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As a wine producer in Pennsylvania, we are permitted to ship our wines directly to Pennsylvania consumers. However, at this time we do not ship our wines to consumers in other states. Please read Shipping Outside PA.
One important restriction that you may not know is this: you, the consumer, are not permitted to ship wine at all, whether it be within Pennsylvania or outside. Shippers generally ask what is in the package, and if you tell them it is wine, they will not accept the package. Furthermore, most states have restrictions on what an individual may legally bring into their state. For example, Pennsylvania is a total control state, and individuals may not legally bring in alcoholic beverages from another state. If an exception is made, you must still pay taxes and markup.
Most wines of the world are best when drunk young, and this is true for most Nissley wines also. The reason typically lies in the type of grape and the style of vinification. A heavy-bodied, high-tannin wine will benefit from long aging, whereas our light-bodied, low-tannin wines are enjoyed much earlier. We recommend drinking Nissley whites and rosés within 3 years from harvest, reds within 5 years. Generally speaking, if you like a wine today, you should plan to drink it within a year.
If you have an older wine on hand, you may enjoy it for the qualities that it developed over time rather than the original characteristics. White wines become amber and pungent (oxidized), more like cocktail sherry. Red wines become flat, brownish and funky. In addition, our red wines nearly always drop pigments, which tend to have a bitter flavor and cause cloudiness when agitated. You will want to decant an older red before drinking it. Please read Decanting a Wine. Older wines that smell vinegary, oxidized, or flat can often be used successfully in cooking.
Store wines unopened, away from light, and in a fairly cool place, ideally 55º. Storing a wine on its side is recommended, however studies have shown that corked bottles may be stored upright for several months to a year without damage to the wine. Cellars are generally preferred, not only because they are cooler, with more uniformity of temperature, but also because they are usually rougher and can withstand the effects of an occasional leak.
Protect your wine from seasonal extremes. In winter, do not store wine in an unheated area. In summer, store it in a cool place. (Return to Top)
Whenever you carry wine in your car during warm weather months, it is best to keep the bottles in an upright position and keep them with you in the front of the car, not in the trunk. Also, do not leave them in a closed car which is parked in the sun. With excessive temperature, the wine and air inside the bottle will expand and possibly cause leakage of the wine past the cork.
Some leakage will not spoil the wine, but excessive leakage will create additional air space in the bottle.Over time, this will contribute to the browning of the wine. The heat itself will accelerate the aging of the wine, but it is recommended that Nissley wine be consumed young (within a year of purchase) for other reasons. If the wine is consumed young, the heat effect will be insignificant.
When you reach your destination, if you intend to store the wine on its side, allow the wine first to reach the temperature of the room where it will be stored.
Some wines will leak at fairly low temperatures. But the hotter the weather, the more likely that a particular bottle will leak. If you do not have a cool storage area, another possibility is to store the bottles upright during warm weather. Please read Aging and Storage of Nissley Wines. (Return to Top)
Nearly all commercial wines are made with added sulfites. Those made without it are extremely rare. At Nissley Vineyards, we use a small amount of sulfites which converts to sulfur dioxide in the wine.
Sulfur dioxide acts as a preservative. It has anti-oxidant (anti-browning) and anti-bacterial qualities. Without sulfur dioxide, few wines would be drinkable six months from harvest. The use of sulfites in winemaking dates back to the Middle Ages and earlier, when sulfur was burned inside of barrels to protect the wine and the containers.
The question is not whether but how much. The effectiveness of sulfites depends on several factors. One is the acidity of the wine. A wine with higher acidity will need less sulfites. Another is the age of the wine. The protective sulfur dioxide in a wine declines during the life of the wine, eventually leading to spoilage. Because we encourage you to drink our wines young, we are able to use less sulfites. Please read Aging and Storage of Nissley Wines.
Headaches can be caused by excessive sulfur dioxide. Moreover, some consumers, usually asthmatics, suffer severe allergic reactions to it, although rarely to that in wine. Therefore, the Federal Government has required that wines sold after January 1988 include the statement "contains sulfites" on the label. You should not assume, however, that a wine without the statement is also made without sulfites. For example, a winery which sells its wine only within its own state borders may be exempt from the labeling requirement. (Return to Top)
Sediments occasionally occur in bottled wine, and wine crystals are a type of sediment. The crystals are potassium tartrate (cream of tartar) which is found naturally in wine, and it will precipitate under certain conditions, such as prolonged storage at cold temperatures. The processing required to guarantee that these crystals will never form is generally considered to diminish the quality of the wine.
Wine crystals come in various shapes and sizes. Sometimes they resemble tiny grapenuts. Sometimes they resemble diamonds or tiny pieces of amber or ruby glass. Unlike glass, they will dissolve in warm or hot water.
Some wines may contain crystals when you buy them. Others may develop crystals after being stored in an unheated room during cold weather or simply refrigerated for a few days. The ideal serving temperature for wine is 50º - 70º F depending on the wine. From season to season, the proper serving temperature will be achieved by different methods. However, a wine should rarely need more than one hour in the refrigerator or 20 minutes in an ice bucket. Please read Aging and Storage of Nissley Wines.
Decanting is recommended for wines with sediment. Often an older wine will throw particulate matter such as pigments or tartrate crystals. A younger wine may have tartrate crystals. First agitate the bottle to loosen any sediment that is clinging to the side. Then allow the bottle to rest upright until the sediment has settled to the bottom. The time depends on the type of sediment, with tartrate crystals settling rather rapidly (half an hour) and pigments requiring much longer (several days). You may want to allow two weeks to be on the safe side. If you wait longer, you will not hurt the wine.
Remove the capsule and cork carefully without tilting the bottle. Use a cloth to wipe off the rim of the bottle. Find a bright light or window. Position a carafe or a row of glasses so that they are handy. Hold the bottle at eye level against the light so that you are looking through the wine. Lift the carafe or a glass to the neck of the bottle. Tilt the bottle slowly and begin pouring the wine slowly and continuously. Do not stop pouring until you see the sediment reach the neck of the bottle, because the sediment will be agitated as soon as you move the bottle toward its upright position. (Return to Top)