Ok, I got the idea that the right glass enhances flavor and bouquet. But how is this more than a clever marketing ploy if all the glasses are different shapes? I checked Spiegelau, Schott Zwiesel, Riedel and Ravenscroft. Glass shapes range from tear-drop shaped to round and full (like the ones I already own). I have tried the Riedel shape that's full on the bottom and tapered toward the top. Call me a Freudian but I prefer the full, round shape...
I have recently started to delve into the world of red wine. I do like the taste but am finding it a little too bitter/dry at times. Could you recommend a red wine (brand OR type i.e. shiraz, merlot, pinot noir etc.) that is sweeter but not nearly as sweet as those yucky Zinfandels? Please provide me with a few choices. I have heard that Port wine is the way to go. Any help would be appreciated.
What exactly does it mean to call something a \"proprietary wine\"? Does it mean anything to different to call it a \"proprietary blend\"?
Is there a list of nyc restaurants that offer pre fixe wine and food menus?
I like your e-newsletter, and enjoy the Q & A part -- especially this week's question about tipping the sommelier. A similar subject came up this weekend amongst a group of ladies at a ladies night out concerning tipping. I'll skip the "are you supposed to tip a hairdresser if she/he is the owner of the salon" but will leave you with this question instead -- which caused a heated debate: When you get a bill at a restaurant, do you tip on alcohol? What if you order a bottle of $100 champagne and only have a salad, for example. The bill is $130 (say a salad each) -- do you tip on the entire check? OK, so probably not the best example, but you get the point, right? Would LOVE to know the answer to this (if nothing else, but to brag about how smart I really am!) LOL. seriously, LOL. Thanks again -- I appreciate your site -- and tell folks all about it every chance I get -- ok, maybe not that much, but when the subject of wine comes up (and that seems to be a
When asking a sommelier for a wine recommendation with a meal, is it appropriate to tip the sommelier? If so, is it a separate tip from the server? Thanks
What is the difference between Petite Sirah and Syrah? Thank you.
Which wines would you select/suggest for a small office dinner (12 people) at a restaurant, each having different taste? I don't have a budget, but would like to stay in the middle and the restaurants wine list is massive. The question really is how would you start, possibly a mixture of reds, whites, maybe a blend. Is there a general way of deciding what to serve to people I am just now getting to know?
i am a huge wine lover my favorite ever day wine is pino grigio and i my favorit red wine is merlot which wine has more calories ?
Ok here I go Why would someone NEED a wine cooler / \"frig\" ? I guess my question is should I buy one or not. Home D has a few nices ones in there close out section. They kee the wine from 50-70 degress and that range is selectable. I do not have any really good wines in my collection. The best I have is a bottle of Ruthaford Hill Merlot. So help me save money here. Do I buy one and put all my wines in it? or do I not buy one and just keep them in the wine rack? Thanks Mark
