Wine FAQ: Your Questions Answered

Whether you're just starting your wine journey or looking to deepen your knowledge, we've compiled answers to the most frequently asked questions about wine. From storage to serving, tasting to pairing, we've got you covered.

How should I store wine at home?

Store wine in a cool, dark place with consistent temperature (55-65°F/13-18°C). Keep bottles on their side if they have cork closures to prevent the cork from drying out. Avoid vibration, direct sunlight, and temperature fluctuations. A wine fridge is ideal, but a cool closet or basement works for shorter-term storage (up to 1 year).

What temperature should I serve red and white wines?

Red wines: 60-65°F (15-18°C), slightly cooler than room temperature. White wines: 45-55°F (7-13°C), chilled but not ice-cold. Sparkling wines: 40-45°F (4-7°C), well-chilled. Light-bodied reds like Pinot Noir can be served slightly cooler (55-60°F). Full-bodied whites like oaked Chardonnay can be served slightly warmer (50-55°F).

How long can I keep an opened bottle of wine?

Red wines: 3-5 days with proper storage (recork and refrigerate). White wines: 3-5 days refrigerated. Sparkling wines: 1-3 days with a sparkling wine stopper. Fortified wines (Port, Sherry): 1-3 weeks. Use a vacuum pump or wine preservation system to extend freshness. The more air in the bottle, the faster oxidation occurs.

What does it mean when a wine needs to "breathe"?

"Breathing" allows wine to interact with oxygen, softening tannins and releasing aromas. Young, full-bodied red wines (Cabernet Sauvignon, Syrah, Barolo) benefit most from 30-60 minutes of breathing. Pour into a decanter or wide glass. Most white wines and older red wines don't need breathing. If a wine tastes harsh or closed, give it time to open up.

How do I know if wine has gone bad?

Signs of bad wine include: Vinegar smell (acetic acid), wet cardboard/musty smell (cork taint), brown color in white wines or brick-red in reds (oxidation), fizzy non-sparkling wine (secondary fermentation), or sulfur/rotten egg smell. If it smells or tastes off, trust your instincts. Note: Sediment in older wines is normal and not a defect.

What is the difference between vintage and non-vintage wine?

Vintage wine is made from grapes harvested in a single year, with the year printed on the label. Non-vintage wine (NV) blends grapes from multiple years to maintain consistent style. Most Champagne is NV to ensure consistency. Vintage wines can vary in quality and character from year to year based on weather conditions. Vintage designation indicates a particularly good year for that region.

What wine pairs best with spicy food?

Off-dry wines with lower alcohol work best with spicy dishes. Try German Riesling, Gewürztraminer, or Moscato for whites. For reds, choose fruity, low-tannin options like Beaujolais or Pinot Noir. Sparkling wines like Prosecco also work well. Avoid high-alcohol, high-tannin wines as they amplify heat. The slight sweetness helps balance spice and refresh the palate.

Are expensive wines always better than cheap wines?

Not necessarily. Price reflects factors beyond taste: rarity, region prestige, production costs, and brand reputation. Many excellent wines exist in the $10-25 range. Expensive wines often have more complexity and aging potential, but that doesn't mean they'll suit your taste preferences. Blind tastings frequently show people prefer moderately priced wines. Trust your own palate over price tags.

What does "tannin" mean in wine?

Tannins are natural compounds from grape skins, seeds, and stems that create a drying, puckering sensation in your mouth (like black tea). They provide structure, texture, and aging potential to red wines. Young, tannic wines can taste harsh but soften with age or food pairing. White wines have minimal tannins since they're made without skin contact. Tannins pair well with fatty, protein-rich foods.

Should I decant all wines?

No, decanting isn't necessary for all wines. Decant young, full-bodied reds to soften tannins and enhance aromas. Decant older wines carefully to separate sediment, but serve immediately as aged wines are fragile. Most white wines, rosés, and sparkling wines don't benefit from decanting. Light-bodied reds can be poured directly into glasses. When in doubt, pour a small taste first to assess.