- Americans Drink Plenty of Wine, but Vatican Citizens Drink More
- For Champagne, Skip the Flute
- Oak-Chipped Wine? Not a Bargain
- Aldo Sohm Sniffs the Cork
- Don't Fear the Sulfites
- Sugar-Free Champagne: Trendy and Tasty, But Don't Drink It Alone
- Just Decant It
- How Wine Labels Lie About Alcohol
- Climate Change: The End of Pinot Noir?
- Wine by the Glass: Not Just for Suckers
Ever wondered where the experts stand on the best wine practices and controversies? In this series, wine blogger, teacher and author Tyler Colman (a. k. a. Dr. Vino) delivers a final judgement.
Don’t you think having to wait an hour for a wine to chill in the fridge is a pain? Here’s a secret to cooling down a bottle of wine: Submerge it in ice water. The temperature will drop much faster than if you place it in a fridge or even the freezer. If you can bring the water temperature below 32 degrees, so much the better. That secret, long practiced in restaurants, means salting the water, and periodically swirling the dunked bottle. A gel sleeve around a bottle placed in the freezer also works quickly. The wine will be cold in less than 20 minutes.