Hopefully you've seen some of the videos we've been posting at Wine Spectator Video.

We started off in April with James Suckling and the Bordeaux 2005 barrel tastings and have been adding more each week.

And, hopefully, you'll agree that the videos are getting better. The quality is improving and--though education will remain key--the entertainment value is increasing too.

I'm in the process of putting together a calendar for new videos. But, of course, we want to make videos that y'all want to see.

So far, the topics include winemakers and wineries, tasting and comparing wines, learn wine, pairing, restaurants, wine jobs,... and we've got about a zillion other ideas.

What wine videos would YOU like?

Cheers!
Gloria

This message has been edited. Last edited by: The Schoolmarm,

Storing and care for a wine collection. I've enjoyed wine for years but just recently began a collecting wine. What are the difinitive best practices for storing wine and haveing wine shipped if purchased on line or through an auction?

Thanks for the suggestion, Eagle. I'll add it to our idea hopper and Kate and Maya and Cassandra and I (your video/school team) will make it happen.

Do you have any specific questions you want us to answer in the video?

Cheers!
Gloria

quote:

Do you have any specific questions you want us to answer in the video?

My experience is that I used to by and drink. I rarely kept a bottle unopened in my home more than a couple of weeks. Then I started buying multiples as I visited wineries or found wine elsewhere that is not available in my area. I stored them in wine boxes upside down in a closet or under a desk.

My next step was a open wine rack and I had 12-24 bottles at a time in the decorative rack. When my "supply" started becoming a collection and I bought a wine keeper for 55 bottles.

So I know the importance of temperature but these are some of my questions:

1 How good are the retail store keepers and is the vibration they create when the run something to avoid?
2 What is the best way to store less than 100 bottles?
3. How can one store 200-250 if they have limited space?
4. How critical is light? Are the colored bottles enough protection?
5. Is using a spare fridge with a rack system built in a good idea?

When it comes to receiving wine from wineries or from other sources, what should be considered?(I am buying some of my wine on-line and studying some on-line auctions)

1. Time on the road?
2. Method off shipping?
3. Is overnight or 2-day worth the extra expense (especially considering how it adds to the cost for the wine)

Ok I'll think of more.

Explain terroir in more depth. How does limestone wines compared to clay wines. How do cold weather cabs compare to warm weather cabs. These a differences everyone mentions, but I haven't been able to find much about them.

Schoolmarm,

Although I've been drinking wine before I drank milk (my mother is Parisian), I never quite developed the differential tasting qualities other than, "this appeals to me", this "doesn't".

I now like family trees or category lists that help me compartmentalize the blends. Blends are very confusing to me. A Cab is a Cab (circa 1970 for the general public) ... but not anymore. I have tasted and like most, disliked some for vague reasons. Now I'm into the subtlties of fruits, spice, tobacco, chocolate, etc.

Admittingly, I'm a daily box wine, vintage ....Tuesday! That was Table Wine for the Frenchies in the 1960's. Bring your bottle, we refill and cork, you drink.

Being organized in hierichical fashion, I would like to see a progression as you see best.

Please excuse the typos ... errors due to vintage ... Wednesday.

Thanks,
Nancy Jean