how long is Redwood Creek merlot good?
I like Pinot Noir, I was wondering if there is a wine just a little bit more on the sweet side. thank you
I have a bottle of napoleon french brandy. L. Turet & Co imported negociants A 16200 Franch would like to know age and if it's worth anything.
I tried dark chocolate covered coffee beans with Chardonnay the other day, just out of curiosity, and found that they went very well together. The Chardonnay was oaky, so I was thinking that might have something to do with it, but I am used to red wine with chocolate, so am a little confused as to why the Chard went so well with it. Are my taste buds shot?
What is the level 2 question for wine somillier?
Is 1er Cru part of the name of a particular vineyard please? For example if you have a wine named 1er Cru Les Suchots, is this the vineyard name or is the vineyard just called Les Suchots? Thanks!
I recently purchased a 2009 Super Tuscan. After doing some research, this wine is 100% sangiovese . My understanding of what a Super Tuscan should be is that it contain in addition to Italian grapes, non Italian grapes such as merlot and cabernet sauvignon. What am I missing?
I have a bottle of 2013 Nova•Fase, Sangovsee wine. Is it still good? It's been stored in a temperature controlled room with little light hitting the bottle.
I've just tried a Fronton wine with negrette grape and I was swept off my feet. I hope it's not a one-off; any recommendations or thoughts about that particular grape? Where else can I find it? Thank you very much!
Dear Roger, I enjoy reading your answers each week. You do an excellent job of providing thoughtful, thorough answers to the questions asked. My question involves a 2009 Oregon Pinot Noir. The wine was an excellent wine in its youth and is still a fruity, well structured and balanced wine at this age. However, I found a slight aroma similar to paint thinner/nail polish masking the underlying fruit, earth and spice aromas. I stoppered the bottle, put it in the fridge and tasted it over the next two nights. The paint thinner dissipated by the third night, but the fruit, earth other aromas were also weakening at this point. The corked came out of the bottle in one piece and appeared in excellent condition with only the bottom 1/8th inch stained. However, the cork was somewhat spongy compared to harder corks that you may typically find in French wine. There was no seepage. Do you think the fault is volatile acidity? Do you have any suggestions as to how to eliminate the paint thinner aroma? Best regards, Frank Bramwell
