Wine Weekly

What wine with dinner? How long should I age this wine? What’s the best Cabernet? Will my friends notice if I serve a cheap Pinot Grigio?

Your wine question can be answered by Vino Joe, in the privacy of your own email box and nowhere within earshot of the local snob.

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1 - Notification of when your question has been answered. (Optional) Please note, however, that Vino Joe will not answer questions regarding the value of old wines. This is because an old wine’s value is largely based on recent auction pricing and on its storage history. Since Vino Joe does not have the kind of money to buy wines at auction, he doesn’t have a good grasp of the auction market. Plus, he can’t certify that you’ve kept the wine in optimum cellar conditions. So, for questions about old bottles, we suggest that you contact an auction house.

Recently Answered Wine Questions

1. Rating: -1

   

   A friend of mine, who talks as though he is somewhat "wine knowledgeable" made the following recommedation to a gathering at a recent dinner party and I'd like to hear your thoughts about it. He said, "always choose an odd year ('99,'01,'05, etc.). He made no mention of variety, region, nor did he make any other qualifying comment. What do you think of such a statement?

   Your friend's theory is complete and utter nonsense. The quality of a vintage is entirely dependent on the weather during the growing season through the harvest of the particular year, as well as how the winemaker chooses to manipulate the final blend based on the environment's effect on the picked fruit. Further, since the weather is different depending on where you are in the world, any blanket statement regarding vintages is baseless -- i.e., a great vintage year in Tuscany could be a catastrophe in New Zealand.

2. Rating: +1

   

   A non-drinking friend gave me a bottle of Bolla Chardonnay vintage 1989 he has stored upright for 20 years. He lives in So. Cal. so his home can get quite hot in the summer. Do you think the wine will be ok?

   I think that it MIGHT be OK for salad dressing. Unfortunately, that particular wine was not built for extensive aging - it probably should have been drunk by 1992 if not sooner. The fact it was stored upright means the cork likely dried out, allowing air to get into the bottle and turn the wine to vinegar. If there were drastic swings in temperature, including hot streaks, then that vinegar was in turn cooked. But hey, it doesn't hurt to open it up and give it a whiff. Just don't expect to be able to drink it.

3. Rating: +0

   

   Hi Joe, After opening a bottle of pinot grigio, do I put it in the fridge or leave it out? I'm new to the wine scene. LOL thanks

   Put it in the fridge. Any and all wine that you open -- red, white, pink, sparkling, whatever -- recork it and put it in the fridge if you want to drink it again the next night. Generally, drink it up within 2-3 days; after that it won't taste nearly as good.

4. Rating: +0

   

   About 4 years ago my fiance and I shared a bottle white wine ( I believe pinot grigio) which had a slight chocolate taste to it. This chocolate taste was even mentioned on the back label. I did not write down the name of the wine and have never been able to find it again. I have asked numerous somelier's and no one knows what I am talking about. Please help! I'd love to get a bottle for our wedding this summer

   That's a tough one ... but I, and a few other people, have detected a white chocolate flavor in a wine called Nec-Otium Pinot Grigio. It's from the Veneto / Venezia region of Italy, but I'm not sure which US importer brings it in. If that's not the wine you had, then I'm at a loss ... maybe it was a sweet Pinot Grigio such as from Fish Eye? Or possibly a late-harvest Pinot Gris? See if you can locate the Nec-Otium, taste it, and let us know if that's the one. Good luck and congrats on the upcoming wedding!

5. Rating: +0

   

   I've got a 2001 Provenance Merlot from Carneros smiling at me from my wine rack. If it's half as good as the Provenance Cabernet Sauvignon, I'll be pleased. I live in a bottom floor (practically subterranean) condo, so it naturally stays pretty cool down here year round (almost always below 70) and it fluctuates very little. Is this too warm to let my Provenance age properly? Should I open it up?

   Anytime a wine is smiling at me, I think it means it wants to be uncorked. :-)

   If you're serious about aging a wine, then the ideal temp is between 55-60. I don't think your current conditions will ruin the wine, but it will probably cause it to mature more quickly than if it were in a controlled cellar. Life's too short ... open it up and let us know how it is!

6. Rating: +0

   

   What is the definition of the words....Merlot...Syrah...Cabernet Sauvignon and sulfites?....these words are the contents of a bottle of wine i received as a gift....also what is the selling price of this bottle of wine?

   Merlot, Syrah, and Cabernet Sauvignon are different types of grapes that were used in the making of the wine. Each grape has a unique flavor characteristics and levels of acidity and tannin. As a comparison, think about grapes like apples -- there literally thousands of different types, such as delicious red, fuji, granny smith, braeburn, McIntosh, etc. Each type of apple tastes differently ... grapes are the same way.

   As for the price of the wine you have, I wouldn't be able to tell you without knowing the brand name. Wines can be as cheap as $2 and as expensive as $300 or more.

7. Rating: +1

   

   Will a bottle of wine packaged and stored at room temperature for about two years become unusable?

   Not necessarily, but it likely won't taste as great as it should. Have low expectations, uncork it, and maybe you'll be pleasantly surprised.

8. Rating: +0

   

   Why do top Bordeaux wines spend up to two years in a barrique – or oak barrels?

   Top Bordeaux wines are made from grapes with intense ripeness, high acidity and massive tannins. The concentration levels of these three components -- fruit, tannin, acid -- are so high that the wine can "stand up to", and be softened by, the elements that an oak barrel can impart. Oak both softens wine and also adds flavor complexity, such as vanilla and other spicy nuances.

9. Rating: +1

   

   I have a bottle of Cordon Negro Brut I've had for a couple of years. Is this a wine that ages well? In other words - will it still be any good and perhaps even better than when I bought it?

   Open it up and drink it now, or for New Year's Eve. It should be OK, but generally speaking it's a wine that's meant to be drunk immediately after purchase. Sparkling wines that get better with age are usually vintage-dated Champagnes from France (there will be a year on the label, as opposed to it saying "Non-Vintage" or "NV"). Even then, there are some critics who believe that aging does not help Champagne taste any better. Personally, I like to open up all sparkling wines as soon as possible -- mainly because bubbles tend to bring happiness, and every day should be a celebration!

10. Rating: +1

    

    Should Port Wine be refrigerated after opening?

    My general rule of thumb is to refrigerate ALL wines after opening, and to drink them within a few days afterward. The cool, constant temperature of the fridge and darnkess will keep the wine somewhat fresh. Air, heat, and light are the three elements that cause a wine to deteriorate.

11. Rating: +1

    

    I have a bottle of Sterling Vineyard 1994 Cabernet Sauvignon. It was given to me in 1998 and has been stored standing upright in a triple-layered silk/cloth wine caddy the whole time. It has not been exposed to light of any kind and as a general rule our house temperature stays between 74 - 78 regaurdless of season. Do you think this would still be proper to drink? Thank you in advance for your thoughts.

    The fairly constant temperature range is a good thing, though about 15-20 degrees cooler would have been more ideal. What concerns me is that the bottle has been kept upright -- the cork may have shrunk and allowed air to seep in, possibly turning the wine to vinegar. Wines being kept for aging should be stored on their side, so that the cork is in constant contact with the wine and remains expanded against the neck of the bottle, forming a tight seal. My suggestion is to open it up and see how it is. Be sure to let us know.

12. Rating: +1

    

    I am a novice wine collector....usually having 20-30 bottles in my house at any given time. Most are reds....malbecs, zinfandels and blends in the 10-15 dollar a bottle range. Question.... are these less expensive wines better aged or are they all "drink now"?

    Very generally speaking, wines under $30 are best drunk now, or within a year of purchase. As with everything, there are some exceptions, particularly in the over-$20 range.

13. Rating: +1

    

    looking for the alcohol and acidic levels in cold climate wines. can you help me

    There are many cold climate wines from dozens of areas around the world, so it's hard for me to answer this directly. All I can say is that very generally speaking, cold climate wines tend to have higher acidity and lower alcohol than wines from hot climates. For example, the wines of the cool Mosel-Saar-Ruwer region of Germany are extremely low in alcohol and fairly high in acidity. I suggest you visit the websites of wineries in various cold-climate areas -- some may offer technical info on their wines.

14. Rating: +1

    

    I there a reasonably priced French Chablis available?

    Thanks for your email. That all depends on what you mean by "reasonably priced".

    There certainly are good quality bottles of French Chablis AC in the $16-20 range. Anything below fifteen bucks I would be wary of. You can probably find some nice Premier Cru Chablis if you are willing to go to $30-35. William Fevre, Christian Moreau, Joseph Drouhin, Domaine Garnier, Verget, Seguinot-Bordet, and Domaine Laroche are some reliable brands to look for.

15. Rating: +1

    

    if i wanted to purchase a wine in the big gallon jug, which wine would you say had the best quality in that size?

    Generally speaking, the well-known brands of jug wine (and boxed wine) are reliable and at similar levels of quality -- there isn't necessarily one brand that is of better quality than another. The technology used today in mass-produced wines creates consistency in quality and taste. So when it comes to choosing, it's a matter of taste preference more than anything else.

16. Rating: +0

    

    I opened a bottle of port and the cork broke in half is it ok to drink?

    Yes it should be fine to drink. You may find the wine a bit 'chewy' however. ;-)

17. Rating: +1

    

    I have a stupid question. I have a 1961 Chateau Margaux Premier Grand Cru Classe that was stored in a dark cabinet in our home. Apparently, the cork seal broke. Some of the wine has evaporated, and I think there is actually some mold. I'm assuming there is nothing I can do to salvage this?

    No such thing as a stupid question on this website ... only stupid answers (by me!).

    When you say the cork seal broke, do you mean a wax covering? Or a foil over the cork? If the mold is on the outside of the bottle, there are no worries -- mold is a normal circumstance in all cold, damp cellars. Evaporation is not necessarily a bad thing, either. Most important is whether the wine was stored at a constant temperature -- if there were no drastic swings in temperature (15+ degrees either way), the bottle might be OK. Only one way to find out .... open it up! Let us know the results.

18. Rating: +1

    

    Do I chill Rose wine for serving?

    Yes, rose wines should be treated like whites -- they are best served cold. Not ice cold, but cold. Generally, I like to put a rose in the fridge for about 45 minutes. Optimum temperature is around 55-60 degrees.

19. Rating: +1

    

    Can wine be stored in a cabinet after it has been refrigerated?

    Maybe. How long was it in the fridge? If it was in there for several weeks or months, it's possible the cork dried and shrunk from lack of humidity, in which case air could have leaked in and spoiled the wine. If it was in the fridge for a few days, it's probably OK to take it out and store it elsewhere for a while. It's not the ideal way to handle wine -- one of the worst things you can do to a wine is subject it to extreme temperature changes -- but if the wine's been chilled for only a few days, it probably won't do terrible damage to it.

20. Rating: +1

    

    You don't need to keep some wines refrigerated do you? A friend told me you do but I didn't think it would go bad if it was kept in room temperature, right?

    It all depends on the wine, the length of storage, and the temperature of the room. Generally speaking, it's fine to keep most wines in room temperature -- meaning 72 degrees F -- for up to a few weeks. However, if you don't plan to open a bottle for several weeks, or months, it is best to keep the wine in a cool (50-65 degrees F), dark, humid place. White wines can be kept in the fridge for a few weeks, but don't leave them in there too long or the cork will shrink and air will get in and slowly turn the wine to vinegar.

21. Rating: +0

    

    I'm looking for low acidic white wines.

    Viognier tends to be low in acid, or "fat" as the geeks like to say. However it has a distinctly perfumey / flowery aroma that some people like and others hate, so you'll have to try it for yourself (I enjoy Viognier). From Germany there is a wine called Muller Thurgau that tends to be lower in acid, and from France there is Vouvray, which to me is fun and fruity. Finally, there are a number of "fat" California Chardonnays to choose from -- though it's tricky because there are higher-acid Cal Chards as well. Similarly, you can find low-acid Gewurztraminers and Pinot Gris, though both varietals can also have medium acidity -- it all depends on the region, the vintage, and to a degree, the producer.

22. Rating: +1

    

    After opening a bottle of red wine and leaving in the fridge for a week sediments appear in the bottom of the bottle(like tea grounds in tea)is this normal? should i not put it in the fridge? what's the best way to store after opening?

    There isn't anything unusual about sediment appearing at the bottom of a bottle of wine -- particularly red wines that have some age to them. Most likely it had nothing to do with being in the refrigerator, but rather, from standing up for a long period of time. If the wine is a few years old, then sediment is completely normal and not harmful -- just a bit chewy!

    The refrigerator is, for most of us, the best place to store a wine after it's opened. Most wines can be kept for at least a few days, some up to a week.

23. Rating: +2

    

    Dear Vino Joe, What is the cheapest Pinot Grigio that will melt a Jersey girl's pants off?

    Looking for a cheap date, eh? Depends on the girl, really. If she's a bit of a connoisseur, you might impress her with a five-syllable brand such as Mezzacorona ($6.99 in most markets). Should she be new to the wine scene, and regularly orders Diet Coke with her meals, go with Yellow Tail ($7). In the event she's an IT geek and you met her at a Linux conference, get a bottle of The Little Penguin ($6.99). If she's a throwback to the 80s, and has a hairdo higher than a foot over her head, pour her a white zin and tell her its "pink Pinot Grigio".

24. Rating: +0

    

    My wife loves port wine and I want to have a Port wine party for her. Are there any traditional ways to serve port with a group of 8 to 10 people?

    The traditional match for Port is a blue cheese, such as Stilton. I would suggest an array of creamy and blue cheeses, some walnuts, chestnuts, and/or almonds, and bland crackers or bread. Personally I love a tawny with cheesecake, and some people also like to match Ports with dark or semisweet chocolate. Generally, stay away from foods that are overly sweet and go toward savory. As for the Port, if you can get a vintage from her birth year that is the ideal. Otherwise, maybe serve several different vintages to compare, or several different types -- for example, a vintage, a single quinta, a 10-year tawny, and a 20-year tawny. Hope you have a wonderful celebration ... let us know how it goes.

25. Rating: +0

    

    Regarding red wines, especially cabernet sauvignons, I think I notice that some taste better after having been open for 2--3 days, and some worse. Is that possible? Does it have to do with the quality of the wine?

    Yes it has everything to do with the quality of the wine, but also it depends on where the wine is kept (colder is generally better, so a wine will taste fresher if kept in the fridge rather than room temperature) and how much air is in the bottle (air and oxygen accelerate the aging process). If the conditions are equal, a more expensive / higher quality wine will tend to be more drinkable over several days, while an inexpensive wine may not hold up as well. Further, a wine with more ripe fruit concentration and better structure -- meaning, higher and balanced levels of tannin, acidity, and alcohol -- will probably taste better a few days after being opened than a wine that is lighter-bodied.

26. Rating: +0

    

    I have a bottle of 2007 Georges Dubeouf Beaujolais Nouveau wine left over from last Thanksgiving. Is it drinkable now or should I just throw it away? Thanks

    Keep it for posterity or decoration ... the label is colorful, no? Do anything BUT drink it ... it should have been consumed by February.

27. Rating: +0

    

    Love your website. I have an '89 Charles Krug Cab (Napa Valley-Estate Bottled) in my storage cabinet and discovered last night that the foil cap-piece was distended a bit. I pushed it down flush with the cork and it was still flat this AM. However, I'm worried the cork may be bad and allowing gas to leak...is it time to drink this one, or can I wait 'till 09?

    Thanks! I love visitors!
    I wouldn't worry about the foil cap, it doesn't have much affect on sealing the wine. 1989 was a good, not great year, for Napa in general. That said, I'd open it up soon ... but then, I tend to open everything soon! If you want to wait till '09, you should be fine, assuming the bottle has been properly stored in a cool, dark, humid place. Let us know how it is when you do uncork it!

28. Rating: +0

    

    Have a wine from 1996 a merlot from marcus james.. it has a brick color, is this still worth drinking... when in doubt pour it out?

    Um ... yuck. No offense to Marcus James, but that isn't the kind of wine that improves after a dozen years of aging. It might be a candidate for salad dressing though. Yes, pour it out -- and down the drain.

29. Rating: +0

    

    Hi, I am looking for a Chardonnay under $25 that is not OAKY. It is for a gift. I'd like to pair it with a full-bodied red wine also in the $25 range. Help?cc

    Look for a Chablis AC. Christian Moreau is a solid producer that I recommend. Also there now are Australian Chardonnays labeled "unwooded" .... try to find one with a label on the neck that's branded with "Australian Wine Collection" and it's likely to be good quality.

30. Rating: +0

    

    Is my 1983 Beringer Cab still good or do you think it's spoiled ?

    Hard to say. Was it stored in optimum conditions -- i.e., a temperature-controlled cellar? If it is the "Private Reserve" and it's been stored properly, it should be OK. Open it up and let us know!

31. Rating: +0

    

    I found two bottle of Carmel wine 1) 1991 Sauvignon Blanc 2) 1989 Cabernet Suavignon Both stored upright in cardboard box in living room since 1992. Are either one of these OK to drink? Many Thanks. Bob L.

    ooof .... I would say open these up, taste them, and see if they'd be OK for cooking. Carmel didn't start making age-able wines until the beginning of the 21st century, and I'm guessing your living room has not been kept at a constant temperature of 55 degrees F -- so, they're probably not too tasty at this point. Uncork them and let us know if they're any good -- I've been wrong before.

32. Rating: +0

    

    I think I bought a bottle of wine from a local Whole Foods store. However when I went to get it again it was not there. The nice employee tried to help but we were unable to find it. I thinks it might have been something like 'Leifraubro' or 'Leibrofrau' It may have said 'Saint'. It was a sweet white wine. Can anybody help me figure this out? Thanks in advance.

    Sounds like it may have been 'Leibfraumilch' which is a sweet German wine. There is a Leibfraumilch made by a winery called 'Saint Amandus' and another by 'Saint Christopher'. Another well-known and popular Leibfraumilch is made by Blue Nun.

33. Rating: +0

    

    Vino Joe, I have been storing a bunch of wines for a while and just decided to go through them all tonight. I have a bottle of wine that I don't have a recollection on and I have no idea where I got it. But, I'd like to know when I should drink it, and what it may be worth. It's a 1985 Schloss Johannisberger Riesling Spatlese. Thank you, Ken

    Wow, Ken, that's a fairly unusual wine to have hanging around! I can't say I've ever had the wine, but my best guess based on what I know about German wines, and the '85 vintage in Germany, is that the wine is likely past its peak. In other words, uncork it! It should be a nice wine for after dinner or with a cheese plate -- sweet and honeyed in flavor. As for value, I have no idea but doubt it's something for an auction. Open it up and let us know how it tastes.

34. Rating: +0

    

    I just want to ask a simple question really. The wine in question is called ALDOR 1998, VINO DE MESA DE CASTILLA Y LEON. The question is I drank maybe half the bottle night before last Ii was fine) and the other half last night but maybe two hours after last night's imbibing I became really ill -- meaning sick, very sick, with a stomach ache, hot and cold sweats, and still not feeling good now. Is this wine just a table wine or vintage and should it make me this ill. Further, I have another bottle of this wine and I'm not sure if i should drink it. The wine taste was very good which didn't give me any signs to it being a bad wine. Kind regards, Roger

    That's an unusual reaction, and I doubt it has anything to do with the wine itself. More likely, your sickness was due either to something you ate, a germ (i.e., the flu), or maybe something got into the wine after you opened it. Generally speaking, wine does not cause the kind of sickness you describe.

    That said, I would say that you should be able to drink the second bottle without a problem -- once you're feeling better. Though, if it were me, I probably wouldn't -- the negative experience would be too closely correlated in my mind.

35. Rating: +0

    

    Ménage à trois White wine Serve cold or room temp?

    Cold. If you have a wine thermometer, 55 degrees is best.

36. Rating: +0

    

    I sure hope you can assist me with some information on the wine: Chateaunuef-du-Pape Domaine de Villeneuve Les Vieilles Vignes 1999 I purchased this wine for my father in 2001 from a specialty wine shop in Paris...The woman assisting me spoke little English, and I, little French, so I was unable to gather any information on this wine. On the Internet, I cannot find any information on this particular year...I am hoping that it has not passed its prime. I did find a 2004 online, and it says to drink it between 2010 and 2012 for best taste, but not after 2013...if the 1999 follows this, I am thinking that my parents should drink it now...however, if it does not, I would hate for them to waste a good bottle by opening it too soon. Any assistance you can provide would be most helpful. Thank you in advance, Kristina Kerrigan ______________________

    The 1999 vintage for Chateauneuf-du-Pape was solid, with some of the experts rating it as very good to excellent. After almost ten years, assuming it has been stored properly, it should be accessible now and nearing its peak. Personally, I prefer to open wines a little too early rather than a little too late -- partially because I tend to enjoy young wines but mostly because life's too short, and that "special occasion" may never come. When in doubt, pour it out! (If you do open it, let us know how it was.)

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