restaurant: The wine tasting ritual — how to handle it like an expert Read more at https://www.decanter.com/learn/taste-wine-in-the-restaurant-364949/#H83FVAXzcfXzs7MS.99

Whether it's a party of friends, clients or even a date — the wine presentation ritual can be a nerve-wracking point in the meal. As the waiter approaches with your chosen bottle, the table chatter dies away and all wait in anticipation for your verdict. Learn how to handle it with the poise and assurance of an expert, with tips Decanter columnist Andrew Jefford, chief restaurant critic Fiona Beckett and wine writer and sommelier Emily O'Hare. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/03/Wine-presentation-630x417.jpg taste wine in a restaurant Why am I sniffing this wine?... Credit: Westend61 // Getty TAGS: The wine presentation ritual 'The blame is on the restaurant for serving you the wrong wine, but on you too for confirming it to be the right wine.' Once you've navigated the wine list and chosen the perfect bottle, one final challenge awaits — the wine presentation ritual. Why are you being shown the bottle label? Should you sniff the cork? And what are you looking for in that all-important first taste? See below for our step-by-step guide. The bottle arrives... It might sound obvious, but many people don't look properly at the bottle's label — even when the waiter puts it right under their noses. If you don't check the producer, style and vintage you run the risk of forking out for a different, possibly inferior, wine. 'When it is presented to you, check the wine is the correct wine. Different vintages may have different prices, and you could get quite a fright when the bill arrives after you've gotten through four bottles,' advises Emily O'Hare, former head sommelier and wine buyer at London's River Café. 'The blame is on the restaurant for serving you the wrong wine, but on you too for confirming it to be the right wine.' A word of warning... 'If you chose a nice vintage,' said Andrew Jefford, Decanter.com weekly columnist and DWWA Regional Chair for France, 'but the restaurant finds they've run out, it can be common for them to try to fob you off with the following year without telling you.' If served correctly, the waiter or sommelier should keep the bottle facing you throughout the presentation and opening of the wine, to give you plenty of chance to get a good look. They may offer you the cork for inspection, see if it appears too sodden, or equally too dry and crumbly. Sniffing the cork is an option, but it's generally thought not much can be detected from doing so. Common wine 'flaws' and wine faults - a guide The first taste If you are the host, the waiter will pour a little of the wine into your glass for you to taste. Look at the appearance of the wine against a white background, like the tablecloth. Inspect the colour of the wine, and check there is nothing suspect floating in it (sediment is to be expected in some styles). Swirl the glass a few times to aerate the wine and release its aromas, this is most smoothly done by keeping the glass on the table. Then swiftly bring the glass to your nose, and concentrate on the wine's fragrance — you may have to repeat this a few times as your perception of the different scents fatigues quickly. Then take a small sip and roll it around your mouth, focusing on anything that seems at all unexpected or unpleasant. Remember: This is the point at which you should raise any concerns with the sommelier — not once your guests have wincingly drunk half a glass of faulty wine. 'The wine is offered for tasting so you can check it's not corked but some people's sensitivity to cork taint is greater than others,' said Decanter's chief restaurant wine critic Fiona Beckett. 'If you think it's smelling musty, mouldy or simply unaccountably flat — ask for it to be replaced. Insist politely but firmly if the restaurant says "it's supposed to be like that".' How to complain about your wine — and get the right result Final golden rule The solemnity of this routine can be off-putting, but keep in mind that the wine is usually the most expensive part of the meal — so it's important to give it ample time and attention, to make sure you're drinking what you're paying for. Read more at https://www.decanter.com/learn/taste-wine-in-the-restaurant-364949/#H83FVAXzcfXzs7MS.99

Greek grapes: What to look out for Read more at https://www.decanter.com/learn/greek-grapes-what-to-look-out-for-371665/#vkOOkh7cuH7OsGK6.99

Whether trying Greek wines abroad or finding imported wines, explore some of these Greek grape varieties that make these wines great... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/06/Greek-grapes-630x417.jpg Greek grapes Assyrtiko growing in Kavala, Macedonia, Greece Credit: Per Karlsson, BKWine 2 / Alamy Stock Photo TAGS: Greek grapes: What to look out for With a broken economy, Greece was jolted to react with its wine producers deciding to focus on exports. Fortunately, global interest in native, hard-to-pronounce grapes is at an all-time high, so the country's rich indigenous vine heritage is experiencing an unprecedented revival. In particular, Santorini's Assyrtiko has grabbed the attention of the curious and open-minded. In John Szabo MS's award-winning new book Volcanic Wines: Salt, Grit and Power, this improbable vineyard gets its own chapter. And a host of other grapes are now following in Assyrtiko's path. See Joanna Simon's Greek Assyrtiko Expert's Choice in the August issue of Decanter. Subscribe here. Fragrant Malagousia is a door-opener. Nemea's red Agiorgitiko is the approachable, fruity charmer. Xinomavro offers thought provoking reds with a tannic bite and high acidity. Obscure and lesser-known grapes have also come forward: the delicate red Limniona came out of Tyrnavos, which is a Muscat grape spirit stronghold. Stepping out of retsina's shadow, old-vine Savatiano has been a revelation. Crete's white, peach-toned Vidiano is a rising star. And there is more to come from the 300-plus varieties in these historic vinelands. Must visit wine bars in Athens 24 hours in Santorini Can Assyrtiko be oaked? - ask Decanter Increasing exports In terms of global production by volume, Greece ranked 16th in 2015, according to the Organisation Internationale de la Vigne et du Vin. And there are changes within export markets too. Germany remains the largest importer by volume, but Greek wines are also winning new fans in the US, where significant inroads have been made and sales by value are on the rise. It is boutique names such as Tetramythos, Zafeirakis and Thymiopoulos that are reaching these new markets, through hipster sommeliers and the natural wine movement. France and the UK are among the bright spots, along with Japan and the Far East - especially Shanghai, where there is a real thirst for knowledge. Success has come to estates which have listened to their markets and are now delivering intriguing flavours, in tasteful modern packaging. The wine in the bottle is doing the storytelling as brisk sales attest. More such efforts are needed. Nico Manessis is Regional Chair for Greece and Cyprus at the Decanter World Wine Awards. This originally featured in a article in Decanter magazine. Subscribe to Decanter here. Read more at https://www.decanter.com/learn/greek-grapes-what-to-look-out-for-371665/#vkOOkh7cuH7OsGK6.99

What is natural wine? - ask Decanter Read more at https://www.decanter.com/learn/advice/what-is-natural-wine-ask-decanter-368773/#UOXykqxsim0RJ83B.99

While there's no strict definition of natural wine, read Decanter's natural wine charter below... image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/05/Natural-Wine-Fair-2011-630x416-630x416.jpg what is natural wine The RAW wine fair Credit: Decanter TAGS: What is natural wine? - ask Decanter As there is no strict definition of 'natural wine', deciding the entry criteria for samples for our natural wine tasting was not easy. To help, we sought advice from members of the industry noted for their expertise in natural wines: Doug Wregg from UK importer/retailer Les Caves de Pyrene, which is behind The Real Wine Fair; Isabelle Legeron MW, the creator of the RAW wine fairs in London, New York and Berlin; David Harvey of UK shipper and retailer Raeburn; Monty Waldin, author and consultant on organic, biodynamic and sustainable viticulture; and Simon Woolf, a writer who specialises in organic, biodynamic and natural wines. Biodynamic vs organic - ask Decanter Do we need a natural wine alternative? Sulfites in wine: Friend or foe? After collating the responses, we came up with our own Decanter charter of quality for natural wines which we used as a basis for entry: • Vineyards farmed organically or biodynamically - certification was strongly preferred, but uncertified wines were accepted • Hand-harvested only • Fermentation with indigenous (wild) yeasts • No enzymes • No additives added (such as acid, tannin, colouring) other than SO2 • SO2 levels no higher than 70mg/l total • Unfined, and no (or light) filtration • No other heavy manipulation (such as spinning cone, reverse osmosis, cryoextraction, rapid-finishing, Ultraviolet C irradiation) Got a question for Decanter's experts? Email us: Read more at https://www.decanter.com/learn/advice/what-is-natural-wine-ask-decanter-368773/#UOXykqxsim0RJ83B.99

What temperature to serve white wine

White wine needs to be chilled, but are you serving it too cold? See our guide below. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/06/white-wine-temperature-2-630x417.jpg white wine -temperature Make sure you're serving your wine at the right temperature. Credit: Guy Brown / Alamy Stock Photo TAGS: White wine serving temperature guide The style of your white wine impacts what temperature it should be served at. You need to consider factors like the weight and body of the wine, and whether it has been oaked. 'I tend to think of temperature as having an effect similar to the 'sharpen' feature in photo editing apps,' said James Fryer, beverage director for London restaurants Clipstone and Portland. 'Colder temperatures can accentuate lines and edges whereas, the warmer a wine becomes, the more those edges can seem to blur and overlap.' 'Acidity and fruit tend to be the two end-points of this equation, with fruit character becoming more obvious with increasing temperature - whilst acidity tends to stick out a bit more, as those fruitier tones recede at lower temperatures.' What temperatures should they be? At a glance Lighter white wines are served the chilled, between 7-10 ̊ C (44- 50 ̊ F). White wines with more body, or oak, should be served at a warmer temperature of 10-13 ̊ C (50 - 55 ̊ F) - just lightly chilled. Sparkling wines are best served well chilled, at 6 - 10 ̊ C (42 - 50 ̊F) image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/06/White-Wine-Temperatures-630x417.jpg white wine temperatures The best temperatures for white wines. Credit: Annabelle Sing/Decanter 'Young, crisp and aromatic wines show well at the lower end of the spectrum; cool temperatures emphasise their refreshing qualities and acidity,' said DWWA judge Matt Walls. 'Mature, complex whites are best served cool rather than cold, their aromas being more open at the warmer end of the scale.' 'I'll tend to leave Chardonnay and things of its ilk - Viognier, Roussane, Marsanne - out in the cellar rather than putting them in the fridge,' said Fryer. 'I do love sparkling wines a bit colder, though not ice cold and, during hotter months - or perhaps that should be single month in the case of the UK. I like to switch over to Riesling where a bit more chill can accentuate the grape's natural acidity.' 'My domestic fridge is set to 4 ̊ C and I usually put my whites in for an hour and a half for a light chill, two and a half hours for a full chill,' said Walls. image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2017/06/white-wine-temperature-630x417.jpg white wine temperature Sparkling wines should be served well chilled. Credit: Cath Lowe/Decanter Can your white wine get too cold? Yes - if it's served too cold, it can potentially mask some of the flavours. 'As a rule, people tend to over-chill their whites, but at least a wine that's too cold will gradually warm up in the glass,' said Walls. 'If wines get too cold, at a certain point a wine will become so angular and sharp-edged that it becomes unpleasant. It's like you're left with only the bones of a wine without any of the flesh - the fruits, florals, spice - that makes it individual and enjoyable,' said Fryer. Chilling wine in a hurry? 'If I'm in a hurry, I'll put them in the freezer for 22 minutes for a light chill, 28 minutes for a full chill - just make sure you don't forget about them!' said Walls. 'An ice bath is always good (with bottle completely submerged),' said Fryer. 'But, if all else fails, I'm not adverse to popping an ice-cube or two into the glass either - it's your wine, you bought it, you should be able to do what you want with it right?' Read more at https://www.decanter.com/learn/advice/white-wine-temperature-how-cold-should-it-be-370999/#AbuQDqOCmL65iUaD.99