Frequently there is a plug of wax on top of the cork. Why? The wines are excellent young. Could there be any benefit in aging them?
I know both wines are from the same pinot gris grape. I was told the difference is in the handling and/or processing. (I know one local winery that processes them the same - the only difference is on the label !) Is there a difference & if so what is it? I believe a P Gris from Alsace does not taste the same (to me) as a P Grigio from various parts of Italy.
What gives wines its substance? In other words, what contributes to a heavy bodied wine? Is it more than just sugar?
What is the best way to store wine? Is it advisable to keep it in an unheated and unair conditioned garage or is it better to keep it in a refrigerator? Thanks!
What is the appropriate temperature for storing vintage champagne?
I am interested in startng a wine processing club in NYC and need help in locating an experienced wine master to oversee the process. Any suggestions on how to go about recruiting a wine master?
What does "rsv" mean when applied to american wines?
What wine with tripa (tripe), served in the Italian or Hungarian style, cooked various veggies, tomato, peppers, etc served in a thick broth (stew). Not perfect but so far, I am partial to a light chianti.
Can you tell me why I get a headache when I drink California reds (dry) but do not when I drink Italian and French reds?
Good Day Was curious to see what years you would recommend for California Pinot Noir and Cabernets? Could you also recommend these types of wines in the $12-$25 range. Much Appreciated. Cheers! Jason
