So glad to be back post-baby!

Glad the topic has stirred some debate. Not surprising - the topic of wine stemware tends to do that. It’s amazing how much research has gone into making glasses made specifically for a varietal (and now terroir specific like Oregon Pinot Noir vs. Sta. Rita Hills Pinot Noir) and then both proving and disproving whether it actually makes a difference.

One of the wonderful things about wine is the passionate response it evokes.

Thanks,
Anu (Swirl column writer)

I’m a waiter’s corkscrew kind of girl as well. The Alessi is an upgrade and a great balance between high design and reliable, durable performance.

Please send any Questions you might have to fuel topics for next months’ column! Thanks, Anu

I have to admit that I have never been able to master a Screwpull model - always end up with cork dust or spilled wine (a huge offense in my book!) Will have to try again.

Will find out if I can add some more images here, because you’re right, AnnaDe - images would be helpful!

Skips the refrigerator for any wine you want to save for more than 1 week due to two reasons: 1) Refrigerators constantly vibrate which isn’t good for the wine since air can be let it as the cork moves. 2) Refrigerators have less humidity than is ideal. Lower humidity can lead to the cork drying out.

Screwcaps are much more ideal to storing in the refrigerator as they don’t have these problems. Just another reason to welcome more screwcaps into your wine world.

Hi Tara - you should only cook with wine that isn’t spoiled and that’s still in drinking quality. So, I would only keep wine in your fridge for up to 4 days. To prolong your “cooking wine”, put it into a smaller bottle and cork it. That way, there’s less chance the wine will come in contact with air and oxidize. 4 days sounds like a short amount of time, but if you wouldn’t drink it, don’t cook with it.

Hi Tara - upside down is almost the way to go. You could do upside down but it’s not really convenient. This advice is one way to keep wine in contact with the cork so the cork doesn’t dry out and therefore allow air into the wine which would ruin it. A more convenient way to accomplish this is by storing your bottles on their side. The best quality wine shops will have their bottles on their sides - and so should you. If I wrote this article again, I would definitely include this point.

Thanks, Hank. If you keep Champagne in the fridge, the cork will likely dry out, leaving your wine open to oxidization.

I second April’s comment about supporting small wineries that have philosophies similar to yours. Natural farming methods help assure a more untampered grape-to-glass experience - the way wine was originally intended.

I just received a copy of the book (from writing a blog piece on Culinate)and I stayed up till 2 AM reading it. It’s such a great read. I ended up making toast, smashing avocado on it with a little bit of lemon and sea salt -which is what I eat while my husband is sleeping and I’m still reading!

thanks for this update. it’s pretty confusing. thanks for clarifying.

What an enjoyable read. Thanks for the tips that are sure to set hostess’ minds at ease.

the memories this brings back! Food is so linked to our personal histories. Thanks for the post.