Tuesday, October 27, 2009

Wordings For 3rd Birthday Party

Sensory analysis

In the previous post, as you noted, I have tried to find words to describe our honey through the sensations and aromas that are released on the palate when tasting a bit 'of this precious food.
The custom to enjoy the three (sometimes four) types of honey gives me some security analysis and allows me to recognize and describe in admirable fashion the honey they produce, but if it came across a honey product in another place , what can I say? I can recognize and uncover any defects?
Maybe not, I do not have to judge objectively conoscnza a honey, but to remedy this, we dell'Apis friends attend a course in sensory analysis.
The course was organized by APA Pad, in collaboration with COLDIRETTI and CRA-API, with the sponsorship of the City of Este and novice tasters will allow us to assess and recognize some honey, and Italians can offer interesting accompaniment to cheese in our area . Therefore, in the course
Saturday there will be in beehive, but at school to learn to always do our work better and be more competent in the analysis and tasting of honey.
The course will also be followed in future years, and we might even afford to go tomorrow (chissà!) in the national groups of assessors, but perhaps I run too, but meanwhile I can not wait to begin this exciting experience that will make me feel a bit 'a sommelier honey! Until next time, bzz, bzz ....

Alberto and Elisa