This small, slim and light PRACTICAL HANDBOOK aims to help the simple fan and/or wine connoisseur or the novice sommelier, but also the future sommelier, to get the basics that will enable him/her to talk as an expert on the core matters of the sommelier’s role, still before acquiring a strong experience and a continuous training . How many times have your friends asked you to make the simplest of sensory tests on a wine brought by the waiter at a restaurant, that is if the wine was “corked” or “suitable” to be served ? You will be called for your “responsibility“ as a sommelier ( or simple connoisseur ) when, at home or at the restaurant, friends ask you to choose the right wine to accompany the ordered dishes. In short, a few simple guidelines allowing you to do “ a good impression “ and , why not, to choose the right wine for lunch or dinner.
