from the vine

Whether you drink wine occasionally or consider yourself a wine connoisseur it may help to brush up on the basics of the bottle itself. Below are some definitions to help you in your search for the perfect vintage.

The Parts of the Wine Bottle

Neck:

When buying wine, always check for wine in the neck. If it’s at the shoulder of the bottle do not buy it. This means there is too much oxygen in the wine, and the bottle is bad.

Shoulder:

The shoulder is designed to catch sediment when serving. Pour slow and never finish the bottle.  Some wine makers filter the wine to remove the sediment. But don’t worry; the sediment is just part of the grape.

Body:

The shape of a wine bottle can communicate a great deal about the taste of the wine. The high-shouldered “Bordeaux Bottle” is used by most wineries for Cabernet Sauvignon, Merlot, Malbec and most Meritage or Bordeaux blends.

Punt:

The punt refers to the dimple at the bottom of a wine bottle and while it serves several purposes, its origin is somewhat lost in history. Some believe it’s to strengthen the bottle, especially with sparkling wine. The punt also appears to help consolidate the sediment deposits at the bottom of the bottle.

Sommelier’s, or wine stewards, use it as a thumb rest.

The best way to present a bottle of wine is to hold the bottle by the neck in one hand and between the thumb and index finger of the other hand.


How to store leftover wine:

It’s necessary to carefully handle an unfinished bottle of wine because prolonged contact with air will ruin a wine’s flavor. The most inexpensive way is to simply transfer your wine to a smaller bottle, minimizing airspace in the bottle. Another option is to “gas” leftover wine. There are several harmless canned gases on the market that are a combination of nitrogen and carbon dioxide. Squirt it directly into a partially full bottle of wine, thereby blanketing the wine’s surface and protecting it from flavor-destroying oxygen.