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As many of you have read in recent days, wildfires in Northern California have threatened vineyards and wineries. Wildfires are nothing new in Washington wine country, where the arid climes of the Columbia Valley create conditions that set off blazes annually, usually in August. It's something we've learned to live with.
A Connecticut-based company is arriving in Kennewick, Wash., with a message for local wineries: "Put a cork in it!"
Q. In the past couple years, I've noticed more Northwest wineries are producing port-style wines. But they seem to vary widely in type, style and even in the grape varieties used. Why so much variation?
Q. What does the French term "terroir" really mean? And how is it really pronounced?
Q. What makes the difference between a $50 wine and a $10 wine? Costs of grapes, barrels or what?
Q. My spouse and I often open a nice bottle of wine and drink only about half of it. Once it’s open, what’s the best way to preserve the leftovers?
Q. Since Syrah has become popular in the Northwest, I’ve really fallen for it and have bought several cases of my favorites. How long can I expect these wines to keep their delightful balance of fruit and finesse?
Q. A friend recently popped the cork on a giant-size bottle of sparkling wine that he called a Jeroboam. He said it was twice as big as a magnum, but not by far the largest of the bottles made for wine. How big was it, and what’s the largest made for wine?
Q. One recent trend I’ve noticed is that more wineries are producing “second label” wines under a different name. Why?
Q. How many wineries is it reasonable to schedule in a day of wine touring? With all the new wineries springing up around the Northwest and the summer tasting season about to arrive, I’m wondering how to ensure my ambitious plans don’t overwhelm my good sense.
Q. Many small Northwest wineries sell “futures” of their new vintages of red wine at barrel-tasting events long before the wines are bottled. What should I look for when I’m evaluating a barrel sample of wine long before it’s due for release?
Q. I’d like to send wine to friends who live outside the Northwest, but I know the shipping of wine is tightly regulated. How can I avoid running afoul of federal and state laws?
Q. What's an appropriate way to take young children wine touring?
Q. What’s the difference between Chablis and chardonnay?
Q. Can you explain "corkage" and the thinking behind the fees that are charged? What's a fair amount to expect to pay?
Q. I've frequently seen someone swirl a wine, peer at the glass, then say something like, "Look at those legs." What does the comment mean? What can you learn from looking at those legs?
Q. I'd like to know more about wine and port storage: temperature, time considerations, upright or on side and other aspects I might not have considered. My primary concern is storage of ports.
