Common Wine Questions Answered by a Master Sommelier

Approachable, educational, and fun…that’s how wine tasting with a Master Sommelier can be.  ©Dawn Damico

Culinary Travel / Wine / Common Wine Questions

Wine tasting experiences are perfect for enhancing any trip and when you have answers to some common wine questions, every sip reveals something new.

I recently joined Master Sommelier George Miliotes, owner of Wine Bar George in Orlando Florida, for an extraordinary tasting session. While my event was held at Judson’s Live at the Dr. Phillips Center, Miliotes hosts tasting events at his restaurant in Disney Springs throughout the year. 

My previous article detailed the wine tasting’s systematic approach to tasting and evaluating wines. This time, I’m sharing insights from the interactive Q&A throughout the event that answered some common wine questions we all wonder about but may hesitate to ask.

Wine Bar George in Disney Springs, Orlando Florida has an extensive wine list and offers wine tasting events throughout the year.  ©Dawn Damico

Judson’s Live welcomed us with glassware arranged on each table, accompanied by a charcuterie board with snacks to compliment the wine. The room is elegant, decked out with royal blue chairs and accents, yet the event was not intimidating. Miliotes created an atmosphere where curiosity flourished and no question seemed too basic.

We learned that the best part about wine is that there’s always more to learn. Milotes encouraged questions, dismantling any pretension around the exceptional wines included in our tasting. Some of these wines were coaxed from ancient vines and carried a hefty price tag. Others were oak-aged in the traditional  manner, a process that must produce a wine worthy of the barrel investment.

The insights shared here will enhance any wine lover’s travels—whether navigating Orlando’s restaurant scene or planning your next wine country culinary adventure.

While it’s always a good idea to drink what you enjoy, asking those common wine questions can deepen your appreciation for what’s in your glass. ©Dawn Damico

Why do California wines pack more alcohol?

Climate dictates alcohol content. Hotter regions like California produce riper grapes with higher sugar levels that convert to higher alcohol during fermentation.

He then revealed an industry secret: Napa Valley Cabernets labeled at 14.5% might actually reach 16% thanks to labeling regulations that allow some flexibility. More surprisingly, many warm-region producers “water back” their wines to reduce overwhelming alcohol levels. This doesn’t make the wine taste watery. In fact it makes the wine taste better because it eliminates overpowering alcohol that would obscure the taste.

This knowledge helps when traveling through warmer wine regions. If you prefer lower-alcohol options, look for cooler growing areas or ask your server about specific percentages.

What’s the perfect temperature for serving wine?

For red wines, particularly California varieties, Miliotes recommends 65-68°F (18-20°C)—cooler than most people serve them.

Miliotes keeps the restaurant coolers at 68°F. The decision has more to do with serving in a restaurant setting. The sweet spot, for him, is around 65°F

His practical tip: If your wine is not coming out of a 65°F cellar, refrigerate it for about 15 minutes before serving. This simple adjustment dramatically improves your experience with quality reds, whether at home or in Orlando’s finest restaurants.

What makes red wines red?

All grape juice starts white, or clear. The color comes entirely from grape skin contact during fermentation.

Thick-skinned varieties like Cabernet Sauvignon, Merlot, and Syrah naturally produce deeper colors. Thin-skinned grapes like Pinot Noir, Gamay, and Grenache yield lighter-hued wines.

This insight explains why certain regions specialize in particular grape varieties—local climate and soil conditions favor either thick or thin-skinned grapes.

What’s the truth about sulfites in wine?

A common wine question is whether or not a wine has sulfites. Sulfites preserve wine. Wine producers put it in the little head space between the cork and the wine because that’s where most of the elements that can turn your wine bad are concentrated.

When he said this, I thought of the ancient wine vessels made from pottery that you can find in European countries. I remember hearing that people would put a little bit of olive oil at the top of the wine to preserve it. I imagine it blocks oxidation that can turn wine bad in much the same way that we use sulfites today.

Small, local producers making about 1000 cases per year and selling within five miles of the winery don’t have to use sulfites. Larger operations depend on them. Adding sulfites is important when bottles are shipped globally. 

Boutique wineries often use minimal sulfites. But there’s a trade-off in consistency. Without sulfites, in a single case you might find ten brilliant bottles and two terrible ones.

For travelers with sulfite sensitivities, seek out local wines when visiting wine regions—they’re more likely to contain fewer preservatives.

How is ice wine created?

Ice wine is a type of dessert wine grown in cold regions. It’s a risky yet rewarding specialty wine. Miliotes described how producers leave a percentage of grapes (often Riesling) on the vine until winter, waiting for two consecutive freezing days.

“Imagine picking frozen grapes like little ice cubes,” he said. When pressed while still frozen, ice crystals separate from the highly concentrated juice, creating a syrupy must that ferments slowly to about 6% alcohol. The result is a luscious dessert wine. 

While Germany pioneered these ice wines, or “eiswine,” Canada now leads production. In fact, Canada’s coolest wine festival is found in Niagara.

Consider this when planning winter travels—regions like Ontario’s Niagara Peninsula offer unique ice wine experiences impossible to find in warmer climates.

How do sommeliers identify great vintages?

Another common wine question is how to know if a vintage is good. Master Sommelier candidates memorize vintage quality across all major wine regions through dedicated study. This knowledge isn’t merely academic—correctly identifying great vintages can determine whether someone passes the Master exam.

As an example, he noted that when blind tasting a Bordeaux, he wouldn’t call it from 1987, which was mediocre. Instead, he would choose a stellar year like 2000 or 2015, depending on the wine’s apparent age.

Before visiting wine regions, research standout vintages to prioritize which wineries to visit and which library wines to request during tastings.

What ancient vines lose in quantity, reveals itself in its quality.   ©Dawn Damico

Another fascinating insight involved the vines’ age and how it impacts wine quality. Young vines might produce eight tons of fruit per acre, while ancient vines like those in the Cirillo Estate Grenache (planted in 1850) yield just 1.5 tons.

What ancient vines lack in quantity, they deliver in quality, Miliotes emphasized. This dramatically reduced yield creates extraordinary concentration and complexity—explaining why old vine wines command premium prices.

When you’re looking for something exceptional, seek out regions with old vine designations—Australia’s Barossa Valley, California’s Lodi region, or Spain’s Priorat—for truly exceptional tasting experiences during your travels.

Experience boutique, family run wineries while you travel like Kalogris Winery in Kapsia Arcadia,  Greece.  ©Dawn Damico

Perhaps most memorable were the stories each wine evoked. An aroma you pick up from the wine can evoke a memory from childhood. Crisp apples bring you back to a family adventure in the country, chocolate or tobacco can remind you of a family member who has died, or, in my case, a tire store.

We also learned about Nicole Chanrion, who defied 1970s gender barriers to become one of Beaujolais’ most respected winemakers, known as “The Boss of the Côté.” 

What makes wine travel so rewarding is that beyond every glass of wine, there is a story of a person, or a family, who had the spark of an idea…a vision. Their legacy took hold literally as they rooted into the soil. Their stories, struggles, and triumphs, and what they learned from each, culminates in the glass.

These narratives remind us that beyond technical evaluation, wine celebrates human connection, history, and shared experience—the essence of why we travel. Each glass is transformed from a mere beverage into a window revealing distant vineyards, dedicated artisans, and the magical weaving of nature and craft that creates the world’s greatest wines.

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