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Top or Bottom (of foil)

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Top or Bottom (of foil)

Strudelstein | | Apr 16, 2008 11:58 AM

About a month ago there was a post about proper wine foil cutting. I believe I have heard at one point or another that in the past it was appropriate to cut the top lip on a red, and the bottom lip on a white...maybe this was vice versa. Was this once the case? Is it still, somewhere? Why was it so? Why did it change?
Thank You (New to Chow)

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