Questions Answered showing 1-10 of 114
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.
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.
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.
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!
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.
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
"ver-dik-ee-o" ...the an Italian white grape... there's an audio link to its pronunciation here: http://forvo.com/word/verdicchio/
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.
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.
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.