Author Archives: Wine & Bar Lab

Above 65°F, a red wine imparts too much of its alcohol content as flavor, never a desirable taste. It’s more convenient to allow a wine to warm up in its glass than to put it back in the refrigerator or … Continue reading →

Drink what you like. What you like to drink always takes precedence over any recommendation that I might make. Start by thinking about the dish or meal as a whole. What are its dominant characteristics? Is it mild or flavorful? … Continue reading →

Many studies investigated the benefits of red wine suggested that moderate amount of red wine (one drink a day for women and two drinks a day for men) lowers the risk of heart attack for people in middle age by … Continue reading →

Wines which have aged in bottle, typically red wines rather than white, will generally throw a sediment by perhaps ten years of age or more. Not only is this sediment displeasing to the eye, it can also be quite unpleasant … Continue reading →

Legend has it the first eiswein was produced in Germany in 1794 when a vineyard owner accidentally left his grapes too long on the vine. When his staff decided to pick and process the grapes anyway, the result was eiswein. At … Continue reading →

Removing the cork quietly, cooling the wine to right temperature, and to keep it in the glass and off your guests — is not a natural gift. It requires a little dexterity, concentration, and a good dose of practice. Champagne … Continue reading →

Many regular wine drinkers find that just half a bottle of wine is satisfactory for an evenings drinking, and this level of intake does no harm to an otherwise healthy liver. In the absence of a companion to finish the … Continue reading →

Proper wine service is a must have server skill. So you are working in a restaurant that serves wine and your training was inadequate. Well, it’s really no great surprise as many restaurants today seem to just gloss over proper … Continue reading →

White wines: Light to medium body like Sauvignon Blanc, Riesling, and Chardonnay if they are served colder, the aromas and flavors will be minimized and you ll not get full enjoyment. Best serving temperature: 7°C or 45 °F. Full bodied like rich … Continue reading →