Blind professional tasters

Blind people sharpen the rest of their senses, which after a good training can place them as the best tasters. Throughout the day we will talk about the first wines made with the Sensorial Elaboration Method in our country, but now we talk about Chile, where Pascual Ibáñez in his School of the Senses has trained the blind students of the Santa Lucía Foundation School Light for wine tasting.

The purpose of this school is to incorporate the blind into the world of work as professional tasters, being able to become professional in any type of drink or food. After training, blind people can intensely appreciate various aspects and nuances of wine, this has already been tried to convey to the entire public with the proposals of blind tastings.

It is possible that in the not too distant future the blind will be the most requested by production companies to taste their products, be it wine, oil, cheese, ham or coffee, it will always be better to have the most qualified people to carry out the tastings.

Via | Bodegas y Vinos More information | The Second More information | Luz Foundation

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