HOW IT IS CORRECT TO STORE WINE
Wine is quite a delicate drink, it can be stored for decades in sealed containers, improving its taste, but it will deteriorate in a few days in an open vessel.…

Continue reading →

The most expensive wines of the world
For these "blue chips" of the wine world is a real hunt around the world. Forbes selected 10 bottles, which earned the most as a result of auction auction houses…

...

WINE BARREL
“A barrel makes wine” - this old saying is a reflection of one of the main processes in winemaking. Ripening in a barrel, the wine is enriched with countless aromatic…

Continue reading →

BEST WINE FESTIVALS
The air is saturated with intoxicating aromas of wines, incendiary music sounds in every corner of the city, and a good mood does not allow to fall asleep for a…

Continue reading →

KAVIST

Cavist is one of the rarest “wine” professions. Did not hear? Let’s introduce ourselves.

KAVIST
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 attitude to this store. In professional circles, skepticism is often heard in the direction of this profession, naming calavists as sales assistants and sales managers. In a way, it is, but the specialization is much narrower – the sale of elite alcohol.

There can be no “freelancers” among the cavists; this work requires complete feedback. If to compare with the sommelier, then tasting experience is not so important for the cavist, here much attention is paid to the type of drink, the country of production (the best years for wine), technology, rating and awards. Based on this knowledge, such an employee can assist in the competent filling of the shop window. The range of the wine boutique is made up not only on the basis of demand and price policy, but also of the country of origin, the year of harvest, the period of aging.

A special role in this profession is the ability to correctly communicate and find an approach to each customer. Often, in supermarkets, communication with a consultant takes a couple of minutes: simple questions, simple answers. In wine boutiques, the situation is completely different: the conversation between the client and the cavist can take quite a long time. Such boutiques are visited by connoisseurs of elite alcohol, who expect to receive comprehensive information and professional advice on the selected drink, the issue of price is not as important for them as the taste of purchased wine. Professional cavists can not only pick up one bottle of wine, but also make up full-fledged wine lists for various events, taking into account the taste preferences of the client.

If the cavist was able to win over the client – he will definitely return again. No matter how strange it may sound, it is not uncommon for people to go not to a specific boutique, but to a particular cavist. And if he changes his place of work, his clients can follow him. Therefore, the success of a wine boutique is a reflection of the work of a cavist, it is unlikely that the average consultant of any market can also influence the work of his department.

WORLD WINE FROM South Africa
Wines from South Africa are world famous thanks to their excellent taste, high quality and unique character.The starting point in the development of wine production was the 17th century, when…

...

HISTORY OF ONE WINE: LAURENT-PERRIER
The history of almost any popular brand of sparkling wines today has its roots in the Middle Ages, in the Champagne province, studded with vineyards and distilleries. It was there…

...