Get Go Gas Food & Liquor

(559)225-5151 4591 North Blackstone Avenue
Fresno, CA 93726-1906
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Get Go Gas Food & Liquor on Snooth

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  • Look, we need some injection of intelect here.  If I am to be that person, that is not sufficient.  I know many of your out there want something to chew on.  Well, let's do it!..  Read More

    Forum post in the topic Pretty Patheic...


  • Just finished tasting Ballabourneen The Stuart 2013 Chardonnay (Australian Wine Selectors Hunter Valley Series January 2014 dozen), bottled under screwcap. Supposed to have a "round and subtle biscuity finish" Well the bottle I tasted was way to subtle for me I'm afraid! I think it is due to last week's tasting of the Tapanappa  2008 Tiers Picca... Read More

    Forum post in the topic Hello Snooth!


  • Hi Guys:In my ongoing saga of trying to learn how to cook, I'm planning on giving lobster thermidor a whirl soon. I'd like to pair it with 2-3 wines, mostly as a pairing experiment to see which works best. Any ideas? I was thinking I could potentially combine the dinner with the vintage VS NV champagne combo I've been meaning to do...other ideas... Read More

    Forum post in the topic Ideas for a tasting/dinner...


  • Next week Argovino, a new reference for Argentine wines, is launching officially in New York.We already have about 200 wines reviewed on argovino.com - please stop by or follow us on Twitter at @TryArgovino.This week the Huffington Post published our manifesto on tasting, which explains why we don't taste wines blind: http://www.huffingtonpost.c... Read More

    Forum post in the topic Why I Don't Taste Blind - A...


  • The discussion about "natural wine" Vs "industrial wine" is really hot in Italy. After hundred of posts, articles and discussion i can resume my opinion: 1) i like good wines, 2) i don't like bad wines, i can just add i particulary love territorial good wines.Too much simple?There's some hot discussion around and not for all the issue is so simp... Read More

    Forum post in the topic Natural wine...


  • One topic leads to another! How many of you think cork taint is less common than it was a few years ago? I think things have gotten better and I know of at least one cork broker who has a method of purging the TCA out of the corks before delivery. Plus, they work with a very sophisticated wine lab and the QC is much better. What do you think? Read More

    Forum post in the topic Is Cork Taint on the Decline?


  • I believe to have found maybe the best way to preserve, and in some cases improve, most wines after opening:  vacuum cork right away and pop into the refrigerator.   No other method I've tried seems to work better.   I'm sure I'm not the first person to notice.Wines seem to age in that state, albeit more slowly than in a decanter, so any wines t... Read More

    Forum post in the topic Post-opening Wine...


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