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