Sommelier education

In this article dedicated not only to aspiring sommeliers but to all fans of the Rising Sun who grew up on manga like me, I want to talk to you...

The egg has always been a primordial foodstuff that, thanks to its versatility, has carved out a main place for itself in the cuisine of every...

Armagnac is one of the oldest spirits in the world, its production being traced back to 1461. Armagnac is an AOC distillate from Gascony,...

Cellar practices are a fundamental step in the production of wine in order to improve its stability and organoleptic qualities. In...

The barrique (from the French 'carat') is a small wooden barrel with a capacity normally between 225 and 228 litres. The fermentation and/or...

Whisky or Whiskey? After writing this article on distilled spirits and the distillation process, I decided to tell you about the most prized of...

I love distillates very much, especially accompanied by a good cigar. A distillate is an alcoholic product derived from the distillation of a...

For the wine microbiology exam with Professor Patrizia Romano, I wrote a paper on starter cultures for winemaking that I...

Failing the ais exam? Whatever your age and level of education, the ais exam should not scare you. In fact, it shouldn't make you...

This afternoon on ClubHouse I will be doing a short lecture on pinot noir where I will tell you about this extraordinary and ancient international grape variety. I am...

Although I would like to introduce you right away to a beautiful and important new addition to Perlage Suite, tomorrow I have my History of Food and Wine exam (remember...

There is a phrase, now overused, that I hear repeated every time I set foot in a winery: 'wine is made in the vineyard'. In my opinion, it is a concept...