June 30, 2010 by jameslucas.

By John Espinosa

Avid wine drinkers know that you cannot just poor a fine wine into any old glass. Surface area of the wine out of the bottle, the temperature of your hand and even the shape of glass are all factors that affect how a wine will taste and feel in the drinker’s mouth. This article will give the reader a brief overview of why it is important to have a proper champagne flute to drink fine champagne from as opposed to other wine glasses or glass wear.

What is a champagne flute?

A flute is a type of stemware used for drinking wine or other sparkling drinks. The stem is the long thin piece of glass that separates the base of the glass from the bowl that holds the liquid. The shape of this glass resembles a typical wine glass or it may have a trumpet shape or is otherwise very narrow. The stem on the glass has a very specific purpose of allowing the drinker to hold the glass without touching the bowl. This is done to avoid heating the wine up with the warmth of hand. The design of the bowl also has a very specific job. When wine is poured into a glass, it begins to lose carbonation. The more surface area that is exposed, the faster the wine loses its carbonation and the flatter tasting it becomes. This is the reason that a flute bowl is so narrow, to maintain carbonation. Champagne flutes accomplish this much better than a champagne coupe or saucer, which exposes the wine to a much greater amount of surface area.

A champagne flute also helps facilitate the natural phenomenon of nucleation. This process in a flute helps form the bubbles that you see. Too much of it will cause carbonation to go away quickly. A flute provides a smoother surface area inside the glass so that there can be increased bubble texture in the drinker’s mouth.

Flutes come in a variety of styles and designs however, they all follow the same thin and narrow overall construction for the purposes described above. Some come etched or printed with ornate designs and can be purchased as single, double or in multiple glass sets. A single flute can retail anywhere from a few dollars for a plastic version to around 100 dollars for a crystal version. Prices can go up from there if purchasing a glass with gold or silver plating around the rim or other ornate features.

Therefore, the next time someone tells you that wine in any glass will taste the same; you can tell them how wrong they are. Champagne flutes help necessitate the environment in which wine tastes and feels the best. Other glasses are suitable however, they can detract from a fine wine by simply the way they are constructed. More economical champagne coinsures can find plastic champagne flutes for their needs or if you are a big spender there are a variety of crystal champagne flutes that can have ornate designs or gold and silver plated accents to impress your dinner crowd.

The author has spent a lot of time learning about champagne flutes and other related topics. Read more about wedding flutes at John Espinosa’s website.

Article Source: John Espinosa

It Does Matter What You Drink Your Wine Out Of

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June 23, 2010 by jameslucas.

By Bill Garlough

The world’s attention is shifting to South Africa, the host country for the 2010 FIFA World Cup Soccer Championship. Soccer is widely regarded as the most popular international sport, so the games played from June 11 - July 11 will be watched by scores of fervent football (called soccer in the US) fanatics throughout the world.

As South African wines are also gaining prominence in the wine world, now is a good time to try one of these wines and tip our caps to the World Cup soccer games. Whether it’s a refreshing white wine for sipping or a rich red that pairs nicely with a grilled steak, South Africa can score the winning goal for your taste buds.

South Africa:
South Africa is the most prominent wine region on the African Continent, both in terms of production and quality. Little was known about this country’s wine industry prior to 1990, because of apartheid and a closely guarded government. The release from jail of Nelson Mandela in 1990 and his subsequent election as the country’s first Black President in 1994 signaled the end of apartheid and allowed the global community to embrace the new South Africa. This generated a dramatic rise in wine exports. However, South Africa needed to improve the quality of its wines by developing its Terroir, to successfully compete on the global stage. Terroir is a wine’s sense of place and time. The place refers the winery’s soil, geography, climate and the winemaking traditions. Time refers to a specific growing season (was it a hot or wet summer?) and the yields of that year’s crop (this can be controlled by removing some fruit from the vines during the growing season). The winery decides if they want quantity (more wine) or quality (lower yields for a more concentrated, flavorful wine).

While South Africa traditionally produces large crops, there is a movement to open new wineries that focus on lower yields and higher quality wines. The three major regions of the South African wine industry are located near Cape Town, and are known as the Northern Cape, Eastern Cape and Western Cape. Of these, the Western Cape is home to the two most important wine areas, Paarl and Stellenbosch.

South African Wines:
Early on, South Africa was most famous for its Port wines and Sherries. Wine connoisseurs have long regarded South African Sherry as the equal to fine Spanish Sherry and its Ruby and Tawny Ports are also held in high regard. While growing in popularity, Sherry and Port represent a small segment of general wine consumption. White and red table wine makeup the majority of wine sales today.

White wines have historically dominated South Africa’s table wine production. The leading varietal, Chenin Blanc (locally called Steen), has its roots in the Loire Valley of France and may have been introduced by the French Huguenots or the Dutch East India Company in the late 1600’s. In keeping with its emphasis, Chenin Blanc leads South Africa’s wine exports. Also, Chenin Blanc’s natural acidity and versatility makes this varietal a good blending partner with other whites like Colombard. Paarl and Worcester are the leading wine regions for Chenin Blanc production. With South Africa’s warm climate, these wines tend to offer more tropical fruit flavors than the Chenin Blancs produced in the Loire Valley of France (a lean style with mineral flavors).

On the red side, South Africa produces a varietal that is unique in the wine world - Pinotage (a cross between Pinot Noir and Cinsaut grapes). Among some of my wine friends, this is not a favorite. However, it is popular in South Africa for outdoor barbeques, as it offers a rustic and smoky flavor that pairs well with BBQ meats, and is worth a try. Today, South Africa is producing better quality Cabernet Sauvignon, Merlot and Shiraz that successfully compete in the global market. Of these, South Africa is best known for its Cabs. Cabernet Sauvignon is the most widely planted red varietal in South Africa and is produced in both a blended (with Shiraz or Bordeaux varietals) and straight (100% Cab grapes) style. The Stellenbosch region is known for its Cabs and produces a medium-bodied style with soft tannins, ripe fruit (red cherry and coffee flavors) and smoky notes.

To combat South Africa’s warm/hot and dry climate, the newer, quality-minded wineries seek vineyard plantings on valley hillsides that offer good soil (includes some clay to help hold water) with cooling fog and sea breezes. Better vineyard sites, lower yields per acre and improved fermentation processes are creating exciting wines. Give them a try and cheer on your favorite team during the World Cup.

Bill’s Wine Picks

• 2008 Graham Beck Chenin Blanc (87 pts. Wine Spectator)
• 2007 Warwick Pinotage (88 pts. Wine Spectator)
• 2007 Excelsior Cabernet (popular selling, not rated)
• 2007 Graham Beck Cabernet (full bodied, 87 pts. R. Parker)
• 2008 Waterford Estate Cabernet (89 pts. Wine Spectator)

Ken Forrester Petit Chenin Blanc

• Ken Forrester is known for producing quality South African wines.
• The Chenin Blanc Stellenbosch Petit 2008 rated 87 pts. by the Wine Spectator and received a Best Values designation.
• The Wine Spectator describes this white as “showing delightful floral, heather, candied lime peel and quince notes on a bright, unadorned frame.”
• 100,000 cases were produced, so it should be readily available. Cheers!

Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, the winner of the U.S. Chamber’s 2007 Small Business of the Year award. For more from Bill Garlough’s Perfect Pairings check out My Chef. Bill can be reached at or wineparings@mychef.com.

Article Source: Bill Garlough

Try Some South African Wine While Watching World Cup

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June 16, 2010 by jameslucas.

By Vincent Rogers

The summer is the perfect time to host summer parties. The key to entertaining in the sun is often in the drinks that you supply your guests. Cocktails tend to be one of the most popular options; however, first you have to decide which ones and find out how to make them.

Preparation is essential. Not only do you need to have the right liquors, spirits, fruit juices and ice, you also have to create the right atmosphere. Whether this means setting up your outdoor furniture or decorating the home and garden is entirely up to you.

One of the first things that you should do is make sure you have all the essentials for the party. This means, that you should make sure that you do not forget any of the things such as buns, burgers, plates, as well as other things that you are going to need to set up for the party as well as during the party.

The best thing that you can do is make a list of all of the things that you know that you will need. This way as you think of things, you can add them to the list. In addition, you can cross things off the list as you get them and prepare.

Another thing that people tend to forget is the appearance of the area they are going to have their summer party, therefore you should make sure to clean up the area and make sure that it looks nice. Clean all of the things you are going to be using during the party in addition to making sure the grass is cut and all the leaves are cleaned up. Also, do not forget about the kitchen.

Make sure that the garbage is empty, as well as the surfaces are clean. The bathroom is another area to make sure it is clean as well. Seating is another thing to consider as well. As people are drinking, more and more people are going to want to sit down.

Therefore, it is essential that you make sure there is enough seating for everyone. In addition, if you are looking to impress your guests, having the right cocktails are another essential as well. One easy thing to make is wine coolers, which require only a bottle of 750ml fruity red wine, in addition to 600ml lemonade. Mix and serve it with lemon slices in addition to sprigs of mint.

A Watermelon gin spritzer is another drink that people are sure to enjoy. It is easy and quick to make and requires only 2 large limes in addition to 100g watermelons, and 2 tbsp of gin. In addition, you add the tonic water to taste. If you are looking for a sophisticated drink, then try the Monkey old-fashioned cocktail. This drink includes, ten brown sugar cubes and dashes of Angostura bitters in addition to 100ml still mineral water and a 1/2 monkey shoulder triple malt whiskey.

Fill the glass with cubes and then serve after squeezing an orange twist over the glass. Over the internet, you can find a number of amazing cocktails to serve. When you find the right cocktails, people are sure to be talking about your party for a long time to come.

Vincent Rogers is a freelance writer who represents a number of UK businesses. For a range of recommended Cocktail Recipes, he recommends Alexander Hadleigh Wine Merchants & Importers.

Article Source: Vincent Rogers

Cocktail Recipes: Preparing for the Perfect Summer Party

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June 9, 2010 by jameslucas.

By Anthony Parker

Many people drink wine or cook with wine regularly but do not have any real knowledge of how to select a good wine. This article will cover the information you need to develop some expertise in wine selection.

The first consideration should be whether you are selecting the wine to cook with or consume with a given meal. If you are cooking steak, red wine is the best selection either to drink with steak or cook the steak. Generally speaking, a Merlot or Cabernet Sauvignon are excellent choices with any red meat such as steak. They will produce an excellent soft and flavorsome texture in any good cut of fillet or porterhouse steak when cooking the meat. You will also find that both red wines taste great when accompanying a good steak.

On the other hand, if you are cooking a seafood pasta or pan frying a good fillet of tuna or salmon steak, a white wine such as a good quality Riesling or Chardonnay will be excellent for cooking or as an accompaniment. Do not select an overly cheap wine to cook with or drink. Too cheap often equals poor quality. However, it is not necessary to spend $30 and above for a good quality red or white wine. A wine costing $10 to $20 will deliver an acceptable level of taste quality. Such a price tag will usually produce a wine with a vintage of at least three to four years which is good minimum level of maturity of flavor in the wine.

When selecting the wine pay attention to a few rules. For example, never buy wine in a plastic cask if you want the better quality. Whether wine is bottled with a synthetic or genuine cork or a screw top are not major issues. Many good wine producers have moved away from bottling wine with a cork and are now using screw tops because they provide easier access to the wine and are easier for re-capping of the bottle. Many good quality Australian wines produced by wineries like Penfold’s and Jacob’s Creek now bottle wine without using the traditional authentic cork.

Spend some time observing the bottle. A wine bottle with a bigger depression at the base of the bottle will often mean the wine is of a stronger or more imposing flavor. You should also make sure the wine level in the bottle is not too low as this is a sign of corking which will affect the taste.

Overall, Australian and Californian wines have a reputation for being of good quality and inexpensive. They are now some of the most consistently used wines in many restaurants across the western world. Look for liquor stores or supermarkets that have a wide range of selection of wines and don’t be afraid to sample wines that are discounted. They are often fine quality wines.

If in doubt don’t think you are displaying ignorance by asking the staff at the wine merchant for their opinion of a good wine. These people know what sells well and becomes popular for consistency of quality and value for money and their advice is worth getting.

Remember, few things in life are as enjoyable http://app-products-info.webs.com as a good wine with a good dinner. There are plenty of these wines available that will not break your bank balance.

I have a background in business as well as having worked for a boss in various employment from politics to the civil service. I am currently involved in a consultancy where I advise on business start-ups in the renewable energy and building sectors.

Article Source: Anthony Parker

How to Pick a Bottle of Wine

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June 2, 2010 by jameslucas.

By Bonnie Paerker

Bars are all over the place - in key cities and towns, on roadsides, rural neighborhoods and even in hotels. Individuals particularly men love to go to the bar for various reasons, the major one being to consume alcoholic beverages. For some individuals it’s a place to chill with peers. It is exciting for others as some bars have games accessible such as chess, cards and pool, to entertain the patrons. Some people go to the bar to drown their problems in alcohol. Whatever the motive, the bar is well favored. If you are unsure of what a bar is, it is an enterprise that serves drinks, alcoholic beverages and cocktails. Some bars take the entertainment to another level by offering live entertainment.

Bars are very popular and because of this, each bar owner needs to find ways and techniques to attract customers to their enterprise and to maintain present and newcomers. Many clients come to the bar but when they depart they not only leave empty glasses, bottles or only a tip, they also leave many jokes and tricks behind. Here are some very popular bar tricks:

1. Anti-Gravity Beer: the effect of this trick is a person who left the bar for a minute returns to discover his beer overturned without any beer pouring. You will require a knife, a pack of cigarettes, full bottle of beer and a beer mat. Remove the plastic packaging off the cigarette box. Cut a hole using the knife in the plastic big enough to cover the bottle rim. Wet the bottle rim and stick the plastic circle over it. Put a beer mat on top and hold it in position while you turn the bottle upside down. Carefully remove the beer mat and leave the plastic to hold the beer inside the bottle. When the individual returns, hand them the beer and pat on the bottom to release the beer to get a great laugh.
2. Dragon’s Breath: The consequence of this trick is to prove to your friends that you can remove water from an ashtray using only a few items without moving the ashtray. You will need a glass, a matchbox, 6 quarters and an astray filled with water. Pack the six quarters in the middle of the ashtray with the water. The two top quarters must be over the water. Place four unlit match sticks on top of the quarters. Light the match sticks and use the glass to cover the flames at once. The water will be drawn from the ashtray and into the glass.
3. Rising Beer Bottle: take an ordinary beer bottle (one that has a flat base). Drink the beer quickly. Put the bottle to stand overturned on the counter and put your fingers on the bottom of the bottle and your thumb on the side. Your thumb and your first finger must be placed to form a right angle. Pick up the beer bottle slowly without using any other fingers other than the two.
4. Great Dollar Escape: you will need two empty beer bottles and a dollar bill or how much you want. Put one beer bottle on the edge of the table and put the dollar bill on the bottle rim. Put the next bottle overturned on the dollar bill so that you have two bottles mouth-to-mouth and a dollar bill between. The trick is to remove the note without knocking over the bottles. Use your left thumb and index finger and draw the note straight out towards you. Hold it there and make a fist with your right hand with the index finger pointing out. Bring the index finger down quickly and hit the note in between your hand holding it and the bottle. It should come right out and the bottles left standing.

Please visit these links for more information on Bar Tricks and this link for information on How To Build A Bar

Article Source: Bonnie Paerker

What Are Bar Tricks?

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May 19, 2010 by jameslucas.

By Vaso Johnson

Wine tasting is an interesting conversation subject at parties. While some people are really interested in it and want to learn how to taste wine the proper way, others will simply say ‘but I know how to taste wine, I don’t need a lesson in it’. In a way it’s true, everybody has the knowledge on proper wine tasting, however not everyone actually knows how to apply that knowledge in real life.

Wine tasting is not like drinking water or your favorite juice. There is an art to savoring it in a way that will release its full bouquet in your mouth, making all your taste buds get a unique experience from it. Gulping it down is definitely not the way to go, however I’ve seen some people do just that during a party. Besides the fact that they wake up the next day with a major headache (aka hangover), they don’t get to really enjoy wine the way it’s supposed to be enjoyed.

There are really two major components to wine tasting the proper way: drinking it slowly and paying attention to what you are doing, be in then ‘here and now’ to put it in a Zen way. However before you even get the drink in touch with your tongue, there is another of your senses come into play: your sense of smell. As weird it might sound to some people, smelling it is a major part of actually properly enjoying it.

Another aspect of it is simply looking at the dark liquid in the glass and watching its appearance, the way the light reflects back from the glass, the way the dark red color of the liquid swirls again the crystal clear walls of your glass. Experiencing it this way is a real art.

When you are about to actually taste it, this is how you really go about it: Take a sip and hold it in your mouth without drinking it yet. Draw in a bit of air and let it mix with the wine. Then swish the liquid in your mouth and around it as if you wanted to actually chew it. Finally swallow your drink. You don’t need to spend more than a couple of seconds per sip, however this process should really open up your taste buds and give you the many flavors each type has, including a fruity taste, or flowery or earthy or a taste of vanilla. Only a real wine connoisseur can discern all the many aromas of a good year and while it takes some practice, you can get there too and learn how to taste wine the proper way like a pro.

Part of enjoying wine is also letting it breath and get infused by oxygen and this is done through the process of decanting.

However there are times when not to decant wine will allow it to develop even better before drinking. Learn more about a crystal decanter and the art of enjoying wine by visiting my site.

Article Source: Vaso Johnson

The Art of Wine Tasting: How to Taste Wine Like a Pro

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May 12, 2010 by jameslucas.

By Mike Samii

Before the 1960s most wines that were available for consumption world wide were made from organic grapes. Not that people demanded it, but because that was the norm of agriculture at that time and the growers did not see any reason to use chemical fertilizers or add harmful additives to the soil because they were looking for more productivity or protection against insects.

However, due to more demand for wine, and simultaneously the sudden appearance of phylloxera, which consists of any several plant lice that attacks the leaves and roots of grapevines, first discovered in the north eastern of North America and are believed to have been brought maliciously by unsavory and ill-intentioned individuals to destroy the grape plantations of France, the conventional wine era officially began. Now a days the plantations can not do without the insecticides and chemicals to fight these unwelcome creatures.

The unfortunate reality is that these fighting chemicals eventually enter into the grapes organism and become present in wines that are conventionally produced. Consequently, they can flow easily in to our systems as well. So, we would have limited choices to avoid the intake of these possibly harmful chemicals unless we decide to go organic.

The good news is that the organic wines are under strict regulations of production without the use of any added chemicals or preservatives such as sulfate which is used to keep the taste of the wine balanced. So if you are interested in the health benefits of wine, but do not care for the chemicals, then hop on over to the organic isle and choose from many impressive wines that are produced from organic grapes.

Look specially for organic wines from Spain and Italy, they have impressed me the most!

Remember that you can keep abreast of the latest news and reviews of food and wine at http://TastefullyAmerican.com/blog. You may also want to take advantage of the free weekly tips and reviews of the Global Food & Wine Network while you’re there.

Article Source: Mike Samii

Organic Wine: Health Benefits Without the Chemicals

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April 14, 2010 by jameslucas.

By Al Barker

If the American Department of Agriculture’s National Organic Program is to be believed, it seems that organic wine making is a fallacy. And this is why you aren’t going to find too many bottles of wine (if any) that state that the wine is 100% organic.

Even if grapes are grown in a strictly controlled environment, without the use of any chemicals for fertilization or pest control, the Government specification for organic wine relates to the addition of sulfites when the wine is made. At best, a wine made with organically grown, healthy grapes becomes a wine that was “made with organic grapes”. And if more than 100 parts per million (ppm) of sulfites is added, then it can’t even carry the “made with organic grapes” claim on the label.

Any type of wine, beer or spirit (as in alcohol) that has more than 10 ppm of sulfite content has to have the words “contains sulfites” on the label. If wine contains less than 10 ppm sulfites, producers are allowed to add “free of added sulfites” to the label if they wish.

The sulfur content of wine that isn’t made or grown organically

This is the scary part. Wine made in the US can legally contain as much as 350 ppm of sulfite content. Most organic wine farmers prefer to limit the sulfur content of their wine to no more than 40 ppm. Generally red wine contains less sulfites than white wines and any sparkling wines.

Why sulfites are a problem

Anybody who is allergic to sulfur will know how awful it is to drink wine with high sulfite content. Reactions range from coughing fits to swollen eyes, sneezing, skin flushes and even hives and cramps. Sometime symptoms are severe, and in some cases can result in hospitalization.

But at the same time studies show than less than half a percent of the American population is considered to be highly allergic to sulfites.

Al Barker is an organic wine making expert. Al has spent the past 16 years mastering the art of organic wine making.

In Al’s many years he has not only made world class wine himself, but has also taught hundreds of people the art of organic wine making.

Article Source: Al Barker

The Fallacy of Organic Wine Making

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May 8, 2007 by jameslucas.

Recipes for Making Your Own Homebrew Beer
Homemade or home-brewed beer can be a rewarding experience with the right tools and the right recipe. A search of the Internet will bring up everything from recipes for Moose Milk Stout to Lawnmower Special. Here is a collection of homebrew beers from around the world.

Homemade Beer: Get Started With This Simple Guide
Get Started With This Simple Guide.

Beer Brewing 101: How To Make Cheap (But Great Tasting) Beer
If you enjoy drinking beer, but don’t enjoy the high prices of going to a bar or restaurant for a decent brew, you can brew your own beer in your kitchen. If you are tired of paying a lot of money for beer that you think tastes like cat piss, you should consider brewing it yourself.

Art of the Drink: St. Patrick’s Day Irish Coffee
Anthony delves into the art and science of making the perfect Irish Coffee!

Art of the Drink: Bourbon Tasting Class
Join Anthony in a Bourbon Tasting Class hosted by Master Distiller David Pickerell!

Art of the Drink: Espresso Martini
Anthony visits Bean Traders in search of the perfect espresso and transforms it into a martini.

Art of the Drink: Easter Ascension
Anthony brings back Melissa for an original Easter cocktail!

Art of the Drink: Classic Caipirinha
As the weather warms up, Anthony and Melissa show you the secrets behind Brazil’s national drink, the Caipirinha.

Art of the Drink: The Samuels
Anthony and Melissa wrap up AOTD’s first year with an original cocktail honoring the First Family of Bourbon.

Wine Library TV, Episode 61: Restaurant wines and funny sounds
Today Gary explores 4 wines that are often found on Restaurant lists and you get a look at some of the behind the scenes things going on at Wine Library. Gary tastes Cakebread, Far Niente, Stag’s Leap and Duckhorn. Enjoy and please leave Gary comments!

Wine Library TV, Episode 62: 3 Highly rated Reds
With his apartment move completed Gary returns today with a new episode of WLTV. Today Gary tastes and reviews three red wines. See how these three highly rated wines stack up. Also Gary has a new question for our viewers today.

Wine Library TV, Episode 63: California Red Zinfandel
Today Gary Vaynerchuk attacks California Red Zinfandel, their Alcohol’s, flavors and finishes. Gary V loves Zinfandel so it will be fun to see what he thinks of these 4 wines. Please join in and leave a comment.

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March 16, 2007 by jameslucas.

Become a Private Bartender
Are you a bartender and are you sick of getting bad shifts at your job? Do you want to control your work schedule and get paid top dollar for your bartending skills? You can become a private bartender with the tips I am about to give you. Even if you are not a bartender you can get the training you need and become a private bartender.

Bartending for Dummy: 5 Keys to Success Behind a Bar
Have you always wondered how it would be to make an extra few hundred dollars behind a bar each week? I have spent the last 5 years living as a bartender as I attend and finish college, and I must say it is going to be hard to give up the money. I am here to help you get behind a bar and make a generous CASH salary like I have, and may continue to do.

The Complete Bartender: How to Become a Better Bartender
The complete bartender has specific qualities that his or her customers benefit from. I am sorry to say, but not a single one of these qualities includes anything physical. Yes, it is nice to have a decent looking person serving you from behind the bar, but that is not the most important thing and most customers will gladly trade in a hot bartender for one that will take care of them the right way.

Art of the Drink: Maker’s Mark Distillery Tour
Anthony takes you on a guided tour and shows you how Bourbon is made by the masters!

Art of the Drink: Season 2 Outtakes
A compilation of the funniest moments from our second season (so far)!

Wine Library TV, Episode 58: I’m Not Pissed
Today Gary takes Wine Library TV to the next level, creating a forum for honest discussion about wines. Gary loves sharing his passion for wine with you and now he needs your help. Gary needs input from you the viewer proving that Wine Library TV is not a one-way street. Oh yes, he also reviews a hot Pinot Noir from New Zealand and lets you know who it stacks up against traditional Burgandy. Follow Gary into this brave new world.

Wine Library TV, Episode 59: Argentine Malbecs
In today’s episode Gary tastes and reviews four Malbecs from Argentina. Gary also responds to the overwhelming response from our viewers. Keep those comments and the emails coming!

Wine Library TV, Episode 60: 90 point wines 2 reds 2 whites
Today Gary Vaynerchuk tastes 4 different wines all scored 90 points or higher. This is a great episode and one that we think will drive a lot of comments. Enjoy the Chardonnay’s and Barolo.

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