Sommelieri, profession and passion | DAILY GAZETTE
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He studied at the Faculty of Economics, bookends Department of Business Administration and has studied and practiced the Sommelierit in Italy from 1997 - 2002 From 2003 is the Professional Sommelier and operates in Albania as sommelier, restorator, bookends enogastronomik consultant, speaker training cycles, Leading tasting panels in competitions and research associate (EuroMed 2010 - Nicosia / Cyprus). Since 2005, founder and President of the Albanian Association of Sommelierisë.
Sommelieri is restoracionin figure in modern professional, whose role is to adapt the various dishes with wines and other alcoholic beverages or soft drinks. Sommelieri should recognize the composition of food, cooking method and time in order to best fulfill his duty. Also directs and manages storage purchases of wines and other drinks in a restaurant based on its menu. So is sommelieri profession which when coupled with passion, really sticky at high levels.
SSO was created in 2005 in order to create the image of sommelierit, professional service restoracion, highlighting enogastronomike values Albanian and Albanian producers support in improving and updating them with new technology in wine production particular.
Since 2007 onwards, sommelier has supported Albanian Albanian producers of wines not only technically, enabling the cooperation of a number of producers with prominent international specialists oenological field, but also in marketing by organizing seminars, training, national fairs and enabling participation in international fairs. Naturally, the customers, the vendors themselves have noticed better performance of Albanian bookends products thanks to these collaborations.
Now, thanks to an intensive Albanian some serious producers, are on par with the most represented countries in the region. This is proved by the various estimates of Albanian wines in international competitions bookends (in Ancona, bookends Denmark ... etc..) Unfortunately, Albanian wine exports have been sporadic, not just the fault of some pseudoprodhuesve who have abused the name and quality to the detriment of wine marketing and Albanian name, but also by the wrong policies of the previous fiscal and control. We have only a few exports to USA, Switzerland, Denmark and China.
For reasons of genuine technical and logistical, raki is easier to produce. bookends Of course the "history" bookends of Albanian beverages in favor of raki, because it is much easier to Producing and to preserve it. Rakia quality, experienced and good quality of raw material (grapes, mana, plums, bookends blackberries, thana etc. ..) achieved without much difficulty. While summer is the technological processes which have the necessary space, specific container, periodic checks of certain processes at the right time. But, satisfaction and fragrances that give us wine, it is impossible to be replaced with any other type of beverage. It is clear that the lack technological, religious beliefs, poverty and lack of professionals, have not been able to continue a long-standing tradition that has its origins about 4,000 years ago. In the Middle bookends Ages, wine was produced and very demanding. We have evidence that some types Albanian wines also sent to the Vatican. Later, bookends wine "started the fight for survival" due to being barred from her Muslim religion since the Ottoman conquest. bookends Today competition between wine and brandy in Albania is "at its peak". Now is the ritual of going to a restaurant for "a glass of wine." bookends
First, drink as a result of the need for energy. Vera (besides water which constitutes about 85% of it) contains about 600 other chemical elements, which besides alcohol that is only harmful element, are necessary for the body.
Man consumes wine for that summer "give us" exceptional aroma of unique quality for health. It has moderate alcohol content (compared with brandy) so that the consumption volume is greater. Since alcohol eliminates neurons (those first surface layer of the brain that have a direct connection with short-term memory and emotional state of stress) seemed to forget the problems of the day and the man has more "mental space" to think about the positive things of life his. But it is very temporary condition, naturally.
As mentioned above, alcohol is harmful element that negatively affects human health in general (hypertension, increased fatty quantity, problems with nerve disease viewing) and consumed in high quantities, leaves consequences. Of course this depends on metabolism directly by everyone. Hence, wine, compared with
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He studied at the Faculty of Economics, bookends Department of Business Administration and has studied and practiced the Sommelierit in Italy from 1997 - 2002 From 2003 is the Professional Sommelier and operates in Albania as sommelier, restorator, bookends enogastronomik consultant, speaker training cycles, Leading tasting panels in competitions and research associate (EuroMed 2010 - Nicosia / Cyprus). Since 2005, founder and President of the Albanian Association of Sommelierisë.
Sommelieri is restoracionin figure in modern professional, whose role is to adapt the various dishes with wines and other alcoholic beverages or soft drinks. Sommelieri should recognize the composition of food, cooking method and time in order to best fulfill his duty. Also directs and manages storage purchases of wines and other drinks in a restaurant based on its menu. So is sommelieri profession which when coupled with passion, really sticky at high levels.
SSO was created in 2005 in order to create the image of sommelierit, professional service restoracion, highlighting enogastronomike values Albanian and Albanian producers support in improving and updating them with new technology in wine production particular.
Since 2007 onwards, sommelier has supported Albanian Albanian producers of wines not only technically, enabling the cooperation of a number of producers with prominent international specialists oenological field, but also in marketing by organizing seminars, training, national fairs and enabling participation in international fairs. Naturally, the customers, the vendors themselves have noticed better performance of Albanian bookends products thanks to these collaborations.
Now, thanks to an intensive Albanian some serious producers, are on par with the most represented countries in the region. This is proved by the various estimates of Albanian wines in international competitions bookends (in Ancona, bookends Denmark ... etc..) Unfortunately, Albanian wine exports have been sporadic, not just the fault of some pseudoprodhuesve who have abused the name and quality to the detriment of wine marketing and Albanian name, but also by the wrong policies of the previous fiscal and control. We have only a few exports to USA, Switzerland, Denmark and China.
For reasons of genuine technical and logistical, raki is easier to produce. bookends Of course the "history" bookends of Albanian beverages in favor of raki, because it is much easier to Producing and to preserve it. Rakia quality, experienced and good quality of raw material (grapes, mana, plums, bookends blackberries, thana etc. ..) achieved without much difficulty. While summer is the technological processes which have the necessary space, specific container, periodic checks of certain processes at the right time. But, satisfaction and fragrances that give us wine, it is impossible to be replaced with any other type of beverage. It is clear that the lack technological, religious beliefs, poverty and lack of professionals, have not been able to continue a long-standing tradition that has its origins about 4,000 years ago. In the Middle bookends Ages, wine was produced and very demanding. We have evidence that some types Albanian wines also sent to the Vatican. Later, bookends wine "started the fight for survival" due to being barred from her Muslim religion since the Ottoman conquest. bookends Today competition between wine and brandy in Albania is "at its peak". Now is the ritual of going to a restaurant for "a glass of wine." bookends
First, drink as a result of the need for energy. Vera (besides water which constitutes about 85% of it) contains about 600 other chemical elements, which besides alcohol that is only harmful element, are necessary for the body.
Man consumes wine for that summer "give us" exceptional aroma of unique quality for health. It has moderate alcohol content (compared with brandy) so that the consumption volume is greater. Since alcohol eliminates neurons (those first surface layer of the brain that have a direct connection with short-term memory and emotional state of stress) seemed to forget the problems of the day and the man has more "mental space" to think about the positive things of life his. But it is very temporary condition, naturally.
As mentioned above, alcohol is harmful element that negatively affects human health in general (hypertension, increased fatty quantity, problems with nerve disease viewing) and consumed in high quantities, leaves consequences. Of course this depends on metabolism directly by everyone. Hence, wine, compared with
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