There are particles (sediment, cork?) floating in wine that we have had about 15 yrs. Do you think it is still good to drink if we use a sieve to strain it?
It seems that the corks used for sparkling wines and Champagnes are made with 2 types of cork that are laminated together. Why is this?
The year on bottles always seem very important. What does the year mean exactly? The year it was bottled? Or the year the fermenting began? I love wine and learning about it, if you could recommend a book for me to read to get an over all insite on wine, what would it be?
My husband has recently been told he has Type II diabetes. I would imagine that more and more boomers are being diagnosed with this problem. Can you please give some information on how a winelover, who tends to choose the wine first and THEN the meal, can still partake? Also, what is the best way of saving part of a good bottle of wine to have another day, and how many days does this method preserve the integrity of the wine? Thank you.
What is the typical taste profile difference in a Sonoma Coast Pinot Noir and a Russian River Valley Pinot Noir?
Hi All, I was at a fancy resturant a while ago and when we ordered a bottle of vintage wine the manager brought out a pourer. It held the bottle and had a crank that poured the wine as you cranked. It also had the candle under the neck of the bottle. I am pretty sure it was an antique. I would like to look for one but I have no idea what they are called. Thanks!
I am a big white wine fan, particularly Zinfandel, I know, yucky, but would like to branch out into the reds. Could you recommend a good red that I might like. I have not had any luck with the ones I have tried. I guess I am stuck on the sweetness of the zins. Thx.
I have a friend who visited Hungary several years ago and brought back a bottle of Egri Bukaver (Bull's Blood), vintage 1999. She has not opened it yet, and I told her she may want to find out how long the wine can age, as it may have passed already. How long can one hold a bottle of Bull's Blood before it goes bad?
what works well with spicy food? I prefer beer with spicy food, but sometimes we prefer to drink wine.. any suggestions?
Ok, I got the idea that the right glass enhances flavor and bouquet. But how is this more than a clever marketing ploy if all the glasses are different shapes? I checked Spiegelau, Schott Zwiesel, Riedel and Ravenscroft. Glass shapes range from tear-drop shaped to round and full (like the ones I already own). I have tried the Riedel shape that's full on the bottom and tapered toward the top. Call me a Freudian but I prefer the full, round shape...
