"Bill Davy" > wrote in message
...
> I always store wine with label on top
> a) I can see what it is
> b) if the label becomes detached, it may not falloff

Labels falling off seems to be a thing of the past. That's not all good
IMO. The modern glues make collecting labels an almost impossible task in
most cases.

> Likewise, should Champagne be poured by elegantly inserting the thumb into
> the punt (sp?) and not by grabbing the neck and warming it?

I've seen that done, but most of us are too clumsy to execute that maneuver
safely. :^)

I don't really care how the bottle is held during pouring, but there are a
couple of things I try to avoid:
(1) opening the bottle with a *pop* - followed by a geyser of wine spewing
to waste on the table or floor; and
(2) pouring Champagne so vigorously into the glass that it foams over the
top and onto the table. I _much_ prefer that the glass be held at an angle
and the wine poured down the inner side of the glass so that all those
expensive bubbles (and wine) don't go to waste.

Tom S