asked and answered
FAQ
Make sure your wine is fridge cold. Using a bottle opener over the sink, SLOWLY pry the crown cap up on your sparkling wine to let a little oxygen in and listen for a hissing sound. Once the sound dissipates or you are not seeing any wine bubbling out, remove the cap fully.
If you forget to take the cap off slowly and find wine bubbling over, hurry and put your thumb over the opening and grab a glass to catch any excess wine spilling out.
Enjoy!
How do I open my sparkling wine without wasting a drop?
You've heard to serve red wines at room temperature but this fluctuates a lot throughout the seasons and from house to house. Red wine is actually BEST at slightly cooler than room temp, between: 62-68 degrees F
Whites are honestly great straight out of the fridge but if you've purchased a really special bottle it's actually BEST served slightly warmer than fridge cold, between: 49-55 degrees F
This temperature for whites helps you smell and taste more of the aromas the winemaker worked hard to preserve. If you're swirling and inhaling your wine in the glass and are not smelling anything straight from the fridge, wait for the wine to warm up a bit and try again. You'll be surprised how it can change.
What temperature should I serve my wines?
Is my wine corked?
A corked wine is one that has had a negative reaction between naturally occurring bacteria in a cork and the wine leading to very "off" aromas: wet dog, musty cardboard, wet gym socks. Corked wines are not possible with screw caps, crown caps or synthetic corks. Our wines use synthetic corks so you're in luck, it's not corked!
We are now able to cold stabalize our wines! hurray! You won't see any Tartrate crystals. These are naturally occurring in wines that are not cold stabilized. Cold stabilizing wine involves keeping the wine below 40 degrees F for 2-4 weeks and some wine operations don't have a way of "refrigerating" such large quantities of wine. Many wineries will set their wines out during the winter months to attempt to achieve cold stabilization but with our new jacketed wine tanks, we no longer have to.
If your wine appears to have sediment you are most likely drinking our Sangrias which are made with 100% natural !00% fruit juices like orange juice. Orange juice seperates on the shelf and so will our Sangria. Just give it a gentle swirl or shake before pouring to reincorporate.
What is this sediment at the bottom of my bottle?
What is this separate $25 charge on my card?
If you started a tab with us during your recent visit, our Clover Point of Sale System preauthorized your card in the amount of $25. This WILL DROP OFF of your bank statement and if it is showing up as a debit do not be concerned, this will disappear in a few days if it shows up at all. You are only charged for what you purchased.
Please don't hesitate to call with any questions, concerns.
why crown caps?
In the debate of crown caps versus corks and cage for our sparkling wines we opted for caps for the following reasons.
1. Caps hold more pressure than a cork!
2. Caps require one step in the process of wine bottling and corks and cages require two, in addition to special equipment. There are already a lot of labor intensive steps involved in making wine like they do in Champagne. Adding to that process adds cost.
3. Corks & caps are far more expensive. We're doing everything we can to keep costs as low as possible for our customers.
While it's rare, if you ever have any issues with our caps or they get jostled or nicked open on your ride home, please don't hesitate to call us and we will refund you or offer a replacement bottle!
