sediment remains
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
reviews and articles
e industry at home in Kazakhstan
potential of the investigated
made from vines of at least 25 years
for a taster this is not at all necessary
and after a few more years
basis caused the tube to quickly swell inside the vessel
work on yourself
color and aroma
initially charitable organization
but not at all identical
red wines
basement of a private collector
who later taught
Californian drinks Carlo Rossi
“detailed” acquaintance
every prestigious
and
customers from buying fakes
use a logo
centuries has received as a gift
even large wine farms
publishing books
perfectly combined with almost
just can not go wrong
require deep knowledge in winemaking
queen of the festival will
combine Chablis with soft cheeses
been growing exponentially
it was impossible not to get carried
your knowledge and skills
wine from one of these countries
same as the passionate
brand Calvet opened
because no matter how talented
Cancers turn
Napa Valley
about the winery Galla
master classes
as a result
which makes the sommelier
aftertaste will not leave indifferent
the Chinese nouveau riche
differing in taste
hold their celebrations
