Jancis Robinson, editor of the Oxford Companion to Wine, shows how professional wine-tasters cope with opening multiple bottles. Often opening 30 bottles at a time, professional equipment to speed up the process is a must. [ Ссылка ]

Jancis Robinson OBE and Master of Wine, is described by Decanter as ‘the most respected wine critic and journalist in the world’. She writes daily for the award-winning JancisRobinson.com, weekly for The Financial Times, and bimonthly for a column syndicated around the world. Her many books include The World Atlas of Wine and Wine Grapes.

© Oxford University Press

свернуть