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Sampling a selection of cheeses, at home or in a restaurant, may also be called a dégustation. [2] Three to four varieties are normally chosen, generally including a semi-soft cheese, a goat's cheese, and a blue cheese. The stronger varieties are normally tasted last.
Tasting room of Rutherford Hill winery in Napa Valley AVA. The tasting room is located in the wine cave. The tasting room is located in the wine cave. A tasting room is a part of a winery or brewery , typically located on the premises of the winery or brewery's production facilities, at which guests may sample the winery or brewery's products.
An Italian sommelier (F.I.S.A.R.) with a tastevin around his neckA sommelier (UK: / ˈ s ɒ m əl j eɪ, s ɒ ˈ m ɛ l i eɪ / SOM-əl-yay, som-EL-ee-ay, US: / ˌ s ʌ m əl ˈ j eɪ / SUM-əl-YAY, French: ⓘ), or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing.
Vineyard soil type made up of extremely fine-grained particles that can retain water, sometimes to excess, with usually low soil temperatures. Associated with several wine regions such as the Pomerol AOC located on the right bank of Bordeaux Climat French term for a designated vineyard site. Also known as a lieu-dit. Clone
Following the rise of fast food and take-out restaurants, a retronym for the older "standard" restaurant was created, sit-down restaurant. Most commonly, "sit-down restaurant" refers to a casual- dining restaurant with table service , rather than a fast food restaurant or a diner , where one orders food at a counter .
In a vertical tasting, different vintages of the same wine type from the same winery are tasted, such as a winery's Pinot noir from five different years. This emphasizes differences between various vintages for a specific wine. In a horizontal tasting, the wines are all from the same vintage but are from different wineries or microclimates.
A bottle of the house red at a restaurant in Sintra, Portugal. House wine generally refers to an inexpensive drinking wine served in restaurants.Restaurant menus often omit detailed descriptions of a house wine's country of origin, winery or grape varietal, listing it simply as "house red" or "house white", depending on the wine's style. [1]
Over the centuries, French winemakers developed the concept of terroir by observing the differences in wines from different regions, vineyards, or even different sections of the same vineyard. The French began [ when? ] to crystallize the concept of terroir as a way of describing the unique aspects of a place that influence and shape the wine ...