For that reason, we spend a significant amount of time each year attending weddings for family, friends, and other people whom I don’t know but am instructed to attend nonetheless.

Now, weddings can be exciting, dull, full of drama or sweet as pie. Anyone who’s been to more than one will tell you that there’s never really any way to say which direction things might head at a ceremony, and even fewer ways to tell what might happen at the reception afterwards.

One thing I have learned to count on, though, is an abundance of wine.

Not only is that a good thing because there’s usually plenty to drink (no one wants their wedding’s reception bar to go dry), but that also means that there is plenty of wine left over that not everyone is wed to the idea of holding on to.

For most people, the wine they stock for the reception usually ranges from $15  bottles of champagne to $35 bottles of Cabernet. Most smart couples end up overestimating how much booze they’ll need, just to make sure Aunt Eloise doesn’t get cranky. But most smart people are also left over with a number of bottles of wine that they either a) are not interested in storing or b) would much rather make some of their money back on. A smart wine investor (lush, wino) knows that this type of situation presents an interesting dilemma for the newlyweds, and a golden opportunity to score some extra vino.

If you can manage to stick around till then end of the reception (but before the bride and groom leave, if they were the primary financiers), casually mention that they did a great job selecting the wine for the reception. Then, while swirling a glass as though in a sort of distant contemplation, mention that it would be a shame to see the remaining stock go to waste.

If you were chummy enough with the bartender to find out ballpark what’s left as far as the bottle count goes, you could pretty easily figure up a rough value on how much wine is going to be left over. Mention that they might have as much as XX number of bottles left over after the reception, and how you wondered if they’d be interested in recouping some of the investment on the alcohol purchase.

Now, I’ll let you take the rest from there, but you should be able to negotiate a pretty good rate for the wine without more than a minute or two of conversation. No one knows how expensive the wedding was more than the family putting it on, and an offer of even 50-60% of the total value of the wine is likely to be acceptable to anyone who’s a lesser wino than you.

Now, this doesn’t always work, so don’t turn into a wedding crasher just for the sake of restocking the wine chiller, but it is definitely worth bringing up if you are at a wedding and know the bride and groom. You’d be surprised how easy it can be to add an extra 20 or so bottles of chardonnay, cabernet or champagne to your collection for as little as 7 or 8 bucks a bottle.

Many red wines, and some white wines, will begin to buildup a sediment after 10 years of aging. This visually displeasing material also produces a bad taste. While older wines typically require decanting there are younger bottles that can benefit from the process because it aerates the wine, softening the first notes and stirring up the complex aromas.

The majority of wines today do not need to be decanted. Most winemakers follow a process that thoroughly clarifies the wine before bottling. However, if you are decanting a wine here are some simple steps to follow.

The first step in decanting a bottle of wine is to set it upright the day before. This will allow the sediment to build at the bottom of the bottle.

When you are ready to decant remove the entire capsule from around the neck of the bottle. Doing this will allow you to have a better view into the neck of the bottle. Take the decanter, or the container you plan to use, and slowly pour the wine into it. The stream of wine should glide over the inside rim of the decanter and you should pay close attention to see if any loose sediment travels through the bottle’s neck. If you begin to see sediment stop the pour.

You will need to have a light source such as a lamp, or a candle as they used in the old days, that shines on the other side of the bottle’s neck. This will give you a better view of any sediment traveling out of the bottle.

If done properly you should have a container full of clear wine and a half a glass of wine left in the original bottle. Many people have found that this leftover wine with the sediment becomes a great cooking ingredient for dishes such as gravy or sauces.

Some dinner parties desire to bring their own bottle of wine because of its meaning or because its not offered at their favorite restaurant. When its allowed, many restaurants will charge a fee that accounts for the use of glassware and the work of the server. This practice is called corkage.

Corkage is a growing practice but before you head to a restaurant with a bottle of wine in hand, here are some simple corkage rules and tips.

First, call ahead to a restaurant and ask about their corkage policies. Most restaurants will already have a flat fee or a policy. If you call a restaurant that has not addressed the issue ask them what fee would be acceptable. If they do not allow you to bring your own wine they may be able to order your desired bottle in exchange for a kind request and enough notice.

If the restaurant allows corkage you will still want to verify that they are alright with you bringing your specific bottle of wine. Some places do not allow you to bring a wine that is already on their list.

If you do bring your own bottle to a restaurant be sure to talk to the local wait staff about your bottle. Be friendly and offer a taste. This can build goodwill, and who knows, it may result in a discount on the corkage fee. Plus, its always a good idea to develop a good relationship with those that work in the restaurant and wine business who may be able to offer tips on new wines and offer invites to special wine events.

Also, tip well to those that are serving your diner party because being able to bring your own wine to a restaurant is a great opportunity that restaurants are not required to offer.

It may not be required, but ordering a bottle from the restaurant is a good idea. It shows additional support to the establishment and builds more goodwill. Plus, its never a bad idea to have different offerings that can spur wine conversation and please more tastes.

Moscato wine is one of the most popular dessert wines available and can serve as a great starting ground for wine newbies that aren’t sure what tastes they will like. Besides, who doesn’t like dessert? Here are some great valued Moscato wines.

The 2009 Ricossa Moscato d’Asti is a simple white wine. Grown in the Piemonte region of Italy, this Moscato has a long finish that isn’t as bitter as other similarly priced wines. This wine is sweet, but not too sweet. Some lite peach-like notes are apparent but not overwhelming, making it a great newbie wine.

The 2007 Castello del Poggio Moscato d’Asti is another well balanced white wine that offers a very refined fruity taste. The smoothness of the wine goes well with most any meal and the intensity is great for those looking to develop their pallet but not over do it. This Moscato’s sugar content is preserved by a refrigeration process that gives it a unique sweetness.

The 2007 Moscato Brilliant Disguise by Two Hands is an Australian wine that offers many tropical fruit notes. Often recommended to go with french foods and cheese, this Moscato has a tangy aftertaste and dried apricot finish.

New wine drinkers can find great starting wines in other dessert wines and for those meals where many of the guests are not regular wine drinkers a great Moscato can be the perfect addition.

Albarino wines are fresh and lively. Crisp flavors will populate your mouth and notes of citrus fruits and a tangy aftertaste makes this a wine that will put a kick to your pallet. Grown in the border region of Spain and Portugal, Albarino is often rich with peach and citrus fruits with a floral aroma. Despite its high acidity and complexity this wine still has an easy-to-drink quality.

If you are looking for a change in your wine routine here are three suggestions of Albarino.

The 2007 Pazo de Senorans Albarinois a complex wine with a dominant golden apple taste. This wine is ideal for those looking for a strong acidity and a sparkling mouth-feel. This light-bodied white wine is rich with citrus fruits and floral aromas.
The 2006 Pazo de Senorans Albarino gives the edges of the mouth a mineral taste while pear and lemon dance on the center of the tongue. This is a very fresh and crisp wine that is perfect when served with a heavy roast or other red meat. Although it can also go well on its own during a late night sit on the back pourch.
The 2007 Albarino Pazo de Barrantes Rias Baixas is a more delicate Albarino that is well balanced and offers short bursts of tropical fruit. A more rich white wine, this Albarino is for those looking for a kick, but one a bit more milder than some others.

Grown in Galicia, where fishing is a way of life, this grape pairs especially well with seafood dishes.

“We think we’re onto something pretty exciting,” is the first sentence on the About page of this Web site and its hard to disagree with this service that brings the fun of a wine tasting tour to your home.

Visitors to the site are prompted to choose a wine they want to try. Browsing can be done by bottle or winery and there are several helpful descriptions offered to help you make the right choice. Once a wine is selected you simply order that specific sampler and that wine, along with five others from the same winery will be sent to your home.

Most wine samples range in price from $20 to $40 and along with the wine you will receive more information on the wine samples along with a chance to purchase a full bottle should you like what you taste.

The concept behind TastingRoom.com is to enrich a wine lovers pallet and experience with different offerings. Whether you sample the wines on your own or make it a party by inviting some friends, the goal is to capture the fun of going on a wine tour at a fraction of the price.

Of course you don’t have to order wine from a Web site to experiment. Picking up several bottles from your favorite wine store and filling your dinning room with glasses, notes and your closest friends can be one of the best ways for a wine lover to spend his or her time.

Some believe that only a certain type of detergent should be used on wine glasses but the best advice is to hand wash each glass with soap in-between each use. Avoid chemical-based soap and the dishwasher as this can cause a build up on the glass that will affect the taste. Even the simplest of residue left from a dishwasher detergent can alter the notes of the wine.

Hand wash your glasses after each use. If you wash within a few hours of use you can easily clean the glass without heavy duty chemicals. If you must use a dishwasher and detergent then you should rinse the glass afterwards and once again just before use.

Also, avoid soaps that have any trace of lemon scent. This scent will remain on the glass and alter the aroma of the wine when served.

Allow each glass to fully drip dry before storing in the cabinet. If the glass is still wet when put away it will build up a water ring at the base of the cabinet which will develop an odor that can attach itself to the other glasses.

Once the glass is fully dry, store it upright in a closed cabinet that does not include any other dishes or glasses. The aromas from other dishes can attach to the wine glasses. This may sound picky, but wine is one of the most finicky drinks and the caution and care you take in cleaning your wine glasses will make all the difference.

The first characteristic you will want to have in a wine glass is one that is clear. Using a clear wine glass will allow you to fully view the color of the wine. Enjoyment can be found in being able to view the color, but one can also become more knowledgeable about wine in the process with a better visibility of its unique color shades. A clear wine glass can offer clues about the wine and will help you become more knowledgeable about what different wines look like and the slight color differences they have.

It has become trendy to use small wine glasses but its important to choose one that has a large bowl as its base. This will allow you to pour a decent amount of wine and still be able to swirl it around without having to worry about spills. Swirling the wine before drinking releases aromas which add to the experience and taste. If a small glass is used it will risk spilling and can make the pre-drink swirl near impossible.

In addition to a large bowl, a concave rim is important. You will want the rim of the glass to be narrower than the base which will concentrate the aroma of the wine when you hold it to your nose. Much of our ability to taste comes from our nose and the more we can concentrate the smell of the wine, the better we will be able to taste it.

A glass with a stem is also very important. A stem will provide you a place to hold the glass without cover the bowl of the wine glass and warming the wine, which can neutralize the chilling effect. If your wine glass does not have a stem then you may try holding the glass at the base. The warmth from your hand may not do huge damage to the temperature of the wine, but at the very least you should avoid imprinting unsightly finger smudges on the glass.

There are plenty of other suggestions and tips when choosing a wine glass. Some are helpful while others are useless. However, a clear glass with a stem, large bowl and concave rim should serve as the foundation for any wine glass you choose. Beyond that you can experiment with different types of glasses and be creative when it comes to look. No person is the same and in the same way your wine glass should say something about your personality and the environment you wish to create. But don’t let your creativity compromise the taste of the wine.

The first thing to remember when cooking with wine is that stainless steel or enameled cast iron pans should only be used. These types of pans will work well with the acidity in wine and prevent a discoloration in the wine. It is also important to remember that wine is flammable and you will need to be very careful when adding any wine to a stove-top skillet or pan. If any of the wine spills on the side, remove it from the flame and wipe clean.

Many recipes will simply call of any red wine but the type of wine you choose is very important to the outcome of the meal. Low acidic wines do not pair well with high acidic foods like tomatoes. For example, a Merlot (which has a low acidity) can not release its flavors as well against the high acidity of a tomato sauce. Thus, high acidic wines should be used when cooking high acidic foods.

You should also pay attention to aromas when using wine to cook. You do not want two competing smells in a dish that cancel each other out. If your dish has an aroma of citrus it is wise to use a wine with a bright and citrus flavor. Choose a wine that uses food description similar to what you are cooking so that they compliment each other.

Finally, its not always necessary to drink the same wine you use to cook with but it can make for a more holistic meal.

Wine producers are required by law to submit their wine labels to make sure they meet that countries particular wine label standards. In America, wine label laws require all the information you will need to make an educated decision about which wine to purchase and which wine will meet your particular tastes.

The first information you should seek is the producer of the wine. By doing some basic study on which wine producers have the best reputation you can go in with a little knowledge beforehand. However, you will also want to find what type of connection the listed producer has to the wine. A label will say, “produced by, grown by or bottled by.” Simply saying “bottled by” means the listed winery may have only bottled the wine but had little impact on the actual production. You want to find a label that says “made and bottled by” so you can insure that the listed company stands completely behind the wine you are holding in your hand.

The next step is determining what type of grape was used, or its variety. More than one listed grape varieties means the wine is a blend. The front label may use a name for a region you are unfamiliar with, but the back label should provide more detailed information about which country the wine is from.

The vintage date tells you what year the grapes were harvested that produced this wine. An absence of the vintage date can indicate that the wine is a blend.

Some wine labels use terms such as private reserve and special selection which can mean very little. There is no standard regulation for these terms, so any producer can use these terms to describe their wine. The term “reserve” does have to follow specific legal requirements in parts of Europe, but not in the United States. However, if the term “estate bottled” is used in the United States it means the wine was bottled on the same estate that the grapes were grown in.

By having a bit of information going in about how to read a label you can better insure that you find a wine that meets your specific tastes. But you should never be shy about asking your server more detailed questions about phrases and words used on the label. The best approach is to research which wines you want to try and look for those when out at a restaurant.