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