by Bob Landon | Mar 18, 2026 | Uncategorized
Quick answer: Store wine somewhere dark, still and at a steady 55–65°F. Lay cork-sealed bottles on their side so the cork stays moist, and keep them away from sunlight, heat sources and vibration. Steadiness matters more than the exact number. Bob's tip: if you love...
by Bob Landon | Mar 18, 2026 | Uncategorized
Quick answer: The difference between sweet and dry wine is residual sugar, the grape sugar left after fermentation. Dry wines have little or none because yeast turned it into alcohol. Sweet wines keep more. Acidity, tannin and ripe fruit also change how sweet a wine...
by Bob Landon | Mar 18, 2026 | Uncategorized
Quick answer: Match intensity. Soft, fresh cheeses like brie, chèvre and mozzarella go with crisp whites. Hard, aged cheeses like cheddar, Manchego and Parmesan go with bold reds. Salty blue cheeses go with sweet or dessert wines. When unsure, choose a wine with good...
by Bob Landon | Mar 18, 2026 | Uncategorized
Quick answer: Serve Tempranillo slightly below room temperature, about 60–65°F, in a large red wine glass. Give young or oaky bottles 20–30 minutes of air. Pair it with grilled steak, smoked meats, chorizo, roasted vegetables or aged cheeses like Manchego.What does...
by Bob Landon | Mar 18, 2026 | Uncategorized
Quick answer: Bourbon barrel wine is aged in regular wine barrels first, then finished for a few months in used bourbon barrels. The charred, bourbon-soaked wood adds vanilla, caramel, toffee, smoke and a hint of spice. It works best with full-bodied reds and dessert...
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