Alison, you’re right. Sometimes water alone doesn’t do the trick when you’re trying to “reset” your palate between tasting wildly different kinds of wine. So, what helps besides time? Some pros find that tiny bites of roast beef work. I’ve also heard that celery can be helpful, but when I tried that, I found that the green flavors threw my palate off more. I’ve also tried various crackers that are specifically marketed as palate cleansers but so far, I have not found any that work (and many taste awful). For me, the only thing that does help is a bite of a plain French baguette and an unflavored sparkling water with aggressive bubbles (like Perrier). Anybody else have any good suggestions? Tell us here.

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Walter, I’ve often wondered that myself. And I admit I don’t know the answer unless perhaps the phrasing is derived from a French expression? WineSpeed readers, can anyone provide insight here?

Amy, the answer is: sometimes. This strategy has been around for a long time and, indeed, the second-cheapest bottle on a big wine list is often a restaurant’s best-seller (no one wants to buy the lowest-priced wine). But there’s a problem with this: smart restaurant owners also know this strategy. So, they end up putting their highest-margin wines in the second-cheapest spot. I only order the second cheapest wine in restaurants that are very wine-focused. For sommeliers, it’s often a point of pride to find real “steals” that are delicious. Those steals are often the cheapest to the fifth-cheapest wines on the list.

Bruce, Franciacorta is a region in Lombardy in northern Italy, famous for its sparkling wines. These dry sparkling wines are made by the traditional Champagne method from chardonnay and pinot noir (and sometimes pinot blanc). They are austerely elegant with a fine, creamy mousse of bubbles. Franciacortas come as non-vintage wines as well as vintage-dated (known as Franciacorta millesimato) and they spend a relatively long time on lees―18 months for non-vintage to 60 months for Franciacorta riserva. Prosecco is a sparkling wine made in the Veneto region of Italy. It’s made from glera grapes. It’s not made by the Champagne method, but rather by a process known as Charmat whereby the second fermentation takes place in large tanks. The top Proseccos are known as Conegliano Valdobbiadene Prosecco Superiore. Prosecco wine is the traditional sparkler (along with white peach juice) in the Italian cocktail, the bellini.

Milo, yes. White Port exists although it represents only a small fraction of the total production of Port. White Port is not expensive and it’s not very complex. But it’s absolutely delicious drunk in the Portuguese way: mixed with tonic water and a twist of lime, on the rocks. In the Douro in summer, you can count on this refresher appearing every night around five, when everyone needs the Portuguese equivalent of a gin and tonic. White Port is made from the Douro grapes códega, gouveio, malvasia fina, rabigato, and viosinho.

This is a great question, Susan. When tasting several different vintages from the same producer, most professionals begin with the oldest vintage. The reasoning is that the oldest wine is likely to be the most integrated and nuanced, and possibly the most frail. The youngest wine is likely to be the boldest. If you taste the young bold wines first, you may not be able to fully taste the nuances of the oldest wine when you get to that wine. So most pros start with the oldest wine.

Romain, if I were to buy just one type of wine, I would buy pinot noir, which I think of as the single most versatile wine with Thanksgiving dinner. Pinot noir is earthy in a way that’s evocative of the enticing aroma of forests in the fall. As such, it “mirrors” the earthy flavors of poultry, stuffing and gravy. But pinot noir is also classically known for its cranberry flavors (perfect for Thanksgiving). And finally, no red wine is more silky and smooth than pinot noir…it’s effortless to drink over the long Thanksgiving meal. I especially love pinot noirs from the Sonoma Coast, the Sta. Rita Hills, the Russian River (all in California) and the Willamette Valley (in Oregon).

Hi Kevin, yes, it’s a beautiful time of the year to drive through wine country. Interestingly though, red leaves on grapevines are a symptom of virus. Read more about it in my blog about red leaves here.

Hi Susan: Some 34 grape varieties grow in the Napa Valley, but as you point out, cabernet sauvignon leads, comprising 50% of all plantings. Cabernet emerged as the dominant variety in 1992. Part of the reason was phylloxera which had been discovered in the valley in the 1980s. In the large scale replantings that followed, vintners not only planted on better (resistant) rootstocks, but also planted grape varieties more perfectly suited to Napa’s climate and soils. In particular, cabernet sauvignon achieves a very high level of quality when planted in warm areas with significant diurnal temperature fluctuation and where the soils are well drained. Napa Valley fits the bill perfectly. The climate is warm with little to no rain during the growing season. Nighttime temperatures are often 40 degrees cooler than daytime temperatures and the volcanic and sedimentary soils drain water quickly.

Andrew, the sweet red wine recioto di Valpolicella is made using the appassimento method where the grape sugars are concentrated before the regular winemaking process. To do this, grapes are left for months to dry and raisinate, usually on mats or shelving in cool, dry lofts. The word recioto comes from “recie” in the Venetian dialect, meaning ears—a reference to the little lobes or “ears” on a grape cluster that usually get very ripe because they are the most exposed to the sun. When you see “recioto” on Italian wine labels, it usually indicates that the wine is sweet (as in recioto di Soave and recioto di Valpolicella).

Hi Jenny. It depends on the kind of Beaujolais. Beaujolais Nouveau—the soda pop-like wine that’s released every November—does not age. It should be drunk (chilled) right away. But serious Beaujolais from the ten Beaujolais Cru do age thanks to their greater structures, complexity, and depth of flavor. The ten Cru are: St.-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly, and Côte de Brouilly.

Good question Mark. And the simple answer is pretty easy: they are the same grape. As you point out, the grape used to make Prosecco used to be called prosecco. But as the wine Prosecco’s popularity soared, and as other countries began planting prosecco grapes, the winemakers of Prosecco realized that a time could come when everyplace from Australia to South Africa produced so-called Prosecco wine. To avoid confusion and protect the authenticity of Prosecco as an Italian wine, the producers adopted a new name for the grape. The name they chose—glera—was an historic nickname for the grape. Prosecco wine, by the way, must be 85% glera with several other indigenous varieties allowed up to 15%.