Just what you need: another freaking hobby

My friends aren’t sure whether to thank me or kick my ass. See, I’m their wine guru—the guy who’s helped them discover their appreciation for wine. And now that they have, there’s no going back. Why? Because once you try good wine, you realize that food is incomplete without it. You don’t have to start a collection and make a hobby out of it like I did, but at least learn more than you know now. If you’re a beginner, buy a good book on wine basics and go to a beginner’s class. You’ll thank me for it. Or kick my ass.

A red for people who hate reds

1998 Randall Harris Merlot/Cabernet: Admit it, I filled you with self-loathing last week with my description of Chardonnay drinkers. You’d like to try a red, but they’re too tart. Magnolia resident Randy Leitman has made a winner with his luscious Merlot/Cabernet blend. It delivers a mouthful of fruity raspberry, blackberry, and cedar flavors without the harsh tannins. And, at 10 bucks, this is a wine you can buy by the case.

Dear Dennis, What do you do with a bottle of wine once it’s opened?

STEPHEN, TUKWILA

Dear Stephen, I generally drink it. Unless I use it to strip floor wax. OK, I’ll assume you’re asking about leftover wine. Two things I’d recommend: 1) Get an inexpensive device called a VacuVin (available in grocery stores). This’ll let you pump the air out of the bottle and seal it tight. 2) Store the bottle in the fridge. Just remember to let it warm up before serving.

E-mail: wine@seattleweekly.com