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. Proper financing is buying young wine, the price of which has not yet skyrocketed. We place in the cellar and observe how every year the taste becomes richer and the price is higher. Carefully monitor the shelf life to prevent ripening of wine and its death. For white dry wines, the limit is 30 years, for dry red wines – 40 years, the white dessert wine has been languishing for 50 years. There are samples that retain their taste for over 100 years, only a few overcome the century mark. Continue reading
The workplace of a professional cavist is often wine boutiques or alcohol departments in large markets. His responsibilities include consulting clients, as well as assistance in choosing a drink. So this is a sommelier! – you say. Do not hurry. Indeed, these are “related” professions that require deep knowledge in winemaking, but not at all identical.
The word “cave” is translated from French as “basement”, and “caviste” is the caretaker of the wine cellar. Cavist does not have to be able to uncork a bottle of wine or set the table, his work is focused on the sale of alcohol and the formation of a loyal customer relationship to this store. Continue reading