I want to make wine...any simple recipes?
I put three or four bottles of Reisling, unopened in the refrigerator. I did not use two of them. They are still unopened. Do I need to keep them refrigerated until I use them or can I return them to my wine rack which is in another room of the house (which is well air conditioned).. Not a wine cellar?
My friends and I will be visiting the Alicante region of Spain (Javea specifically). Which local vineyards are worth a visit and when dining out, which wines do you recommend we sample? Red and white?
What is the definition of each subject term?
May a bottle of unopened Rose be taken out of the refrigerator and stored in a wine rack?
I would like to gift some AZ wine to a friend on the East Coast. What would be some of the best quality Reds & by which producers/labels?
could you suggest the wines in white and red that are low in sugar ?
I am in the beginning stages of researching a tasting room for our area. I want the tasting room to specialize in Texas wines. The Texas wine industry is taking off in a huge way however the hill country (wine country) is about a 3 to 4 hour drive from the Houston area. The only tasting rooms in and around Houston serve wines from around the globe but not from Texas. Our local liquor stores and grocers have a very limited selection maybe 3 or 4 wineries and only the larger ones. I have visited the hill country and researched and know that it is growing leaps and bounds. And.....we Texans really dig things from Texas. So....my question starts with....what do you think of the idea? I have scouted a couple of spots and rents are reasonable but want to know if the idea is worth the risk? I have worked in a management position for 5 years before I began my teaching career and feel that I have a great idea. Just need a few pointers. Thank you!
I was given a bottle of wine. It is a 3 lt. bottle. The label says Casalbosco Chiant. Bottled for C.L.P by F.C.L.P. imported by Schenk USA. It is spiral type bottle that tapers smaller toward the top. It has a wicker basket bottom.
Dear Sir, Can I consume non organic/natural wine with a fair degree of confidence that I won't get intoxicated with pesticides? Do wine-makers really need all 80 (I read) of the different chemicals authorized in wine making so as to make "good" wine (which won't taste too tart, won't sting the throat)? Thanks!
