-
Tannins – What are they and what do they do?Tasting term used to describe the quality and intensity of tannin in red wines...
-
How long does wine last after opening?Some pointers on how long your opened bottle will last...
-
Tokaji sweetness: What is Aszú and why is it special? – Ask DecanterWhat does Aszú mean, and is there any aging requirements for Tokaji sweet wines?
-
Why is there no red Champagne? – ask Decanter -
What makes a perfect wine? – ask DecanterDoes perfection exist? Steven Spurrier explains how judges score...
-
What is grafting, and why is it important in the vineyard?Why do most wine growers in the world need to graft their vines, and how do they do it?
-
Wine yeasts: How do they impact wine flavour? – Ask DecanterLiving substance responsible for the production of the enzymes that permit fermentation, the conversion of sugar into alcohol, with heat and carbon dioxide as by products.
-
What are tannins? – ask DecanterWhat are tasters referring to when the assess tannins? And why are they important?
-
What is phylloxera in the vineyard?What is phylloxera?
-
What is residual sugar in wine? – Ask DecanterAnd how does it influence the taste of wine...?
-
What is Kosher wine? – Ask DecanterWhat does kosher mean and how is a kosher wine made?
-
How to tell a dumb wine from a bottle past its best – ask DecanterCharles Curtis MW offers his best tips...
-
Do crémants age as well as Champagne? – Ask DecanterDoes Crémant de Bourgogne age as well as Champagne?
-
AC, AOCShort for appellation controlee, part of the French system that classifies wines according to their geographical origin.
-
White Burgundy and burning match smell is ‘not a fault’ – ask DecanterJasper Morris MW explains what is happening...
-
How to spot a corked wineFault in wine caused by a contaminated cork.
-
Determining a wine’s weight – ask DecanterA wine's 'weight' is a tricky tasting term that can be hard to define and assess. Expert wine taster, Michael Schuster, gives us an explanation...
-
Here’s what is causing your wine headache – ask DecanterYou had a really good time last night but feel rough this morning? What exactly causes headaches when drinking too much alcohol? David Bird MW answers that question for Decanter.
-
Storing screwcapped bottles – ask DecanterIs it more beneficial to store screwcapped bottles lying down or upright? Peter McCombie MW gives Decanter an answer.
-
How to understand phenolic ripeness – ask DecanterWhat exactly is phenolic? Justin Howard-Sneyd MW answers that question for Decanter.
-
Are notes of vanilla a sign of American oak? – Ask DecanterIs 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
-
Can wine get too cold? – Ask DecanterCan wine get so cold that it actually damage the wine? Tony Aspler answers that question for Decanter
-
Yes, you can taste salt in wine – ask DecanterSalt in wine? What are wine experts referring to?
-
When to decant white wine – ask DecanterDecanter consultant editor Steven Spurrier gives his opinion...
-
Fortified wine
What is fortified wine?
-
What is volatile acidity? Ask DecanterWhy is it in your wine, and is it a bad thing?
-
What is carbonic maceration? Ask DecanterWhat kind of flavours does it produce in a wine?
-
Does bottling New World wines in Europe affect the wine? – Ask DecanterNew World wines bottled in Europe? Does it have an impact on the wine? Barry Dick MW tells Decanter a bit more about the process.
-
Dishwasher-safe glasses – ask DecanterIt's always a bit scary to put your precious wine glasses in the dishwasher. Xavier Rousset MS gives Decanter some tips on the best ones to choose...
-
In search of lighter reds – ask DecanterNot a big fan of big and heavy red wines. Julia Harding MW gives Decanter some advice on lighter red wines.
-
Mystery wine fault – ask Decanter
Faults in wines are not always easy to define. We asked Rob MacCulloch MW to explain us a little more about faulty wines.
-
What is wine? – Wine FollyGo back to the basics with Wine Folly's guide to what is wine...
