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