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David Ling

U.K.
Available
I have 40 year`s experience tasting, collecting and enjoying wines as an amateur enthusiast. Bordeaux and Port are my particular loves and I regularly buy and sell at auction. I have a good library and frequently participate in on-line discussions. I can only help with valuations, buying or selling if you tell me where you live as there are many variations around the world.

Joshua Farrell

U.S.
Available
I can answer most any question about wine- types, styles, grape varieties, regions, vintages, proper storage, production, wine and food pairing, wine service, decanting, proper glassware, serving temperatures etc. Regarding questions about specific bottles of wine, since I live in the U.S. my focus is on wines imported here. I can't answer questions about spirits and liquor valuations.

Antonio Rocha Graça

Portugal
Available
Viticulture issues, enology / winemaking issues. Wine regions of the world, with specialisation in the wines of Portugal, including Port. Tasting and sensory analysis, chemical analysis and the relation between both. Wine industry and wine economics (BUT NOT PRICES OF WINES). Sources of information regarding any aspect of wine. The human element of the wine industry and the integration of all aspects and sciences that concur to make a wine. Terroir.

Tom I'Anson

U.K.
Available
My expertise covers all aspects of wine including knowledge on regions, grapes, vintages, wine types and tasting. I can also answer questions on fortified wines such as port and sherry as well as some questions on Gin.

Paul Wagner

Available
Wines of the world, wine a food matching, wine and food service questions. I currently teach Wine courses at Napa Valley College, am an international wine judge, written many articles for publication, and have been a guest speaker at way too many wine conferences to remember. 25 years in the business. With Liz Thach and Janeen Olsen, I authored the definitive book on wine marketing: Wine Marketing & Sales, Strategies for a Saturated Market by The Wine Appreciation Guild, which won the Gourmand International Award in 2008 for the best wine book for professionals! With Rick Kushman of Capital Public Radio, I host a radio show and podcast called Bottletalk at rickandpaulwine.com, where I answer questions about wine and food on the air.

Tony phillps

U.K.
Available
I AM ABLE TO ANSWER ALMOST ANY QUESTION RELATING TO FORTIFIED WINE AND SHERRY IN PARTICULAR. ALSO AREAS OF EXPERTISE OF SOUTH AMERICAN WINES AND ANY AREAS OF WHISKEY

Recent Answers

2014-11-22 Mouton cadet:

Hi Michael,    Sorry but I don't think you'd find a buyer for these.    1, 2 & 3) The Mouton Cadets are very old for these commercial blends that have no connection with the famous First Growth of a similar

2014-11-22 Wines found in basement:

Hi Rosanne,    The Cognac is a good commercial blend but it won't have appreciated over the years as spirits don't improve/deteriorate with age if the seal remaims sound. Your bottle would be difficult

2014-11-22 Adelaide Grand Prix Ports:

Hi Veronica,    Sorry about your husband. I suggest you contact Isle of Wine in Tasmania ( http://www.isleofwine.com.au/store/) before you drink it all yourself as they specialise in Australian 'Ports'

2014-11-20 value french wine:

Hi Wendie,    This is a Vins de Pays de l’Hérault from the Languedoc-Rousillon region in France. It’s an inexpensive red blend from the German party-plan Pieroth organisation that doesn't enjoy much following

2014-11-20 Will room temp wine be okay at wedding?:

Hi Leah    You've hit the nail on the head with this question.  That type of wine is really best at about 50~55 degrees, and your room will be closer to 70~75.    And you can't just superchill the wine

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