What is the Good, the Bad, and the Ugly regarding sulfites? How, when and why was sulfites used in the making of wine? What are the benefits to a wine with or without sulfites? Thank you in advance, Cheers!
Other than the Finger Lakes region of New York where else are Diamond wines produced? Thanks
I will be hosting a brunch in Sept. and am considering offering a sampling of sparkling wines for comparison. Do you have any suggestions or \"rules of thumb\" to help in selecting the wines? The menu will lean toward Italian brunch items like smoked salmon bruchetta, crab cake benedettina (crab cake with poached egg over focaccia with lemon basil butter sauce and parmesan polenta), as well as fresh fruit.
After opening a bottle of red wine, should it be refrigerated or can it be recorked and stay at room temperature? And how long is it good after opening?
wine to have with curry
How much would you tip, if the corkage fee ($85) was waived. We had 2 glasses of champagne ($60) and the total bill came out to be $400. The bottle of wine was a gift and probably cost $400 when bought, now retails for $800. It would probably run $2000 assuming it's even available at a restaurant - most don't carry it in their cellar. Needless to say, I don't usually bring wine nor do I drink anything close to this price range. This was a once in a lifetime thing and will probably never happen again. Although it may seem so, I don't have money to throw around. But, I don't want to under tip either. What's the proper etiquette in this case.
i have a bottle of an unopened cognac. from 1977 camus napoleon cognac, w/ the original box and seal. i was wondering how much the bottle is worth. my mother purchased it from lisbon portugal in the 70s.
what are the new trends and innovations in the wines segment? especially in respect with the young generation. what do people usually prefer?
I recently began renovation on my home and found a 1999 Windsor Vineyards Signature Series Pinot Noir on top of a cabinet. It has been on it's side up there collecting dust for at least the last 8 years and I'm wondering if it is worth opening up or is 9 years too long for a Pinot Noir to sit in it's bottle. The cork has not dried out and I keep my house at about 68-75 degrees all year. Thanks, Michael
I am at the point in my wine education where I struggle to drink or lay down certain wines. Of course I would love to afford a case and try one each year, but hey I am a working sap. Can you advise on CA Pinot, CA Syrah, and ZIN holding practices? And better yet, who is the best person to consult on specifc wines?
