Enology Methodology (HOW TO DRINK WINE) with André Hueston Mack

Wine offers a practical entry point into flavor, history, and social ritual when approached without pretension. André Hueston Mack, sommelier, winemaker, and author, outlines straightforward ways to select, serve, and pair wines based on observable traits rather than status or ritual. His guidance centers on matching wine to the moment, using basic physical cues to guide decisions, and treating wine as one element among food, company, and setting.

Old world versus new world distinctions

Mack separates wines by broad origin. Old world examples from Western Europe emphasize terroir and cooler climates, producing lower-alcohol wines that open with earthy or mineral notes and higher acidity. New world wines from California, South America, Australia, and New Zealand lead with ripe fruit and typically carry higher alcohol because warmer growing conditions increase grape sugars. These differences appear on labels as well: old world bottles usually name the region, while new world bottles name the grape variety. The distinction helps narrow choices when facing an unfamiliar list, though exceptions exist within both categories.

Serving mechanics and temperature