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A First Course in Wine: From Grape to Glass. Copyright 2013; Race Point Publishers, NY. 224 pages. Forward by Mario Batali.

The ultimate handbook for all wine drinkers, for beginners and pros.

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Decanting

Many times in a restaurant setting, a sommelier (wine steward) will decant a wine by pouring the contents of the bottle into a larger glass or ceramic container. This process exposes the wine to oxygen, thereby releasing the aromas and aldehydes allowing the wine to “open up”. Often times, this draws questions from other guests […]