as a club in south florida, I order from three different places. now, a member wants to sell me their wine out of north carolina and none of those three distribute their wine. what can i do if anything
I am a private chef and wine specialist. I have had many clients ask for wine w/no sulfites. Wine w/o sulfites is grape juice. No alcohol to ferment. Please explain to me if this is possible?
How many portions at: 1 1/2oz serving would I yield per bottle? 3oz? 6oz?
What is the process to make the wine taste crisp?
What are the 5 S,s of wine tasting? Do you use these in your wine appreciation classes. Thanks for your reply Chris
Noble wines from California strictly put numbers on there labels 337'667 etc. What do the numbers stand for, there web site says nothing.
I have a bottle of wine(chardonnay) from Clinton Gore election night Excelsior Hotel and want to know if it has any value?Never opened
I have an unopened case in crate of 1988 Chateau Mouton Rothschild that was a birth gift for my youngest son. Any ideas on value? We keep pondering what to do with it, when to open it, or should we sell it? It has been in my wine cellar since release. Thank you.
I can not find Moet & Chandon Imperial that isn't brut. We loved and miss the old white star. Do they still make the Imperial that isn't brut?
I am looking into the possibility of some classes in New Orleans on wine and certifications available--thinking I might need to buy an updated and most respected informational encyclopedia of wine. What would you recommend?
