It has been kept in a fairly stable enviroment. I don't really know why I have been keeping it so long, other than I don't really drink alot of sweet wines. I know it was expensive. Is it worth more money now???
The first step to wine appreciation is opening the bottle. Jeff Creamer, former wine director at the now-defunct San Francisco restaurant Two, coaxes a cork from a bottle in a few easily replicable steps.
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The loud pop and the flying cork are not the goals.
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Protect your leftovers-- don't leave the bottle on the counter.
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