Questions Answered showing 1-10 of 114

• Re: Does red wine age after it is bottled?

  posted on October 30, 2009 at 11:41pm

  Sure does. After a wine is bulk aged in barrel or stainless steel tanks, its bottled then is laid down for a few months to years at a time. During that time, the wine readjusts to its vessel. While its in the bottle, it continues to age, develop and if left long enough, turn bad.

• Re: Can a box of wine that has been opened and refrigerated go bad?

  posted on October 30, 2009 at 11:07pm

  Once the vacuum seal of box wine is broken, air can still get in to oxidize the juice. Granted, its much slower than a bottle but it doesn't last forever. They say 4 weeks but I've heard folks saying 2 months too. Anything after that and I think its past it's prime.

• Re: Is it OK to drink bits of cork that fell in the bottle?

  posted on October 30, 2009 at 10:59pm

  Cork bits won't hurt you; its just wood after all. If they're big bits, I try to pull them out of my glass if they make it there but I don't sweat the ubber-small bits too much. No one likes floaties in their glass of anything but cork bits, if consumed won't kill you.

• Re: After wine is opened, must it be chilled?

  posted on October 30, 2009 at 10:55pm

  Chilling doesn't preserve or prolong an open bottle of wine. White or red, you can simply recork the bottle and either put it in the fridge or countertop. Just consume it quickly because wine doesn't keep forever!

• Re: What is a corkage fee?

  posted on October 30, 2009 at 10:51pm

  Its a fee restaurants charge patrons for bring their own bottle of wine to consume during their dining experience. The fee is subjective and typically ranges from $10 to as much as $50 in some places. Its an odd concept because its socially acceptable to bring wine to a restaurant but its NOT acceptable to bring beer or spirits so go figure.

• Re: where can you buy Principato Rosato wine?

  posted on October 30, 2009 at 10:22pm

  Distribution is different in every state and even every county. This wine is made, labeled and provided by the Constellation Group for the Olivie Garden restaurants. Commercial resale is prohibited (I think) outside that channel so anyone carrying it may have an inside track with their distribution rep. There appears to be a few online merchants claiming to carry it: http://www.google.com/products?q=Principato+Rosato

• Re: How do you pronounce verdicchio?

  posted on October 30, 2009 at 10:14pm

  "ver-dik-ee-o" ...the an Italian white grape... there's an audio link to its pronunciation here: http://forvo.com/word/verdicchio/

• Re: should i chill white wines?

  posted on October 30, 2009 at 9:20pm

  Many white wines are best served and chilled to about 55 degrees F. Put the bottle in the fridge about an hour and a half before serving.

• Re: what is a punt?

  posted on October 30, 2009 at 9:15pm

  A punt is the dent under a wine bottles. There's consensus to its purpose but there's plenty of perspectives including: the bigger the punt, the better the wine (not true), servers pouring wine can handle the bottle easier, to make the bottle more stable, to collect sediment from unfiltered wines, manufacturing reasons and a bunch more random reasons. Again, there's no confirmed reason but its part of the traditional shape to a wine bottle that has been part of its construction since glass bottles were used.

• Re: Once opened, how long can a red wine last?

  posted on October 30, 2009 at 9:04pm

  If you left the bottle open, no closure on top left to open air, the bottle will change dramatically as early as the next day, quite easily less. By the third day, it'd be pretty oxidized and gross. Your enemy is oxygen so the less air thats exposed to the wine, the longer it will last. There's plenty of products on the market to help remove the air from the bottle and you choice can come at a variety of price points. The simplest is a rubber cork and manual vacuum pump to pull the air out of the bottle. There's also inert gas cans and disposable foil discs that all have some relevant reason for working.