The handle of some tastevins is in the form of a pair of snakes or a single snake, an element most often seen on tastevins from Bourgogne region. Can anyone tell me if the snakes have any symbolic significance?
Greetings all, I would like to import wine for trade and exhibition. Since i wont open a store where i keep the wine, we would also like to work with a current permit holder to facilitate the Millennium Development Goal Number of 8 which encourages Global partnership. I will be happy if we are linked to few import permit holders based in the United State of America. Wine will be coming from South Africa
Saw a crank wine pour-er with marble base at an auction was wondering the price it looked antique.
These two are renowned to be exquisite wines. Because in TN we can't have wine delivered and to date, I don't see any restaurants carrying the wines, what is the best way to experience these wines? I can't afford to buy bottle on my own and even if I could, how can I best choose vintage? (That's two questions. :)) Wondering if I shouldn't ask one of the wine bars to hold tasting? What are your thoughts on how to experience these premium wines?
Just received a non bar coded bottle of rainwater madeira wine, f.f. ferraz and co. Can you tell me anything about it? Thanks
I think the answer is somewhere in the middle. I tend to tip a higher percentage on a lower bill and a slightly lower percentage on a higher bill, especially one that is laden with expensive and usually overpriced wine. It also depends on whether I was advised on the wine selection and whether the advice was accurate.
We received a bottle from an unidentified donor and are unable to find any information on it. Is it a wine that can be aged for sometime or is it advisable to drink it in the near term? Any help would be appreciated. Thank you. Gerry
Expert Roger C. Bohmrich, MW recently replied to another question stating that "Sulfites at low concentration also occur as a by product of fermentation of grape juice into wine." However, he also mentioned that some wines are sulfite-free. How can both of these statements be true? If this is correct, how are sulfites removed from these sulfrite-free wines? Lastly, how well do sulfite-free wines, or even those with no sulfites added, age as compared to "normal" wines that do contain sulfites added as antioxidizing or antimicrobial agents? Thank you!
We have a wine fridge in our garage and we live in Phoenix. Our fridge broke this summer and we didn't catch it for a few days. The wine got very hot and some of the bottles have corks that have lifted. The foil is not broken, but I don't want to have to open all the bottles to figure it out. All the "bad" bottles are red wine. If they are bad, can I use them for cooking or making mulled wine?
Where can I buy the best and cheapest wine racks?
