Popular Wine Questions Answered

By RayLee on January 21, 2011 In Wines and Spirits

As all these questions suggest, the “best wine” depends on your taste and circumstances.
There’s no single “best wine” for everyone.
Hundreds of very good wines can be found in most wine shops. Thirty years
ago, there were far fewer – but winemaking and grape growing know-how has
progressed dramatically, to the point that there are now few poor wines.

When Is The Best Time To Drink This wine?
Wine retailers frequently hear this question from customers, too. The answer,
for most wines, is “Any time now.”
The great majority of wines are ready to drink when you buy them. Some of
them may improve marginally if you hold them for a year or so (and many of
them will maintain their drinkability), but they won’t improve enough for you
to notice, unless you’re a particularly thoughtful and experienced taster.
Some fine wines are an exception: They not only benefit from aging but also
they need to age, in order to achieve their potential quality.

Is Wine Fattening?
A glass of dry wine contains 80 to 85 percent water, 12 to 14 percent ethyl
alcohol, and small quantities of tartaric acid and various other components.
Wine contains no fat.
A 4-ounce serving of dry white wine has about 104 calories, and 4 ounces of
red wine has about 110 calories. Sweeter wines contain about 10 percent
more calories depending on how sweet they are; fortified wines also contain
additional calories because of their higher alcohol.

What are organic wines?
The new standards of organic agriculture established by the U.S. Department
of Agriculture in 2002 contain two categories for wine:
_ Wine made from organically grown grapes; these are wines whose grapes
come from certified organic vineyards.
_ Organic wine; these wines come from organically grown grapes and are
also produced organically, that is, without the addition of chemical additives
such as sulphur dioxide during winemaking.
These categories apply to imported wines sold in the United States as well as
to domestic wines. Many more brands, by far, fall into the first category than
the second, because most winemakers do use sulphur dioxide in making their

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