Fine Wines From All Over The World

what should one assume

Forget the assumptions, that’s too much thinking. Just smash your beer mug over his head and apologize to the waitress.

I tried Chablis and Sauvignon to try and cut thru the intensity but the fish just keeps on coming! thanks for any advice.

a very dry chiliean white chilled the acidity and earthy flavors does compliment strong fish flavours

I would like to know (from someone who has taken it) how much more info there is to know from the second test. All 2nd growths? All crus of Chablis? Cote du nuit? What exactly?

The second level test is excruciatingly difficult. You have to blind taste wines and determine what wine it is, where it comes from and the vintage. There’s a 25 percent pass rate for the second level and for the masters, it’s three percent.

Visiting Jean Marc Brocard winery and vineyards in Prehy, Chablis (Burgundy / Bourgogne, France). Tasting the wine and talking to the Canadian winemaker Patrick Piuze. View over the Grand Cru hill. By BKWine.

Duration : 0:2:59

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I’d prefer to order one bottle at a time!

http://wwww.wine-searcher.com is a great site where you check wine availability and prices around the world. Try the link below, I think that’s the wine you’re looking for…enjoy! I love Chablis, and it’s an underrated wine and a good value for Burgundy.

http://www.wine-searcher.com/find/domaine+chatelain+chablis/1/usa

Deglazing wine? I used a nice dry chablis, but is this the best type to use? anyone think sauvignon blanc, or sherry is better? thoughts and opinions welcomed… what brands too?

I am a former chef and the chablis is nice any white wine would be fine even white vermouth, for a nicer sauce, lighty flour your chicken and even pound it a bit thinner to cook faster, I used a combo of butter and oil, not olive, saute the chicken, remove it ad your wine seasonings let it cook down, add a bit of parsley and a nut or two more of butter, add the chicken back in swirl the pan off the heat to coat the meat and serve as soon as possible, I like pasta and a gree n veg for sides, have all of those ready, so you can enjoy everything at once.

cola and sugar. Help! I didn’t know it was soooooooooo dry!

try dissolve the sugar in a little warm water first and it’ll mix better

Orson Welles, the master showman, for Paul Masson Wines, 1980

Duration : 0:0:33

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fI found a bottle in my parents basement. I was wondering if this wine is any good or maybe even worth anything. I cant find anything about it on the net, but it is a little older.

The label reads:
1992
Chateau De Fleys
Chablis
Appelation Chablis Controlee
Clos du Chateau de Fleys Monopole
Mis en bouteille au Chateau
Andre Philippon

Any ideas?

That is a great wine for cooking.
-B

Orson Welles, the master showman, for Paul Masson Wines, 1980

Duration : 0:0:33

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