The Tastevin
The tastevin is traditionally used for wine tasting, but nowtoday it is used by sommeliers mostly as a symbol of recognition. Its use dates back to France in the 17th century and spread rapidly between the 19th and 20th centuries. In those days, the tastevin was an inseparable work tool for anyone who had to examine wines. The tastevin is […]
How to organize a restaurant cellar
In this book, we discuss a very important topic for who want to organize a wine cellar of a restaurant, a hotel, or even of a simple wine lover. I will explain how to organize a wine cellar in a professional and functional way. The fundamental issues that we will address are those relating to […]
Is the decanter really useful?
The decanter is a tool that allows you to better taste some wines. But it is often used only to have a scenographic effect.In aged wines, the decanter is used to separate the sediments from the liquid and promote oxygenation by releasing perfumes and aromas. It can even be used in some cases for young […]
The right serving temperature for wine
The following are the ideal serving temperatures to best taste each type of wine: Dry sparkling wines 4°/6°C (about 39°/43°F)Sweet sparkling wines 5°/7°C (about 41°/44°F)White young wines 6°/8°C (about 43°/46°F)Aromatic white wines 8°/10°C (about 46°/50°F)Structured white wines 10°/12°C (about 50°/54°F)Rosè young wines 10°/12°C (about 50°/54°F)Sweet white wines 10°/12°C (about 50°/54°F)Fortified white wines 12°/14°C (about 54°/57°F)Structured […]
The wine list of a succesful restaurant
In this book, we discuss a very important topic for those who want to present, serve, and sell wines in a professional way, in any type of restaurant, whether it is large or small, of local or international cuisine, or of a luxury hotel or a small wine bar. We will discuss step-by-step how to […]
Don’t leave the cheese in the wine cellar!!!
Cheese is food that has an intense smell. Over time it could penetrate the cork and alter the scent and flavor of the wine. To learn more on this topic, check the list of published books or ones will be published soon. Click here.
How to pour wine without spilling a drop
1-Start to pour in a decisive way. 2- When you have poured the right amount, stop pouring by lifting the bottle and keeping it exactly above the glass, so that any drops fall into the glass. To do this, extend your elbow as you lift the bottle. 3- Tilt the bottle slightly upward with a […]
How to saber a sparkling wine!
1- Choice of bottle. The champenoise method sparkling wines have a higher internal pressure than the charmat method ones, and consequently are put in bottles with the thickest glass. The champenoise method sparkling wines therefore guarantee a safer sabrage. While the Charmat method ones have a greater risk of unwanted breakage, especially if not properly […]
How to open a Champagne without “pop”
1. Cool the bottle.2. Remove the foil wrapper and wire cage. Placeing your thumb over the cork right away.3. Point the bottle of Cahampagne at a 45-degree angle. Holding the bottom of the bottle with your left hand and the cork with your right hand.4. Hold the cork very firmly and twist the bottle (a […]