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