Through the combination of our public events and readers and customers coming into the shop we get quite a few questions on all things wine, from winemaking to grape growing. Here are some of the ones we have gotten recently.

Q: Is there any pattern to good vintages versus bad vintages like even number years or odd number years?

A: There is no preset pattern unfortunately on what to expect out of any growing year. The year the grapes are harvested is the year you see on the label, and in order to be vintage designated with that year 95 percent of the grapes used must come from that year. The quality of any given year strictly comes down to the growing conditions for that particular grape in that appellation or growing area. It gets even more complicated though as any individual winery can have a good or not so good year despite what is going on with the growing conditions. The best way to know is to try the wine and see if you like it or like so many other things ask your favorite wine professional.

Q: Is there any way to tell when looking at a bottle of wine if it is sweet or dry?

A: Sugar levels in wine are not required to be disclosed on the label, nor is sweetness or dryness guaranteed by the grape varietal in the wine or the appellation it is grown in. The "lion's share" of wines are fermented dry or at least dry to the point where the amount of sugar in the wine is below what the human palate can detect. When sugar is left in a wine it is because fermentation is stopped before all of the sugar can be converted to alcohol by the yeast. This is referred to as "residual sugar," some winemakers may put this on the label; however if they do not the best way to find out is to ask your wine professional who will likely know the sweetness level of the wine. One other reminder, many times the human palate will think a wine is sweet even though there is no sugar in it, but in fact the palate is picking up on the fruit flavors.

Q: How long should I age my wine and does all wine benefit from increased bottle age?

A: Like so many things wine, how long wine should be aged is a very personal decision. When you find a wine you really like and decide to buy multiple bottles so you can enjoy them over time we recommend that you try a bottle every three to six months. When you open the bottle and say to yourself "wow that is really good," that is the time to drink them. The answer to the second part of the question is simply no, all wines do not benefit from ageing. What gives wine "ageability" is the acid level or ph of the wine. Wines made with too low of acid levels are not built to age. The acid level is largely dependent on the ph of the grapes at harvest, and some decisions during the winemaking process. The best way to determine how long a bottle is likely to benefit is again to ask the winemaker, or your trusted wine professional.

Q: How are the different fruit and other flavors described in wine derived? Are there flavorings added to wine to develop those flavors?

A: There are no flavorings added to wine. The fruit flavors and other flavors and aromas detected in wine come from either the grape varietal or from decisions made in the winemaking process. Especially the flavors of fruits other than grapes come from the grape varietals. For instance Pinot Noir is known for developing cherry flavors and aromatics, Chardonnay most times shows hints of apples and pears, while Cabernet Sauvignon focuses on plums, dark berries and cassis, and Malbec has a signature blueberry essence. Other aromas like chocolate, pipe tobacco, spice box and brown spices all come from barrel ageing, and the buttery taste in some Chardonnay comes from a secondary fermentation process called malolactic fermentation. All are naturally derived from grapes, fermentation and ageing, but come about due to the countless decisions made by each winemaker.

Q: What is the meaning of the "Reserve" designation on the label?

A: Absolutely nothing, there is no rule that regulates when a wine can be called reserve. While most winemakers who choose to designate a bottle with reserve have either chosen their best barrels to go into that mix or have aged them longer either in barrel or bottle, its use is subjective.

If there is a topic you would like to read about or questions on wine you can email George@thedinnerpartyshop.com or make suggestions by contacting the Healthy Community section at the Coeur d'Alene Press.

George Balling is co-owner with his wife Mary Lancaster of the dinner party - a wine and table top decor shop in Coeur d'Alene by Costco. George is also the managing judge of The North Idaho Wine Rodeo and writes frequently for the online version of Coeur d'Alene Magazine at www.cdamagazine.com. You can learn more about the dinner party at www.thedinnerpartyshop.com. You can get all of these articles as well as other great wine tips by friending us on Facebook http://www.facebook.com/#!/dinnerpartyshop.