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??
What are the differences in flavor profile between Barbera d'Asti and Barbera d'Alba?
I have keep this in the frig for 40 years. I also have the original box it came in. How do I sell this??
I have an old bottle of wine vintage 1961which has been stored in a wine fridge. It developed mold on the surface of the bottle which I was able to wipe off. On the foil however I noticed a white substance that appears to resemble a crystalized salt. What might this substance be and how do I clean it off the foil with out damaging the foil?
We have 2 cases of wine that I'm finding the wine is creeping up the cork by almost 2/3's of the length of the cork. Is the wine ok or is it spoiled for the choice of a better word. The wine tastes a little off to me
