WHICH WINE MUST BE COOLED BEFORE CONSUMPTION?
WHICH WINE MUST BE COOLED BEFORE CONSUMPTION? If among all the variety of liquor you prefer to enjoy a glass of good wine, then you probably already wondered about the…

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WINE COLLECTING
Good wine is the same attribute of luxury as antiques or jewelry. Lovers of this drink is not enough just to drink, I want to own. If you treat such…

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WINE COLLECTING
Good wine is the same attribute of luxury as antiques or jewelry. Lovers of this drink is not enough just to drink, I want to own. If you treat such…

Continue reading →

STEREOTYPES OF WINE
Not every one of us can boast the ability to choose the right wine, and the store is often guided by the “generally accepted rules”: good wine is necessarily expensive,…

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should recommend not what he likes

SOMMELIER

 Winemaking, despite its venerable age, continues to evolve tirelessly: keeping the traditions, technologies are being improved, new recipes and terms are emerging. All this contributed to the emergence of new professions “in winemaking”. One of these is a sommelier.

BUT NOT A LITTLE WHO KNOWS WHO SUCH A SOMEL is REALLY?
The French Union Sommelier gives the following definition of this profession: it is a person whose duties include serving drinks to clients of an institution, consulting on choice, and even table setting. But one should not think that a sommelier is just a waiter, because to serve wine, even if it’s right and beautiful, is not all. High quality sommelier is the embodiment of the best quality consultant (while communicating with a client),

History reference.
Although this profession is not known to everyone, it is quite difficult to call it “new”. The word sommelier (old french saumalier) means the driver of a pack animal. Indeed, this profession was born (10th century) far from wine. The former sommeliers were responsible for the transportation and safety of the baggage of eminent gentlemen. Later, their duties included control of housekeeping, as well as checking the safety of dishes and drinks served at the table. By the way, not the safest thing. The formation of the profession lasted long enough. Sommeliers ran wine cellars and were managers in the vineyards, and picked up wines to the royal table. And only by the 19th century, this position was fixed in the value that we are guided by so far.

But back in our day.

Today, it is not enough to have “wine” knowledge, you need to have a sense, because a sommelier should recommend not what he likes, but try to predict the taste preferences of the client. Another important aspect is the price of the drink: it is necessary to accurately assess the client’s solvency, and also to offer the best option in “his” price category. A good sommelier can understand, and at the same time in professional language, tell the client about the merits of the selected drinks.

It should also be noted that the duties of this profession are much wider than the hall of the restaurant. A qualified specialist is engaged in filling the wine cellar. What is important here is not only to maintain the quantity, but also to make purchases in such a way that the collection only becomes more expensive every year.

This position requires constant work on yourself, your knowledge and skills, which makes the sommelier one of the most painstaking and at the same time interesting professions in winemaking.

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GRAPES VARIETIES
To describe all grape varieties, which number about 14 thousand, would need a whole book. But we will consider only the most popular ones, those without which modern winemaking would…

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FRENCH WINES IN KAZAKHSTAN
Neither the absence of palm in the category “the origin of winemaking”, nor the bans on wine production did not prevent the French wines from taking a place among the…

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