Wine Line

(410)825-9463 13100 Columbia Pike
Silver Spring, MD 20904-5247
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Wine Line on Snooth

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  • It goes without saying, you should obtain both safety goggles and cut-resistant gloves before you embark on this project. You will need a high quality glass cutter as well. Other things you will need include: two pots, a stove, ice, some water, a long candle, a candle holder, tongs, and some sandpaper. And of course, an empty wine bottle!Hold yo... Read More

    From the article The Secret to Safely Cutting Wine Bottles for DIY Crafts

  • Absolutely worth the $40 Al. Drank well and is versatile enough to drink now or age for a decade+"Wet earth and spice on the nose. Shows excellent fresh fruit flavors of strawberry, raspberry, and pomegranate on the palate. There really is no chink in the armor here, with great acidic cut, fresh fruit, balanced tannins, and good earth/spice elem... Read More

    Forum post in the topic Weekend Wines

  • Don't know. Seems like yes, it can consume either, but the ability to consume fructose gives it an advantage over yeasts that can't consume that.But I was also wondering about the freshness claim. Are they suggesting that as long as a yeast is still working, the wine will taste fresh? That doesn't make a lot of sense, because all the other chang... Read More

    Forum post in the topic Another cause of stuck...

  • v v -- It seems that Total Wine has some 'house labels" (I don't know what elst to call them) that are darned good wines for the buck.  I agree that Dominican Oaks is one of them and I would add Montoya and the entire Courtney Benham line (Courtney Benham, Martin Ray and Angeline). Whoa, that event you attended, Al was pretty much a shotgun blas... Read More

    Forum post in the topic Weekday Wines

  • Emark pointed us to an article on prions. Here's another reason for stuck fermentations.Basically, if your yeast converts all of the glucose, that's the end of the story. But these yeasts like fructose so can survive longer and keep working. was OK with it until the end, when... Read More

    Forum post in the topic Another cause of stuck...

  • I was right, Taste of Sonoma was a cattle call. The gates opened at 11:00, we rolled in at 11:30 and the line was longer than I have ever seen. This was half way in... Not sure what was worse, waiting in line or being treated to a woman behind me going on and on about wine, grapes, commercial harvesters etc when she had no clue what she was talk... Read More

    Forum post in the topic Sonoma Wine Country Weekend

  • It's upon us, Labor Day weekend. This year we are doing a Friday Night event at Francis Ford Coppola in Geyserville in addition to the Taste of Sonoma on Saturday at MacMurray Ranch. Anyone going except me? NG? Read More

    Forum post in the topic Sonoma Wine Country Weekend

  • Boy, OT, you're right.  Once again I neglected to read all the words. So, she doesn't like sweet and she doesn't like dry.  That's a toughie. Duncan, I really don't know if bidforwine is available here in the U.S.  The problem I would have is that I would have no idea if a given French wine is a good buy or not.  As I have mentioned in other con... Read More

    Forum post in the topic Hello Snooth!

  • I am very new to wine! Fell in love with the red wines in Paris. Still searching for that smooth, almost like water, quality to a red wine without breaking the bank.I'm kind of annoyed with the spicy/cinnamon finish to wines I've tried lately. I don't care for sweet, but I don't care for dry, either.  Thank you for letting me on! Susie Read More

    Forum post in the topic Hello Snooth!

  • Chilling red wine shouldn't be a concern at all, go for it!The last time I did it, I just used an on-line recipe and added red wine of my choice, which was mostly inexpensive Washington State Tempranillo. Came out great with all reds coming out of the fridge...left them in overnight. Read More

    Forum post in the topic red sangria

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