Behind the Line

Topic: Help for Home Cooks/Bartenders

Wine Cellar at Home

How far in advance do you recommend chilling Champagne?

Charlie6
  • Charlie Berg
  • Sommelier
  • Michael Mina Bourbon Steak DC
  • Washington, DC
The ideal serving temperature for most Champagnes is about 45 degrees F. Of course the smartest thing in preparation for an event or party is to have your Champagne already chilled half a day earl... more »

Last updated: Jan 31 2011

 

You probably bring great wine to dinner parties, should people open it or save it?

Charlie6
  • Charlie Berg
  • Sommelier
  • Michael Mina Bourbon Steak DC
  • Washington, DC
That's actually a good question, and one I've thought through a bit; if I'm gifting a bottle as a non-party, seperate-from-the-current-occasion present, then I usually try to give an investment gr... more »

Last updated: Oct 7 2011

 

Red wine with fish; what's the best pairing?

Charlie6
  • Charlie Berg
  • Sommelier
  • Michael Mina Bourbon Steak DC
  • Washington, DC
Well....it truly depends on which fish, and what the accompanying prep/sauce is. But if you think about some of the ingredients that are naturally and traditionally combined with fish, that will pr... more »

Last updated: Feb 22 2012