Other wine problems are rare or easier to deal with.
The good news, Mr. Grahm says, is that unlike corked wines, problems caused by screw cap reduction are often reversible by giving the wine a little air.
"Put it in a nice bottle, make a good wine — no problem".
However, you will have noted the wine's problem: on my budget we can't even afford two bottles.
Mr. Lukacs makes it clear that, in the years following Prohibition, wine's problem was not that Americans were indifferent to it, but that they considered it the lowest rung on the ladder of dissolution.
If you're not in the mood for any of those wines, no problem - simply try to pair bright, acidic wines with East Coast oysters, and slightly heavier ones with West Coast oysters.
According to Edmund Penning-Rowsell, the great English authority on Bordeaux wines, the problems of the 1940-44 period "were largely those of shortage of manpower to look after the vineyards and of chemicals to keep the vines free from disease".
The production of cheap raisins and sugar wines caused problems for the domestic industry that threatened to persist even after the blight itself.
So what happens if a sommelier believes a wine has no problem, but the customer rejects it, as was the case with Mr. Silberling?
