For those who have moved beyond the basics, more nuanced questions naturally emerge. From appellations to aging quirks, I’m tackling 18 of the most commonly asked questions by wine enthusiasts who frequent our winery. My aim is to offer clear, concise answers grounded in winemaking and sensory science.

1. What’s an appellation?

An appellation is a legally defined and protected geographical indication that identifies where a wine’s grapes were grown. It often includes rules about grape varieties, production methods, and quality standards. The idea is that place matters—and the appellation ensures authenticity and regional character.

2. What’s a tight wine?

So, this term doesn’t come up too often, but every now and then, so I’ll still give you the 411. A tight wine refers to one that feels closed-off in aroma or flavor, usually because it’s too young or has high tannins and acidity. Decanting or aging can help “open” it up, revealing more complex aromas and softer textures.

3. What’s the difference between Champagne and Crémant?

Both are sparkling wines from France made using the traditional method, but Champagne must come from the Champagne region and adhere to stricter rules. Crémant is made elsewhere—like Crémant de Loire or Crémant d’Alsace—and typically offers a similar style at a lower price.

4. Why do red wines get paler over time?

As red wine ages, pigments (anthocyanins) and tannins polymerize and fall out of solution, leading to lighter color and brick-like hues. Oxygen exposure and bottle aging both play roles in this gradual fade.

5. Why do white wines get darker over time?

White wines deepen in color as they age due to oxidation and chemical reactions with residual phenolic compounds. A youthful pale straw may shift toward gold or amber, sometimes enhancing complexity but sometimes signaling oxidation.

6. Why are wines getting stronger?

Today’s wines often have higher alcohol levels due to riper grapes, driven by warmer climates and evolving vineyard practices. More ripeness means more sugar—and thus, higher potential alcohol during fermentation. Some winemakers also favor this style for richer body and flavor.

7. What are the goods and bads of boxed wine?

Good: Boxed wine is eco-friendly, affordable, and stays fresh for weeks after opening thanks to its airtight bag.
Bad: It’s rarely age-worthy and often lower in complexity. However, quality has improved, and some premium producers are now experimenting with it.

8. What is hyperdecanting?

Hyperdecanting is the process of aerating wine using a blender for 20–30 seconds. The goal is to rapidly mimic the effects of hours of decanting. It’s controversial—some claim it softens tannins and opens aromas, while others believe it destroys subtlety.

9. What is the most overrated wine?

Many enthusiasts consider overpriced celebrity or cult wines overrated—those that rely on branding or scarcity rather than balance and quality. That said, “overrated” is subjective; a wine’s reputation often reflects hype more than taste.

10. What is the most underrated wine?

Wines like Grüner Veltliner, Graciano, and Cabernet Franc often make the underrated list. They offer complexity, food versatility, and aging potential without the prestige pricing of their better-known counterparts.

11. What’s the purpose of stirring the lees?

Lees stirring (bâtonnage) mixes dead yeast cells back into wine during aging, enhancing texture, body, and flavor complexity. It’s common in Chardonnay and some sparkling wines, adding a creamy, toasty note.

12. Why do some wines smell “funky”?

A bit of funk can come from natural fermentation, wild yeasts like Brettanomyces, or aging in old barrels. When controlled, these aromas add character; when excessive, they can overpower the wine with barnyard or medicinal notes.

13. Is natural wine always better for you?

Not necessarily. Natural wine means minimal intervention—no additives, limited sulfites—but that doesn’t automatically make it healthier. Some may be unstable or inconsistent. It’s more about philosophy than measurable health benefits.

14. Can wine quality decline in the cellar?

Yes. Even good wine can deteriorate if storage conditions aren’t stable. Fluctuating temperatures, light exposure, or upright storage can spoil the cork seal, oxidizing the wine. Ideal storage is cool (around 55°F), dark, and humid.

15. Why do some wines taste salty?

Salinity in wine can come from minerals in the soil, coastal influences, or winemaking techniques like extended lees contact. It’s subtle but valued—it adds freshness and enhances food pairings, especially with seafood.

16. What does “reductive” mean in a tasting note?

Reduction is a winemaking fault that occurs when a wine is deprived of oxygen, leading to the formation of volatile sulfur compounds. In small amounts, it can present as a desirable flinty or smoky note. In excess, however, it produces unpleasant aromas of rotten egg, burnt rubber, or struck match.

17. What is “terroir,” beyond just the soil?

Terroir is the complete natural environment in which a wine is produced. It includes factors such as soil composition and geology, but also topography (slope, aspect, elevation), climate (macro, meso, and micro), and the native ecosystem. It is the holistic concept that a wine can express the unique sense of place from which it originates.

18. Why are some wines unfiltered?

Some winemakers choose to bottle their wine without fining or filtration to preserve texture, complexity, and flavor intensity. They believe these processes can strip the wine of some of its character. Unfiltered wines may have slight sediment and can be less stable, but they are not inherently flawed.

For every bottle opened, a dozen questions can follow, which I believe is part of the joy of wine. Understanding the “why” behind the glass deepens appreciation without diminishing mystery. Cheers!

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