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