What are the traits that a quali…

First of all: be in good physical condition!

A business can be more focused on wine tasting people, must be open-minded, cheerful, 婚宴, must be the body development does not directly affect the sense of smell and taste; must not be afraid of alcohol, and students dare and good at drinking wine; must have a certain can get faster metabolism of alcohol body physique different people.

Wine tasting is a very hard work, every year to taste a variety of wines, including old wines, new wines, wines with different flavors and quality. The brain stores various flavors and the second time a certain flavor appears, it usually matches the information in the memory, especially for good and famous wines. Wine tasting is also a great test of a sommelier’s willpower to work. Wine tasters rarely drink wine, but spit out the sensations after tasting wine in their mouths, and some wine tasters almost never drink. A qualified sommelier must not indulge in alcohol, as this can damage the palate and affect the accuracy of the wine evaluation.

Sommeliers must stay physically fit

品酒師

I tasted wine in Maotai Town

mentality, tasting several types of wine each day. The greatness of sommeliers certainly includes the fact that they use the same tasting method every time, which is tedious and mechanical. But at the same time, it is also the most professional and ideal method, with a great spirit of joyful forgetfulness. He can taste the soul of the wine through its gorgeous appearance and with his heart.

The Chinese winemaking industry is famous for its long history and unique process information technology. Tasting is one of the key data technical issues that affect the level of winemaking. Sommeliers who master tasting evaluation technology play a very important factor in the process of improving the brewing process for technology, controlling the quality of product service, and developing new products. After the establishment of New China itself, through the social organization of successive national wine evaluation activities, the Chinese brewing industry market has gradually formed a set of training and assessment management methods for wine tasting personnel. Various famous brewing enterprises can refer to the assessment of other national wine evaluation members without methods gradually established a full-time wine tasting team within the enterprise finance.

April 26, 2022

Translation timeout

Wine tasting cannot be based on wine tasting theory alone. There is a great deal of groundwork to be done and long and tireless training is required. Wine tasters in various companies are generally located in research, craft, quality control, new wine tasting, blending, brewing production and other departments. Most of the work of these people is tasting. Therefore, if they are not in good health, it is difficult for them to adapt to wine tasting. How can a person who is drunk all day become qualified?

Second: love wine tasting!

It’s hard to do the job and adapt to the ever-changing market demand for products in society without carrying out professional theoretical knowledge. Therefore, it is necessary to love this research work, and only a person who loves this technical work can constantly strive to learn, experience and improve, and get to improve their interest in wine tasting activities. People who love wine tasting, learning can accept new knowledge is the student initiative, spontaneous, with passion, in order to constantly drill professional basic knowledge, in order to truly become a qualified wine taster.

In the eyes of many people, the sommelier is mysterious, not to mention how long he has been in contact with wine, that is, he has drunk wine, but also should be more than many people have drunk water. Some people believe that the birth of a sommelier has special significance for a particular liquor, and for a top sommelier, wine tasting may be all of his life.

A true sommelier will have a keen interest in wine, but this is a far cry from being an “oenophile”. After all, “smelling wine” is an essential skill and an accomplishment for a sommelier. When some journalists interview the country’s chief wine critic, they often ask him if he has drunk several tons of white wine in his decades of practice. The answer is often not how much he drank, but how much he cared before he became a sommelier. He must taste with his heart, remember, and realize, over time, to reach a level of “enlightenment”. Each end of a glass of wine is like playing with a work of art, looking at its color, smelling its aroma, tasting its flavor, reveling in its joy. Pick up a glass of wine and he can tell you the flavor, the age, the alcohol, what kind of grains were made, what kind of fermenters were used to ferment, the use of pits, the fermentation was normal, the quality to what level, the good to which level, the bad to which part of the process went wrong, the big or small water, the cellar heat

If it’s still cool, you can ask questions and give a prescription for this wine. I think this is the highest level of a sommelier. So “there is no end to wine tasting”, as long as you love it, as long as you are committed, as long as you are fascinated, as long as you put yourself into it, you can endlessly reach the top!