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On International Sommelier Day, four professionals from San Juan share not only their passion for what they do, but also important data to take into account in order to fully enjoy a product, according to their specialties.

A tasty life decision

“My choice of profession was conscientious. I have always had a great inclination to taste and detect spices and aromas in what I consume. This career allowed me to know the benefits of various products ”, says Mónica Vidal, who is a sommelier, specialized in cheese.

Monica highlights that there is a great family behind a cheese, and the province covers a wide field for the production of varieties, starting from cow’s, goat’s and sheep’s milk.

If we want to live at home the experience of tasting a cheese enjoying all its benefits, the professional offers some tips to take into account.

Color: It must be uniform throughout the piece, both contour and center, in this way a correct ripening is identified.

Brightness: Similar to color, it should be even. If not, it means that it is not well cured.

Texture: To know if a cheese is fresh, it should not have cracks or oily fluids.

Aroma: Avoid those with sour or ammonia odors. Make sure it smells like fresh milk.

Endurance: Except for the Regianito variety, pressing the piece of cheese should offer no resistance.

For Monica, the sommelier is in charge of advising the consumer, helping him to have, in this case, a cheese board according to his palate, to enjoy each bite.

Crazy about bubbles

Rubén Ríos has always been fascinated by the world of sommelier. “It is a career that allows me to communicate, share knowledge and experiences so that many can enjoy what I enjoy,” he says. For the professional, the figure of the sommelier is very important, since it constitutes a bridge between the producer, vine grower, winemaker or winemaker and the consumers.

He claims that he was always attracted to sparkling wines, their production method and different styles, and that is why he specialized in this drink. For him, the fact of having to wait for it to consume “makes it always a pleasant surprise for our senses.”

But, How can we identify a good sparkling wine? Rubén emphasizes that it is important to recognize the production method (traditional -campenoise- or charmat -tanque-), “that’s where the sensory comes from,” he highlights. One is more complex with aromas of yeast and breadcrumbs, while the other is fresher and more fruity.

A second aspect to take into account is the sugar content, which gives the sparkling wine the classification. It can be: Natue (up to 3g x liter), Extra Brut (up to 6g x liter), Brut (up to 12g x liter), Sec (up to 20g x liter), Demi Sec (up to 50g x liter) and Sweet (+ 50g).

The mode of conservation is essential. To do this, it must be sheltered from sunlight and at a temperature that does not exceed 18 degrees.

Last but not least, the where and when it is drunk. “By when I mean that we shouldn’t keep it for a long time, since it is sold in optimal conditions to be enjoyed at the moment; while the where has to do with the occasion, for example, with what food it is going to be accompanied and with whom it is going to be enjoyed ”, highlights the professional.

A promoter of sensory marketing

Although Mariana Lloveras has Tourism as her main profession, she is very good at sommelier, especially when it comes to olive oil, since she specialized in this product. For her, it is the perfect pair, because that way she can provide knowledge and new experiences to tourists / consumers.

As he highlights, the role of this professional is very important, since he takes care of the products, detects flaws in the production processes through sensory analysis, as well as quality. The sommelier is in charge of ensuring that the product that consumers are going to enjoy is in correct condition, so that the experience is unique, from another world.

When checking the olive oil quality, Mariana recommends taking into account what the label says, the back label, the condition of the container, in addition to the price and, obviously, the brand.

The pleasure behind tea time

Sitting down and having a cup of tea can be a common and common practice for some. For Natalia Riveros it is a ritual, it is the moment when she not only tastes a drink, but also experiences unique sensations.

What began as a complementary study (since Natalia is a chef and pastry chef), ended up being a passion that led her to specialize in tea and olive oil. “I found in tea the perfect pairing with pastry”, he highlights.

As a sommelier, Natalia recommends taking into account the following considerations so that tea time is special.

*Start with a black tea in threads, since it is the one that most recognizes the palate.

*Prioritize the tea strands, which can be infused up to 3 or 4 times, depending on the variety. “In this way, the strand will express more and more aromas and flavors,” says Natalia.

*Eliminate sugar, sweetener or any other type of sweetener, so as not to alter its flavor.

*When in doubt, choose a good cup of tea, whatever the variety, it is not only a sensory journey, but also a pampering to the soul.

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