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A question of wine

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WRITTEN BY PHILLIP SILVERSTONE

Today, some more questions, which have arisen at a number of wine events I’ve hosted over the past month.
Q: What should I do if I see “slush” which looks like tea along the
inside of the wine bottle?
A: This sediment is found in mostly older wines. The wine should simply
be decanted or strained, as I prefer to call it. Just pour the
contents of the bottle through a strainer into another bottle or glass
container. The pure wine will pour through and the sediment will remain
in the strainer.
Q: What do I do if the cork breaks while opening the bottle?
A: Place the corkscrew in the cork at an angle so it appears you are
aiming for the opposite side of the bottle. This will guarantee a grip
on the remaining cork and enable you to retrieve it.

Actress Adrienne Truscott, right, is Phillip Silverstone’s guest on this week’s show on TuneIn Radio. Her one woman show “Adrienne Truscott’s Asking For It” is presented by The Simpatico Theatre Project at The Skybox at the Adrienne Theatre Center, in Philadelphia. Check simpaticotheatre.org.  Photo provided by Phillip Silverstone

Actress Adrienne Truscott, right, is Phillip Silverstone’s guest on this week’s show on TuneIn Radio. Her one woman show “Adrienne Truscott’s Asking For It” is presented by The Simpatico Theatre Project at The Skybox at the Adrienne Theatre Center, in Philadelphia. Check simpaticotheatre.org.
Photo provided by Phillip Silverstone

Q: What does the vintage date on a bottle mean to me?
A: My stock answer is this. If the wine is under $20 a bottle, drink the
wine as close to the vintage date (the year the grapes were harvested).
If it’s more than $20 a bottle, you can keep the wine a few years after the
vintage date. The more expensive the wine, the longer you can store it.
Most of the questions I’m asked are straightforward enough and the fact
is people should not be scared to experiment with wine. For example if
you leave the bottle you didn’t finish, sealed with aluminum foil, in
the fridge too long, it may turn to vinegar. As I’ve said before just
add oil and you have pretty terrific salad dressing. Another question
asks about the order in which wines should be served at a wine tasting.
The most sensible way for your taste buds is light white rising in
weight until you get to heavy red. Then you can finish with a dessert
wine.
Any questions? Cheers!

Phillip Silverstone’s column appears each week in this publication. “Time Out With Phillip Silverstone” is a weekly two-hour podcast heard exclusively on TuneIn radio anytime and anywhere worldwide either on the free TuneIn app for all smart phones and tablets (Search: Phillip Silverstone) or online on Tunein at: http://bit.ly/1gY2Ht4. “Follow” the show for weekly updates. You can also LIKE Phillip on Facebook: https://www.facebook.com/Phillipsilverstone and follow him on Twitter: @wining

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