Former sommelier Zeren Wilson of Bitten & Written reveals the tricks of the trade when it comes to choosing a good value wine and how to handle the somm.
The mistake most people make when they’re serving wine is to pour whites too cold and reds too warm. Assuming you haven’t got a handy wine thermometer here’s a quick guide to the ideal temperature for different styles of wine:
Just as with every other kind of store, specialist wine shops have sales at this time of year largely to clear stocks that have been slow to sell through and make way for new vintages they've ordered. But is wine the sort of product you should be buying in a sale? Well it depends . . .
Much play has been made over the last few years of having different shaped glasses for different wines but for those of us with limited storage space (and a limited budget) that’s simply not practical. So what are the best type of glasses to buy and what should you expect to pay for them?
You don't have to have a luxury apartment to have a wine cellar argues Peter Pharos. Here's how he did it on a budget.
There’s still a general idea that red wines - especially traditional red wines like Bordeaux - need to be decanted but that’s rarely the case these days. Most wines are made to be drunk straightaway. It’s only when one of the following conditions applies that you need to get out a decanter
The question I get asked most often as a wine writer is how long you should keep a bottle of wine. It’s one of those ‘How long is a piece of string?’ questions: it depends both on the bottle and the drinker.
You know your interest in wine has entered the next level when you start to wonder what food goes with the wine you’re drinking. So I thought it might be helpful to put together this beginner's guide, covering the basics of pairing wine with food.