A NOTE TO OUR READERS:
"Advice From the Wine Expert: Serving and Presentation" is a web-exclusive feature from November and December 2002.
Q. What would be the right types of music for wining and dining?
Q. Does all of the alcohol burn off when cooking with wine?
Q. What are the basic supporting components of a wine tasting?
Q. My wife and I had something called "ice wine" at a dinner party. What exactly is that?
Q. Can I recork an opened bottle of wine? Is there a better way to preserve leftover wine?
Q. What's the basic serving temperatures for red and white wines?
Q. When must a red wine be decanted?
Q. Do all red wines need to be decanted?
Q. Is there a right way or wrong way to smell wine?
Q. What's the best wine to serve after dinner?
Q. When it comes to wineglasses, are shape and size really important?
Q. What's the best way to serve dessert wine?
Q. Are there appropriate wines to serve during dessert?
Q. I get nervous ordering wine in a restaurant. What am I supposed to do once the server brings the wine to the table?
Q. What's the best way to store wine?
Q. I've heard there are some foods that can effect the taste of wine. Is this true?
