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With a proper stopper in the fridge, opened champagne stays lively for three to five days. Why cold helps, why the spoon trick fails, and what to do then.
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Krug ferments plot by plot in small oak casks, blends over 120 wines from ten-plus years and ages them about seven years. Why it costs more, and who it suits.
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A 75cl bottle of wine at 12% ABV holds 9 UK units, and at 14% it holds 10.5. The simple formula, a chart by strength and glass size, and the UK guideline.
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Cristalino is aged tequila filtered, usually through charcoal, to remove its colour but keep some barrel character. How it is made, tastes and is served.
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Old World wine comes from Europe and is labelled by place; New World wine is labelled by grape. How climate, rules and style differ, and why the line blurs.
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Sometimes. Japanese whisky prices reflect scarce aged stock as much as quality. What the labelling rules mean, why age statements went, and where value lies.
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A 70cl bottle of spirits pours 28 single 25ml measures, 20 of 35ml or 14 doubles. A chart for every bottle size, and how to plan cocktails and mixers.
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Ice chills and dilutes a drink, and both change how it tastes. Which ice suits which drink, why big clear cubes melt slower, and how to make better ice at home.
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Check the seal, label, fill level and batch code, and be wary of prices far below other licensed shops. A practical checklist for spotting counterfeit spirits.
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Bringing wine to a dinner party is polite, but it is a gift for the host, who need not open it. What to bring, what to avoid, and how hosts should handle it.
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Yes, alcohol can be delivered to an Airbnb or short let in London. What to put in the order, how access works, and why someone aged 18 or over must receive it.
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Decant old reds and vintage port for sediment, and young tannic reds for air. A chart of which wines benefit, how long to leave them, and which it can harm.
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