It yields grapes of high quality, which also yield good table wine. Smederevka, named after the town of Smederevo, is the leading grape variety and the traditional symbol of the region's viticulture. Traditionally Smederevo vintners packed their premium white wine, called Smederevka, first into crates and then into cases before exporting them to West Europan markets. The cellars have a capacity of 20,000 tons, with casks that can hold several thousand liters of wine. is still in operation and serves as a testament to the long winemaking tradition of Smederevo. The wine cellar PK Godomin, founded in 1909. High-quality wines are still produced there. The leader of the Second Serbian Uprising against Turkish rule, Milos Obrenovic, contributed to Smederevo winemaking by planting 36 hectares of vineyards on Zlatni Breg (Golden Hill), his family's summer seat. In those days the wine trade was strictly controlled. At that time vineyards also included pimnice (wine houses), where one could rest and have a jug of good wine. Serbian despots Stefan Lazarevic and Djuradj Brankovic both had vineyards in the Smederevo area in the 15th century. The history of Smederevo dates back to Roman times, and the rule of Emperor Probus. Though 'sommelier' is a job title potentially anyone may claim, becoming a professionally certified sommelier often requires some combination of experience, training, formal education, classes, and examinations. It is possible to become a sommelier by starting at the entry level in the hospitality or wine industry and working up, though many choose to become educated and professionally certified by one (or more) of the many certifying bodies.
A sommelier (/ˈsɒməljeɪ/ or /sʌməlˈjeɪ/ French pronunciation: ), or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing.
0 kommentar(er)
