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A friend of mine likes oaky Chardonnays and asked for the name of some good Ontario ones. Not being from Ontario, I was at a loss for recommendations.
PS.The oakier the better.
PPS. I had a question about vineyard purchase. You gave me some helpful info. I bought one in the Prince Edward County, 51 acres.
How long can I keep a bottle of White Riesling in the fridge after opening it? What is the best way to reseal it? Thank you for your help. – Wendy Zurawski
I have had a 1973 Mirassou Monterey Johannisberg Riesling in a dark cool place since I received it three years ago. I am not very familiar with the wine and would like to know what its rating if any is, and how best to enjoy it?
Thank you, Elizabeth
I'm pretty sure your wine will now be a good vinaigrette! Even if it has been correctly cellared in a cool, dark cellar for its entire life, it is likely to be over the hill.
I have had two bottles of wine sitting around collecting dust and I haven't been able to find anything online to tell me about them until I found your page. I guess what I want to know is if they are still good and what are they worth? The wines are, Benton Grove Vintage Selection 1995 and Marcus James Special Reserve Chardonnay Vale Aurora.
Sorry to disappoint you, but.... Benton Grove is a North Carolina wine made from inferior Muscadine grapes usually used for jams and jellies, and past its best. Marcus James is a big Argentine producer, decent quality/value, but not Chardonnay for the long haul, they're best enjoyed young and fresh.
I am having an Afternoon High Tea Shower for my niece. There will be 40 women attending and we would like to serve a glass or two of champagne as the guest arrive. My budget is in the $200 range. What and how much would you suggest. I've left this a little late and hope that you can get back to me in the next couple of days.
You need 18-20 bottles for 40 people, which equals about $10 per bottle on your $200 budget. Since it's a group of ladies, you might get by with less wine, so you can afford a little more, which would then allow you to purchase one or more Marques de Monistrol Cava Brut Reserva; Segura Viudas Lavit Rosado Brut Cava; Segura Viudas Aria Estate Brut Cava; Vallformosa Claudia Parellada/Muscat 2005.
I recently bought some 2004 Australian Shiraz including Amon-Ra, Mitolo River, Tatiarra The Trademark, Glaetzer Estate and Delisio Krystina, among others. I realize each wine is different but can you tell me, in general, what is the optimum age at which to drink these wines and what, in general, is the longest they can age before starting to deteriorate?
Oz Shiraz tends to be made for (very enjoyable) short to medium term consumption - all sweet fruit, robust alcohol, soft tannins and moderate acidity. As a general rule, they're best with a couple of years on them, peaking around five, tiring at eight years, toast at 10-12.
For more ageable Shiraz/Syrah, you'd be looking at the Northern RhÙnes of France, which also happen to be lower alcohol/higher acidity and elegantly food friendly.
How does one determine how long to cellar a wine to achieve its peak? Are there any guidelines for different varietals?
Where to begin? Certain grape varieties, such as Cabernet Sauvignon, Nebbiolo, Sangiovese and Malbec (can require years of aging to mellow out and become smooth and silky. That's their nature, and you need to know which wines are made from these grapes: wines like red Bordeaux, Piemonte reds, Chianti and so forth . . . Best bet is to buy maybe three bottles of each wine you like. Taste one now and see how tannic (austere) it is now, taste the second in 2-3 years, and the third in 5-7 years. This is how you'll learn to gauge the ageability of the wines. Other reds, like Pinot Noir (Burgundy), Tempranillo (Rioja), Gamay (Beaujolais), and Cabernet Franc (Loire) are softer, and they mature much earlier. It's good to have a mix in your cellar so there's always something ready now!
Hello there I'm from Cork, Ireland. I found your address online I have an Avignonesi Grifi 1988. Could tell me if its worth anything, if its gonna be sour, or basically give me some advice? I don't know much about wines to be honest but I love red wine and I got this bottle for a couple of euro recently thinking I'd made a steal. Anyway I'd appreciate your advice.
If its any help it says on the bottom of the label Vino da Tavola Rosso di Toscana.
Regards, Shane Power
PS: Here's some historical background on the Avignonesi: In 1309 pope Clement V transferred the papal residence from Rome to Avignon. In 1377, when Pope Gregory XI moved the residence back to Rome, some noble families of Avignon left France to follow him.
One family became known as Avignonesi. They separated into three branches which settled in Rome, Siena and Montepulciano. The Montepulciano cellars are among the most ancient in Italy.
Palazzo Avignonesi was designed by Jacopo Barozzi (called Vignola) in the 16th century and houses the cellars. In 1974 the Falvo brothers, vineyard owners in Cortona, took over Avignonesi and invested greatly in viticulture, using local varieties and introducing Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Pinot Noir.
Nowadays, Avignonesi consists of four wine estates: Le Capezzine, I Poggetti, La Selva and La Lombarda with 109 ha of vineyards and 3 of olive groves. Le Capezzine, near Valiano di Montepulciano, has been impeccably restored.
It contains spacious cellars for vinification, for ageing and storing, the vinsantaia, warehouses and offices. The estate comprises 19 hectares, of which 8 hectares of vineyards divided as follows: 6 of Alberello vines in the "settonce" pattern; 1 dedicated to density experimentation in a circular vineyard and 1 to growing 127 ancient varieties indigenous to Montepulciano, today in danger of extinction.
I continue to enjoy Wine Express, keep going with it. Lately I have developed reactions to some wines. Not quite sure what is causing it. However, I tried organic wine and this seems to be helping. My suggestion: Could you publish a list of organic wines as I hear from other friends that they have also reactions to wines, especially the red ones.
My second question is: How long can one keep an open bottle? I usually seal it with one of the pumps taking the air out and store it in the fridge. I would appreciate hearing from you about this. Thanks!
The gases completely cover the surface of the wine and it's as though the wine was never opened. Magic! Way better than the Vacu-vin type of treatment. Remember: nature abhors a vacuum and it's almost impossible to create one outside a lab. The cans, which are light as a feather and feel as tho there's nothing in them are good for more than 100 bottles and are at the LCBO for around $15-ish at last count. In the fridge is still a good idea for reds and whites but let the reds warm to room temp before the next pour.
Elsbeth wrote back:
I guess the act of treating the wine before drinking is also called, decanting and I have seen the most beautiful glass jugs, bottles, etc. for it.
I have a 2004 Chhâteau de Châtelard Beaujolais-Villages Vieilles Vignes, purchased on impulse. When should I drink it? When a Beaujolais (or any wine, for that matter) has a 'long finish', does it tend to have better ability to age?
Must say, great to find your website.
Many thanks, Craig Grummer
How does one determine how long to cellar a wine to achieve its peak? Are there any guidelines for different varietals? – Daniel Poudrier
I recently bought some 2004 Australian Shiraz including Amon-Ra Shiraz, Mitolo Reiver Shiraz, Tatiarra 'the trademark' Shiraz, Glaetzer Estate Shiraz and Delisio Shiraz Krystina among others.
I realize each wine is different, but can you tell me, in general, what is the optimum age at which to drink these wines and what, in general, is the longest they can age before starting to deteriorate.
Thanks, Mike Liebergall
I just watched Oprah today with Dr. Oz .
Dr. Oz says it's healthy to drink two glasses of red wine a day because red wine contains something in the skin of red grapes (white is made without the skin contact) that is a cancer and heart helper.
We buy our wine from a store that uses concentrated juice mix (you place your order and then go and bottle it 6 weeks later).
My question is: Do you think there is a difference between a store-bought wine and the juice concentrate from a health point of view?
Don in Orillia, Ontario
I have recently returned from Portugal where I was given a 1.5L bottle of red wine. The front of the bottle says 1989 Reserva Dao Terras Tomas Ribeiro. Will the wine still be OK to drink and would you know what it is worth? I cannot find any information on the Net about this wine so you are my only hope.
Thanks for your time. – Wesley Simm
I recently started working a restaurant and my manager said we need to learn the seven noble grape varieties, but when I try to find that information all I get is answers to "noble rot". Can you list them for me? Thank you. – A. Glen
PS Noble rot, by the way, is the benevolent version of the fungus botrytis cinerea that desiccates the grapes, and turns the wine into those honeyed sweet sippers, Sauternes, being the best known!
I have recently purchased 73 bottles of wine - 32 white and 41 red -- they are both Australian Banrock wines. The white is a Chardonnay and the red is a Shiraz. I will be keeping the bottles stored until June next year, a period of 9 months.
The wine was bottled in 2004. Will it keep until next June? It is a screw cap.
Thanks, Graeme Yates
No problem, Graeme.
My buddy and I have been making wine for 14 years now. Although we both agree on good old Zinfandel as our favorite, we have made other varietals. We are looking for something different to add to our list.
In the past, we have made Pinot Noir, straight Cab, Cab/Merlot, straight Merlot, Barbera/Merlot (which was really good) and, of course, the classic Zinfandel/Alicante mix. If you can come up with a few suggestions for a full-body red we would be grateful.
Thanks, John Cetrulo from Jersey
I am handicapped (or disabled however it's called these days), and unable to attend wine tasting events, which is probably what I should do.
For years I've been trying red wines, but I'm not fond of dry red ones. When I manage to get to a Liquor Store and ask for help, usually they give me a red wine and say it has a sweet taste (it doesn't). Once I got a red wine that had a one rating and it was with a guarantee that I would love it – it was horrible. I don't know what category I should be looking into, but do they have one ratings these days?
If you can help a bumbling amateur, I sure would appreciate it (a deep, hopeless sigh). – Patricia Yelle
I have a tough question for you. I would like to purchase a number of bottles from 1995 and 1998 vintages, that I will drink when they are from 13 to 30 years old. These are the years my daughters were born, and I will buy 3 bottles from each vintage to be opened at their Bat Mitzvah (13 years old), graduation (about 22) and wedding (hopefully before they turn 30).
So, obviously the wines need to be from a fabulous vintage for the region, and have to be able to age for as much as 30 years and not be past their prime. The region does not matter to me. As for price, up to $100 per bottle is OK.
I've been doing some research and it seems that few wines can last as much as 30 years. If that's not possible, I suppose Vintage Port would be OK, except that I don't think that there were Vintage Ports from either year.
Lastly, I need to be able to purchase these from the LCBO.
Best regards, Corey Miller
There are no Vintage Ports for those years: However, if you can find Quinta or "estate" Ports such as Quinta da Noval, which are produced in the non-declared years, they'll be fine, or look for Madeiras, the longest-lasting wines of all!
I'm having some wine shipped to me from a vineyard near the Central Coast of California, where I invested in a winery. The owner is sending me the wine but asked me how many cases I wanted sent. I don't know how many bottles are in a case. Is it 6? is it 9? And I am to embarrassed to ask him. Please let this be our little secret. How many bottles of wine are there in a case?
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