The Auswine Forum

Actually briefly microwaving wines that are too cold is a common sommelier trick. Whether the wine in question actually was too cold or not is probably a matter of opinion.

I guess this probably goes back to the topic of giving what the customer wants, but.......
if you are serving a wine that is out of the optimum temperature (and we are in Tassie here) then really, what kind of service are you providing?
I do not call myself a sommelier, (i have no formal qualifications) and I would certainly not be microwaving any wines.

I would sooner drink 4x gold......

Sharkey wrote:Funniest wine question I was ever asked was just recently by a doctor I was seeing.

"Can you have a month off drinking wine before you have this blood test?"

My wife nearly fell off her chair she was laughing so much.

You need to change doctors

So this is made with 2 grape varieties then? Cabernet and Sauvignon?