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How to understand phenolic ripeness – ask Decanter
What exactly is phenolic? Justin Howard-Sneyd MW answers that question for Decanter.
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What are the benefits of brett? – ask Decanter
It seems that people can't decide...
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Biodynamics in Champagne – Ask Decanter
Which house explored it first...?
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Permitted Champagne grapes – Ask Decanter
What are the lesser known permitted grapes...?
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What is fining in wine? Ask Decanter
The process of clarifying and stabilizing a wine.
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What is chaptalisation? – ask Decanter
What does it mean...?
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Are notes of vanilla a sign of American oak? – Ask Decanter
Is this true that vanilla notes in a wine are a sign it has been aged in American oak? Sarah Jane Evans gives her view to Decanter
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Can wine get too cold? – Ask Decanter
Can wine get so cold that it actually damage the wine? Tony Aspler answers that question for Decanter
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What is the point of heavy bottles? – Ask Decanter
What are the benefits...?
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Champagne bubble size: Does it matter? – ask Decanter
Do smaller bubbles mean better Champagne...?
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How to aerate young wines – ask Decanter
Sometimes the simplest methods are the best...
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Best glass for Riesling – ask Decanter
What is the best shaped glass to use for Riesling...?
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Yes, you can taste salt in wine – ask Decanter
Salt in wine? What are wine experts referring to?
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How to serve orange wine – ask Decanter
Should orange wines be chilled or served a little warmer?
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When to decant white wine – ask Decanter
Decanter consultant editor Steven Spurrier gives his opinion...
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Decanted white wine serving temperature – Ask Decanter
How can I make sure it still eventually gets served at the right temperature?
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Concrete eggs in the winery – ask Decanter
Why are concrete eggs beginning to be used in place of more conventional fermentation tanks? Christelle Guibert provides an eggs-planation...
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Drinking and Serving Tawny Port – ask Decanter
Tawny port — to decant or not? And when is it best enjoyed?
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Barolo Chinato: Christmas after-dinner drinks sorted? – Ask Decanter
The best digestif you've never drunk?...
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Spot the difference: Tirage and dosage in Champagne – ask Decanter
Not sure about the difference..?
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What is the difference between ripasso and appassimento? – ask Decanter
Not sure what the difference is...?
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Is pale rosé wine better quality? – ask Decanter
Always pick the lightest...?
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How do winemakers combat heatwaves? – ask Decanter
Here's how wineries cope with extreme heat...
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Storing natural wine – ask Decanter
Does natural wine need to be stored differently...?
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What is Savagnin? Ask Decanter
Not to be confused with Sauvignon Blanc...
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St-Emilion classification: Do vineyards matter? – Ask Decanter
How does the ranking translate to bottle labels...?
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Can Assyrtiko be oaked? – ask Decanter
Can it be oaked...?
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Premium Cava classification – ask Decanter
Cava has introduced a new top tier classification for single-estate wines...
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Anniversary wine for 2030 – Ask Decanter
Looking for a special bottle to open in 2030..?
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How do red wine tannins affect taste? Ask Decanter
New research explores how red wine tannins cause a ‘dry’ sensation in your mouth, and why this effect is different in Cabernet Sauvignon versus Pinot Noir.
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How does diurnal range affect wine? Ask Decanter
And why does it matter...?
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Nebbiolo beyond Italy – Ask Decanter
Where can you find Nebbiolo made in countries other than Italy...?
