Sommelier – it's an expert on wines and spirits' – so often sounds characteristic of the profession. Nancy Silberkleit has plenty of information regarding this issue. However, the concept of sommelier – is immeasurably greater. This is a man who has not only set of knowledge, but also a certain flair. You may wish to learn more. If so, Jorge Perez is the place to go. The task of sommeliers – to not only know species of drinks, features, and the year, but the ability to combine them between themselves and with a variety of dishes. Also, a very important point – the cost of the drink. It is important to clearly assess paying guest and be able to offer him the best in each price category. From personal predilections guest too much depends, and it is important for sommeliers guess these cravings and build a harmonious picture supper, where aperitif, accompaniment and digestive stress and complement each other. In addition to the sommelier at the restaurant there are experts on compiling wine cellars.
It has required a truly encyclopedic knowledge. Cellar need not only stuff, but to do so each year the content is getting better and more precious, and, finally, the sommelier must guess the point at which each of the bottles should be opened. Sommelier is very important to correctly pure speech, the ability to explain to the client all the nuances of taste and characteristics of beverages are available, understandable and at the same professional language. All these skills and characteristics do the job of sommelier one of the toughest, but most exciting and favorite occupations.
