Preparing for a wine course - ask Decanter
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How is best to prepare...?
Can it be oaked...?
What is the limit...?
Heard wine experts referring to the tannin scale...?
Why does it take place in the Spring...?
What does Brexit mean for everyday supermarket wine prices?
Where does that after-taste come from?...
What are the benefits...?
What would work well...?
Does it make a difference...?
Is it true that it came first?...
Xavier Rousset MS gives his view. Do you agree?...
A sign of a great Champagne...?
What does it mean for the wine...?
How do they compare...?
What happens to the vine...?
Everyone talks about them, but who understands them?...
How do you keep your decanter crystal-clear over time?
Serving Champagne at the right temperature…
You don't need to give up on these regions, says Fiona Beckett...
Does it keep Champagne sparkling...?
Sometimes the simplest methods are the best...
Tawny port — to decant or not? And when is it best enjoyed?
Do smaller bubbles mean better Champagne...?
What is the best shaped glass to use for Riesling...?
Why do wines seem sweeter when younger...?
Why does pH matter?
Is an indented bottom desirable - in your wine bottle?
New World wines bottled in Europe? Does it have an impact on the wine? Barry Dick MW tells Decanter a bit more about the process.