I own a fastfood business selling soft pretzels and hot dogs. I use a lot of mustard and ketchup which is dispensed from refillable plastic squeeze bottles. By following municipal health code guidelines I am able to maintain...

My late uncle was a serious wine collector. This week I received from his estate 169 bottles of wine. Since I am by no stretch of the imagination a oenologist or even a certified oenophile, I need help. I want to know: —What...

to the customer, who wouldn’t know as much about the bottles condition. I remember when I was just starting in the wine business and the capsules had to be cut because they were much thicker and stronger than the ones we...

This IS the time of year when people buy those big bottles of wine, especially champagne, with the biblical sounding names. Why? At Sam’s Wine in Chicago, it appears to me that there is no discount in the larger sized...

My two best friends and I went to the Blue Bottle Café for dinner a couple nights ago. First, let me start off by saying the service was wonderful. Our server was both warm and professional. The atmosphere was also pleasant – it...

Because TCA-contamination is probably #1 (too hot on the storage conditions #2) and different folk have a different level of sensitivity to TCA, it can be difficult. When ever I encounter a “corked” bottle in one of...

intestinal nightmare that his condition produces. Nothing has changed at Blue bottle, and I mean that in a great way. (It took us a while to get back there with so many new places opening in our area over the past 4 months) The...

A vintage champagne will under good to ideal conditions last about 13 years. If you are serving this to guests and you have any doubts at all it is recommended that you have a backup bottle of something recently purchased just in...

're interested in old wines, sign up for Acker Merrall & Condit's email newsletter. Their wine auctioneer, John Kapon, goes on these ridiculous benders where he’s tossing back bottles of 47 Cheval Blanc and 29 Lafite all in...

tells me that this is likely over the hill, doubly so, if the storage was not excellent. Still, it might be worth the effort to drink and tell the board about it – just have a backup handy. My cellar tracking SW tells me...

Where do you live? Besides that, many bottle conditioned beers actually taste better than draft

What a pity. A bottle of wine left in the kitchen for the summer (no air-conditioning!) has turned into wine vinegar. Besides salad dressing, what else could use a lot of it?

That’s a high risk proposition, as it is very difficult to be certain the wine is in good condition. I think it would be tough to get anything at your price. I would go with port or Cognac/Armagnac, as a safer pick. Also...

The bottles at Wine Club sit around warm all day, so the condition is highly variable.

We just decided to have a “champagne toast” at a fundraiser I’m coordinating next weekend. I’ll need to buy seven cases of champagne/sparkling wine and hope to stay around the $15/bottle range. Given that...