PLANET OF SICILY? SICILIAN WINE!
"Planet" ("Planeta") - here it is, the mafia of Sicily! Despite the very young age of the company, the results of its activities are simply amazing. In less than twenty…

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KAHETIN TECHNOLOGY
The sun blinds the eyes, the heady aroma of wine reigns in the air, and in the cordiality you just want to dissolve. Yes, this is colorful Georgia. Kakhetian wine…

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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…

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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.

KAHETIN TECHNOLOGY
The sun blinds the eyes, the heady aroma of wine reigns in the air, and in the cordiality you just want to dissolve. Yes, this is colorful Georgia. Kakhetian wine…

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WINE AND ZODIAC SIGNS
Astrology has always been the subject of heated debate. Some consider it a serious science and move through life based on the "recommendation of the stars", others categorically reject such…

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FEATURES OF STORAGE WINE
Not all of us have a personal wine cellar at our disposal, which is an ideal place to store wine for a long time, or a closet with the ability…

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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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