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?
Which Napa Valley winery makes sweetest cab sauvignion?
I found two (2) , 3 Liter Bottles of Castello D'Albola Chianti Classico in my mothers basement. They are both sealed in a red , what looks like a wax or plastic coating on top and were stored upright. There is a number A0460058 on a label with a rooster that says "Chianti Classico Consorzio" on it. There is also a paper label DOCG AAA 00915638 around the\at red wax top. Wonder if its any good! Cant find much on internet seems like a inexpensive type wine but the bottle is rare. Can you shed some light on it if you know.
Can a bottle of wine get bottle shock in transport? If a bottle is shipped from California to NY when is a good time to open it if the bottle was shaken up in transport?
Can I put wine in a 34 degree cooler for about 3 weeks and then put it on a shelf at 56 degrees?
What red californian wines do you recommend for aging that will improve in taste and value ( more importantly taste) ? Wine that is good now but even better in 5 to 10 years ...?
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