I have tried many things to clear my palette prior to tasting.....bread/butter/olive oil/soy sauce/crackers....none of which really work....any professional suggestions?
Certain restaurants do not serve moscato so what would be similar
is there a wine label recongition cellar tracking system that is both location and wine type sensative?
I have a bottle of 1985 Dom Perignon. It has been properly stored since I received it in 1995. How much is it worth. Thank you.
What interactions between wine and cuisine are essential for successful wine-cuisine pairings?
I want to open my own tasting room, what steps must I follow to be legal ?
Do you believe its a severe negative for wine bars or restaurant bars to offer their by the glass menu's at room temp instead of 55-58 degrees?
I have a KId Cab California Wine that is a Cabernet Sauvignon. Is this a sweet wine?
I opened a nice Blackberry Port from Canada for Xmas and we only drank half bottle. Can I recork and save for a couple weeks?
We live in a state that is very warm during 4 months of the year. It is also known for not have too many sweet local wines. We love sweet Rieslings. For those wineries that can send to our home, I'm afraid the wine will be damaged during shipping. Should I be concerned about airline flight elevation change and heat during the shipment process? Sorry, moving is not an option...!
