The number of competitors in the area largely determines what type of pricing you will have. You don't want to be known as the highest price place in town but it is equally important not to be the cheapest.

Cost control is important. Beer, and to a lesser extent liquor, goes on sale periodically (also known as postoff). It is vital to try to time your purchases correctly so that you are always able to buy on sale. This means you have to carefully track sales and make accurate forecasts on how much inventory you will need. I try to aim for two months of inventory when an item is on sale, and two to three weeks if it is not.

Profit margins will depend on the competition and how well you buy. In my particular area, I aim for 25% profit margin for liquor, 20% beer, 40% on wine, soda, water, and snacks. Pick some well known items and make them cheap. People know these high profile items and will think your store is pricy or cheap based on a few items. We use Smirnoff and Jagermeister and our lower price items. On lesser known items you can get away with charging a higher price because people dont necessarily know what the item should cost.

Always try to expand your selection. If a customer ever asks for something that you dont have, write it down and tell them you'll have it next week. Have it next week. Friendliness and convenience is all that keeps people coming to you instead of the cheaper stuff at the grocery store. It's critically important to have a good computerized cash register (point of sale system). Instead of an electric cash register, a POS system will track sales, reduce inventory shrinkage and help you watch margin. They can also help you crack down on employee theft. Some even have ID scanners so you won't be fined for selling to minors. They can cost about $3000 per station but think of it as an investment.

Yes it is like switching form Cabernet to Pinot Noir

At room temperature in a classic 'Bordeaux' wine glass.

A standard bottle of Malbec wine contains only about 17 g. of carbohydrates. The moderate consumption of beer, wine and liquor is not associated with weight gain but is associated with better health and longer life.

"Shiraz wines vary in price. A good bottle would cost in the $15 range depending on the vintage, vineyard that produces it and country it comes from."

Shiraz is a city in southwest Iran.

Since the topic of the question is Wine and Champagne, Shiraz is a grape variety grown all over the world and more commonly known as Syrah. The same grapes are known in Australia as Shiraz.

yes, it is product of Australia that is fermented until all of the sugars are used i.e dry

Shiraz in iran

Shiraz should always be served at room temperature. It can be refrigerated after opening to ensure it lasts longer (ie. if you want a couple of glasses one night & want to drink the rest the following night).

Yes, there are kosher Beringer wines. If you wish to locate these products, you could contact a wine store that specialises in kosher wines.

Some people stop drinking immediately after making the decision to do so. Others find it more difficult. Alcohol withdrawal can be very uncomfortable and even dangerous. Depending on how much and how long the person drank, and even their psychical condition. It is recommend to seek medical attention during alcohol withdrawal, if you can not see a doctor, or get to a clinic or hospital, Alcoholics Anonymous can direct you to those who can help. They are in the phone book and on-line .

"Not all liquor stores in the US carry wine, some only sell liquor. However, most liquor stores do offer wine, and in such places there should be Shiray, or Syrah wine available. If the liquor stores in your area do not have wine for sale, then it is likely that grocery stores in your are handle wine distributions."

NO!

Yes, Shiraz would be excellent with Chicken parmesan.

There is no absolute answer to that question. Generally cabernet is known to have more tannins than shiraz, however both shiraz and cabernet can be very full bodied, tannic, rich, and long-lived wines.

Yes, usually.

This is a spicy wine. It has dark berry flavors, like cassis, blueberry, blackberry, and spicy flavors like licorice and clove.

For the rest of your life, it you keep it stopped up.

The Shiraz grape is the same grape as the Syrah grape. Syrah / Shiraz grows in hot weather climates like Persia (where the word "Shiraz" and the grape itself originates), the South of France / Provence, warmer vineyards in California, and Western Australia. Australian style Shiraz, and many California Syrahs, are made to emphasize the fruit on the palate, while old world style French Syrahs and blends like the Chateauneuf du Pape (which includes Syrah) are made to emphasize a more earthy palate. Hope that helps! - Jake moodwine.com

There are many things you should look for when tasting wine: In a nutshell, first, the color, once poured into the wine glass. A rich red that stains the glass when the wine is swirled lightly indicates a full-bodied wine, for example. The same goes for a white wine. Chardonnays that are deep yellow let's say, tend to be more full-bodied or stronger in flavor than those that are lighter in color. Next is the bouquet or aroma. Most wines include more ingredients than just grapes and alcohol. Some wines have a fruity scent; in others, one can smell a hint of oak, if they were aged in oak wood barrels. Some wines are flavored with or have notes of berries or herbs. Wine connoiseurs are able to distinguish and classify the wine's components. They might say that the Cabernet in question is full-bodied and rich in ruby hues, has a deep blackberry bouquet with notes of peach and a hint of licorice or vanilla (in this respect the components of a wine can be similar to those of a perfume!) Some people smell the cork of a freshly opened bottle of wine as a sign that they are experts in wine tasting; it's a pompous ceremonial, has little if nothing to do with the wine itself and is only intended to impress those who do not know! However, you should check the cork to assure that it is not dry or moldy, which is not a very good sign, for the cork could have chipped of and fallen into the wine (that is why bottled wine should be stored in a horizontal or tilted downward position to prevent this from occurring). Recent trends are that many wineries here and in Europe are using plastic corks more and more. The aroma is confirmed by the taste. Each wine should be served/consumed at its proper temperature. This is very important! Many people believe that one should drink red wine at room temperature. While this may be a question of taste/preference, the truth is that room temperature referred to the temperature of the cave or cellar where the wine was stored, not the room temperature of your kitchen or dining room! That is why your typical red wines should be served at 50 degrees Farengheit; the whites, between 35 and 40 degrees, depending: bubblies at 32. (I chill my reds in the fridge and remove about 15 mins. before uncorking/serving). When strictly tasting wine, the liquid must be sifted in between the teeth (yes, it's ok to make a rude noise!), gently swirled inside the cheek, and spit out immediately. The palate should indicate the temperature of the wine, the strength, acidic content, and texture: is it smooth or does it bite the lips, tounge, palate or throat upon contact? Is it a fruity or dry wine? Are the peach notes overwhelming or complimentary? Does it have an aftertaste? One should cleanse the palate between wines with water. Older wines are expected to have a certain degree of sediment;this is visible in the wine glass and does not influence the wine significantly. Remember, wines are made to be sipped, not guzzled or chugged. They can turn into vinegar if stored improperly or for too long after opening. Lastly, they say that the best wine is the one YOU like. While some people prefer lighter tasting wines like the Pinots, Chablis or Reislings in the whites and the Merlots, Tempranillos, and Beaujolais in the reds, others fancy heartier ones, such as oak aged Chardonnays in the whites and full-bodied Syrahs in the reds. One thing for sure, nowadays in the U.S. there are many wines for many budgets. You do not have to spend a bundle to get a decent bottle of wine. So experiment and see what you like. When I go wine tasting, I enjoy eating something that goes with that wine to fully appreciate it. Most vintners should know what wine goes with what. What you will be serving the wine with should be paramount in your wine purchase decision. Most wines, although lower in alcohol, can still make you drunk, so moderation is always important to be able to really enjoy a nice glass of wine. Hope this information has been helpful. Cheers! CDieguezP

In a four ounce portion there is about 90 to 105 calories. It depends on the type of grape.

Sadly, not long, especially if it's Amontillado, they're only good for like a month. Medium Dry sherries should be good for about a year.

There are about 100 calories in a standard five ounce serving of Shiraz wine.