Message 14758 of 39188 in General Discussion

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> I carry 14 Red Wines by the glass With 3-that maybe won't sell again after 
> being opened I date those bottles and send them to the kitchen after 3-days 
Lorraine
> > 1. Once opened, wines (house chablis, burgundy, etc.) should be used 
> > 
> > within a few days.
> 
>   I think international pressure from France is curtailing wineries 
> in the states from packaging some cheap swill in a box and labeling 
> it as "Chablis" or "Burgundy".
> 
> 
> > 2. Once opened, wines can be served for up to 2 weeks as long as they 
> > 
> > are sealed after each pour.
> 
> Wines will noticably change in taste within 48 hours of being opened. 
>  There are methods used to reduce this.  NO2 can be sprayed in the 
> bottle or vacuum seals can be purchased.  
> 
> > 3. Vermouths, once opened, should be used (refrigerated or not) 
> > within a few weeks.
> > 
> > 4. Vermouths, once opened, should be refrigerated and used within 3-5 
> > 
> > months.
> > 
> > 5. Vermouths, once opened, are shelf stable and can last one year 
> > without refrigeration. 
> 
> Fortified wines like vermouth can survive years under brutle 
> conditions without significant changes in taste.  The high alcohol 
> and sugar content of sweet vermouth makes it virtually 
> indestructable.  Dry vermouth is a little more unstable, but I'd 
> still guess it could survive quite a while. 
> 
> steve
> www.barspooge.com