Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.

[Q]: CONTEXT: As baka has said, more volatile components of the wine will be released with more wine surface exposed.Also, this not only releases aroma but also helps the wine to "breathe" and oxidize, which is why you open the red wine bottle half an hour before serving it (so that this process starts), and why you might pour the wine into a decanter.This process accentuates the flavors and aromas of the wine. It is not very much necessary with younger, colder served wines (e.g. vinho verde).In young, sparkling wine, a larger glass will disperse the bubbles faster, as well as warming it. This is undesireable, hence the smaller, narrower glasses.Aged white wine should behave similarly to aged red wine, although it doesn't need to breathe as much.  <sep>  Q: Why are red wine glasses wider than white wine glasses? A: a larger glass will disperse the bubbles faster, as well as warming it  <sep> FOLLOWUP_Q: Will the wine taste different if I don't use the correct glass?
[A]: In young, sparkling wine, a larger glass will disperse the bubbles faster, as well as warming it. This is undesireable, hence the smaller, narrower glasses


[Q]: CONTEXT: Yes, you can use eggs well past their "sell by" date. A week past shouldn't have a noticeable difference.The older the eggs get, the more evaporation that will take place (because the eggs are washed, so they don't have a protective layer).You will notice in older eggs that there's a growing pocket of air inside the egg when you break them. (for me it tends to be on the more rounded end, but I don't know if it has to do with how you orient the eggs in storage).I know that I've used eggs more than a month past the "sell by" date, and I wouldn't be surprised if I've gone two months. It's only really a problem in baking, as the egg whites won't contribute the same amount of moisture as if they were fresh. And maybe for hard boiled eggs if you want them pretty, as you'll end up with a void where the air pocket is.  <sep>  Q: How long can refrigerated eggs last past their date? A: A week past shouldn't have a noticeable difference  Q: I have some eggs that expired last week, so will they still be OK to cook with? A: It's only really a problem in baking, as the egg whites won't contribute the same amount of moisture as if they were fresh  <sep> FOLLOWUP_Q: Do they last past their expiration date if they are refrigerated?
[A]: you can use eggs well past their "sell by" date. A week past shouldn't have a noticeable difference


[Q]: CONTEXT: Orange and lemon cakes are classics, so there shouldn't be any problem making those layers. I'm not entirely sure how you'd go about making the others, but there should be a way to incorporate fruit puree into cake batter so that the cakes still rise and set.Blueberry, blackberry and raspberry can all be added whole or slightly chopped into a cake (think blueberry muffins), although they do make it moister so you'd want to be careful it doesn't end up too wet. This might work for kiwi and strawberry but I've never tried it with anything like those.You might need a bit of food colouring if you want to emphasise the visual aspects of rainbow layers.  <sep>  Q: Would a fruit cocktail flavoured cake work? A: Orange and lemon cakes are classics  Q: What other idea do you have on baking cakes? A: I'm not entirely sure how you'd go about making the others, but there should be a way to incorporate fruit puree into cake batter so that the cakes still rise and set  <sep> FOLLOWUP_Q: Do you have any idea on baking Cinderella princess cake?
[A]:
Blueberry, blackberry and raspberry can all be added whole or slightly chopped into a cake