Q and A

What does the shape of bottle tell me about the wine inside?
According to Stephen Giorgi, wine director at Town Wine and Spirits, there are four basic wine bottle shapes: a Bordeaux bottle, which has a sharply curved shoulder; a Burgundy bottle, which has a gently curved shoulder; a tall and slender Alsatian/German bottle; and a heavy, bulbous Champagne bottle. Only the Champagne bottle serves a purpose; the thick glass and bulbous lips keep the bottle from exploding. The bottle shape can sometimes tell you something about what’s inside, but there are more reliable means for learning about the wine. Chief among these: what’s printed on the label.

What should I do when the server offers me a sample of the wine I’ve ordered? How does one “taste” wine?
First of all, says Michael Allienello of Campus Fine Wines, the only thing you should be doing with the cork if it’s offered is to make sure it’s moist, not dry and crumbly. Sniffing it won’t do much. Take a sip of the wine, but do remember that it may be tight, lean and even unforgiving if it’s just been opened. You’re not looking for great characteristics; you’re looking for faults. If your wine tastes like vinegar, it’s gotten too much air and should be sent back.

In order to truly taste the wine, it needs to aerate. Let some air into your mouth with the wine, then roll it around, allowing it to reach your tastebuds. No need to be as aggressive as you would with mouthwash, but part of the fun is to absorb and identify the texture and flavors.

Is it smart to buy wine by the case?
According to Jessica Granatiero of The Savory Grape, buying a case of wine is usually a good idea from a monetary perspective. Most stores offer a quantity discount, whether it’s twelve bottles of a single wine or a mixed case. When buying wine in bulk for the purpose of aging, however, use caution. The majority of wines on the market today are meant to be consumed within a year or two, and if you store a case of pinot grigio in the cellar for five years, you’ll likely have to dump it. Wines from the Bordeaux region (such as cabernet and merlot) age quite well. Be sure to consult the
expert at your local wine store before investing in a large purchase.

I can’t seem to open a wine bottle without breaking the cork or pushing it into the bottle. What am I doing wrong?
If the cork is especially old, cautions Stephen Giorgi, it can be fragile and break or crumble if not removed with care. Synthetic corks cause problems because they often require greater force to remove than natural ones. Tips on the finer points of removing a cork abound, but the surest bet is the simplest: buy a better corkscrew. One of the best on the market, named The Classic, is made by a company called Screwpull. Sure, it’s a little pricey (around $20), but it’s very easy to use, effective and durable.

Do screw-tops really signify the worst quality wines? Also, are synthetic corks better than the traditional variety?
Michael Allienello warns against unabashed screw-top prejudice. A significant number of wine producers — particularly New World companies (those outside Europe and North Africa) — use screw-tops for quality control (to prevent wine from oxidizing). However, these are usually for short-term wines, those meant to be consumed soon after purchase. Long-term wines, those which improve over time, still benefit from a natural cork. Not only will a cork maintain the seal, but it will also indicate whether the wine’s been stored in excessively hot or cold conditions. Natural corks bloat or shrink (causing leaks), signaling whether to drink or discard the wine. As for synthetic corks, Allienello is not impressed; petroleum-based materials tend to affect the flavor of the wine, and because of their firm texture, they’re exceedingly difficult to use to recork a bottle.

What purpose does decanting serve? Should I be concerned about sediment on the bottom of the decanter?
Michael Allienello takes a moderate approach to decanting. Young, full-bodied reds, such as Barolos, benefit from aeration, but simply pouring the wine into a glass has the same effect. He recommends the latter to enjoy the wine as it evolves over the course of a meal. The primary benefit of decanting wine is to allow the natural sediment to sink to the bottom. The U.S. market is particularly judgmental of sediment in wine, with the expectation that it should be crystal clear. Many American winemakers filter their wines, stripping it of its natural flavor, to please the consumer, often sacrificing quality for aesthetics. Pinot noir is a prime example; it’s a very delicate grape, so the more it’s filtered, the more insipid it becomes.

I’m a novice wine drinker, easily intimidated by restaurant wine lists. How do I begin branching out?
Stephen Giorgi recommends asking the waitstaff; most will try hard to select a bottle to match what they’re serving and the price you’re willing to pay. Another option, and one that will greatly reduce the intimidation factor, is to develop basic taste profiles of common wines. Ask a reputable wine store for a collection of eight to ten varieties that exhibit representative flavors and aromas for each wine. Then throw a wine-tasting party. Start with the whites and move onto the reds. After smelling and tasting the wine, spit it out; it’s not only acceptable but proper. If at the end of the tasting, you can say to yourself that a pinot noir is generally lighter than a cabernet sauvignon, that shiraz smells and tastes different from Chianti, and that, at least among the selected wines, you prefer chardonnay to sauvignon blanc, the initial investment of a mixed case of wine is well worth it.

How do I recognize a bargain on a restaurant wine list? How can I identify a scam? Also, is it true that expensive wine is better than cheap wine?
To spot a deal, says Mark Gasbarro of Gasbarro’s Wines, you have to be familiar with retail pricing. Anything under double retail is considered a pretty good deal. Some restaurants are more aggressive, charging only 50 percent above retail. This is great for the whole industry because it encourages the average consumer to try a better wine and perhaps purchase it from a retailer. As for scams, be cognizant of vintages; what’s on the list is what should be brought to the table. For example, if a list says a cabernet is 2001 and you get a 2000 for the same price, don’t buy it. The vintage wasn’t as good and, chances are, the restaurant probably paid much less for it.

Most of the best wines in the world are very expensive, but not all expensive wines are exceptional, says Gasbarro. Stay away from national brands if you want a special wine; buy something from a boutique producer. A limited production wine from a very small grower with nice reviews may cost thirty dollars more than Opus One, but its uniqueness is worth much more. On the flip side, don’t be afraid to try something like Argentinian malbecs or blends from Italy in the $10 to $20 range. You’ll be amazed how good these wines are.

Should I always store my wine bottles lying down?
Absolutely, says Michael Allienello. It’s imperative to keep the cork moist and full to prevent wine from oxidizing. This is especially true in the winter when houses are exceedingly dry. If you’ve got an unfiltered wine, stand the bottle upright for twenty-four to forty-eight hours before serving to let the sediment settle.

My brother is a wine aficionado. I’d like to indulge his hobby for the holidays, but I don’t know where to begin.
Jessica Granatiero, The Savory Grape If you’re not sure which wines he prefers, consider a gift certificate to a local wine store or club. Memberships are available at most good wine shops and offer two or more expertly chosen wines each month ranging from great table wines to highly collectible varieties. Prices usually run from $30 to $200 per month, based on the wine.

Mark Gasbarro, Gasbarro’s Wines
For a wine nut, I always suggest a sampler of wines from the new up-and-coming wine region of the world. Or choose a good mix from a region that interests him. If the recipient is a cabernet lover, buy four or five cabs from five different parts of the world and let him decide which one he likes best.

Micheal Allienello, Campus Fine Wines
I love stemware. I’m not an advocate of spending $80 per glass, but a hand-blown red or white stem, large enough to swirl your wine and gather its scent, is really worth it. Spiegelau, Riedel and Stoelzle-Oberglas make beautiful glasses for $10 to $25 apiece. I equate them to golf clubs: you can hit a ball with any club, but the proper club will get you closer to that hole in one.