Alcohol, Estonia, Interview, Markets and Companies

Heiko himself is a sommelier and now, after approximately three years of operation, the restaurant offers good variety of quality wines: "We have good wines from every producer region. We do not keep some kind of style. We like to have different wines, but the good ones. The problem is actually to take wines to these good areas".

In such big selection is possible to find wines from almost every country, writes LETA.

Hiller sad the Estonian wine culture expends fast because its inhabitants are very open-minded: "Estonian people go abroad very often, to work or to study. Normally later they come back with a bigger knowledge about other countries. Young people come here and ask for Reserva wine. People learn more about them".

And developing a better knowledge about wines has obviously a reflection on people choices, as each wine has its moment to be drunk: "People like at different seasons different wines. Summer is the time for easy drinkable wines, while at winter time people like more hot wines."

Going more European, from Negoissant they explain that "people love Italian and Spanish red wines, furthermore food culture is also very important".

Hiller, being a specialist of the wine industry, emphasises the important role of sommeliers in the restaurants: "The sommelier is the expertise of wines. We know how the wine was made, the situation of the vineyard, every detail, the best time to drink, or the food that is recommend in each occasion. Some times people are sure about what they want to eat but not what they want to drink".

The sommelier work is getting recognition in Estonia, as the expert noted which also leads to a better taste on wine among the population.

In fact, Estonia has a "wine school".