RSS FEED WineSpectator.com: Q & A

At a restaurant, if I want to order a wine that needs time to breathe, what should I do?
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Is there any risk to a wine’s quality, or the health of people drinking it, if the winemaker adds too much yeast or nutrients for the fermentation?
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What causes the blue tinge when I clean red wine out of my wineglass?
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Why are wines made from winemaking kits ready to drink so much sooner than commercially made wines?
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If a wine is aged in 55 percent new French oak, what is the other 45 percent?
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