Sabrage is not just a beautiful way to open champagne, but also an entire art that requires precision of actions and sufficient experience from the performer. If performed correctly, sabrage can be a memorable element of the holiday and emphasize the importance of the event. A dinner party, a wedding, an anniversary or a ball - sabrage will be a bright accent of any celebration!

How sabrage came about:

The term "sabrage", like the action itself, came into the Russian language from French. The root of the word sabrage (sabr) literally means saber, sabrage in turn implies the method of opening a bottle of sparkling wine with one blow of a saber. Sabrage was first demonstrated more than 200 years ago by cavalrymen of Napoleon's army. According to one version, sabrage appeared due to the officers' reluctance to dismount from their horses to quench their thirst. Opening the bottle with a saber made it possible not to let go of the reins and continue moving. According to another theory, sabrage was invented thanks to the early widowed owner of vineyards, Madame Clicquot.
The hussars, thirsting for the attention of the young and rich lady, rode past her mansion every morning, opening bottles of champagne in a spectacular manner, thereby demonstrating their prowess and attracting the attention of the enviable person.

Interesting fact: the twisted wire that holds the cork of sparkling wine is called a muselet. The length of the muselet is exactly 52 cm - this length is absolutely the same for all sparkling wine producers. Why? There is a legend that this is the length of the wire from the corset of the widow Clicquot, with which she secured the cork on the sparkling wine in her cellars for aging wine. Before the wire, they used rope, but it was not as effective.

And there is also an expression: "No risk, no champagne" and it was formed like this: during feasts, gentlemen who went down to the cellar for more sparkling wine risked that this wine could "shoot" the cork at any second. Therefore, only the brave went down to the wine cellars! :)

It should be taken into account that the flight range of the neck can be up to 15 meters! Before performing the trick, it is important to make sure that no one present will be hurt. Do you dream of mastering sabrage? Attend one of the sommelier trainings!

The calling card of this famous region in northwestern Italy is Nebbiolo. This red grape variety, although not dominant in terms of planting area, makes a decisive contribution to the quality and reputation of local wines. Nebbiolo is the basis of four regional DOCGs of Piedmont: Barolo and Barbaresco, Roero and Gattinara.

Obtaining the highest category of Italian wines DOCG, Denominazione di Origine Controllata e Garantita or guarantee of geographical origin and production method⠀ wine is an extremely honorable and extremely labor-intensive task for a winemaker. Piedmont is often described as the "Italian Burgundy" due to the large number of small family farms and the increased attention to quality, sometimes bordering on obsession.

What Pinot Noir means to Burgundy, Nebbiolo means to Piedmont. This region is surrounded on three sides by mountains and has no outlet to the sea. In the northern part of the Alto Piemonte region, Nebbiolo or La Spanna as it is called here plays the first violin in the wines of Ghemme and Gattinara. There is also Nebbiolo in Lombardy, in the Valtellina valley, known as Chiavennasca and used in the production of dry red wines: both in a lighter style, compared to the Piedmontese, and in powerful, Amarone-like wines of Sforzato di Valtellina. What is the Nebbiolo variety?

As wine expert Nicholas Belfrage writes about it, “the grape is a highly sensitive, if not neurotic, creature, multifaceted, full of contradictions.” It has very small berries and large seeds, which are one of the main problems for the winemaker, because they contain a huge amount of tannins, often not reaching phenolic maturity, remaining green and hard.

Once you bite into a Nebbiolo berry, you'll spit it out right away, because there's almost no pulp in it, just a thick, bitter skin made of tannins. Despite its thick skin, Nebbiolo is also distinguished by its weak pigmentation: achieving a rich, bright color from the wine is an impossible task.

Of all the red varieties, it is the earliest in spring and the latest in autumn. That is, the ovaries on the vines appear very early in spring, which is why in Piedmont they are afraid of frosts and showers in April, and the harvest is collected in October (but here it already shows resilience, early cold snaps and rains are not so scary for the ripening Nebbiolo). But this variety has a unique property - a capacious "aromatic memory". Significant differences between day and night temperatures are important for it.

It loves the fogs so frequent in Piedmont — nebbia, from which it got its name. In such conditions, the berries absorb all the aromas of a sunny day, causing sweat in the evening; the coolness of the night cools, brings rest. All the aromas, and most importantly, their subtle nuances, are fixed and concentrated, mixing inside the berry. At the same time, Nebbiolo accumulates sugar quite well (thanks to the extended ripening cycle and the subalpine climate: Piedmont is still quite warm), which gives the wine an unusually strong strength. Is Nebbiolo a terroir wine? Nebbiolo has adapted surprisingly well to local conditions, soils, microclimate, landscape, and is an organic part of the Piedmont terroir. You can’t tear it out of here, move it to another place and get a wine similar in aromatic profile or storage potential.

Nebbiolo wines have a characteristic bouquet of “roses and tar” and outstanding tannins. The best Barolos are striking in their versatility and unique range of aromas of resin, truffles, moss, violets, faded roses, fresh rose hips, plum jam, raisins and raspberries. The rolling landscapes of Piedmont hide a geological fact that fundamentally influences winemaking practices, as well as the character of the wines. About 30 million years ago, this area, as far as the Alps, was part of the sea. The hills of Piedmont were formed by ancient tectonic movements of the earth, but the soils are still made up of rocks that made up the seabed. These are clay, sand and limestone deposits that are combined in countless combinations.

"There is no clear answer to the frequently asked question: "Which Nebbiolo is better to choose?" You need to try it and feel which one will respond more. Have you tried wines from the "foggy" grape variety yet?"

One of the treasures of Italy is wine. The history of Italian winemaking is two millennia old, magnificent wine attracts tourists here just as much as the art and architecture of a beautiful country full of attractions. It is obvious that vineyards and wineries are a whole cultural layer that will amaze you with its wealth of traditions and innovations. Picturesque hills are covered with grape vines and centuries-old traditions of winemaking.

Velvet wines warmed by the Italian sun demonstrate in every sip a noble character, an expressive bouquet and crazy shades of spices, dried flowers, tobacco, chocolate. The list of iconic grape varieties is impressive, the great love of winemakers and great wine masterpieces - you will find all this in wine tours in Italy.

In the 1960s, a system of control over the authenticity of the origin of wines appeared in Italy. DOC - Denominazione di Origine Controllata. Why was it necessary?

It helped Italian wine to win its rightful place in the world market and build a reputation. All Italian wine is divided into four main categories - DOCG, DOC, IGT and VDT.

The highest category of Italian wines is DOCG: only permitted varieties and maturity of grapes, yield limit, production method, with a numbered government seal on the neck of the bottle. The state strictly controls a specific production zone with a unique, recognizable and "typical" taste profile of wine for a specific area.

For example, these are such great wines as:

— Chianti Classico DOCG,

— Barolo DOCG,

— Conegliano Valdobbiadene Prosecco DOCG.

The basic level of Italian wines is DOC. It covers almost all traditional Italian wines. There are now more than 300 DOCs in 20 regions of Italy. This is the familiar Prosecco, and the understandable Montepulciano Abruzzo, Primitivo di Manduria, Etna from Sicily, etc.

If you buy Italian wine with the DOC mark, it will be a drink produced in a specific territory (not as wine-rich as DOCG) and from certain grape varieties that grew within its borders, in compliance with all the rules, from pruning and vines to aging techniques.

The next level, IGT wines - they are classified only by region, not by grape variety. Well, that is, the winemaker has more freedom here, he is an artist, he makes wine as he sees it.

The most basic - VDT - Vina da Tavolta - literally translated "for every day". There are no questions about regions and varieties. Wine from Italy, that's all.

Now it's clear with the categories. But, suddenly! In the store on the wine shelf you see an Italian label with the notes Classico, Riserva, Superiore?

Classico means wine from the ancient part of the zone where it was originally invented. For example, "Chianti Classico" from the Tuscany region, from the very first and smallest part of Chianti from the very blood of Jupiter.

Riserva means the wine was aged as long as possible.

Superiore is a stronger wine than usual. The year was hotter and drier and the grapes accumulated more sugar, and therefore more alcohol.

Now you can easily understand from the label which Italian wine to choose! And if you want to know more - come to our tasting and you will feel all the shades, learn many interesting facts and forever fall in love with elegant Italian wine.

The canton of Ticino is located in the south of Switzerland and is separated from the rest of the country by the Alps, which allows it to enjoy the sunny climate that the Mediterranean has to offer. Swiss from other cantons call Ticino “sunny living room” among themselves.

The Monte Ceneri mountain range divides the Ticino region into two zones: Sopraceneri or Sopraceneri (Belinzona) in the north, where you can still see grapes growing on pergolas, and Sottoceneri or Sottoceneri (Lugano) in the south.

Traditionally, the vineyards of Ticino are scattered over small plots, and winegrowers often vinify the harvest together to guarantee high quality standards. The total vineyard area is about 1,030 hectares.

Grape varieties of the canton of Ticino:

White (less than 10%): Chasselas, Müller-Thurgau, Chardonnay, Pinot Gris, Sauvignon blanc, etc.

Red (960 hectares): Pinot noir (15 hectares), Merlot (849 hectares), as well as some Gamaret, Syrah, Cabernet Sauvignon, Cabernet Franc, and Bondola. The figures show that 90% of the vineyards are planted with Merlot, which was brought in the late 19th century from France (Bordeaux) after an epidemic of diseases among local plants. Below 450 m. this grape variety ripens well, and above that, Pinot Noir is used. Ticino is often associated only with red wines from Merlot.

The palette of the Merlot variety is complemented by the exquisite white Merlot Bianco. If you are interested in trying it, I recommend visiting the unusually picturesque village of Morcote and enjoying Blanc de Merlot from the local Tenuta Castello di Morcote with a view of the lake.

We managed to try Merlot in the Rose version in the vineyards of Mendrisiotto - a wine zone that is sometimes called the Swiss Tuscany. Rosato di Merlot Ticino from Gialdi has a harmonious bouquet with aromas of white peach and ripe apples, refreshing and perfect for an aperitif. The Gialdi winery manages vineyards from the north and south of Ticino, so it is ideal for a tasting, where you can delve into the aromatic and flavor nuances of Merlot from different zones of the canton of Ticino.

If you don't have the opportunity to travel around the canton, pay attention to the oasis of winemaking and gastronomic art in Lugano - the Fattoria Moncucchetto winery. The ultra-modern Fattoria Moncucchetto winery is located on a hillside with a breathtaking view of Lake Lugano (they make 30 thousand bottles per year). The vineyards occupy an area of ​​6.5 hectares of rare and unique Ticino lands, growing Merlot, Cabernet Sauvignon Pinot Noir and Chardonnay. Vineyards, production, architecture, a breathtaking landscape and a restaurant with a wine list of ONLY women winemakers - all this can be experienced by booking a tasting.

Wines from the canton of Ticino are exactly the case when favorable climatic conditions (mild climate and sunny location of the slopes) meet impeccable Swiss technology.

Have you already been to this part of Switzerland? How do you like the local Merlot?

If you love white wine, let me introduce you to some varieties that deserve attention!

Italian white wines are a whole world of amazing aromas and subtle flavors that are definitely worth exploring.

Italian white wines can be divided into two main groups:

1. Wines with storage potential and interesting development of aromas

This category contains real masterpieces that can surprise you year after year. In the top 5-6 grape varieties that live a long time and open up every year, I would include Carricante, Garganega, Greco, Fiano, Timorasso and, of course, Verdicchio.

2. Full-bodied white wines from the south of Italy

And if you are a fan of more structured and rich whites, then you should pay attention to wines from the south of Italy.

Here, Pecorino (from Abruzzo), Grillo (Sicily) and the same Fiano and Greco from Campania become cult varieties. These wines are characterized by smoothed acidity and will bring a calming note to your tasting!

I would especially note the Vermentino grape variety, which stands out for its variety of styles depending on the region: Tuscany, Sardinia and Colli di Luni can surprise you with their different interpretations. That is why, when tasting Vermentino, it is important to understand how geography affects the taste!

Do not forget that we are talking about wines produced by small producers and not about mass cooperative products. These wines will give you a real palette of tastes and aromas!

What a sunny and hot day it was in Piedmont. It turns out that grape harvesting is quite the exhilarating experience, and working with secateurs feels almost like a form of meditation. We quickly and eagerly gathered the Barbera grapes!🍇

Next up, we stomped the grapes with our feet to the lively tunes reminiscent of Adriano Celentano from the famous movie "The Taming of the Scoundrel" (II bisbetico domato, 1980). There were many guests, including children who found it hard to tear themselves away from the barrels—they were ready to dance the night away!

After a brief tour of the winery, where we learned about the history and family traditions of the Berta family, it was finally time for tasting. We tried Barbera grape variety aged in steel, wood, and Riserva 👍 We also discovered some wonderful wines made from the white Cortese grape and the reds Brachetto and Nebbiolo.

Every guest felt like a part of one big family ! Taking part into such a wonderful event as the "birth of wine" turned into a deeply emotional journey!

In October, I visited the "Parma 2064" cheese factory, where they make delicious cheese!

It turns out that in cheese production, as in winemaking, terroir and materia prima, as the Italians say, are very important.

Herba medica grass is planted on clay soils, which absorbs microelements and beneficial bacteria from the ground through its root system. This grass makes up as much as 80% of the cows' diet! The remaining 20% consists of cereals, peas, corn and flax seeds.

When the cows are milked, they are massaged with soft brushes and classical music is played.

Why do you think they do this? (the answer will be in the end of article).

The floor of the production hall is wiped with whey, which remains after the milk has curdled, to maintain the microclimate inside the workspace.

No additives are used in production! Only milk, rennet, sea salt and time

As a rule, 150 litres of milk yield one 40-kilogram block of cheese!

The cheese is aged in a special room with 15-metre-high shelves!

An expert monitors the quality here, tapping the cheese wheels with a special hammer. If the sound is hollow and uniform when tapped, the cheese head is stamped with the consortium's quality seal.

If there are any doubts about the quality, the cheese piece is pierced with a special needle and assessed visually and by smell for possible defects.

The fattier the milk, the longer the cheese is aged. The maximum ageing period is 10 years! But more often, cheese aged from 1 to 3 years with different taste sensations is sold:

• 12 months — soft and delicate

• 24 months — rich and intense flavour

• 36 months — rich flavour with a dense texture.

I highly recommend planning a trip to a cheese factory. After all, cheese is not just food, it's a whole philosophy!

On 12 March, the charming town of Crema welcomed an event that combined the thrill of playing games, the taste of fine wine and lively conversation — the Wine Casino, presented in Italian.

Guests set off on a journey through the world of wine, where each bottle became a new stop on the map: from the classic wines of the Old World — Italy, France and Georgia — to the vibrant and expressive wines of the New World from Chile and New Zealand.

The blind tasting format made the game particularly exciting. Participants tasted the wines, discussed styles, looked for aromatic clues and placed bets with chips, relying on their senses and intuition.

The atmosphere of the evening encouraged friendly conversation, socialising and discussions about the wines being tasted .

It goes without saying that everyone has their own taste, but it is particularly pleasing to witness the moment when guests begin to recognise the style of wine they truly enjoy and why. Such discussions and Enthusiastic wine debates wine debates are always welcome during the game.

In the end, it is not just taste that matters, but also the strategy that allows the winner to earn the most chips.

Wine Casino is not just a tasting of special wines!

It is an interactive wine experience where the thrill of the game is combined with educational value.

After such evenings, guests leave not only with exciting emotions and new acquaintances, but also with new skills and personal wine discoveries.
We invite you to learn more about our Wine Casino!