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The French Cellar on Snooth

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  • Nice pics. Regarding the temps, I think part of the problem is that your heading says "Wine storage temps" but only the first two points talk, about storage, the rest of them talk about serving temps. Not to nit-pick, but the first one is wrong, the second partly true but really, for long-term wine storage you want something south of 60 degrees ... Read More

    Forum post in the topic Newbie Wino with a lot to share!


  • Emark - what you describe is exactly what you would do when you present your wines to Robert Parker or another critic who doesn't taste blind. You open a half dozen or more at say, six, five, four, three, two hours before and taste to see which one is best and that's the one you show if you want to get the best score. Actually, you will have don... Read More

    Forum post in the topic Newbie Wino with a lot to share!


  • Hello! I have always liked a bit of wine, but I never considered it more than something cheap in a bar to get drunk on until quite recently when I started researching the power of decanting. Since then, I have been hooked, and have since been writing blogs about the topic! I find these blogs a really good way to actually see if what I have learn... Read More

    Forum post in the topic Newbie Wino with a lot to share!


  • Busy day today, general management and planning for several projects in the morning, followed in the afternoon by sorting and moving and storing two dozen cases of wine and Sake received in lieu of payment for assistance with a wine auction. I brought six cases home (two white, two red, two Sake), gifted four others and stored 14 away in a frien... Read More

    Forum post in the topic Whatcha drinking tonight?


  • Barolo is the “King” of Italian wines. Its crown, however, has changed during the past 50 years or so. Italy’s wine laws went into effect in the mid-1960’s. At that time Barolo was a DOC wine. There were 3 categories: DOC Regular (Normale), DOC Riserva, and DOC Riserva Speciale. Two years of aging in cask and 13% alcohol was required by all thre... Read More

    From the article Barolo: Then and Now


  • Hi everyone! Let me introduce myself briefly. I come from Valais (the viticole area in the South of Switzerland), but I'm currently studying cinematography in China. I had to make a documentary as a homework assignment so I decided to develop the subject of "Heroic Viticulture" (mountain viticulture) from Valais.I've just uploaded my work online... Read More

    Forum post in the topic (Documentary) The Heroic...


  • Few things better represent the art of winemaking more than the image of oak wine barrel racks inside a picturesque château, as they lovingly age the sweet juices that will one day be poured into our glasses. It’s an Old World image that reminds us to respect the timeless task of winemaking. While there are many types of wood barrels in which wi... Read More

    From the article Go New Oak or Go Home


  • I'm a long-time lurker (and appreciator) of this forum, but this is my first post.  Thanks, in advance, for your help, and for all of the other good advice I've found here in the past.LAST WEEKI got a fantastic deal on a 1995 bottle from what I believed (and still believe, I hope) to be a reputable online seller.  Here are the photos that accomp... Read More

    Forum post in the topic Bottle Damage - need some...


  • I am retired from the Canadian Navy after 20 years and have had the chance to travel, My favorite Wines are; Yarden from the Golan heights, the Merlot is awesome, the Hermon Red is good too, only three year shelf life. My Jackson Triggs Grand Reserve Shiraz is nice, I like the Pepper side to it. crappy wines belong in my steak marinate, hehe, I ... Read More

    Forum post in the topic Hello Snooth!


  • Good day folks, my name is Howard Read More

    Forum post in the topic Hello Snooth!


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