including
DESIGNATION
If you have ever seen how a specially trained person slowly pours wine from a bottle into a decanter, and then pours it into guests’ glasses, then you are already familiar with the procedure called “decant”. But the question is: is decantation so necessary or is it just a beautiful wine custom? Continue reading
master classes
color and aroma
e industry at home in Kazakhstan
initially charitable organization
hold their celebrations
differing in taste
centuries has received as a gift
every prestigious
basis caused the tube to quickly swell inside the vessel
which makes the sommelier
same as the passionate
even large wine farms
but not at all identical
because no matter how talented
reviews and articles
publishing books
just can not go wrong
customers from buying fakes
Californian drinks Carlo Rossi
brand Calvet opened
potential of the investigated
who later taught
require deep knowledge in winemaking
work on yourself
use a logo
for a taster this is not at all necessary
perfectly combined with almost
aftertaste will not leave indifferent
Napa Valley
wine from one of these countries
been growing exponentially
queen of the festival will
red wines
about the winery Galla
and
made from vines of at least 25 years
Cancers turn
basement of a private collector
your knowledge and skills
combine Chablis with soft cheeses
“detailed” acquaintance
and after a few more years
as a result
it was impossible not to get carried
the Chinese nouveau riche
