FREQUENTLY ASKED QUESTIONS (FAQs)

• Why should I get a Tower Card?
• How do I get a Tower Card?
• Do other discounts still apply?
• What if I forget or lose my Tower Card?
• Why will the Tower Card I get at one store not work at the other?
• Is price an indicator of the wine’s quality?
• Why are so many wines using screw tops instead of cork?
• How do you store wine?
• How long do I have to age a wine?

TOWER CARD QUESTIONS

Q. Why should I get a Tower Card?

A. The TOWER CARD provides additional discounts on at least ten liquors and ten wines per month. Additionally, using the TOWER CARD will allow you to develop a history of your spending that may come in handy when you don’t remember that great wine from two months ago.

Q. How do I get a Tower Card?

A. Simply fill in a survey that cashiers will provide for you at Tower Buford Highway or Tower Piedmont Road. The card will not work until data is entered into the business computer, but you will get your discounts that day.

Q. Do other discounts still apply?

A. All discounts still apply. Quantity and cash discounts are applied after the Tower Card discount.

Q. What if I forget or lose my Tower Card?

A. Give the cashier your name and you will still receive the discount and the record of your purchase will be maintained. If your card has been lost, the cashier can issue you a new card and the old history of purchases can be transferred.

Q. Why will the Tower Card I get at one store not work at the other?

A. The State of Georgia requires that each store have independent accounts, therefore they have independent computer systems. Downloading the data between the computers would cause other information to also transfer and combine the business systems.

WINE QUESTIONS

Q: Is price an indicator of the wine’s quality?

A: No. Just like everything else, the price of a wine is related to its cost to produce, scarcity, market demand and reputation. The difference between a Porsche and a Miata or a pair of Manolo Blahniks versus Keds is the same as a bottle of Opus One and a bottle of Woodbridge Cabernet. These are extreme examples, but ultimately, only you – the wine drinker – can really judge whether the wine is worth the price you paid.

While you are considering your selection, bear in mind that wines can be undervalued just as easily as they can be overpriced. There are some very good wines being made in Spain, Portugal, Argentina and Chile and these wines do not command the prices that comparable wines from France, Italy or the United States do. Lower costs for land, for labor, favorable exchange rates and market demand all combine to create some very good values from these regions.

One last thought: part of the enjoyment of a good wine is being able to sense what makes that wine interesting, different and good – to you. The best way to do that is to experiment with different wines and develop a frame of reference for each type of wine. Knowing what you don’t like (and why) is as important as knowing what you do like. If you have never had a Pinot Noir, how are you going to know if a $100 bottle of grand cru red burgundy is worth the money?

Q: Why are so many wines using screw tops instead of cork?

A: Some people call it the end of the romance of a bottle of wine. Some see it as a horrifying reminder of cheap jug wine. But the winemakers of New Zealand and Australia see screw tops (or Stelvin Closures) as the silver bullet against two major problems facing the industry: 1) tainted wine and 2) expensive cork.

Good quality cork is in short supply and prices are rising. Some winemakers are spending almost a dollar for each cork they buy. Spending $ 0.80 for cork is okay if the bottle sells for $ 50.00, but not if it sells for $ 5.00. Stelvin closures are an inexpensive alternative that help keep the costs down for the winemaker, and thus for you, the consumer.

The other problem is “cork taint.” If you have ever opened a bottle of wine and it smelled really bad – funky or chlorinated – then you’ve probably experienced a tainted wine. Cork is a natural wood product that must be sanitized with a chlorine compound before it can be used to seal a wine bottle. Sometimes that compound lingers in the crevices of the cork and can, over time, contaminate the wine. In some cases the taint is very noticeable and you can tell you have a bad bottle. Other times the wine just comes across as bad and you think the winemaker is simply making bad wine. In either case, the winery’s reputation, and future sales, are hurt.

The Stelvin closure is a good way of making sure that wine you pour into your glass tastes the way that the winemaker intended. Wineries in Australia and New Zealand tested various alternatives to cork, including the synthetic and plastic corks, but most have found the screw tops to work the best. The wine retains its flavors and the costs are kept under control. Producers in California and France are embracing the screw top and you will see more and more wine sealed like this. All it takes is one tainted bottle (a ruined $10 bottle is highly irritating, a tainted $300 bottle will bring you to tears) and you’ll see that a screw top is a good thing. Now, if you are still having a hard time with the Stelvin top, remember that you no longer need to fight with a corkscrew, and also, closing an unfinished bottle to save for later is a piece of cake (and no drips in the fridge to clean up).

Now, are you ready for wine in a box?

Q: How do you store wine?

A: That depends upon how long you want to store the wine. If you plan on drinking the wine within a few days to a month, you just need to avoid sunlight and temperature extremes. For storing wine over several months, find a place that remains relatively cool year round, is dark, and is not near a source of heat or vibration. Long term storage, aging a wine for years or decades, requires a bit more effort. The basics are as follows:
Temperature: 50º F - 55º F
Humidity: Approx. 70 percent humidity keeps cork from drying out. This is why a normal refrigerator is not a good place for storing wine.
Other: Store in the dark and away from heat sources and vibration (both will age the wine prematurely).

Q: How long do I have to age a wine?

A: The nice thing about modern wine production is that the vast majority of wine available is meant to be drunk immediately. The winery ages the wine before shipping it and the wine arrives at the store ready for you to take home and enjoy that very night.

However, there are some wines that are best after they have had time to age in the bottle. The most obvious examples are first growth Bordeaux, high-end California cabernets and vintage ports. These reds are known for having very strong tannins and this is an important factor in determining how long the wine will age before reaching maturity. In white wines, acidity is key to the wines ability to age for long periods. German Rieslings and Grand Cru White Burgundies are two examples of white wines that can, under certain circumstances, age for very long periods and truly improve with age.

Is there a question that you would like answered? Send us an email by selecting contact us and we will do our best to help you out. Who knows, your question may wind up getting posted here.