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

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Certifying, apostilling - California apostille. New York apostille.
CHAMPAGNE IN KAZAKHSTAN
Champagne in Kazakhstan has long become synonymous with holidays and noisy feasts, without his accompaniment it is difficult to imagine a New Year celebration or a birthday celebration. But not…

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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.…

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WINE EXHIBITIONS
Combine pleasure with benefit - attend wine exhibitions! On the one hand, you drink different wines, on the other hand, you increase your level of professionalism in the diverse world…

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WINE TESTING

Open any list of the rarest professions and almost everyone will find the profession of a wine taster. This trend is associated not only with the lack of special educational institutions where qualified tasters are trained, but also with high requirements that are imposed on such a specialist.

WINE TESTING
If practically anyone who wants to be a sommelier or cavist can be, because the main focus of these professions is the knowledge base of wine and the ability to communicate with customers (whether it’s a restaurant or a boutique), then a high sensitivity threshold of his organs of smell, vision 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 experts in winemaking: the results of their tastings most accurately reflect the quality and potential of the investigated wine. Club Grapes holds wine tastings in Kazakhstan.

WINE COLLECTING
Good wine is the same attribute of luxury as antiques or jewelry. Lovers of this drink is not enough just to drink, I want to own. If you treat such…

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LUKA MARONI, A MAN WHO TRIED OVER 123,000 WINE
There is no error in this header. Luca Maroni, a leading Italian taster and sommelier, built an astounding career and, from 1989 to 2008, tasted some of the world's best…

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