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Expertise

I have spent most of my adult life eating and drinking throughout the world, and can usually remember some of it! With Rick Kushman of Capital Public Radio, I host a radio show and podcast called Bottletalk at rickandpaulwine.com, where I answer questions about food and drink on the air.

Experience in the area

30 years in the business.

Education/Credentials

I have taught at Napa Valley College for the past 20 years.

Past/Present Clients

Diageo Chateau & Estate Wines Company, The Court of Master Sommeliers, Constellation Wines, The Union des Grands Crus de Bordeaux, Vinitaly, Napa County Agricultural Commissioner.


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Recent Reviews from Users

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    K = Knowledgeability    C = Clarity of Response    P = Politeness
UserDateKCPComments
Geoffrey06/27/16101010 
Katalin06/11/16101010Hi Paul, Just wanted to say, thank .....
Lynne04/10/16101010Amazing and complete answer to my question .....
Valian03/27/16101010Hi Paul, Thank you very much for .....
Tracey01/24/161010Great thanks I really appreciate your help

Recent Answers from Paul Wagner

2016-12-08 Henry M. F. Hatherly brandy:

Hi MR    Thanks for writing. Distilled spirits like this brandy are so high in alcohol that they don't change much, for better or for worse, once they are in the bottle.  The good news is that yours should

2016-09-21 Beam's Deluxe Bourbon:

Hi Tom    Distilled spirits like this are so high in alcohol that they don't change much, for better or for worse, over time.  The good news is that this is perfectly good to drink.  The bad news is that

2016-08-27 Old whiskey value?:

Hi Tim    That's cool.  I thought that might be the case....because the packaging reflects some of those older regulations.  The liquid inside still isn't truly a treasure--it's just good whiskey.  But

2016-08-27 Old whiskey value?:

Hi Tim    This is an interesting one.  I wish I could see/read the date stamp on the One pint strip that seals the bottle.  That's the only place I know that would give us a firm date for this bottling

2016-06-26 Fermented fruit and alcohol:

Hi Geoffrey    The yeast that ferments fruit in the wild is closely related to the yeast we use for beer and wine.  While it's possible that this yeast could create alcohol levels of 10% or higher, it's

 

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