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