ask a sommelier
I am looking at putting in a wine cellar and want a 3 – 5 year stock of aged wines . Is it better to buy now , knowing I will store them , or buy “ aged ” wines as desired ?
— Robert Paige
Dear Robert ,
Generally speaking , the best idea is to buy now , and age the wines for your enjoyment later . This strategy means that you have a broader selection on purchase . Moreover , aged wines on the market are usually more expensive .
When you consider what to put into a cellar , ask yourself a few questions . First : which wine ? Most wines on the market today are produced with an expectation that the consumer will enjoy the wine within a few hours of purchase . Do your homework , or ask the advice of a wine expert you trust .
Second : what quality ? You usually need to pay a bit more for age-worthy wines . Mind you , there are some modestly priced wines that develop nicely over a few years , and there are many premium- and luxury-priced wines that should be consumed the day after tomorrow , so be careful .
Finally : how much ? Try to buy at least 3 or 4 bottles of each wine . This allows you to ladder your consumption , rather than biting your fingernails over when to open a single bottle .
I should also tell you that Banville & Jones provides a Cellar Starter program . Our Sommeliers and buyers do the homework , and subscribers receive a case every few months . Each crate comes packed with information on the producers , wines , and recommended cellaring times . Happy cellaring !
— Sylvia Jansen
I enjoy Valpolicella wine and a friend has recommended that I try an Amarone . When looking at wines , I have seen Valpolicella , Amarone , and something called a Ripasso Valpolicella . What exactly is the difference between these products ?
— Joshua K . Thiem
Dear Joshua ,
These three wines are really different versions of the same grape varieties . Back in the 1960s , many people experienced Valpolicella for the first time from a carafe , and would be hard pressed to imagine this light , easy-going wine to be capable of any greatness . Today , producers like Tedeschi make basic Valpolicella seem like something special . At its best , Valpolicella has a lovely cherry colour and flavour , and a fascinating bitter , almondy twist .
Amarone is made from the same ( main ) grape varietal as Valpolicella , Corvina , except the grapes are dried in barns , usually 4 – 6 months to raisin , then slowly fermented . ( There is sweet Recioto della Valpolicella , labelled Amabile , but we usually see only the dry Amarone in our market .) Rich and raisiny , Amarone can be as alcoholic and intense as some fortified wines . The local name , vino di meditazione ( meditation ) gives you a clue about how to enjoy them !
In the middle price point and flavour profile is the “ baby Amarone .” Ripassos ( re-passed ) are re-fermented Valpolicellas . The best young wines are transferred into barrels or tanks containing the lees ( pressed grape skins ) from Amarone that has finished fermentation . Active yeast cells that remain in the mixture induce a second fermentation . The resulting wine is a pumped up Valpolicella , with more alcohol and some of that Amarone character .
I think the different styles of Valpolicella have something for everyone , and I hope you enjoy the steps up to the top !
— Darren Raeside
When I order a bottle of wine in a restaurant , some servers make a big show of popping the cork loudly when they open the bottle , others make an effort to do it quietly — which is considered “ correct ”? What should I do when the server hands me the cork ? Do I smell it or not ? What else should I look for when the server presents the wine ?
— Dorothy Scott
Dear Dorothy ,
When a server presents your wine , first be sure to check that the wine is the correct vintage , varietal , and producer . Next , watch as they open the wine . Though we all love the celebratory feeling of a good POP , when opening a wine , it is something you should try to avoid . The proper way to open a bottle of wine is to use your corkscrew to bring the cork three quarters of the way out and then to gently twist the cork with your hand to remove the rest . The reason for this is simple . A gentle touch will avoid stirring up sediment in aged or unfiltered wines . Equally important , opening a bottle gently will save you the trouble of splattering wine all over your shirt .
No need to smell the cork , but look at it for signs that the wine could be flawed , such as the cork being saturated , dried out or showing signs of mold . The same holds true with a screw cap . The enclosure can clue you in to a problem with the wine . In the end , the most important thing is to smell and sip the wine . The truth of the wine is in the glass .
— Saralyn Mehta
If you have questions for any of our Sommeliers , please submit them to www . banvilleandjones . com / cellar . apsx
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