Can I bring my own wine or beer if my favorite restaurant doesn't have a liquor license?
What cheese with Barolo
I work for an Illnois Wine Importer and Distributor (and also Foodservice) and we would like to sell wine into Wisconsin. We have applied for a permit/license....if we want to see directly to restaurants in that state do we need to have a physical presence there as well like a warehouse?
this is the first time we tried to make wine from hand-picked grapes. destemmed, cleaned, crushed and processed. according to directions. Just did final racking, specific gravity is .995, am ready to bottle, but it has a very powerful bouquet - takes your breathe away, and dry, almost harsh on tongue. what can I do to improve it?
I read that the high alcohol content in fortified wines & liquors etc. can damage the cork & therefore the bottles should be stored standing rather than close to horizontal like non-fortified wines. True?
I wanted to make a batch of latavia wine...mixing carlo rossi burgundy wine with whiskey, everclear, sugar, and maraschino cherries....how would I store that and how long will it last? What will make it last the longest?
Hello. I'm Italian, I live in New York City, and recently several of my Italian friends asked me to help them to sell their wine here. My experience with wine is only about drinking it! What's the best way for me to sell my friend's wine here? What kind of license do I need? Who should I sell the wine to? How should I organize this business in a way that I can remain a middle man, helping them to grow their business? Thanks, Federico
Dear Sir, Of course wine should be enjoyed as and with whoever one sees fit, but I expect that there are sometimes protocols to follow when connaisseurs gather together and open a famous vintage. Any input on that?
Using Cabernet Sauvignon as an example. Most bottles of Cabernet Sauvignon have small percentages of other grapes added such as merlot, cabernet franc, etc., and are labeled Cabernet Sauvignon. Other wines are labeled "Bordeau Blend" and have the same small percentages of merlot, cabernet franc, etc. Other wines are labeled "RED BLEND" or just "PROPRIETORY RED" and they also have basically the same grape percentages. So my question: Is there a specific formula as to how you label your wine or is it up to the winery on how they will label thie wine?
I am lookig for a wine refrigerator that will fit nicely under a counter . What are some good brands - meaning quality wine refrigerators and affordable prices. Also can you suggest some good racks? Thanks
