“Do You Have Anything That’s Not Sweet?” — And Other Questions We Hear From Our Customers

These are just a few of the questions my staff and I hear from customers every day. So let’s address them.

Do you have any wines that are not sweet?

Yes — 90% of the wines in my shop, and most other boutique shops, are dry. Most people mistake ripe fruit flavors for actual sugar. If a wine is vinified dry, meaning the fruit has fully fermented, there is minimal residual sugar in that wine.

Alcohol content is a helpful clue here. Wines below 10% ABV or above 16% ABV are almost always sweeter with residual sugar. Everything in between can taste sweet without containing actual sugar — which is exactly why wine professionals use fruit descriptors like peach, melon, citrus, and strawberry to describe flavor. Just as those fruits vary in ripeness and sweetness, so do the flavors in wine.

Do you travel the world to choose wines for the shop?

This question is probably why so many people have a romantic view of owning a wine shop! The reality, though, is a bit different — for two main reasons.

First, U.S. alcohol regulations. Due to a patchwork of state laws, a Virginia shop owner cannot buy wine directly from a winery and sell it in their store. I work with licensed distributors and set up tasting appointments right here in the shop to sample every wine I carry. It’s a great job — but there are always two sides to every image. Ask my dentist.

Second, time and money. Most boutique shop owners can barely slip away for a weekend, let alone travel the world hunting for wines. There’s an old joke that captures this perfectly: How do you make a million dollars in the wine business? You start with five million. Small shops simply don’t do the volume needed to fund that kind of lifestyle. If you see the owner behind the counter most days, that tells you everything.

What is your favorite wine?

I get this one constantly, and I suspect most wine professionals give the same answer: I could never pick just one.

I drink wine for different reasons and occasions. As the seasons change, my food choices shift from heavier winter dishes to lighter summer ones — and my wine choices follow. Pairing wine with food is second nature to me now. A casual afternoon outside with friends calls for an easy-sipping rosé or crisp white. A special dinner deserves something more serious — a Bordeaux, a Barolo, or even Champagne.

“I’m sorry, I don’t know much about wine.”

This isn’t a question, but I hear it all the time — and my answer is always the same: You’re in exactly the right place.

There is no need to apologize for not knowing something that takes years to master. You wouldn’t apologize to a symphony conductor for not knowing how to lead an orchestra, or to a chef for not cooking at their level. Wine is no different. My whole team is here to help you find what you’re looking for at the price you want to pay — whether that’s a relaxed bottle for your porch or a special-occasion wine to impress someone important. Dry, fruity, or sweet, we’ve got something for everyone.

Why are some wines so expensive? Are They Really That Much Better?

This is a question that comes up more than you might think, and it's a fair one.

Several factors drive the price of wine. The most significant is land. Renowned wine regions like Burgundy, Napa Valley, and Barolo have limited acreage, and the demand for wines from these areas far outstrips supply. When a vineyard can only produce a small number of bottles per year, the price per bottle rises accordingly.

Production methods and materials matter too. Many high-end or boutique wines are made by hand — from hand-harvesting grapes to extended aging in expensive new oak barrels. The type of bottles or corks used will dictate cost as well. These labor-intensive techniques add up quickly. A large commercial producer can make wine far more cheaply by mechanizing every step of the process and using less expensive inputs or ingredients. 

Age also plays a role. Wines that are released after years of bottle aging or cellaring tie up a producer's cash flow for a long time — and that cost dictates the final cost of the wine.

Finally, there's reputation and scores. A high rating from an influential critic can increase a wine's price overnight. Some wines carry a premium simply because of the name on the label and decades of prestige behind it. Think Rothschild, Opus One, Cristal. 

That said, one of my favorite things about this job is finding wines that over-deliver on quality for their price. You don't have to spend a fortune to drink something extraordinary — and I love proving that to every customer who walks through the door.

SEE ALSO: Are You On Board The Rosé Revolution?