I've had a case of unopened 2010 Sangiovese stored in the garage for about one year. Is it still good? Thanks, Rick Lewis
I have a Chateau Larmonthe de Haux Bordeaux. The top of the label says vin sec. Below Bordeaux it reads Appellation Bordeaux Controlee, 1989. I am wondering if this wine is drinkable? Has it aged to long and turned to vinegar? Thank you for your imput.
I'm quickly learning about wine. Thanks to this great newsletter. And Wine Spectator magazine. But I'm still a novice. I am confused on how to tell if a wine is made for drinking now. Or one that would/should age. Like the answer to this weeks Juice quiz; "These days over 95% of wines are made to drink right now, and don't improve with age." If I wanted to purchase wines that age well (without spending the budget of a small country). What are the standards to go by? Is there any reference material online or a book to recommend? Thanks for your help, Sean
what is the difference between bouquet and aroma
Do you go from sweeter/lighter to drier/fuller wines when doing wine sampling? Of course this would exclude ports or dessert wines.
I read that Rusden Wines in Barossa Valley, Australia, Rutherford Wines in Napa Valley & Klein Constantia Wines, South Africa, are changing back from corkscrews to corks, deciding the corkscrws caused the wines to "sweat" producing "overly dominant reductive characters" in the wine. How do you recognize a wine "sweating" & what is wine sweat & reductive characters? Thank you.
Is it possible to get a list of at least the types of wines that are considered dry?Mostly white wine is what I'm interested in.I like to cook and most of the recipes call for a dry white wine and I'd like to have a list available.
Is the wine/liquid used to make rice wine vinegar actually sake, or are they 2 different products?
My wife and I were interested in some fun wine making classes. Anyone have any suggestions on where we can go in the Denver area? Thanks.
I have several bottles of wine from the 60's, 70's that were not refrigerated, but stored in a basement & am wondering if they're any good? I live in Chicago & wonder if there's somewhere I can go and check if they're ingestible, and/or worth anything. Thank you
