First of all, you should know that United Arab Emirates is a Muslim country, meaning that drinking wine or liquor is not something too often permitted. Of course, for us non-Muslim people it is okay, but you definitely can’t drink just anywhere or find wine that easily. To be served a glass of wine in the United Arab Emirates, you must go to a 5-star hotel. And to buy yourself some, you will need to find a liquor store (not the most common type of shop here) and have a liquor licence as well.
¿Cuanto más caro mejor?
Si bien sabemos de la existencia del término precio-calidad esto se define después de haber probado el vino, nunca antes. No existe ningún parámetro que nos indique que un vino que cuesta $500. – es mejor que uno que cuesta $50. -
¿Las piernas son señal de la calidad en el vino?
Las piernas o lágrimas del vino no son señal de calidad, sólo nos dan un parametro del contenido alcohólico, glicerol, azúcar residual y una idea del volumen que tendrá en boca.
Budapest is not the most cheerful place on a December afternoon. Dark after 4:00 p.m., the city is blanketed by a dismal, gloomy gray mist, which seems to echo the collective cranky mindset of its inhabitants at this dejecting time of the year. Amidst the shadows of dead-tree-strewn City Park, one monument towers out, the Gundel Restaurant, the shiny crown jewel of Hungary’s food scene. At its swanky bar I am greeted by Sommelier Mihály Fabok, who walks me through how he pairs wines to dishes, highlighting examples of both harmony (smoked fish paired with smoke-y white wine kept in cured Barrique oak barrels) and contrast (tart, funky blue cheeses matched with delicate, honey-sweet Tokaji).
A few rays of natural sunlight peer through the partly closed window blinds of an office at The Professional Culinary Institute (PCI) in Campbell, CA. The light almost seems to dance across the gleaming hard wood floors that wrap around the modern curves of this food and wine Mecca. I don’t believe I should be in this part of the building; I kind of snuck in when someone opens the electronically locked door. Curiosity has gotten the best of me I suppose. I knew even then, before my training had begun, that there was something special about this place. I had a feeling that my life would be changed here forever. I felt as if I had finally found what I always knew I was searching for. Class at PCI would begin for me in a week, but I felt a little reconnaissance was in order. Just then the door to the cellar and wine classroom opened. Out came David Glancy a Master Sommelier and wine department chair at PCI. I introduced myself and asked to take a quick peak at the classroom where I would be learning how to become a sommelier. The room was amazing to say the least. Three rows of seating where each student had his or her own sink and tasting station equipped with under lighting built into the desks. Flat screen TV’s hung on either side of the classroom and a giant projection screen in the middle. Facing the students on the opposite side of the classroom was a giant glass wine cellar that looked to hold at least a thousand bottles. This was going to be home for the next few months, this is where I would learn the art of the sommelier.
A sommelier! “What an important and official sounding title” I thought to myself as I was introduced to Jeff, a sommelier at a newly opened wine bar in my home town of Sacramento, California. I knew right away that I wanted to be able to call myself a sommelier. That summer I frequented the wine bar whenever I could, asking Jeff questions, trying to learn everything I could about the world of wine. Because I was a struggling student just out of the military, I focused on the wines that I could afford. Rose wines and whites were generally less expensive than reds, so that’s where I began my wine experience.