Raley's Wine Club : Wine School

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Here, you'll pick up key terms, major wine varieties and how to taste wine like a pro. So pack up your corkscrew and let's go!

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Ask the Expert
Alyssa

Alyssa Lulie
Managing Editor,
Something Extra Magazine

Why should I keep wine on its side?
Basically because you don't want the cork to dry out. If the cork dries out, air seeps into that space and starts oxidizing your wine. You should also keep your wines in a still, dark, cool space. Too warm temperatures will ruin your wine, but the fridge isn't good either. There's too much light, too much cold and too much motion. Keep wines between 55°F and 70°F.

How soon do I have to drink an opened bottle?
Within a few days, as the wine starts to oxidize as soon as you open it. As soon as air enters the wine, it starts to affect and destroy it. If you try a bottle you opened a week ago, you'll taste the difference.

At what temperature do I serve it?
Most white wines are served too cold, which makes them lose flavor. Aim for 50°F to 55°F. If your wine doesn't have much aroma or flavor, give it 15 minutes to warm up. In contrast, most red wines are served too warm. You might think it should be room temperature, but it should really be between 60°F to 67°F.

Why do French wines have unusual names?
French wines are named for their place name, not the varietal. For example, Sancerre is Sauvignon Blanc. White Burgundy and Chablis are both Chardonnay. Bordeaux are Cab-Merlot blends that you might see as Meritage here in the States. Think of it this way: The Napa Valley is world renown agine you went around buying bottles of Napa at the store. Same idea.

What are tannins?
Tannins are naturally occurring compounds that give you that bitterness or mouth-puckering feel. A nice amount of tannins gives a wine a backbone and provides those heart-healthy antioxidants. The tannins come from the grape skins, which is why most white wines will have very little, if any.

How do I pair wine and food?
Match the body of the wine to the food. For example, pair a hearty stew with a hearty wine. Pair a delicate salad with a delicate wine. Try salmon with a Pinot Noir (that's a red!). From there, you can go anywhere you want! You can mirror the flavors in the dish with the flavors in the wine. Or you can choose a wine with opposing flavors, such as a sweet wine with a salty dish. The bottom line? Buy what you like.

How can I learn more?
Read our blogs each week - or, email Alyssa your questions at clubs@raleys.com.