Questions about wine that you are too embarrassed to ask

This is for all those who have already stared at a restaurant's wine list and who panicked inside their appearance to look like an idiot in front of your waiter and your meal mates. Or those who tried a very expensive wine and who thought "Meh". Or those who nodded while someone spit out words like "tannin" and "minerality" when they were discussing a bottle of good wine.

The anxiety of wine is real, but you do not need to be a victim.

Our wine expert Sharon Sevrens, owner of Amanti Vino in Montclair and Morristown, is here to help. Sevrens, who this winter chose a dozen wines for our mixed business series, agreed to answer questions about wines that you have always asked, but that you have been too ashamed to ask.

Here is the advice she gave us about our most stupid questions:

Why do people dine their wine?

Swirling your wine makes you look pretentious. But it will also make you notice more flavors. If you have already bought a wine that has a varied list of flavors, to take only a few drops and ask yourself where are these "lavender notes", it may be because you have not airy your wine, according to Sevrens.

The aeration is simply the introduction of air into the wine. This can be done by swirling your wine or pouring it into a carafe (there is a use, after all). When the air reaches the wine, it helps to release the aromas. In fact, you do not taste more, you just feel more.

"The truth is that you feel a lot more than what you can taste," said Sevrens. So, go ahead, give your wine a swirl the next time you drink it.

Should I cool my wine?

The rule of thumb is that white wine should be served cold and red wine at room temperature.

But, said Sevrens, "Americans tend to cool their white wine and sub-cool their red wine."

The colder your drink is, the less you can actually taste the flavors. The optimum serving temperature for red wine ranges from 62 to 68 degrees. Serve your white wine at a temperature between 49 and 55 degrees.

You should keep all bottles at about 55 degrees before serving. Unless you have a case of temperature controlled wine, this trick is not very useful, lest you want to keep your home at a constant temperature of 55 degrees.

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What does corked mean?

In cork, this means that your wine has been damaged by bacteria penetrating the wine by cork. This makes it feel like a damp basement or a damp cardboard.

One way to know if your wine is clogged is to sniff it before turning it. If it smells bad, it's probably the case.

Can old open wine make you sick?

No, but it's not going to taste good. The wine oxidizes and changes the flavor.

What is the minerality in the wine?

When your wine has a "strong minerality", it smells of earth, earth or leaves.

What are tannins?

"Tannin" is a word of vocabulary that you may not remember in SAT preparation classes, but is essential to understanding wine. Tannin refers to the organic compound that adds drought and bitterness wine. The tannins come from grape skins, seeds and stems. They also act as a natural antioxidant in wine to help preserve it for grape varieties that need to age longer and add complexity to the flavor of the wine.

How to drink wine as a sommelier:

Step 1: Pour your wine. One trick to stop the flow of wine without spilling or splashing is to turn the bottle over as you lift it.

2nd step: Consider the color. White wines become darker as they age and red wines become lighter. The use of oak and different grapes will also add distinct colors.

Step 3: Feel the wine before turning to make sure your wine is not clogged.

Step 4: Turn the wine in your glass to air it.

Step 5: Put your nose in the mouth of the glass and smell again to appreciate the aromas that come to be airy.

Step 6: While you drink the wine, draw air on your mouth. This continues to aerate the wine. Move the wine around your mouth and notice the fruit flavors on the tip of your tongue, the acidity on the sides and the tannins in the center.

"You look ridiculous to do it, but you really have to appreciate the flavor," Sevrens said.

TO CLOSE

Food writer Rebecca King and Chuck Russo, owner of Wine and Spirit World by Carlo Russo, talk about wine in Ho-Ho-Kus, NJ.
Anne-Marie Caruso, North Jersey

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