Maybe this is not the dream of Lao Huang alone, but the dream of thousands of drinkers - if you can satisfy the desire to drink, how good it should be to be able to go to work...
In our real life, there is really such a profession, that is, "sommelier", which can be said to be the dream profession of old drunkards.
But is it really cool to be a liquor taster?
Some people say that every day wine tasting is cool and crooked, especially the tongue, is "cool" to the point that it is difficult to feel; some people say that every day wine tasting is cool and crooked, especially the head, is "cool" to the point that it is difficult to think soberly.
In fact, there is no profession in the world that is easy, even hobbies, which will be exhausted and squeezed dry in the long run.
Lao Huang learned that the "tasting" work of the sommelier is different from our usual drinking, and its emphasis is on "tasting". As the gatekeeper and judge of the quality of the wine body, the sommelier is the yardstick for tasting, evaluating and appraising the wine products.
The work of the sommelier in the enterprise mainly includes the following aspects, namely, the quality of the original wine, the quality evaluation of the inventory wine, and the service for blending.
If you are a novice sommelier, use the task of "tasting new liquor" as an example, according to the daily production situation, hundreds of glasses of liquor are rated a day.
Of course, these new wines do not need to be swallowed all, the intake of the tasting is basically about 1ml, after tasting, write down the comments, hit the grade, you can spit it out.
Having said that, more than a hundred cups a day can indeed hold up, but if you come down for a few days in a row, after all, the new wine is sixty or seventy degrees of spirits, the mouth is easy to numb, and the mouth will even begin to peel and fester in the later stage.
After surviving this period of time, the sensitivity of the mouth to the quality of liquor will increase, that is, the overall tasting ability will be enhanced.
In addition, because the work of the sommelier needs to taste a variety of wines, it is necessary to strictly control the diet every day, especially the spicy food must not be touched, which will weaken the sensitivity of the taste buds to liquor, resulting in a decline in tasting ability.
And some sommeliers are not only tasting wine, if they are slightly more famous, they also need to serve as "lecturers" to explain various wine-related courses to others, which requires sufficient professional knowledge, highly sensitive perception ability, and accurate discrimination ability.
It is worth mentioning that in daily life, the sommelier is also a wine recommender who must be consulted when friends around him need wine.
From this point of view alone, we old drunkards are also part of the "sommelier"! Dear wine lovers, is sommelier a profession you aspire to? Or have you ever worked or are in a wine-related career? Feel free to share in the comments section!