Ask the Squire

Below are some answers to questions we have received at WineSquire. If you have a question about wine and live in Washington State, Ask the Squire. Please include a first name and the town you live in. Questions that may be of interest to others are best. Please do not ask us questions about the value of your wine, we are not professional appraisers.

A: Ideally, extreme temperatures should be avoided, but most experts agree that very cold and even freezing wine should do no harm. Most wine begins to freeze at around 22 degrees Fahrenheit or -6 C. You would think that damage would be done by freezing but many taste tests have shown this to be very rare. When wine goes below 20 it turns into to a thick slush, before if freezes.

The greatest threat may be if your corks were compromised. I would remove the capsules and carefully inspect each cork for leakage. If the corks have not moved and you see no sign of leaks, a freeze is unlikely and your wine should not have been damaged: cellar them with confidence. If you do see leaks, enjoy them all now, or pursue an damage claim with the shipper.

The question about how the wine will age after very cold temperatures is more complex, subtle changes may be possible after long periods of aging but they would most likely be so slight that someone with a good palate would not notice. Believe it or not there are groups of people who freeze wine on purpose and say it tastes better after freezing, kinda like lasagna or stews tasting better the next day. Hmm, just may have to try that myself!

Cheers!

A: How does one even begin to tackle anything to do with Paris Hilton?  The recent ad campaign featuring Ms. Hilton crawling across a desert, wearing only gold paint has put her in the spotlight again. Well, putting any particular social commentary aside, the Squire could at least find out what it is.. and first, it isn't champagne; it is prosecco, a bubbly, sweeter, Italian wine. And though the name on the can is from German marketing company called RICH, this is Ms. Hilton's own gig, along with a number of other branded items she touts, such as a perfume and jewelry. First available in Germany in 2006, and quickly spread through Europe, RICH Prosecco now has plans to come to the US sometime this next year.

The line also includes strawberry, and passion fruit flavored drinks. the company is promoting these as "The perfect 'starter drink' for your night or a special pleasure as a reward at the end of the day." Think high-end wine coolers?

Back to that ad campaign... Notable is her commitment that for each can sold, she will donate to the RICH Water Foundation, which, according to the organization, plans to ship Antarctic icebergs to Africa and distribute the melted ice water to the thirsty. 

Cheers!

A: Greetings Valerie, What a nice gift to receive. I suggest you store it on it's side in a cool dark place, just in case you don't drink it for longer than you expect. Storing all wine on it's side is a good idea. This puts the wine in contact with the cork so it stays moist and does not dry out. Champagne can last for quite a while in an upright position, but why take the chance?

Cheers!

A: Any wine that you personally enjoy is a perfect choice, even if is something you consider "inexpensive." Enjoyable and inexpensive wines are the BEST kind in our humble opinion and any wine will be an appreciated gift for the hosts. If you don't have any particular wine that you know you like, or if you want to consider a little wider choice, the monthly Squire and Cellar lists provided right here at WineSquire are intended for just this purpose! If you are still looking for a little more guidance, the wine specialist at your local wine shop is well prepared to help select a wine, in whatever price range you have in mind. In general, ask for help selecting a wine that is a good one for drinking now (as opposed to a wine that may still *need* some years in a cellar). If you want to bring something that "matches the meal," know what is on the menu and the shop specialist can help here, too. 

There are always more wines out there than anyone has tried, and enough good wines at every price that it is easy (with a little help) to find something to share with confidence.

Cheers!

A: Scott, great question. This is something we have seen ourselves from time to time. Most likely you have an "unfined" (not clarified) wine and the strands and/or haziness are caused by organic proteins left by the grapes. Over time, denaturation of these proteins may lead to protein aggregation, resulting in wine with a hazy suspension and/or loose sediment floating in it. Usually this is only a cosmetic feature, and easily resolved by decanting the wine through a paper coffee filter or fine cloth. However, if this appears in wine you know has been fined and filtered it may indicate spoilage, possibly caused by inadequate sterilization. If it is a recent purchase, take it back to your retailer. Otherwise, feel free to try it, as the worst it could be is not as tasty as it might have been.

Cheers!

A: Jack, I suggest you try PCC Natural Markets, everyone gets the same price on wine regardless if you have a membership. PCC can offer you a wide range of choices of preservative free wine, perhaps the best selection in the Seattle area. Each store has a knowledgeable wine steward that would be delighted to help you make a selection.  Cheers!

A: As far as only French wine improving with age, many would disagree. Most of us take it for granted that there are many different things that affect the taste of wine, from differences in region, to the vineyard, to time in the barrel, and yes even time in the cellar, whether the wine be domestic, French or otherwise. It is true that wines from different regions do develop in different ways, changing the way they taste, and often with characteristic distinctions typifying the region. Certainly one's opinion of wine is entirely subjective. Anyone may have quite particular opinions toward what one likes and does not like. I like the taste of many aged California Cabs, for example. But as with any passion, such as a Ferrari enthusiast who believes that Ferrari makes the best car and none other compares, you may have a hard time convincing them otherwise! All in all I'm sure your neighbor's friend is quite passionate about wine. Now, we certainly would never seek to dissuade his passion, but perhaps the results of this rather famous tasting (linked below) may help temper his righteousness just a tad...
   
      BBC: Wine competition pits France v US

Cheers!

A: Good question! "Noble Grape" is the classical term for the world's primary winemaking grapes. This is a group of six different grapes; three white and three red which are not only the key component to all famous blended wines (such as Bordeaux), but are also extremely popular on their own as "varietal" wines--wines that feature and highlight the character of a single grape. Chances are you've tried them all. The white Noble Grapes are: Riesling, Chardonnay and Sauvignon Blanc. The reds are: Cabernet Sauvignon, Pinot Noir, and Merlot.

Cheers!

A: Ah, getting into the technicalities of wine making! Fining is the process of removing fine sediment, most significantly for clarifying a wine (removing sediment that would make it appear "muddy") but can also help control or modify color, odor and even flavor. The use of egg whites is quite common with red wines, and can be associated with winemaking that goes to some greater effort. Click here for a good, and much more comprehensive discussion on Fining, courtesy The British Columbia Amateur Winemakers Association.

A: The shapes of wine bottles developed from traditional shapes used in Europe to designate the different regions. Though it does not indicate quality, the shape of a bottle can tell you about the style and taste of the wine inside. The "New World" has largely adopted the same shapes to help consumers better understand what to expect when trying wines from a new winery or region. The primary styles for table wines are the Bordeaux, Burgundy, and Riesling.

The high shouldered 'Bordeaux' bottle is used by most wineries around the world for Cabernet Sauvignon , Merlot, Cabernet Franc, and most Meritage or Bordeaux blends. This is because those are the key grape varieties that are allowed for use in red wines from the Bordeaux region. The Bordeaux bottle is also generally used for Sauvignon Blanc and Semillon, the primary white grapes traditionally produced in the Bordeaux Region. (Similarly, wine glasses have similar traditional shapes based on region.)

The slope shouldered 'Burgundy' bottle is, as you can guess by the name, generally used for the traditional wines of the Burgundy region. The varietals here are primarily Pinot Noir for reds, and Chardonnay and Chablis for whites. A very similar bottle is also used for the wines of the Rhône region, which is dominated by the Syrah and Viognier grapes.

The tall 'Hoch' bottle is the common bottle of German and Alsatian wines. In Germany it is green for the wines of the Mosel river valley and brown for the wines from the Rhine. It is most commonly seen in stores here for Riesling and Gewurztraminer wines.

Other well defined styles include Champagne, Port, and Icewine bottles.

To get back the issue of quality, there used to be some reliable clues, such as the infamous "box wine." This is becoming a dated stereotype however, as a number of innovative wineries are now marketing premium wines in a box. One such challenger is the Bota Box. And that's not all: now we even find better wine in aluminum cans!

Oops, almost forgot. There is one last bottle type that may still suggest an expectation for the quality level can still be found out there...if you look for it. Yes, I am referring to the BIG SCREW TOP JUG WINE!

No matter what shape bottle you find your wine in, we recommend you enjoy it with good friends and good food. Thanks for your question!

A: There are few Seattle area retailers that have a showroom where you can see freestanding wine chillers or cellars. If any of our readers are aware of any other good wine retailers please let WineSquire know at johnsch@winesquire.com. There are however a handful of retailers who can advise and supply wine storage solutions. Here are three sources you can start with:

Apex in Bellevue at 13221 NE 20th Street, (800) 462-2714  makes custom wine chillers based on your needs and specs. Apex manufactures and installs the world finest custom residential and commercial wine cellars. www.apexwinecellars.com

Crossroads Appliance at 15625 NE 8th Street 425-746-0550, does not specialize wine chillers, however they have a number of fine offerings from Viking, GE and others that will meet the needs and budget of most Wine enthusiasts. www.crossroadsappliance.com

Costco has a number of offerings that will suit many, and offer nice prices as well. Each store may have different floor models so it's best to check out the website and then call a store so they can tell you where you can find a store that displays the model you are interested in. www.costco.com

Cheers and keep cool!

A: This is a tricky one. There are many different ideas about this, and no definitive answers. A prevalent myth is that the sulfides added to wine causes headaches--not true says actual studies done on this point. The “contains sulfites” warnings on bottles (and many other products) pertain to the the less than 1% of the population that is allergic to sulfites. This sulfite sensitivity is a true allergy, and sufferers experience an allergic reaction, but generally not a headache.

Then there is the Red Wine Headache syndrome, a.k.a. "RWH" in which drinking even one glass of red wine can trigger a serious headache There is only speculation about the root causes for RWH (which is recognized as a real, if not understood, malady). Blame ranges from histamines, tannins, and/or phenolic flavonoids that are naturally found in red wine, to something called tyramine, or generally from "compounds found in grape skins," through to a psychological/physiological reaction from a  previous bad experience or one too many overindulgences.

Other research suggests that "instant headaches" can be more easily triggered if you are experiencing emotional stress, disturbed sleep, changed diet, or even hormonal changes.

At the end of the day, it appears that these non-hangover related headaches are quite idiosyncratic and individualistic: there is no simple answer. But not all is lost! Different people react to different chemicals and compounds. We do know that the mix of all these compounds and chemicals vary, and some components may even be absent, across the makes and types of wine. Many people who have suffered this kind of headache have found wines that they can still enjoy. Sample different wines, from different regions and makers, keep notes, and you will very likely find wines that don't bring you that unpleasant headache.

If you are a headache sufferer you may find this page about Headaches a good starting point for finding an answer that helps with your own particular need.  Good luck!

A: (Provided this month by WineSquire Contributor Arnie Millan.)
To quote from Champagne writer Ed McCarthy:
      "Champagne should not be stored indefinitely in a refrigerator. The excessive cold sort of numbs and flattens the Champagne. It loses its character and flavor, and there are other things about refrigerators. Food smells can eventually permeate the Champagne. You can imagine a strong cheese or something like that. The refrigerator motor going on and off is not good for the Champagne either.
       I would say it's fine to store a fine Champagne in a refrigerator for a few days, maybe even up to a week, but you should not store it for a few months or more. I know people that have had Champagne in their refrigerator for years, and I wonder what that Champagne is going to taste like when they open it."

Further, I would add that long-term frig storage is bad for the cork due to the low humidity of home refrigerated storage.

Regards,
Arnie Millan

A: (Provided this month by WineSquire Contributor Arnie Millan.)
The presence of mold does not in itself signify a problem. You will cause more problems if you try to clean it by removing the seal or the cork. Don't do that! Leave it alone. The good news is that the wine level is still high (that's called ullage). Your wine is probably fine, so leave it alone as you have done all these years.

Should you decide to open the bottle for drinking, you should clean around the neck area carefully, before and after removing the cork, with a damp cloth. Do not let the wine breath too long as it is old & fragile.

1967 was a good year in Graves, although the wines matured quickly. You may want to consider drinking it very soon.

Regards,
Arnie Millan

A:  If you have just a few bottles, up to a case or two and are planning to drink these wines up relatively soon, then No. Try to keep them in a relatively cool and dark location such as a closet or basement. A nice, inexpensive wine rack will do just fine for keeping a few single bottles handy.

If you are going to "age" these wines, and plan to continue collecting and buying by the case, then Yes. You will want to be sure you store your wine properly in a cellar. For options and information about storing and cellaring wine, please see our article "Protecting your Wine Investment."

Thanks for the question and for visiting WineSquire.com. Cheers!

A: Lisa, For consumers who do not need certification or professional credentials, local wine education classes may be just the thing to get started. Seattle Sommelier Arnie Millan is putting on a series of wine classes this the fall.

For professional Sommelier Certification classes, I suggest you contact South Seattle Community College. They host the "International Sommelier Guild Certification" courses. The ISG has certified Sommeliers for over 15 years and works closely with the hospitality and culinary industries to train professionals in wine and spirits.

Thanks for the question and for visiting WineSquire.com. Cheers!

A: Christina, When you buy from an online wine retailer you should have the reasonable expectation that the wine arrives in good condition. It is likely that if a number of bottles were ruined by heat they all were... However, it is possible if only one kind of wine was leaking that there is something wrong with the particular wine, but it is unlikely.

I recommend that you contact the company that sold you the wine and ask them to fix the situation. The minimum they should do is replace the bad bottles, if you feel they are all damaged, you should be able to return the entire package for a full refund. If they do not solve the problem in reasonable time, to your satisfaction, call your credit card company and dispute the charges. If they are a good credit card company, they will back 100%.

Thanks for your question, Cheers!

A: Hi Patricia, Great job spotting one of my personal favorites: the Champagne Cocktail. The traditional way of making this is to drop a sugar cube in a glass, hit it with a dash or two of bitters, and then fill with your favorite inexpensive sparkling wine or champagne. It is an elegant and tasty alternative to hard alcohol cocktails.

Regarding any further significance, romantic or otherwise, we're not aware of any.

For more ideas and suggestions of things to do with sparkling wines, see our article: Champagne Drinks.

A: Vicki, Thanks for the question and for visiting WineSquire.com!

We often get questions about how to value a treasure someone may have in their cellar. Unfortunately for many, that old dust covered bottle in basement from aunt Edna has only sentimental value. It's amazing what people come up with. Your case is different of course, because you have one of the most recognizable brands in the world, not to mention a top quality long-lasting Champagne. I've had some different vintages from the 70's and they are amazing. So, how to value? When it comes down to it, the value of something is how much you can convince someone to give you for it. Thus, Wine-Searcher.com to the rescue. These guys have database management down to a science. Search for a wine and they will tell you the price from virtually hundreds of retailers and auction house in America, or the entire world for that matter, sorted by price. Very handy. They spider or search the Internet for prices on wine for sale online and then allow you to hunt for the best price. When I checked on Dom 1990, I found retail prices of between $120 and $250.

Assuming your bottle was kept in a reasonable storage space, it should be nicely aged. I say pick an upcoming special occasion and pop the cork!

Cheers!
John Schultz

A: Hello Pat! Thanks for checking out WineSquire.com and for your question. Well, it's both: Prosecco is a Sparkling wine from the Veneto Region in Italy and it's also the name of the grape used to make this usually delicious bubbly.

It is not made in the traditional Champagne method, but by a process called Charmat. Charmat is often associated with cheap, poorly made sparkling wine, but in the case of Prosecco it helps keep the delicate and aromatic character of the Prosecco grape intact and provides a refreshing character. Thus, this is a wine to drink right away, and is generally not meant for the cellar.

Quality Prosecco can be hard to find, but most good wine shops can special order it for you. One of my favorite producers is Mionetto, the Mionetto family has been making a fine selection of Proseccos since 1887. The standard Prosecco is available for around $12 and for a real treat try the Prosecco Sergio Spumante, it's spectacular!

Cheers!

A: Try Villa Banfi Rosa Regale Brachetto d'Acqui. It is a delicious semi-sweet frizzante red wine from Italy. Rosa Regale is made from Brachetto grapes grown in Acqui and it is low in alcohol at 7%--about half of most wines--so it’s also a good moderation drink for dinner parties. It can be enjoyed as a unique aperitif, or an after dinner sparkler served with dessert. This gem will go nicely with a wide variety of desserts as it has rich raspberry, cranberry and cherry flavors that come alive due to it’s semi-sparkling or frizzante nature. The aromas of strawberry and raspberry are intense as it bubbles in the glass, and may be served in Champagne flutes. Delightful to sip, with great balance and a sweet yet tangy finish. Serve Chilled.

Available at Seattle-area Thriftways and local fine wine retailers.

Cheers!

A: An interesting question! It’s amazing how history is immersed in wine so to speak. One of the first and most prominent admirers of the house of Ruffino was undoubtedly the Duke of Aosta who, at the end of the nineteenth century, chose Ruffino as the preferred supplier to his house. The Duke’s appreciation was made official in the form of a ducal certificate. From this event stems the origin of the name and history of Riserva Ducale, a wine originally produced as Chianti Stravecchio, according to the production rules of the time, and subsequently reclassified as Chianti Classico.

From beautiful Santedame, Montemasso, and Gretolele Vineyards, in the Tuscan hills near Florence and Sienna where the grapes are harvested, to the fine Ruffino Estate, meticulous care is taken to make this historic wine long lived and of the highest quality. First produced in the 1927 this wine has been synonymous throughout the world with top-quality Chianti Classico since it’s inception. Ducale (dew-call-ee) comes in two classifications. The “Tradizionale” which is in the 2001 vintage and sells for around $24 and the “Oro” or Gold label, is made only in the very best years and is currently in the 2000 vintage, it sells for around $38. A special treat is available to the Seattle market for a limited time, Magnums of Ducale Gold Label for around $55 retail, as a special order item thru finer wine shops in town.

A: The indentation in the bottom of a bottle is properly referred to as the "punt." Originally, punts were required to strengthen the base of hand-blown glass bottles. Today, they remain mostly for show except in the case of champagne and sparkling wine bottles. These pressurized containers actually still require this extra strengthening.

Occasionally you may hear someone refer to a relationship between the quality of the wine and the depth of the punt, suggesting that the deeper the indentation, the better the wine. This is a myth. Nor does the punt help "trap" sediments. That is another myth.

One useful feature of the punt however can be found with champagnes and sparkling wines: a way to hold the bottle when pouring! To pour using this technique, one holds the bottle by placing a thumb into the punt, then splays the fingers up and around the base and lower sides of the bottle. This will afford a firm hold for a graceful pour.

A: Sounds like you had a nice bottle of aged wine. These are tartrate crystals and are completely harmless. They often form as a wine ages and are a byproduct of tartaric acids,  the principal acid in grapes.

There are three primary acids found in wine: tartaric, malic and citric, and all come straight from the grapes. Tartaric acid adds crispness and 'graceful aging' to wines. Malic acid compounds are responsible for 'fruitiness' as does the citric acid (to a lesser degree). There are trace amounts of a host of other acids which are produced during fermentation, which includes acetic, butyric, carbonic, formic, and lactic to name just a few of the more recognizable ones. The least desirable is is acetic acid, which is responsible for sour/vinegary tastes.

A common misconception is that the tannins in wine are 'tannic acids.' They are not. Tannins are astringents and are technically known as 'phenolic compounds.' These come from the grape skins, stems, and seeds, as well as from oak barrels. Tannins are particularly important for good red wines, providing flavor, texture, and 'structure' (which is very important for 'graceful aging'). As a wine ages, the tannins fade as they transform into 'character' in the wine.

A: Allen, This is an excellent question! You are correct sir, our listed retail prices on WineSquire.com are non-discounted, full retail prices.

We realize that discounters and special prices abound in the market-place, so there is quite a bit of price variability between retailers. Trust us, you can find our listed prices on retail shelves across the region. The price listed on WineSquire is the most you should pay for a given wine, and would be a fair price to pay. If you can get it for less, all the better. It pays to shop around!

Thanks again for your question, and the MacMurray Pinot sure is delicious, especially for $10!

A: Heat is an enemy of wine, and even a short periods of heat can "cook" a wine in it's bottle. However, the extent of any damage can vary greatly depending upon actual temperatures reached in the bottle, and duration. Extreme cases can cause the cork the push out of the bottle and even leak wine, but typically in a hot car, your damage may be limited to something like a 'fast forward' of the wines aging potential. Our recommendation is to drink any overheated wines within the month (or even week if you think they got 'really' hot), and not trust them to your cellar for any extended periods. A practice we at WineSquire have adopted is to keep a collapsible cooler in the car at all times, for whenever we may end up with wine or even groceries in the car for warm or extended periods. For more about the effects of overheating bottles of wine, Robin Garr has an excellent article exploring this on his Wine Lover's Page website.

A: Fruit wines, sometimes known as cordials, usually are made as 100% pure fruit as labeled, and range from light wines to rich dessert-style, and even port-style wines. This style of winemaking is found across the country, and is a very traditional 'homegrown' category, made with local fruits, usually bottled in relatively small batches and with limited distribution. For example, in Hawaii, Tedeschi Vineyards' makes some popular Pineapple wines--which you won't find stocked in stores--but you can order from their website.

A number of local vintners make quality fruit wines using locally-grown fruit (often organic), including Blackberry, Raspberry, Strawberry, Blueberry, Loganberry, Plum, and even and Apple/Pear wine! They certainly are worth trying, at the very least to discover for yourself how the different fruits compare as vinous beverages.

Below are some local wineries that offer various fruit wines. Try them all!

Lopez Island Vineyards
   Blackberry, Raspberry, Apple/Pear
Whidbey Island Winery
   Rhubarb
Whidbey Island Greenbank Farm
   Loganberry, Loganberry Dessert Wine
Mount Baker Vineyards (360.592.2300)
   Plum, Raspberry

P.S. If you have any interest in trying to make your own Blackberry Wine, here is a good website to get you started.

A: Most definitely yes! Chilean winemakers have really honed their craft since the hoopla in the late 90's. Superior vineyards are now online, and top world winemakers, especially the French, are getting very good with the quality fruit now coming from the vines. They are making world class wines in the very high-end and in the middle range of 10-$20, in addition to still turning out super value wines. Carmenere is turning out to be in interesting blending grape, which is mostly to Chile, and the whites are really turned around from a few years ago. Crisp, juicy and mostly very well made. Check out Casa Lapostolles Sauvignon Blanc and Concha yToro's Chardonnays. As for the reds, seek out Sena (Carmenere), Casa Lapostolle's Merlots and Concha yToro's Cabernets. For budget wines, try Walnut Crest, it delivers for under five bucks. Still providing cheap land and inexpensive labor, Chile delivers excellent value at almost every pricepoint. It's great to see a South American country doing so well in so many ways.

A:  Capital idea! No house can be complete, in our humble opinion, without a wine cellar. Fortunately, a suitable wine cellar can be anything from a cardboard box in a cool, dark closet; to an IKEA-type rack or a refrigerated-wine cabinet under the stairs; on up to a custom designed, professionally installed, temperature controlled, dedicated room (some complete with dining tables!) for collections of hundreds, or even thousands, of bottles.

For custom design and installation, we are fortunate to have a local company, Apex Wine Cellars, which is one of the world's foremost cellar designers. The can take care of your custom cellar needs all the way through to room construction and final installation. Some local builders/carpenters and some cabinet makers also have experience with designing cellars and building and installing wine racks.

For the do-it-yourself types, few things are as satisfying as putting in your own wine cellar. Pre-manufactured, modular racks kits are a great way to go, and are available from Apex, as well as several online/mail order sources (such as the aptly-named WineRackStore.com).

From experience, we would suggest sticking mostly to the 'individual bottle' racks, and some shelving for whole cases--this provides the greatest capacity and easiest access for a given space. If you build a dedicated room, a basement location is ideal. Depending on your type of house and where you can locate the cellar, you may not need a temperature control system. Simply insulate it well, and use an exterior-grade door.

A refrigerated wine cabinet is a popular, and very easy, instant solution. It is also very portable, making it ideal for apartment dwellers, renters, or others who want a controlled-temperature environment but do not wish to build or install a permanent cellar.

Cost Plus and IKEA are good places to find inexpensive racks that are perfect for closets or anywhere convenient (preferably dark and cool) to keep some wine, even if it's just a few bottles. Whatever you do though, please DON'T keep your wine on a shelf in the sun or in the kitchen above the stove. Cool and dark. Cool and dark. That's all any wine really needs.

To read more about storing and protecting wine, see our article on Storage Options and scroll through the questions below.

A:  Yes indeed! This is a popular party theme. Several options are available, and a number of folks we can recommend for educational wine tastings. There are sommeliers available for private functions (either in-home or at a venue your provide), as well as wine shops where you can schedule and visit for personal "Wine 101 Sessions."

Let us know what you would like to accomplish, what kind of time frame, and if you'd like it to be just for you or if you would like to make a party out if it, and we would be happy to direct you to just the right person!

A: A classic question. Sparkling wines--a category which includes "champagne"--are wines that contain carbon dioxide which causes the "sparkling" frizzy bubbles so many of us have come to love. There are a handful of techniques used around the world to create sparkling wine. "Champagne" is a term reserved specifically for the sparkling wines made with the the méthode champenoise in the Champagne region of France. No other sparkling wine, even if made with the traditional "méthode champenoise" can rightly call itself Champagne, according to international treaty. Today, most countries honor this, even if not a signer to the treaty, and do not use the word "Champagne" for their sparkling wines. As far as quality goes, there are excellent examples of true champagnes as well as sparkling wines from all around the globe. If you would like to explore the options, we encourage you to ask your wine merchant for their recommendations.

See related articles:
 Champagne!, Size Matters, Champagne Drinks

A: Usually the term "maderized" is used to refer to a regular table wine has been aged too long and may have been affected by heat. Generally speaking, oxygen isn't friendly to wine. Pull a cork, drink up part of a bottle and leave the rest on the kitchen counter; the remainder will start to change. This may actually be beneficial for a day or two, as immature wines soften and open up over a short time, roughly if imperfectly emulating the effects of longer aging in a sealed bottle in the wine cellar. But wait not so much longer and the wine will deteriorate; gradually at first but within a week or so taking on dank, nutty characteristics reminiscent of cheap Sherry. The chemist's term for this effect is "oxidation." In winespeak, "maderization" is sometimes used as a synonym, although most experts make a fine distinction between oxidation (affected by oxygen alone) and maderization (affected by a combination of oxygen and heat, as is done intentionally in producing Madeira wine--thus the term "maderization.")
See the related article: Oxidized, Maderized.

A: Life just seems to be getting better and better for wine drinkers! Previously in this space we covered research which indicates drinking wine is good for your health, but thanks to the sharp eyes of our readers, we're learning that (red) wine can even extend your life!

Brand new research from Harvard finds that: "molecules found in red wine, peanuts and other products of the plant world have for the first time been shown to mimic the life-extending effects of calorie restriction, a finding that could help researchers develop drugs that lengthen life and prevent or treat ageing-related diseases." This is exciting stuff!

The molecular compound of interest is known as "resveratrol" and it exists naturally in grapes and red wine. This compound has been known for a while now, but the exciting part is the research around "calorie restriction." Please see the links below for more information:

Red wine molecule extends life The Age, Australia
Ageing: A toast to long life  Nature online

A: There are three types of cooling equipment to choose from for a home cellar, depending on the location of your wine cellar, the adjacent rooms or space around the cellar, and the size requirement needed to maintain the proper temperature and humidity levels.

The first and most common type are "through-the-wall" systems, and units are available from several manufacturers, including Koolspace, WhisperKool and Breezaire. These units are best used when you have an adjacent room or space that the unit can vent into, however you will want to avoid venting the unit into a living space because of the noise factor as well as the heat factor. Mistakes are often made when installing this type of unit venting them into too small of a space with little or no air movement.

The second type found in homes are water cooled systems, with the leader being Aquacool. These units are considered when there is no good way to vent the through-the-wall systems. These water cooling units can be mounted inside the cellar (no venting needed) or outside the cellar and ducted into the cellar. You must have a water outlet and drain line near to where the equipment is mounted.

Finally, smaller home cellars can also be equipped with "split" systems. These units are good when venting through-the-wall is not an option. Units are either mounted in a shelf high up in the cellar or the fan/coil unit will mount on the ceiling. The condensing unit is mounted outside the cellar in a well vented location or outside. The Breezaire is good for smaller cellars (and up to about 1000 cu. ft.).

An absolutely constant temperature, or even a single "best temperature" is not truly necessary if you are not banking "investment grade" wines.  What is important however is that the temperature is consistent from day to day, with seasonal variations up as far as 65ºF not being a problem if this is gradual (i.e. not changing over a couple of degrees or so per day). It is also important to note that the temperature of the wine in the bottles maintain their own "thermal inertia" and will not vary as much as the air temperature you may be monitoring in the course of a day.

If you were hoping to avoid the cost and venting issues of a cooling unit, take another look at increasing the insulation on the interior walls and ensuring you have an exterior-grade, insulated door mounted. These relatively simple and less expensive options may allow you to obtain the results you are aiming for.

If you have not already seen it, be sure to review our article on Storage Options. That addresses a couple more points to consider when protecting your vinous investments.

A: Many studies have shown that moderate consumption of wine can be beneficial to your health in a variety of ways. Red wine in particular contains phytochemicals and antioxidant components called polyphenols. Research suggests that these antioxidants may have anti-carcinogenic properties and may help prevent many diseases including some cancers (learn more at the NIH Cancer Research website). Red and White wine also increase levels of high-density lipoproteins, HDL (or good cholesterol), which help keep arteries clean and can reduce your chances of heart disease.

There are also a number of unscientific benefits to drinking wine. Though these may be harder to quantify, the individual will find it quite easy to qualitatively verify through their own studies. You may choose to examine, for example, the effect of having a fine meal and wine with friends and family. Or relaxing on your deck with a chilled glass of white wine after a hard days work in the garden. Or even enjoying a glass of port with a good cigar on your birthday... We are sure that you will find the intangible health benefits are immeasurable.

Here's to your good health!

In 1965 only eight hectares of Viognier grape existed in its Northern Rhône homeland appellation of Condrieu. Amazing, since some believe the grape had grown here for at least 2000 years, possibly transported to the Rhône from its birthplace in Dalmatia by the Romans. Since 1965 the grape and its wine has increased in popularity and in its price, which has risen to 'serious drinker' level.

Almost every wine shop today has a Viognier choice for you. Stop by your favorite and try another bottle. A couple of great choices that have been recommend on WineSquire include Waterbrook Winery ($14) and Smoking Loon Winery ($9).

To learn more, see the Ups and Downs of Viognier.

Many people assume they are free to privately transfer/resell wine (or beer or spirits) if they are not in business or not doing it for a profit. They are mistaken. There is specific legislation controlling all transfers of alcohol in the state:

• RCW 66.44.130 states that a seller of alcohol by the individual drink or bottle must be licensed.
  
• RCW 66.24 and WAC 314-16 list the types of licenses and their requirements.

None of the licenses matches a garage sale. This form of alcohol sale is not permitted.

If you have what you think may be a desirable wine collection, a good option is to sell your collection to a wine retailer. A handful of our local wine shops will evaluate and purchase private cellars/wine collections, and will handle all the legal paperwork. See our list of retailers and contact the shops in your area to see if they are currently purchasing collections.

Now for those who may already have a specific buyer lined up (met, perhaps, at a garage sale?), the Liquor Control Board does have an established procedure to allow private individuals to legally sell/exchange alcohol products between themselves. To make it legal, the State must act as a third party between seller and buyer...

Taking the case of a private wine collection (the 'product'), here is how it works: 1) A private individual may sell their product to the Liquor Control Board; 2) the Board marks up the price (to cover the cost of processing the transaction); then 3) completes the transaction by selling the product to the person wishing to purchase the wine collection.

I'm sure you'll agree that we are fortunate to have a State that is ready to facilitate even the most innocuous of our wine buying needs!

For more information, please visit the WSLCB's excellent and informative website at: http://www.liq.wa.gov/default.asp

A: You have many options. The Washington Wine Commission has a great site with contact information for almost all of the WA state wineries. You can review the list and note which wineries are in the area in which you would like to work. I recommend contacting those wineries directly with a phone call or a resume. The same could be done for local brewers, but web searches and phonebooks would be your best best for finding a list of these companies. Another way to let companies know you are available is to post your resume on WineSquire.com. This has helped a number of individuals increase their exposure and aid in finding jobs.  Good luck to you and may you find a career path that suits you!

As for wine employment opportunities, check please see our Job Marketplace pages at http://www.winesquire.com/industry/employment/

Good luck in your endeavors!

To find picks by country or region, try using our search tool (found at the bottom of every page). This can be used to help find any article, recommendation or bit of content on WineSquire.com. Coming up in 2003 we will be implementing a searchable index of all our past recommendations. Stay tuned!

When you open a wine, it begins to breathe immediately whether you realize it or not. As fresh air interacts with the wine, oxidation increases at a rapid pace, turning months and years in the cellar into minutes on the table. Generally a wine that needs more time in the cellar can be opened and allowed to "breathe" to approximate cellar ageing. Older wines should generally not need to breathe for very long, and very tannic, young wines may need many hours. As long as a wine is relatively young, and of decent quality, a few hours of being opened and left in the bottle can only improve it. Many in the wine business will try the same wine over the course of hours and even days to see how it develops. Great young wine can often drink very well the next day and how it drinks the next day may be your best indication of how it would age long-term. In a world where almost all wine is consumed within a week of purchase, allowing a great young wine to breathe makes good sense, and it certainly can't hurt. As far as swirling in your glass, it's a good idea if you personally feel it improves the taste, it certainly does aerate the wine and has an effect.

There are indeed numerous aerating/oxidizing products out there in the market. We at WineSquire are not convinced that any device can make a difference that would be noticeable beyond simply pouring the wine into a decanter or your glass (except maybe a blender!). If these devices actually provided "results" as advertised, I suspect every wine shop in town would sell them... If you have a good experience with any of these products, please let us know!

Over the course of a long dinner, a wine can change quite a bit, so the next time you're making yourself a nice dinner, open the wine before you begin and have a taste. Taste it occasionally during your dinner prep and then enjoy it with your meal. You will be the final judge on what effect "breathing" has for you!

In our humble opinion, Moscato d'Asti is one of Italy's great gifts to the world. It is such a great light, fresh wine with crisp fruit, nice acid and with a perfumed nose that can't be beat. Learn more about it in our article Magical Moscato.

Finally, you might also like to try the La Famiglia Moscato Bianco from The Robert Mondavi Winery. It is an excellent bottle made in Napa Valley, and is available for about $16.

Q: What's with the wire mesh on bottles of Rioja? Is this just some fancy marketing or is this supposed to stop it exploding or something?
- P. Martin

For a tidy and neat look when opening a bottle of netted Rioja, we suggest stretching the top of the mesh over to slip the neck the neck of the bottle though. Then just twist the loosened wire around itself at the back of the neck.

Bottles of this age typically come from private cellars. Your best bet is likely to be one of the online wine auction sites, or a traditional wine auction firm such as Butterfields or Zachys-Christies.

There may be some Internet retailers that feature old wines for sale, but unfortunately we can not recommend them as it is currently illegal to buy wine from retailers located outside the state.

Good luck in your search!

As with most wines produced today Villa Banfi Chianti is meant to be enjoyed young, 1-3 years after release generally. By now, the fruit is most likely faded and it may taste bitter. This bottle will have very little if any resale value. However, if this bottle has sentimental value, it may be best to keep it unopened as a pleasant reminder of great days gone by.  Life is short so drink and play while ye may! Good luck!

For something a little more 'exotic,' a great wine-related outing is the Spirit of Washington Dinner Train. This is a fun time on the rails with a nice meal and wonderful views. The train runs from Renton to the Columbia Winery (where you stop for a tour and tasting) and back.  Price is $49.99 per person for Lunch/Brunch trips and gift certificates are available. See http://www.spiritofwashingtondinnertrain.com/

Another great wine tasting opportunity is to visit your nearest winery. Just check out your local yellow pages under "Wineries" and call ahead. Many wineries offer tours that end up in their wine tasting rooms. Usually these tours are absolutely free! For a small additional charge, many wineries will have you as their guest in a "reserve tasting" where they feature their premium selections. Columbia Winery in Woodinville, WA even offers wine tasting classes for a very small fee.

You can also find wine tasting classes taught in a classroom setting at most community and experimental colleges. These can be great fun and range from broad introductory courses to courses that offer an in-depth focus on specific regions or styles.

With the holidays approaching, you may want to consider hosting a wine tasting party for you and your friends. This is great fun and very easy to put on. Just provide some bread, crackers, and cheese and let your friends bring the wine! Number each bottle as they arrive, spread out some score cards, and everyone will have a great time tasting and rating the selection of wines.

Finally, keep coming back to WineSquire.com for the latest reviews of wines that fits your budget. Happy wine hunting!

For a fine meal, a cabernet or merlot from Leonetti or Woodward Canyon would be a great pick. However, given the difficulty of finding these wines and their price, they may not be the best picks for every situation. (*You can find a great selection of Leonetti and Woodward Canyon right now at Compass Wines in Anacortes.)

Some larger volume producers such as Columbia Crest and Chateau Ste. Michelle have long impressed for great value wines, and including some stunning high-end wines--especially Merlot and Chardonnnay. Hoodsport winery makes a great Gewurztraminer, and Claar Rieslings (especially the Icewine) are all excellent and available at low prices.

At lower volumes but still widely available, Waterbrook is another good choice for superb Sauvignon Blancs and Chardonnays that are under $10. Randall Harris makes a great Merlot for around $15.

Delille Cellars, Hedges Cellars, Januik, L'Ecole 41, and Quilceda Creek can also be counted on for excellent wines.

Of course, we can't do justice to all the great Washington wineries right here in this column. To see the extent of your choices, the Washington Wine Commission has a complete list of all wineries for you to check out.

Good luck in your quest for good Washington State wines!

• Rocca Della Macie Chianti Classico Riserva 1997 About $20
   
• Frescobaldi Nipozzano Riserva 1997 About $20.  Exhibits sweet jammy black cherry and currant fruit, smoke, and espresso aromas and flavors. Dense and with nice concentration and a complex mouth-filling finish.
   
• Ruffino Riserva Ducale Chianti Classico 1997 about $25.  Dense and brooding with bright flavors of cherry, cassis and toasty oak. Elegant in the glass yet powerful and racy. Lush, full flavored with a long lingering finish.
   
• Villa Banfi Chianti Classico Riserva 1997 about $15.  Aged in 2 years in oak, this excellent wine shows elegant, ripe red fruit with flavors of vanilla, cocoa, and spice. Dry on the palate with good fruit that is in balance with the tannins.
   
• Villa Banfi ExcelsuS 1997 about $70.  A blend of 60% Cabernet and 40% Merlot, aged in French oak for one year, then bottle aged for 2 years before release. Very concentrated, almost black in color with wonderful aromas and flavors of mint, currant, and blackberries. Full bodied, with ripe, velvety tannins.  Wine Spectator 93/100
   
• Villa Banfi SummuS 1997 about $62.  "Follow the deep garnet rim into the black ruby core and you can almost see all the dark cherry fruit that fleshes out this fine red. From the scent of wild flowers to that deep well of cherry flavors, the supple richness builds into a generous, lasting finish. It keeps juicing up with black earthiness layering the black fruit, the final taste clean and intriguing. A terrific '97 that's accessible now and will continue to improve for a decade or more." Wines & Spirits 91 Points, Wine Spectator 90/100

Q: We are moving across the country and would like to know how we can safely move our cellar. What are our options? -P. Flanagan 
A: You definitely want a refrigerated truck if your cellar is valuable. Western Carriers is a specialty mover experienced with moving personal wine cellars. However, if the cost is something more than you are willing to pay, here are additional options:

Short of shipping your cellar in a temperature controlled truck your best bet will be to pack it with the rest of your possessions in the moving truck. The first thing you will need to do is find Styrofoam shippers. Pack the wine in the boxes upside down, this will reduce the chance that the corks will push their way out of the bottle and will help compensate for changes in humidity. Pack the boxes in the center of the load, away from walls, the floor and the ceiling. Also make sure the boxes are packed tightly so they will not shift in the truck. If the trip is not too long and the weather not too extreme, the Styrofoam insulation should ensure gradual