Im planning a meeting to introduce low alcohol wines to a group of ladies who know about wines but probably wouldn't try low alcohol wines. Any suggestions on how to approach this subject or low alcohol wines that might be tasty and interesting. Thank You JoAnn Taylor
I've been a fan of the wines of Rioja for several decades now. A few years ago, I was turned on to a wine I'm told is from the Rioja Alta, Viña Alberdi Reserva. First vintage was 2010 and now I have been able to get a case of the 2014. While I know that the Rioja region is divided into Rioja Baja, Rioja Alavesa and Rioja Alta, I can't remember ever seeing those designations on a label. I understand many wines will be blended from vineyards in more than 1 of those districts, but can you point me towards some good selections entirely from the Rioja Alta or Rioja Alevesa? I'd just like to try a few and learn more about the regional differences between them.
My husband parents passed away and he came across in their house tuck away in their closet where it is cool & dark, a magnum of Cuvee Dom Perignon champagne vintage 1980, would it still be drinkable.....? Thank you!
What type of wine would you pair with paczki's? Cannoli, custard, raspberry lemon and apple flavored. Thank you for your help.
I just wonder! if anyone could make a suggestion of a wine according to the person behavior? Any book about that topic? Thanks! And Have a wonderful and peaceful New Year 2021. Regards, Yolie
Living in a house I keep some bottles in the basement where I feel that the bottles with be good will cooler temperatures and no excess heat. I will be moving to a condo soon and I will not have a basement to store my bottles of wine. My question, is a wine specific refrigerator really necessary? Can I buy a much cheaper non specific where I really want to keep a constant temperature.
With some beers, Brett is intentionally added to add layers of complexity and funk and dankness. Is the same true with wine? I understand that it could be naturally introduced in wine. With the addition of sulfides, it would seem that Brett maturing in the wine bottles is low?
When a wine is "cooked" by high temperatures ( during shipment despite a cool pack) how is the taste, nose affected?
I like a little bret in my wines, and I know many detest it. I have found most of these wines were quite old. Is bret in wines only synonymous with a wine (red) being older, or are there younger wines (perhaps "natural" wines) that have that barnyard character?
When should I drink this?
