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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GASTRONOMIC COMBINATION
Before you comprehend the subtleties of the selection of the ideal combinations of wines and dishes, let's touch on the topic of recommendations for choosing a wine to the table.…

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TOP 10 WINE FESTIVALS OF EUROPE
Every year in Europe, hundreds of wine festivals dedicated to local (regional) winemaking are held. Such festivities allow not only to attract tourists, but also to promote their products. Some…

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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.

FRENCH WINES IN KAZAKHSTAN
Neither the absence of palm in the category “the origin of winemaking”, nor the bans on wine production did not prevent the French wines from taking a place among the…

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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…

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WINE CARLO ROSSI
For the past four decades, Carlo Rossi wines have not lost their popularity, increasing the army of fans around the world: wine is supplied to more than 60 countries, and…

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ITALIAN WINES: HISTORY, CLASSIFICATION AND BEST REPRESENTATIVES OF WINE FAMILY ITALY
What can be compared with the abundance and variety of Italian cuisine? Only Italian wine. Countless varieties, tastes and shades can excite the imagination of even experienced tasters. Young and…

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