…and it seems like you can only get it through the website - if that? Any ideas? It’s a gift idea I had for someone and I don’t want to spend the 0 on a whole case.
Ever since I turned 21 I've been wanting to get my own wine cellar,how do I go about first making one or buying the best materials,second picking the right wines weather for decoration or drinking and third how do I build a pallet for it knowing whats a good taste or fruitiness or whatever?
I received the wine from the bawineclud but they don’t have any more in stock. Thornhill is a vineyard in Monterey California. The bottle costs around .00.
I’m looking for a single zone, quiet, 120 + bottle capacity, about 6-7 feet tall and about 30 inches wide (or so). Thanks!
i’m thinking of shipping french wines to potential u.s. customers through a liaison in france. i would set up a website with different wines to choose from by the case, and have them shipped here, then i would distribute to the customers.
Some I’ve purchsed that I now do not like and some could be used for cooking I just dont have storage room. All have been stored properly. And unopened.
i am planning on going to napa valley the weekend of labor day would that be a good plan for wine tasting or when do you recommend…
My brother and I are going to make some homeade hooch out of cactus and were wondering how many of the fruits we will need to get a gallon of juice.
Otherwise, consumers coming to the style for the first time will be mislead into believing this is the way it was always intended to taste.
Currently there are no restrictions, for example, on producers of Brunello or Amarone from altering the traditional style with the generic, modern "international" style of winemaking.
What suggestions would you give to regulators for distinguishing between a traditional and a generic "international" style of wine on the label?
For example, say the combination of grape X from region Y traditionally equals style Z that has less alcohol, tannin, or fruit forwardness, and the modern generic style takes it in the completely opposite direction, with no indication on the label of the divergence from the original model. This is at least misleading as to what is meant by style Z, especially for a newbie having it for the first time.
Here are some links:
http://www.thewinenews.com/octnov00/cover.html
http://www.castellobanfi.com/features/wnew17.html (last paragraph)
http://en.wikipedia.org/wiki/Brunello_di_Montalcino (last paragraphs)
Even a regulated area still allows significant variation in style from traditional to "international" within that appellation. And as the the first article notes, rules in Brunello have changed numerous times in the last 2 decades (and are relatively young in the history of Brunello to begin with).
I’m advocating a distinction between an international and traditional style on already regulated labeled wines.
Perhaps even a voluntary distinction on the label between a food wine and a social wine (high alc, low acid, over-oaked international style fruit bomb) would be nice.
another link:
http://www.winemag.com/ME2/dirmod.asp?sid=&nm=&type=Publishing&mod=Publications%3A%3AArticle&mid=8F3A7027421841978F18BE895F87F791&tier=4&id=A3017EE5269F4DDAB7210B3F969DA475
My boyfriend and myself would like to book a winery in the fingerlakes of NY to have our wedding reception next year. Any suggestions of a nice winery in the fingerlakes that has a banquet or reception hall inside?