Frequently Asked Questions
What happens if no one is available to sign for my delivery?
There must be an adult of at least 18 years old to sign for any delivery since the shipment contains alcohol. If no one is available when delivery is attempted, there will be one more attempt made on a consecutive business day. At this point, you can contact the courier to make alternative shipping arrangements after the first attempt is made. Should delivery fail on both attempts, the package will return to us and we must recharge shipping in order for the package(s) to be re-sent.
Why do wine professionals smell wine?
The way a wine smells can give many clues to how it will taste, where it was made, and from what grapes it was made from. Also, your sense of smell is imperative to your sense of taste. Most people smell a wine because they find it pleasurable or are interested in the connection between how a wine smells and how it tastes.
How long will my delivery take?
We aim to courier your wines within the 1-3 day time frame for the UK. For deliveries outside of the UK, these may take longer.
What’s the best temperature for serving wine?
As a general rule of thumb: Red wine, 14 degrees (C). White & rosé wine, 12 degrees (C). Champagne & other bubbly, 10 degrees (C).
Are sulphites dangerous?
The biggest health risk involving sulphites would be an allergic reaction. While it’s listed as a food allergen, a true allergic reaction in the form of anaphylaxis is, in fact, a very rare phenomenon. Some people get headaches only from red wine and some get them just from, say, Chilean wine. It has to do with histamines and all sorts of other complex science. It really is best to talk with your doctor about this.
Do you have a retail shop I can visit?
No, we are purely online.
What are sulphites in wine?
Sulphites in wine are chemical compounds (sulphur dioxide, or SO2) that occur naturally, toa varying degree, in all types of wine. Because sulphites act as both a wine’s preservative and enhancer, many vintners purposely add sulphites at key moments of the winemaking process to quickly halt on-going fermentation or to help protect the wine against potential oxidation or bacterial exposure which could occur at various stages of the winemaking process. Wine sulphites are highest in sweet, white wines, and lowest in dry, red wines.