Chardonnay has a slightly lower sugar content than Merlot.

Peroth wines Doncaster

outside us must be atleast 85, from the us can be as low as 75

merlot is made with red grapes and cabernet is made with blue grapes

Brandy doesn't need refrigerated at all. Actually, it's best not to put it in the refrigerator, because Brandy should be drunk at body temperature. If you've noticed, a Brandy glass is sort of in a balloon kind of shape - which fits into the palm of your hand, and your hand is the same temperature as your body. That's why the glass is made that way - so your hands will warm the Brandy.

Of those three, Pinot Noir is the sweetest and Cabernet is the driest.

It's £2.99 and drinkable. Does the job but not much more than that. Ok for cooking.

"Room temperature" - is the most frequent and the most common response. But there's a definite caveat ("cabeat"? LOL) to this.

In the USA, "room temperature" is typically considered 72 degrees. This is too warm for virtually any wine. The wine will taste too hot and lose those subtleties of flavor for which Cabernet's are renowned. Worse still, depending on the individual, they may store the wine in an area of the house in which the temperatures rise above 72 degrees, perhaps well above. Higher temperatures can conceivably "cook" the wine, reverting a perfectly delightful wine to grape alcohol.

If we think of the typical old world wine cellars where wines were stored, cool (due to the ambient temperature, and due to the "cold" stone walls and dirt floors) cellar-type areas with a fair amount of air circulation (due to the, relatively, poor insulation and construction), we realize that the old term "room temperature" is noticeably cooler than the "room temperature" we now find in modern homes / restaurants that are well insulated against the weather.

Therefore, roughly 60 - 65 degrees (63 - 68 is a good range) is more appropriate for hearty wines like the Cabernet's.

Of course, some individuals may prefer the Cabernet just a bit cooler, some a bit warmer. Personal taste always takes precedence. But generally speaking, if we stay in that approximate 65 degree "zone", that chosen Cabernet will reveal all it has to offer.

Hope this helps a bit.

2005

Anywhere between 0 and 1 gm/liter. After 1 liter of red wine - who cares about sugar anyway. Stay thirsty my friends.

No, It traditionally consumed at room temperature. Some people chill it, but its not intended to be chilled.

NO!

You can substitute Madeira for sherry for the most part, however, as an aperitif, Sherry Amontillado is my preference.

Mario Lopez

Merlot wine contains 21 to 22 calories per ounce. So, multiply by 8 ounces, and you have 168 to 176 calories.

A typical 750 ml (25.35 oz.) bottle of Merlot would contain 532 to 558 calories.

yes...to exactly 68 degrees so the flavor comes out bold and full. studys show it always taste better after 68 degree chilling...get a wine cooler,

Classically, it is a red. However, it is also used for

more recent hybrid whites.

Dry and Desert White Wines like chardonnay Savignon blanc should be served lightly chilled at wine fridge temperature which is around 15degrees C or 60 F.

Most bubbly whites are best served Cold at fridge temperature.

Around 144 calories. There are about 120 in 5 ounces. So 120/5 = 24 x 6 = 144. Hope this helps.

What constitutes the best Cabernet Sauvignon is a matter of personal taste.

Its a red wine, which means that it is made of red grapes. Cabernet Sauvignon is a blend of multiple varieties of grape.

how much is ernest &Julio gallo 1979 rose of California worth

Vintage is much less important in California wines because the climate is more consistent than in European wines.l

A dry one