That’s it. That’s my take.

I think the Durand is an impressive tool, don’t get me wrong. But I’ve opened lots of old bottles with an ah-so and it’s never been a problem. Why do we need the extra piece??

If you were setting up a blind tasting to show someone who only drinks Napa Cabs that quality full-bodied red wines exist outside of Napa, maybe even at a better price, what would you choose and why?

It seems like there’s a whole segment of wine drinkers who stick to Napa Cabs and love to brag about the bottles. The funny thing is, a lot of them hype up some pretty mediocre ones. Do they actually know which Napa Cabs are the good ones? I’ve also noticed that many of them are into bourbon too, which seems especially common in the Southeast.

It definitely needed to sit for 30 minutes outside the fridge after opening. Aromas of browned butter, underripe pineapple, and dried flowers. Medium acidity, and I wish the finish were longer.

One the capsule is put in the Coravin- will it slowly leak?

How long can we leave the coravin unused between pours before having to replace the capsule?

Thanks everyone!

Hi all,

I’ve recently decided that I want to get more into wine, and I figured a part of that is buying a nicer wine glass.

I’ve done a bunch of research online and on this sub trying to find a balance between cost/durability/experience, and found people suggesting Zwiesel. When looking up the prices of the glasses, I found some ‘Zwiesel Glas’ 2pc sets for $20AUD (discounted from $55AUD). Here is the link: https://www.minimax.com.au/collections/zwiesel-glas

I have a couple of questions about them that I’ve tried to resolve with my own research, but haven’t been able to- so I hope it’s okay that I ask them here!

1. People on this sub seem to mostly refer to “Schott Zwiesel” vs “Zwiesel Glas”. What is the difference- I tried to do some digging and it seems like Zwiesel Glas is the umbrella brand for Schott Zweisel, but I’m not 100% sure, and I’m not sure if these glasses in particular are ones people would recommend (e.g. people pointing specifically to the Definition line in the overall Riedel brand)

2. There’s no universal glass offered- am I right in that the Bordeaux glass is the next best option? (The glasses I can choose from are a Sauvignon Blanc, Burgundy, Cabernet, or Bordeaux glass).

I hope these questions aren’t too silly! I’ve tried to do my own research with this but I’m finding the wine world a little overwhelming to step into (especially as a broke PhD student!), and so thank you in advance for taking the time to read this and potentially provide some guidance if you can. :)

I thought y'all would appreciate how wacky this blend is. My bar had this and Reese Witherspoon's other 2 wines on our most recent flight.

It's 40% French Colombard, 20% Syrah, 18% Riesling, 11% Barbera, 11% Zinfandel. The finished product surprisingly isn't terrible, just a little boring.

Sold a bottle of 2012 Salon last night at the restaurant where I work and the guest was generous enough to offer me a nice taste. 2012 is quickly becoming my favorite vintage of Champagne of late, and they’re just beginning to come into their own.

Sight: pale color with no sign of oxidation

Nose: powerful out of the gate with citrus, smoke, and stony but lifted aromatics.

Palate: this was a baby, but the finish on this wine was a full minute long. This thing is built for the long haul. Perfect balance of acid and lushness. Just-ripe citrus, red apple, and a chiseled, mineral finish. Gorgeous.

I’ve only tasted Salon a few times, so it nice to have a few ounces in a glass to taste. Awesome stuff.

Looking for wineries in Napa that serve food with the tasting like del dotto where they serve pizza. Thanks

Hi! Me and my husband are going to Germany March 12th - 19th and are trying to figure out where the best wineries/wine tastings are. We will be flying into Frankfurt, visiting Heidelberg, and then making our way to Munich. Also, would love to know how to go about booking a tasting/tour. Do we book online before, just show up, ect?

Kept in a cellar for at least the last 20 years. Will it still be good? Or past its prime?

As I head into early retirement from my longtime career, I've started working in sales for a small distributor in the middle of the US. My questions to those in sales, how are you getting paid? Is it commission only? By the hour + commission? Is milage paid? Also what does the commission scale look like? 10%, 12% more? Thanks!

I don't wish to get political, but there are some very interesting things going on north of the border. Many people in Canada will be boycotting all US wine in response to Trump's tariffs on Canadian imports. Products are coming off of shelves. But, some people might be more selective with their boycott and still purchase wine from certain US wineries who -to say delicately- have shown a certain political orientation sympathetic with the Canadian cause. So, just providing an opportunity to start a list of these US wineries that some Canadians might still want to buy from, any leads?

Hello all! First time poster here. I’m not a wine drinker (or alcohol drinker in general), but my wife enjoys a drink from time to time and she really liked this one she just tried. She asked for a prosecco and this is what they brought. She said it’s really smooth.

Just wondering if anyone has ever tried this one and maybe knows a good place to get it more regularly?

celebrating a milestone with my first drc — any notes before we pop this?

brown bagging it for the culture

Brioche with some mineral notes on the nose. Not super acidic, nice toasty notes. Paired with ruffles. Happy Sunday!

I am a newly minted importer and buying from a small producer. My idea is to start with between 90 bottles, and the producer is offering me 20% off of retail. If I increase my purchase to 300 bottles, should my discount go up, and what would be a reasonable amount?

Hi! My husband broke one of our 2 wine glasses. These were a gift from my in laws and mean so much to me but I cannot find out which ones these are. Does anyone recognize it? Thank you so much it advance, I’m really desperate.

Hey yall, I’ve been in the industry for 10+ years, and spent the last 5 years working in fine dining, wine bars, with somms teaching classes and whatnot. It is now time for me to finally get certified (I believe I have enough knowledge to pass the basics without studying), but my main worry is getting certified with something that will not only be useful in the US, but also outside of the country (I am an immigrant hoping to get out of the US asap but not to my home country). So far I’m looking into WSETS, ISG, and CoMS. What would be the best option? Price is not relevant. Please help me decide which one is better, because so far every single program seems to have its perks, and I’m just confused! Appreciate all the advice I could get! The end goal is working at a winery in EU!

Today’s tasting is a Chenin Blanc from Vouvray. It’s produced by Domaine Huet and the soil on the ‘Le Haut-Lieu’ vineyard is limestone and clay.

The wine is clear pale gold in appearance. Aromas are subtle (hence the swirl in the photo), but I observed yellow apple, ripe pear, and honeysuckle.

It’s medium-bodied and dry, with well-integrated alcohol at 13%. It’s fresh and high-acidity but not too sharp, which matches well with the lemon zest note that carries through on a medium-long finish. In addition to lemon zest, notable flavors include ripe pear and applesauce.

Poured at 50°F (10°C) into a Zalto universal.

I purchased this bottle for around $35. Counting this as a strong “worth it,” especially as the weather turns warmer. Today’s high is 70°F, so I’ll be putting the bottle back in the fridge for another pour later.