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Edition 4: Design Fuels Economy

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I hate when restaurants chill wine by putting your bottle in a bucket of ice. You chill wine and particularly wine under pressure by placing it in water filled with ice. It will chill much faster and more evenly which will help when you release the cork. Champagne tastes better cold. When it is cold enough���10-15 minutes-- the point is not to splash everyone or make a huge popping noise. The cork is wrapped in foil to prevent it from popping off and hurting you���open it slowly, cautiously. Keep one hand on top of the cork so it doesn���t fly across the room. Spin the bottle slowly while holding firmly onto the cork while opening; it is safer than trying to spin the cork while holding the bottle. And lastly, wine in magnums always tastes better than in bottles���I have no idea why. H Charles Binder is a graduate of Georgetown University Law school and a cofounder of Binder & Binder, a disability and supplemental security income advocacy firm that serves tens of thousands of individuals. He is also an in demand public speaker and an avid collector of champagne and wine. HYLAND

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