SOMMELIER
Winemaking, despite its venerable age, continues to develop tirelessly: preserving traditions, technologies are being improved, new recipes and terms are emerging. All this contributed to the emergence of new professions…

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HISTORY OF FRENCH WINE
What first comes to mind at the mention of France? Eiffel Tower, wine and Champs Elysees. Variations are possible, but “wine” is always present. For the French themselves, wine has…

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WINE IN KEGA
In several bars and restaurants in Auckland, New Zealand, began to offer wines supplied in kegs. A keg is a metal vessel, usually made of steel or aluminum, often used…

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WINE TESTING

If almost anyone who wants can become a sommelier or cavist, because these professions are dominated by a bag of knowledge about wine and the ability to communicate with customers (be it a restaurant or boutique), then a high threshold of sensitivity of his organs of smell, sight and taste buds is important for a taster as well as an excellent sensory memory. It is on the basis of a comparative analysis that the tasting is carried out.

The purpose of the tasting is to assess the current state of the wine. Such an expert often does not have information on the cost of the wine being tasted or on its compatibility with any products, his main task is to identify problems (shortcomings, defects, diseases) of a drink at a certain moment. A qualified specialist knows about all the subtleties of changing the taste of wine at any stage of production and during any technological operations.

The process of tasting is carried out in an isolated room, hidden from extraneous sounds that can distract the taster, odors and noises. In addition to the “organizational” conditions, there are also requirements for the specialist himself: one day before the assessment event, he should not eat spicy, fatty, sour, sweet, as well as smoke and use perfume. All this may affect the work of its receptors, and, accordingly, the result of the tasting conclusion.

For cavists and sommeliers there is a strict binding to the workplace, for a taster this is not at all necessary. He can hold a tasting at one winery, and then immediately go to another production.

Although tasters do not always have a good theoretical knowledge base (about the date of the spill, year yield, etc.), today they are one of the most competent appraisal specialists in winemaking: the results of their tastings most accurately reflect the quality and potential of the wine studied. Club Grapes holds wine tastings in Kazakhstan.

DECANATION
If you have ever watched as a specially trained person slowly pours wine from a bottle into a decanter, and then pours it into guests' glasses, then you are already…

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WINE Cork HISTORY
The enterprising ancient Greeks managed not only to learn how to produce good wine, but also to establish a successful trade in them. The difficulties caused by the inconvenience of…

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WINE COLLECTION
Collecting good wines is a great investment. But what are these "good"? These certainly include wines of France (Bordeaux Chateau, Burgundy), and in a small amount of Spain, Italy, Germany.…

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WINE TESTING
If almost anyone who wants can become a sommelier or cavist, because these professions are dominated by a bag of knowledge about wine and the ability to communicate with customers…

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