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Having a separate page for questions seems like a better and more organized way of posting them. It will also separate them from the rest of the comments to make them easier to read. So here is where you can ask away.
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Joe Sorbera Said:
on July 26, 2009 at 2:07 pm
Franceso,
I love your blog. It speaks in simple terms about the very complex world of wine. I am a novice to wines. I have reached the point in knowing Italian wines where I know what I like and some of what I don’t. (Pairing issues aside, my favorite group are the Brunellos. My least favorite are the Amarone. The knowledge area I have the least expertise in is knowing which vintage of a wine are “drink now” and which need to be aged. Can you please speak to this issue in future postings.
fvig Said:
on July 27, 2009 at 5:36 pm
Vintages are very important for wines, especially if you plan on drinking a wine that is over 10 years old. 90% of wines are drank to young anyway, so this is a good topic that I will definitely address.
Freddie Hodge Said:
on July 27, 2009 at 6:37 pm
Francesco,
When I’m out to dinner with you and your Father I watch as you discuss what wine to start the dinner off with. It’s almost like you are speaking Italian when deciding because I only understand half of what is being said.
When I take dates out to dinner and the wine list is placed in front of me I feel over whelmed, I really only know Italian red wines. I was wondering if you had any ideas or navigation tactics. I basically look at the Italian Red’s and look at price, how do I learn more about Spanish or French wines? Price and quality reflect each other but I also feel like solely basing my decision on price is ignorant and foolish. I want to feel more confident with a wine list in my possession. I also want to enjoy my selection and hope to pair it well with my food selection. Obviously doing more wine research and experimenting is a way of helping but I was wondering what you recommend when navigating a wine menu? Lets say its a 5’5 115lb smoking hot Italian American girl, I don’t want to mess up the date! Help me out Cheech or you will be getting a text from me mid date asking for help!
fvig Said:
on July 27, 2009 at 8:43 pm
Thats actually a great question Fred and I think many people are in the same boat as you are. I will address this very soon, because choosing the right wine and feeling confident about doing so says a lot about you. Check back soon.
TNeylan Said:
on July 28, 2009 at 5:36 pm
Franco,
Me again… just wondering if you’d be able to help a beer drinking friend out. As a business guy it’s probably beneficial for me to have at least some knowledge of wines (current knowledge level 2% all from your blog). This is probably going to require a rather long response so don’t feel obligated to answer if you don’t have the time to. But what is the difference between a Pinot Noir, a Merlot, a Cabernet, a Shiraz, a Barbera, a Chianti , a Super Tuscan, a Barolo, etc? I honestly don’t know what is what or anything, so any insight would be appreciated. Also – what would you generally pair with a Chicken dish, a pasta dish, and a fish dish?
Thanks,
Tom
fvig Said:
on July 28, 2009 at 9:34 pm
OK Tom also another good question. It basically comes down to different styles of wine that each grape makes. Some make more full bodied and fruity styles and some make lighter bodied and earthy stlyes. I may not be able to address every grape in one post, but i will get to most of them.
Jon Attia Said:
on July 29, 2009 at 12:46 am
Hey Cheech,
I was always curious about corking vs. screw-top wines. I noticed in Australia, that all wines are screw-top. I’ve also noticed a lot of the softer wines like Lambrusco are screw-top as well. Is there a reason to go with one over the other? Is it based on the traditions of the region? or is it a certain grape? or just the vineyard’s preference?
Thanks Cuz.
Joe Sorbera, III Said:
on July 29, 2009 at 4:07 pm
Hey Francesco, the blog is great! The topic about pairing wine with pizza got me thinking: What type of wine is best served with sushi? Being that it’s fish I feel like white would be the answer but I usually have a class of red and find that they compliment each other nicely. Thoughts?
Stan N Said:
on July 29, 2009 at 5:23 pm
Cheech,
Awesome blog, keep it up dude. Being that I know next to nothing about wine and havent tried all that much, can you give a list of what you think are the best wines for under $20? I havent had much outside of Pinot Noirs, so if you could throw a few of them in the list it would be appreciated.
LV Said:
on July 29, 2009 at 9:21 pm
Francesco:
Here is one for you… many people enjoy wine at dinner but most believe that drinking different wines with different courses is a sure way of getting drunk or sick. Especially when offering whites and reds and finishing with a Sauterne. Can you give us your thoughts?
Thanks.
Joe Sorbera, iII Said:
on July 31, 2009 at 6:42 pm
While reading your blog, and when listening to people comment on wine, I notice they say strange things about the smell. Things like tobacco, smoked meat, etc. make their way into the discussion and I wonder, how are winemakers able to bring those smells/tastes out in a wine? I can understand fruity aromas, but meat? tobacco? I doubt they’re stirring in some sausage and meatballs with the grapes!
Jon Attia Said:
on August 2, 2009 at 4:30 am
This may not be a question to dedicate a whole post to, but it popped in my head last time I went to the grocery store to buy some wine (we can do that in TX). There are a number of imported wines on the shelf for under $10. I would probably pay more to ship the bottle to a friend down the street. I realize that this all ships out in bulk and the wineries probably make there money on their higher end stuff, but how can a bottle cost so little to be brought to market from around the world?
Thoughts?
Freddie Hodge Said:
on August 3, 2009 at 8:19 pm
Francesco,
When purchasing wine in cases what are some rules to follow? I would assume that if you are buying cases then you must have had and enjoyed that particular wine? The exact producer, style and year? Also wine should ideally be kept at what 55 degrees with very limited or no sun light? Do you absolutely need a wine cellar or are there other ways around it?
Albert Massaro Said:
on August 5, 2009 at 5:53 pm
Francesco,
How important is it to drink the appropriate type of wine for the meal you are about to eat? For example, dark reds for meats and saucy pastas, whites for chicken, fish, salads, etc. I have heard from certain people that this is important to really enjoy the wine and meal. And I have heard from others that you can drink your favorite wines with any meal. Pinot Noir with a steak, Chardannay with marinara or Zinfinadal with your fish. Does this really make you look inexperienced in a restaurant. What do you think?
Joe Sorbera III Said:
on September 12, 2009 at 6:19 am
Hey Francesco! Congrats on the continued success of the blog! I finally got to try your suggestion of white wine with sushi and was surprised at the way it did, in fact, compliment the meal.
In my experimentation I had a few glasses of wine and, subsequently, got pretty sleepy afterward. I was wondering what it is about wine that makes it different from other alcohol in that, more often than not, it makes you tired?
fvig Said:
on September 13, 2009 at 5:43 pm
So which white wine did you end up going with?
Fred Hodge Said:
on September 28, 2009 at 6:25 pm
Francesco can you talk a little about the differences in wine bought from the store and ones made by the consumer. I’m not really talking about the ones that older generations made in the bath tubs but more those wine making locations that people go and make their wine. I’ve heard that there aren’t preservatives put in the wine you make and that it is less likely to give you a hangover? What other noticeable characteristics and differences could you enlighten me with? Is there such thing as a high class homemade? Are the grapes imported or are they grown in the area you live?
Joe Sorbera Said:
on October 4, 2009 at 11:20 pm
Francesco,
Can you please comment on the subject of ranking wines specifically with regard to the use of terms like “special select” and “reserve.” Are these two classifications trustworthy and accurate? Is it always true that a “special select” version of a certain vintage is worth more/better tasting than its standard variety? Your thoughts please?
Joe
Joe C Said:
on November 3, 2009 at 11:05 pm
Hi Francesco,
I have a project that I have to submit for my class, and I’d like your opinion on one of the questions: Why is a Pinot Noir from Australia so different in style from a Burgundy Pinot Noir? I know the basic reasons for this (mostly due to the difficult/delicate nature of growing the grape itself), but would like to know what you think.
Thanks,
Joe
Michele Said:
on November 11, 2009 at 10:15 pm
Ciao Francesco,
I just happened to find your blog, congrats, it is great. I struggle to find time to keep up with mine! I am also an American living in Italy and studying wine, but part time. I am taking the AIS course, and I am in level 2. What course exactly are you taking at Apicus? Is it in Italian?
Happy tasting!
Michele
fvig Said:
on November 12, 2009 at 12:32 am
Ciao Michele! Come va? So which part of the states are you from? How long have you been taking courses with AIS. Some of my teachers are AIS certified and they are very knowledgeable. I am enrolled in the Wine Expertise courses at Apicius. It is a one year, 2 semester course, with amazing teachers, field, trips and classes. It is an international school so the classes are in English. I have been living in Florence for 10 months now and have picked up the language pretty well. I am gearing up to take the sommelier exam in England in a couple weeks with the Court of Master Sommeliers. Thanks for checking out my site, I will be sure to check out yours.
Joe, III Said:
on November 23, 2009 at 9:49 am
Good luck on your exam Francesco!
Lately I’ve become a fan of shiraz. Could you explain a little more about where it comes from and how it’s different from, say, a merlot or any other red wine?
fvig Said:
on November 29, 2009 at 9:47 pm
Sounds good. I will write up a nice post about the grape and its varietal characteristics, food pairings and comparisons. Check back this week for the answer. Thanks for the comment!
Joe Sorbera Said:
on December 22, 2009 at 9:41 pm
Welcome home Francesco! A question for you…. in this day of hi-tech agriculture and food processing where the calories can be removed from sugar to create a no-cal sugar substitute, is it possible to create no-cal/lo-cal wine? What do you think?
Joe