I found two (2) , 3 Liter Bottles of Castello D'Albola Chianti Classico in my mothers basement. They are both sealed in a red , what looks like a wax or plastic coating on top and were stored upright. There is a number A0460058 on a label with a rooster that says "Chianti Classico Consorzio" on it. There is also a paper label DOCG AAA 00915638 around the\at red wax top. Wonder if its any good! Cant find much on internet seems like a inexpensive type wine but the bottle is rare. Can you shed some light on it if you know.
Can a bottle of wine get bottle shock in transport? If a bottle is shipped from California to NY when is a good time to open it if the bottle was shaken up in transport?
Can I put wine in a 34 degree cooler for about 3 weeks and then put it on a shelf at 56 degrees?
What red californian wines do you recommend for aging that will improve in taste and value ( more importantly taste) ? Wine that is good now but even better in 5 to 10 years ...?
Found a bottle of Chianti Classico from 1962 in the cellar. It is not a normal bottle, but with a bulgy bottom and half of it packed in some sort of reed grass. Is this still drinkable? Greetings Aloys Martens
I have a 2010 bottle of Cavit wine unopened. Will it still be good. It has been stored in my pantry.
Once a bottle has been in the fridge, but not opened, is it OK to store again on shelf out of fridge?
I think you missed the point with your answer to the reader who questioned your article on 'Tipping on Alcohol'. No more "service or labor" is required to serve a $200 bottle than is required to serve a $40 bottle at the same restaurant. I always tip at least 20% on my meal cost; sometimes more when the meal cost is very small, because the service and labor should be recognized. I do not agree that a bottle cost of several hundred dollars justifies a full 20% tip. If the server is extremely helpful and efficient , maybe 20%, but I always offer the server a taste of a fine bottle.
Is it better to leave a bottle of white wine in the fridge if it isn't consumed (i.e. at a dinner party), or should it be put back into storage?
looking for a rose that is off dry..Not sweet but not dry...any ideas??