Newspaper article St Louis Post-Dispatch (MO)

Neman: Komen Answers Your Questions about Wine

Newspaper article St Louis Post-Dispatch (MO)

Neman: Komen Answers Your Questions about Wine

Article excerpt

A lot of people are afraid of wine. It has a mystique, says Stan Komen.

But they should not be intimidated, he says. Wine is just fermented grape juice.

A wine retailer in Peoria, Ill., for 45 years, Komen is now retired and living in Fenton. But he still keeps a finger in the wine, so to speak, by lecturing about it to senior citizen groups at Washington University and retirement homes. He tries to take the fear factor out of wine.

Komen -- his wife was Susan G. Komen, whose death spurred the creation of the cancer-fighting Susan G. Komen foundation -- finds that he gets asked the same questions about wine from all audiences. Whether he is speaking on a cruise ship or at a charity fundraiser, people want to know the same answers.

For instance, how long does wine last?

Once opened, a bottle of wine should be consumed that night, or at least within two or three days, he says. After that, it begins to degrade quickly and turn into vinegar.

When that happens, he says, you have three options. You can use it to make a vinaigrette. You can add club soda and turn it into a refreshing wine cooler. Or you can use it for cooking.

Komen is of the belief, shared by many, that you should only cook with wine you would drink. And never cook with cooking wine, he warns -- it is far too salty.

People are also unsure about what temperature to serve wine, he said. Americans tend to serve their white wine too cold, assuming that colder is better.

But white wines have their fullest flavor at about 50 degrees, he says. One hour in the refrigerator should do it. Red wines, on the other hand, are at their peak at 60 to 65 degrees. They need just 20 minutes in the fridge.

But red wines -- no white -- should also be opened 30 minutes before serving. Experts say that gives the wine a chance to "breathe," but that just means it releases its aroma and develops its flavor by interacting with air. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.