Q&A: Wine & Food Questions
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I had an argument with my brother last week over an issue I'm pretty sure I read about years ago. I contended that there was a major scandal in France a number of years ago over the fact that many of the premier chateaux had been blending North African wines…
Answered By An Expert On Sep 16, 2014 - View Answer
When taking a bottle of wine into a restaurant is it traditional to leave any wine left in the bottle for the staff?
Answered By An Expert On Sep 9, 2014 - View Answer
I am curious why we can't buy Colorado wine in Utah?
Answered By An Expert On Sep 5, 2014 - View Answer
From your response to my previous question I should become a marketing agent from my friends California winery . Would this enable me to sell to wholesales in Florida and New Jersey and New York? Would I personally need to store the wine? And which license would I need? Including…
Answered By An Expert On Sep 2, 2014 - View Answer
I like a dry Riesling but unless the bottle states "sweet" or "dry" on the label I have no clue as to its contents. Is there a way to determine the sugar level of Rieslings.
Answered By An Expert On Aug 27, 2014 - View Answer
I have a customer that swears up and down that she is allergic to Mourvedre! She says she gets a reaction only when she drinks Mourvedre - even if it is in a blended wine in small quantities.
Answered By An Expert On Aug 26, 2014 - View Answer
Our daughter is getting married in September. We are down to the details, such as selecting the wines to offer our guests. We would like to serve Michigan varieties if possible. We have chosen Brys estate riesling for the white, but we still need a bubbly (preferably on the sweeter…
Answered By An Expert On Aug 19, 2014 - View Answer
What is the difference between a $10 bottle of wine with a 90 pt. rating and a $100 bottle of wine with the same rating?
Answered By An Expert On Aug 12, 2014 - View Answer