Does placing a metal spoon in an open bottles of bubbles, sparkling wine & Champagne help keep its fizz ? If so why is this ?
I am planning on making a cheese fondue this weekend. How ever last time I made it the cheese (Emmental and gruyere) wouldn't fully disolve into the wine base.
Although I am by no means a connoisseur (I don't really even drink it) I have been investigating the various means by which wine bottles are stopped up. This w
I know there is a lot of received wisdom about what sorts of wines to pair with, say, beef or fish or chicken, though I couldn't quote any of it off the top of
I understand that one of the important aspects of a wine glass is that it has smaller opening at the top, which is going to help concentrate the aromas. But w
I have been wanting to try a nice red wine with fish and I'm not a huge fan of white. Recently I have been drinking Pinot Noir. But I'm looking for one more sui
How can it be that zinfandel wines taste spicy (hot?) I experienced this sensation for the first time recently, but never have sensed this before in cabernets,
I'm thinking of making a white wine sauce which will consist of White wine chopped garlic squeeze of lemon (maybe) mixed herbs. What I have in mind is somethi
How do you choose between red wine and red wine vinegar in cooking? Likewise, how do you choose between white wine and white wine vinegar? The specific exampl
I prepared a spiced wine according to a recipe last night using Cabernet with a mix of Pinot Grigio and Rum. I suspect the Cabernet caused it to come out on the
I have a professional vacuum sealer, which removes the air, and seals the bottle, or container. Will this work with wine, or does the wine degrade once it has
In the middle of preparing a beef stew when I realised I have no red wine (I may or may not have drunk it all, you can't pin anything on me!). I have copious am
I know how to uncork champagne. However, I just got a bottle of prosecco with a tiny cork, and I'm not sure how to pop it. I can't grab it like with a normal co
What wine should be used for deglazing, e.g. a tomato sauce? Will certain aspects of the flavor (e.g. fruity, dry) be noticeable in the finished dish or is it j
I'm planning storing some wine over a long period of time. I'm not sure about the exact duration, but I'm thinking of either 25 or 50 years. What should be tak
I hope this is not too off-topic. We are doing a wine tasting soon, where everyone presents a wine (assume all red, dry). As there will be a wide variety of t
The recipe calls for Madeira but I am thinking about using another wine. My choices are: Pernod, Calvados, pinneau du Terrier or dry sherry. What does anyone
Is there a difference between the two? Also, does the commercially available wine vinegar contain any alcohol?
When winter holidays come, I always find with my parents and the whole family. Sometimes we use Spumante, some other times Champagne, both to accompain with som
The past couple times I've bought wine stopped with a synthetic cork, I've had a very difficult time reinserting the cork after opening the bottle. It seems the