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Monthly Archives: October 2014

  • Should I Chill Red Wine?

    Many wine drinkers cling to the misconception that it is almost sacrilegious to chill a red wine before serving. This comes from the concept that red wines should be served at “room temperature”.
  • Is my wine 'corked'?

    The term ‘corked wine’ is often misunderstood – there is actually no visible defect in the cork. Rather a corked wine is the result of a tainted cork due to the presence of a chemical called TCA (for you chemists out there - 2, 4, 6-trichloroanisole). The most likely reason for its presence is as a result the use of chlorine to sterilize the corks.

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