Dear Sir, Chiantis can be found in wicker round decanter-like bottles. Do I keep those bottles standing up in my cellar? (Not me standing up.) What wines typically come in that kind of bottle? Thank you!
can i sell local nj wines in my nj restaurant, if yes what is the procedure?
WHAT IS THE BEST WINE FOR PICKLING NORTHERN PIKE?
Hi, I am looking for the manufacture or contact of the bottling company of the 1960's Stefani Chianti wine bottle. This is the deep green twisted Italian wine bottle about 13" in height. Thanks in advance for your help.
Where or how can I find Croatian wine in Connecticut? Thanks.
I received a 2016 bottle of this wine as a gift. The gift giver stated that the person in Greece who sold them the bottle said that we should wait at least two years before consuming it and it would be better to wait up to five years. The limited information I found on the web seems to contradict this assertion. What is you opinion?
I learnt that assemblage is the types of grapes used in the wine, and cuvee in wich percentage each is used. Is that right? If so, can professionals tell, for a given wine, what assemblage a wine maker made AND what cuvee he made? In other words, can they tell if in a given wine there is merlot for example and roughly how much of it there is? Thanks a lot.
My wife is a Cabernet Sauvignon drinker - but she is no connoisseur of wine. Over the last 15 years, I have bought her hundreds of different bottles of CB and noted on my own how much she liked each wine. Over the years I noticed the overwhelming number of CB's she likes are from Chile - although she didn't realize that. In general, her favorites have progressively been getting more expensive, although she does not know what the wines cost. What would a sommelier think about my wife's palate that she likes CB's from Chile best and her tastes have grown progressively more expensive? And what else would you recommend based on what she likes?
Is wine still made by stomping grapes by foot.
Is it my imagination that 20 year tawny port has more fruit forward flavors and a huge "nose" and a much longer finish than the more expensive 30 year tawny port? With the 30 year tawny port I pick up hints of leather and not much fruit. Also that long finish that I love doesn't seem to be present in the 30 year tawnt port. What am I missing????
