I am looking for any referrals to a small business or proprietor who is a good wine chemist, winemaster type. I have 50 vines in their third year, on the Saugatuck River in Westport, type is Marquette (clone of Shiraz and an American cold-hardy varietal) and am hoping to find someone who can make my small quantity of grapes into wine and help me get it bottled. Also am interested to know with 50 vines, about how many bottles I should expect to result. -Marc Lewis
When is the shelf life/best time to open a bottle of Stags Leap Cab (i think its a 2007) recently given to me as a gift. Also, what is the best way to store this and peak time to drink? Thank you.
It was in a basement sellar for 51 years,then ontop kitchen cabinets for 6 years. The bottle still has wrapping around it.When fliped upside down dark flakes are floating in it . The cap is a scew on. Would this still be good to drink or just a conversation piece. Midwest climate if it matters? never opened Thank you, bmk
I am a professional person who has grown accustomed to fine wines (e.g., Caymus, Bel Glos, Pine Ridge, Sonoma Cutrer, Whitehall Lane). Now I am about to go back to school on a VERY strict budget. Do you have any tips on finding good food-friendly wines in the $10 retail price bracket? Are there any clubs that do evaluations and communications about inexpensive but well-made wines?
Which wines are best aerated? Which to decant and which to pour directly from the bottle for best enjoyment? Is there any system or easy way to remember the ones to pour differently? Lisa K
is moscato a brand name or what is it?
I have developed an intolerance to sulfites. It may be my imagination but, D do better older wines lose sulphites as they age? It seems less expensive newer wines seem to aggravate my sensitivity more.
Hi I understand they have done some work on producing disease resistant grape vines, suitable for growing in the Pacific Northwest. Do you know where I can get information on these varieties ? Thanks Joe
I have a bottle of 2005 Fattoria Il Poggio Incantate Chardonay (Bianco Toscana)/ Fattoria Il Montecarlo from Lucca. We brought back from our honeymoon to Tuscany in 2006. I found recently that there is a sticky, blackish goo oozing (in very small quantity) from underneath the foil cork sealer (sorry, I don't the technical name) at the bottom of the seal. The bottle has been stored horizontally in the wine rack in our cellar since it's purchase in 2006. Any thoughts on the wine's condition as a result of this "goo?"
I have two bottles of above mentioned wine left from a wedding four years ago. It's been in my fridge for the past 3 yrs. Is is still drinkable or will a person get sick from it? I have several other types of wine collected from gifts given several years ago too and I'm afraid to give it away or drink it. What can I do??? Thank you.
