The following notes are intended to answer the questions you may occasionally have about your wines. For example, what is the best corkscrew to use? What are those funny little crystals that sometimes cling to the cork? Just click on the links below for the answers...

Crystals
Crystals in wine are not usually a problem. But there is a fundamental conflict here. Wine, naturally has bits in. Bits of grape. They are removed during the process of winemaking. But every bit removed results in some flavour being removed also. Customers generally like clear wine with no bits. You can see that a firm such as us is put in a bit of a dilemma. In order to make each bottle as tasty as possible we have to risk the bits.

'There's sugar on my cork'
Is a frequent one... no, not sugar but crystals of tartar sometimes called 'wine diamonds' which look - but do not taste - like sugar. They upset people - unless those people know in advance that they can occur and are a GOOD sign. Tartaric acid occurs naturally in all wines. It can be removed but the process also removes a lot of wine flavour so we and most conscientious winemakers avoid using it. Crystals of tartar sometimes precipitate out and settle on the glass or the cork or at the bottom. Pour carefully and rejoice in good natural wine. If you get a permanent haze in the wine, that is still a natural thing, however it is much less pleasant visually; so return the wine. None of this means we are sloppy or careless in our buying - quite the opposite in fact. We intentionally risk the crystals... but we feel its our responsibility to replace bottles if they upset customers.

Sediment
Personally I think we should charge extra for sediment. Sediment in wine is never a failing. It is a sign of the courageous winemaker who refuses to de-nature his wine just because some supermarkets don't want the cost and effort of explaining sediment to their customers. Real Wine is a joy. Real Ale enthusiasts think the same way. Consider... like it or not, wine is 12 or so% alcohol, 80 something % water and a tiny amount of stuff called dry-extract which does all the flavour bit. It triggers all the romance, causes all the books to be written, the court-cases to be fought, the fortunes to be lost. Remove all the water and alcohol and what do you have...well it looks like sediment. So we are supposed to take this sediment out are we? Me I love old bottles of Hermitage or Châteauneuf where the whole inside of the bottle has become coated with tartar crystals... that's really real wine!

Insects in wine
It still happens...infinitesimally rarely, but still. And I sincerely apologise. Our suppliers do not intentionally put in free insects! But if I can add just one tiny 'but'. When I take customers to visit wine cellars, they love the old cobwebby places with barrels and little old fellers in clogs. They do not like neon lit shiny steel and glass factories. Now you have to ask yourself in which type of cellar are you most likely to get the odd little suicidally boozy fly? Remember we'll always replace without fuss. Fuss risks alerting those people in Brussels who dream of a sterilised future under their control; frightening people who have already had a go at real cheese and real beer, and would just love to stamp out real wine.

• Chill the wine well and don't shake the bottle - the wine will taste better and more will stay in the bottle.
• Once the wire cage is removed, keep your thumb over the cork at all times and never point it at anything precious.
• Twist the bottle and not the cork and remove it slowly so there is a sigh, not a loud pop, as you open the bottle.
• Finally, to serve with style, put your thumb up the 'punt' (the dimple at the bottom of the bottle) and pour slowly.

Corkscrew didn't work?
Too many corkscrews are made too short for long corks (usually used for more expensive wines). Length is important. So is a good width of screw. Quiet please. Avoid those solid metal corkscrew threads with thick central shafts ... they are very good at disembowelling corks. We recommend the 'Screwpull' in all its forms ... they can shift the stubbornest with ease. However what we actually use is the sommelier's knife/corkscrew (often called a 'Waiter's Friend') ... we carry them with us at all times. They can cut the capsule neatly, and the lever action, once mastered, shifts any cork.

Bits of floating cork?
It just happens ... fish them out ... and get a better corkscrew.
Cork has pushed straight into the bottle?
It may well be the cork's fault, but could also be poor technique with the corkscrew. Worth investing in a clever cork retriever.

Corkscrew technique?
When inserting the tip of the corkscrew, do not push down hard ... rather try and 'hook' it into the cork sideways, then allow the corkscrew to draw itself gently into the cork as you turn ... without any downward pressure from you.

Leaking bottles? Stained or dry corks?
The passage of a little air between wine and the outside world helps its ageing process ... but can allow wine to escape too. Warm the bottle too much or too fast, especially on its side and it certainly will. What to do? Wipe it away and don't worry unless it appears, from the level of wine in the bottle, to have been excessive. Send it back ... but do make sure your storage conditions are good ... not in the kitchen, attic or garage ... all places where temperatures can soar too high or drop too low. Otherwise, the appearance of the cork (either damp and stained or quite dry) is nothing to worry about.