Feb.06.2008
by Euell Gophar

Hey Doug, I have an old tarnished silver plated sommelier's cup. Should I polish it up or do you think it would be better to use it in its aged condition? Or is it better used just as a display item?

Feb.01.2008
by Doug

No plans as of now. Little or no call for these wines and no reps have brought any by to taste.....

Jan.29.2008
by Euell Gophar

Hey Doug, I noticed that your American wine selection leans towards the left coast. You're not alone in this since most dealers seem to ignore the Midwest and east coast as well. Anything up-and-coming in any of the other regions of the US?

Jan.24.2008
by Doug

Euell,

Never have tried this and don't know that I would. Call me Old Fashioned, but I would prefer to leave the wine sit on the counter for 15 minutes rather than mess with the chemical composition in enduring being "zapped" by the nuker! I dislike over-chilled whites, it is an old trick in the wine business to keep them REALLY cold when tasting/selling to mask any negative attributes in the wine. I keep my whites just under cellar temperature (around 45-50) in a controlled chiller.

Jan.24.2008
by Doug

Euell,

Never have tried this and don't know that I would. Call me Old Fashioned, but I would prefer to leave the wine sit on the counter for 15 minutes rather than mess with the chemical composition in enduring being "zapped" by the nuker! I dislike over-chilled whites, it is an old trick in the wine business to keep them REALLY cold when tasting/selling to mask any negative attributes in the wine. I keep my whites just under cellar temperature (around 45-50) in a controlled chiller.

Jan.22.2008
by Euell Gophar

Hey Doug, Recently the wine guy from the Chicago Tribune suggested that over-chilled wines can be zapped in the microwave briefly to bring it to an acceptable temperature for drinking. Have you tried this technique and if so, what has been your experience?

Oct.21.2007
by Vic

try some unoaked chardonnays... from australia. i don't care for chards in general, esp. the heavy buttery, oaky chards. but the unoaked or unwooded ones are brighter, cleaner. apparently some california producers are following suit with this style, but i haven't investigated yet.

Sep.01.2007
by Becky

Doug - Congrats on your first year!

May.31.2007
by Jill Taylor

Question: everywhere I go there are two distinct camps. 1) Those who hate Chardonnays and make endless fun of them or 2) Those who are drinking Chardonnays but they're usually pretty bad - so I guess that's why camp 1 exists.

Are there any decent Chardonnays and, what's with the terrible rap??