Open-top fermentation - Ask Decanter
What is open-top fermentation? And what are the benefits?
How much of a fortified wine is spirit - Ask Decanter
What is the spirit level of the finished product...?
Tasting notes decoded: Salt, Kirsch, Bramble and Oyster Shell
Get to grips with the some of the more obscure tasting notes used by wine experts, with graphics from the Decanter design team...
What grapes are commonly used to make wine?
What is 'vitis vinifera' and why is it special?
Tasting notes decoded: Jasmin, Pomegranate, Cranberry and Ginger
Get to grips with the some of the more obscure tasting notes used by wine experts, with graphics from the Decanter design team...
Six things to know about cork taint
What exactly is cork taint? Does it only influence corks?
Tasting notes decoded: Bee Wax, Cumin, Bell Pepper, Cream
Get to grips with the some of the more obscure tasting notes used by wine experts, with graphics from the Decanter design team...
How far should you put your nose into the glass? Ask Decanter
When you’re smelling wine to assess the aromas, how much should you stick your nose into the glass and what's the best sniffing technique?
How can a dry wine taste sweet? Ask Decanter
Some wines can taste sweeter than they really are, with oak, fruit, acidity and alcohol levels all playing their part in tricking your palate into detecting the presence of residual sugar, says David Glancy MS, of San Francisco Wine School.
What to do if your wine cork breaks or crumbles – ask Decanter
We’ve all been there – a cork has started to crumble away in your bottle of wine. But what should you do next, and can you drink the wine?