A Free Wine Encyclopedia!“Paul, I joined the club to learn about wines and enjoy thoroughly the wines you have sent. The information is great and educational and I like the way it leans toward the humanist side rather than the technical side. Some of the bottles you have sent to me, however, list interesting information of which I… read more »
“This is a new twist for us. We received such a fun letter from a member we wanted to share it with everyone. Her cover letter closed with; “……keep up the good work on finding us quality wines to sip each month.” The enclosure reads as follows. “Recently, for my assistant’s 30th birthday, I decided… read more »
Paul, I recently had a red wine selection from your club that showed little crystals on the bottom of the cork. What are they and are they harmful ? As wine ages in the bottle the saturation level of the natural ingredients changes. Very often in both red and white wines tartaric crystals will form… read more »
Last week, at a charity wine tasting, I overheard a conversation of two enthusiasts. Though rather interesting in scope it lead me to believe that the two characteristics “aroma” and “bouquet” are often used interchangeably when further investigation shows a distinct difference between the two. The following is a reprint of the 9/89 newsletter with… read more »
“I have seen some of the same grapes used to make ‘blush,’ ‘blanc,’ and ‘rose’ wines In some cases they are produced by the same winery! Could you tell me what the difference is?” Dr. T. R. E.; Bakersfield I’m not sure I can because there is no code, law or regulation which governs… read more »
“Paul: You keep using “bouquet” and “aroma” at different times in your wine descriptions, and sometimes you use both terms for the same wine. I must assume there is a difference. What is the difference?” – H.S. San Jose; CA You assumed right! There is a difference. Both terms pertain to the smell or the… read more »
“Dear Paul & Rosemarie, I know that to fully appreciate a wine it must be served at the proper temperature. What are the temperatures for the various types of wine, and how can you tell when the bottle has reached that temperature? They say that reds should be served at room temperature, but in California… read more »
“Paul, I joined the club recently. I joined because my knowledge of import wines is zero, and I would like to learn more. How do I identify a Burgundy from a Bordeaux? The label does not always say so. Friends will hand me a glass and tell me what it is. I look at their… read more »
“Paul, you refer to varietal character in your descriptions of the wines you feature. I am having difficulty identifying what you are talking about.. I can follow the other parts of your description usually. What is varietal character, and how can I identify it?” – S.O.; San Diego Varietal character is the organoleptic “character”… read more »
“Paul, I have to go to San Francisco on business for a week. My wife will be with me. We have never been to the wine country. I intend to schedule a day off and tour. Where do you recommend I go?” – D.H.Ventura; CA For a one day trip, and for a first time… read more »