“Blind Tasting, Bring Your Next Challenge” was the event that marked the closing of a year of spectacular growth at BigCheese. It was a blind wine tasting conducted by the sommelier, Jesús María Graña Rebori, at the Rooftop of the Hotel Montevideo.
And why did we choose this particular dynamic?
Because this year at BigCheese was especially focused on tastings, or in IT terms, proofs of concept. More than 50 PoC were performed, 70% of which were successful.
Let’s enjoy experiencing
At BigCheese we closed the year with fun moments and for next year, we are opening new doors to your ideas. We want your concepts to become exciting challenges for us: let’s enjoy experimenting.
With Amazon Web Services by our side, we are ready to take the connection between technology and people to unprecedented levels. As the saying goes, this next chapter is not just about technology; it’s about practical solutions that directly impact everyday life.
We thank our clients for trusting our team; their business challenges are also ours. We invite you to share your ideas for 2024, and together with the benefits of AWS, accelerate the business without being blind, moving into the future with firm steps.
Bonus Track:
Tasting notes of Blue H. Stagnari Wine by our Sommelier, Jesús Graña.
This young wine is ideal to enjoy in summer and as an aperitif, being a blend of three white varieties and one red: Gewürztraminer, Viognier, Chardonnay and Pinot Noir, respectively. At first sight, it has an attractive blue hue, a characteristic provided by the anthocyanin from the Pinot Noir. In the initial olfactory phase, citrus aromas are appreciated, highlighting the presence of green apple, mango and pineapple. On tasting, the wine is balanced with a pleasant acidity and a slight effervescence due to the small CO2 bubbles it contains. At this stage, floral notes emerge, especially violets, rose petals and jasmine. After the first sip, the range of aromas is completed with hints of melon, banana and pear in the aftertaste. It is recommended to be paired with salmon, cream cheese and seafood dishes. The ideal serving temperature is between 8 and 10 °C.
