Non sembra il Montepulciano che conosciamo tutti. É #levigato e #elegante, magistralmente integrate le #durezze. Tannini #setosi direbbe qua

Freefra.Eu offers you the #listening space to #coach you to find new solutions and viable ways to #explore your innovative #ideas

What happens to a woman, professional, sommelier, almost at 50 and weighing nearly 90 kilos?

Ser un #somellier certificado es un hito en un largo viaje; ningún viaje es igual. Algunos de nosotros somos expertos profesionales que hemos trabajado en la industria hotelera desde la adolescencia creció en escuelas, restaurantes y hoteles dedicados refinó en los libros lo que experimentaron en el trabajo mientras probaba diariamente un enfoque práctico para el descubrimiento de vinos y variedades de uva A menudo tuve la oportunidad de descubrir botellas excepcionales, acom

Amo scoprire la cultura di un paese attraverso la lingua, gli usi e i costumi. Mi piace viaggiare, mangiare, bere come i locali e guardare film da cui prendere ispirazione. Per il #Giappone ho un amore sconfinato e uno dei miei film preferiti è The Twilight Samurai - l'ho visto in giapponese sottotitolato in inglese a Udine la prima volta nel 2002 al Far East Festival e se siete curiosi potete leggere una mia recensione Regalarsi un #Sakè Ho scoperto un sakè speciale, paragon

Being a sommelier means connecting all the dots while developing a trustworthy olfactory memory, Let's start exploring the Loire Valley wines. Let the journey along my memory lane begin, and never end! On November 26th 2018 I drank my first Pouilly-Fumé a "Florilège" from 2017 by Jonathan Didier Pabiot. I was training at the time and unable to fully appreciate it, maybe it was too young, and I ended up awarding the wine a mere 85/100. The journey had just started, and I had t

Whatever your level, country, the association you belong to, you are studying hard to become a sommelier. You struggle with a lot of wine books, blind tastings, vertical wine comparisons, geography maps, oenology concepts, chemistry foundations, grapes recognition exercises. Overload of information might make you forget the "pleasure" of what you are doing and the main reason you embarked in such an adventure: wine love. Passion brought you here, but you are obsessed and stre

Être sommelier certifié est un jalon dans un long voyage - aucun voyage ne se ressemble. Certains d'entre nous sont des experts nés professionnels qui travaillent dans l'industrie hôtelière depuis leur adolescence. Ils/elles ont: grandi dans des écoles dédiés, des restaurants et des hôtels affiné sur des livres ce qu'ils ont vécu sur le tas tout en testant quotidiennement une approche pratique de la découverte des vins et des cépages souvent eu la chance de découvrir des bout

Being a certified sommelier is a milestone in a long life journey - no trip is alike. Some of us are professional born experts who have worked in the hospitality industry since their teenage years, they grew up in dedicated schools, restaurants, hotels refined on books what experienced on-the-job while testing daily a practical approach to the discovery of wines and grapes often had the chance of experiencing exceptional bottles, paired with chef-cooked meals, in luxurious se

Quel que soit votre niveau, votre pays, l'association à laquelle vous appartenez, vous étudiez dur pour devenir sommelier. Vous avez du mal avec de nombreux livres de vins, des dégustations à l'aveugle, des comparaisons verticales de vins, des cartes géographiques, des concepts d'oenologie, des fondements de chimie, des exercices de reconnaissance des raisins. Une surcharge d'informations pourrait vous faire oublier le «plaisir» de ce que vous faites et la raison principale p

It began at the age of fourteen, when I started learning French at school in Italy. Our French professor would tell stories of her frequent trips to the Camargue, to Paris and along the Loire Valley. Daydreaming She would explain in details the culture, the geography and the local traditions. She was a gourmand and would go into the details of different recipes like: the Chateaubriand filet, the “choucroute alsacienne”, “le lapin à la moutarde”, “la bouillabaisse”, “le croque