Dear Wine Ladies,
My husband says red wine should always be stored at room temperature whether it is open or not. I heard that once red wine is opened it should be kept in the fridge, then brought to room temperature just before serving, who is correct?
Dear Wine Ladies
Loved the show last week on whiskey! One of the topics I didn’t hear you cover was how to best enjoy whiskey; in terms of preferred type of glass, are the standard tumblers suitable? Is swirling the glass as you do in wine tasting a good or a bad idea and what does the addition of water do to the whiskey’s flavor?
Josh
Dear Wine Ladies,
I’ve recently started to really get into wine. I have a very general question about tasting; most wines generally come in 750 ml bottles and I would like to try two, three or even four or more varieties of wines in a sitting, especially to compare them. Since I usually have only a few ounces of each I would like to know how I can keep the wine fresh for longer. Does the oxygen affect it?
Helmut
Dear Wine Ladies,
I am planning on throwing a small wine and cheese party for the ladies that work with me at my salon as a thank you for their hard work and support throughout the year. This will mark my second anniversary! One of the cheeses that I will be serving is gorgonzola; my favorite. I’ve heard that serving an icewine would be best but am wondering if there are any other options that might work equally well?
Theresa
I recently heard from some-one who is quite the authority on wine that wines are 100% bacteria free due to the alcohol content. In fact I understand wine was the beverage of choice in lieu of water in former times specifically for this reason. If you could confirm this for me it would be greatly appreciated.
John
Keswick
My partner and I are just getting acquainted with wine and are wondering if the terms aroma and bouquet are interchangeable? Secondly does the length of wine refer to its age ability?
Dear wine Ladies,
I make my own wine from juice concentrate and have a question with regards to my heart! With all the great news about the health benefits of polyphenols found in red wine, I was wondering if there’s just as much in home made wines as there is in commercial wines.
George
The Wine Ladies discuss a high tech solution out there that keeps track and measures the range in temperature a shipment of wine is exposed to. Click here for the full post.
Hello Ladies:
I am a George Brown Culinary student and am part of a group project (with 3 other students) that is looking at cooking with alcohol.
The only thing I know is cooking with wine can enhance flavour and that the acidity of wine has an effect on food. As you can see, we know virtually nothing! Help! Some of the questions we are asking include: why should you cook with wine? What does wine add to a recipe? Can you use both red and white wines?
I’ve heard your show on the radio several times and have seen you as guests on TV and am so impressed with your knowledge and your humour. Thank you for any help you can give us and have a great Thanksgiving weekend.
Blessings & good drinking,
Keith Bundock
Dear Wine Ladies,
Last weekend at one of our favorite restaurants we ordered a bottle of wine that we were very familiar with. It tasted foul so we sent it back. The waiter had no problem taking it back and bringing us another bottle which was fine Afterward we wondered what could have been the reason the first bottle tasted so bad. Is there a common explanation for this?