A great wine tourist area and even a few exceptional wines Earlier this month, I took my wife and kids and we spent a few days vacationing in the Finger Lakes. For those of you who don’t know, the Finger Lakes comprise a region in western New York State. These lakes are remnants of the glaciers retreat at the end of the last ice age. They are long and thin and run north south.

There is truly no better gig than working in a tasting room. It if were possible for me to afford the bloated Bay Area cost of living on those few ducats per hour – I’d make pouring wine a full-time profession. For the most part, everyone person you see or talk to is happy – either on vacation or taking a day of hedonistic pleasure. Your job? To enhance that pleasure and make sure every guest has a great experience at your winery.

This article is Part II of a two part series by Céline Guillou. Part I, "Green Wine: What Does "Green" Mean? Does it Taste Better?", can be viewed here . Organic Wine For many years, the simple mention of “organic wine” inspired a less than enthusiastic reaction from wine consumers, who generally viewed purveyors of organic wine as “tree-huggers”.

It goes without saying that “green” is the new red. Talk of “green” is all over the media and fast spreading to every industry – food, automotive, home improvement, and now wine. But when it comes to wine, does “green” really taste better? And, more importantly, what does it actually mean?

One of the biggest areas of confusion among wine collectors and enthusiasts are wine refrigerators and wine cabinets. Many novice wine lovers think that wine fridges are quite sufficient for storing and aging wines. Wine refrigerators, however, have a totally different purpose. Wine Fridges Wine fridges, sometimes called wine coolers or wine caves, are intended to chill your wine to the perfect serving temperature.

With the popularity of new laws that allow restaurant patrons to take home unfinished bottles of wine, the question among wine enthusiasts now is whether the wine will be drinkable the next day or even several days later. For many, the choice has always been: finish the bottle or pour it down the drain. For others, it means saving the bottle for cooking, but not drinking. There are others, however, who have found ways to save wine from opened bottles.

Wine enthusiasts and serious collectors have valuable allies in their wine appraisers. These experts help wine lovers protect their wine collections by inventorying them and giving them value. Obviously, a good wine appraisal and inventory are essential when wine collections are insured. An appraisal is often necessary for divorce settlements, estate planning, charity donations, tax purposes, and personal investment.

When you have put valuable time and financial investment into a wine collection, you need to make provisions to have it protected. The best way is through adequate wine insurance. Unfortunately, collectors often overlook even basic protection of their valued wines.

Disturbing bottles of fine wine has always been a concern for collectors. They are often told by experts to give each bottle a quarter turn on a prescribed schedule. This process is called remuage. The purpose of this is to keep the cork wet so that the bottle remains sealed and no oxygen creeps into the wine. Though oxygen is a good thing when decanting, too much oxygen can age a wine quickly. Harmful bacteria that can spoil the wine can also slip into the bottle along with the oxygen. Careful turning of each bottle, it has been noted, will keep the corks wet and the wine protected. However, if your cellar conditions have adequate humidity, keeping the cork moist and plumped across the bottle will not require frequent turning.

Your wine collection is valuable to you personally and perhaps even financially or historically. If you are contemplating moving your wine, there are several things you should consider before you do so.