The Wine Boutique

Assume it is kept in a basement laying down.

Additionally, how long can an unopened bottle of bourbon be kept?
okay lisa, why don't you use your brain, and assume ambient temperature or a little below, and cork stoppers. does anyone have a real answer?

The bourbon will keep indefinitely, it won't improve or deteriorate.

Wines develop in the bottle. They can be kept for a few years, but whether they will develop beyond then depends on which wines they are.

A very crude measure is how much they cost you, anything under $20 should be drunk as soon as possible and within a couple of years, over $50 and it is likely to improve for a while and could be good drinking in 10 or 15 years.

But — an aged wine tastes differently to a young wine. Many people do not like the taste of an old wine.

If you are intending to store wine for a long time because you want it to improve or you think its value will increase, you have to start with the right wine. Come back with names and vintages.

If you have seen a case of wine at a bargain price and you're worried it will go off if kept too long, fear not, it should still be drinkable in a year or two.

Enjoy

Update:

I have just seen your unnecessarily rude comment to Lisa
(Feb 14, 2006 at 8:43 am
okay lisa, why don't you use your brain, and assume ambient temperature or a little below, and cork stoppers.)

You are the person that is asking, but you give minimal information and then are rude to people who try to help. Lisa is quite correct that temperature is very important in storing wine. Even now after picking on her you only say 'ambient temperature' - well, what is that then? If here is someone here who needs to use a brain, it is not Lisa.

one that doesn't cost too much but has a rich flavor
I'm not a wine drinker, so I don't really know about brand names or types. I do know that marsala is not a good choice for beef stew. I see that most recommend burgundy — any brand preference?

Cabernet seems to go best with pepper, bay leaves, and rosemary.

I did this once and it tasted pretty good, but it made the Dutch noodles purple.

Be sure to leave the wine out and breathing for at least 24 hours, it will enhance the flavor. The wine's flavor is determined by its quality and so you should make sure that you get a high rated wine (your liquor store will give ratings). Most liquor store clerks won't know about cooking, but ask for a rich flavored wine that is popular and he will point one to you.

When you use it, pour it into a skillet and let the beef cubes soak it up.

I would recommend using a lager or beer instead because it is cheaper and tastes way better. The grains mix very well with carrots and potatoes and you won't be stuck with a purple stew. Guinness was a bit too much, but Fat Tire was good as was Lion's Head and Sam Adams.

I would try to use celery, carrots, three kinds of potatoes, tomato, green peppers, mushrooms, onions, and maybe a little spinach. After 4-8 hours of cooking, all the flavors just blend together.

You can ask your super market for some bones for stewing. Boil them in water for an hour or two to make some stock. Alternatively, you can use beef bullion.

Get a fresh bay leaf and place it in the pot, just make sure you can find it later. If you serve the stew over a bed of rice or egg noodles it will go longer.

i plan on cooking fish so it is good to know

Dry White wine - Sauvignon Blanc
or even Dry Vermouth which is a fortified white wine.

I have a risotto recipe that needs 50ml of white wine, but I don't have any. Can I use a tbsp or so of white wine vinegar instead?
OK, so defo not the vinegar then. The recipe already has chicken stock, and onions, so I guess I'll just leave it be. Thanks all!

No, leave out the wine, it's just 50ml so you will not notice much difference, but adding vinegar is a bad idea.

My doctor suggested that I drink two glasses of wine everyday, one in the morning and one at night, for my hearts health. Which is the best red wine for my heart. Price is not a worry.

Many of the presumed healthful things in red wine come from the skins. Also Alcohol in moderation aids in reducing platelet adherence to the artery wall.
Having said this, drink what you like. Red wines in general are fermented in skins. Pinot noir is a wine that derrives it's red color specifically from the skins as it's juice is clear. I could presume that a dark pinot would be good.

Would like to own my own boutique store in the futre, shops like sooki, locco, mimco, whistles etc. And was wondering what courses I would need to take in order to do this? Thanks for all your help!

Well you'd probably need to do retail management, business management and possibly something in the fashion field but that probably wouldn't be necessary if you have a good eye for style. Are you from Adelaide? I hope you make it, I'd love to see some more shops like those! Go to the tafe website and check it out:
http://www.tafe.sa.gov.au/ I think there are still some places available in those courses for this year if you get in quick! Good luck : )

Continuing with the head to head showdown today Gary compares 2 Pinot Noir’s when something totally unexpected happens.

Duration : 0:14:32

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Technorati Tags: california, new, Noir, Pinot, red, review, video, wine, wines, Zealand

Summary: Kevin takes charge of the kitchen and, when he’s not flipping off the camera, cooks a marinated roast. Jeep learns the meaning of “Snappin’ Beans” the hard way.

Ingredients: Meat (beef roast)

marinade (red wine,
Worcestershire Sauce,
salt,
pepper,
garlic,
lemon grass
olive oil)

Broth (beef bullion cubes,
Worcestershire Sauce,
water)

Bacon & Green Beans (bacon,
green beans,
garlic)

Endorsements: Lea & Perrins Worcestershire Sauce

Directions: Marinate beef roast in marinade for several days. Coat a pan with olive oil. Warm the pan in oven at 375 degrees. Place meat on pan, fat side up. Cook for an hour. Check if it needs more time and cook more as needed. Boil 2 cups of water, beef bullion cubes, Worcestershire Sauce, and leftover marinade in a pot. Cook bacon in pan and cut it up. Snap the ends off of green beans. Cut up garlic and add to bacon. Add green beans to bacon and cook for about 10 minutes. Cut meat into slices and dip in broth. The more rare the roast, the better the meal! Great fun for the whole family!

Duration : 0:6:47

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Mariella Perna shows how to cook a Naples and Sicilian recipe, Aqua Pazza. She cooks Black Seabass, caught off Connecticut’s coast. This is an easy, excellent recipe for cooking pan fish.

Duration : 0:6:55

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Technorati Tags: aqua, Black, cook, cooking, fish, food, oil, olive, pan, pazza, recipe, salt, Sea, seabass, Sicilian, Sicily, wine

MyThings Angel - Lori gets a big red wine stain on her favorite dress. Watch whether she can get rid of it by pouring white wine on herself.

Duration : 0:2:7

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Technorati Tags: "Charlies, Angel", Cleaning, dress, MyThings, Tips, Tricks, wine