hi I’m Rebecca Brayton and welcome to watchmojo.com today I’ll be asking
watchmojo.com today I’ll be asking
watchmojo.com today I’ll be asking everything you wanted to know about wine
everything you wanted to know about wine
everything you wanted to know about wine but we’re afraid to ask
but we’re afraid to ask
but we’re afraid to ask I’m speaking with Kerala price sommelier
I’m speaking with Kerala price sommelier
I’m speaking with Kerala price sommelier about everything from wine aging to what
about everything from wine aging to what
about everything from wine aging to what type of glass you use you have your dry
type of glass you use you have your dry
type of glass you use you have your dry wines your sweet wines your fruity wines
wines your sweet wines your fruity wines
wines your sweet wines your fruity wines you have a finish a nose a bouquet these
you have a finish a nose a bouquet these
you have a finish a nose a bouquet these are all very important when tasting wine
are all very important when tasting wine
are all very important when tasting wine there’s acidity there’s balance that’s
there’s acidity there’s balance that’s
there’s acidity there’s balance that’s when you get more into wine drinking
when you get more into wine drinking
when you get more into wine drinking what do we have to take into account
what do we have to take into account
what do we have to take into account when we’re choosing a wine to go with a
when we’re choosing a wine to go with a
when we’re choosing a wine to go with a meal you want to deal with weight always
meal you want to deal with weight always
meal you want to deal with weight always and medium weight wines go with medium
and medium weight wines go with medium
and medium weight wines go with medium weight food you cannot have a very very
weight food you cannot have a very very
weight food you cannot have a very very light 8% alcohol wine to go with a
light 8% alcohol wine to go with a
light 8% alcohol wine to go with a halibut say because halibut we know to
halibut say because halibut we know to
halibut say because halibut we know to be very meaty fish when you say weight
be very meaty fish when you say weight
be very meaty fish when you say weight of the wine you’re meaning the percent
of the wine you’re meaning the percent
of the wine you’re meaning the percent of alcohol one of the best cheating
of alcohol one of the best cheating
of alcohol one of the best cheating methods is to look at the alcohol level
methods is to look at the alcohol level
methods is to look at the alcohol level you’re going to see that one that’s
you’re going to see that one that’s
you’re going to see that one that’s lighter and alcohol it’ll be generally
lighter and alcohol it’ll be generally
lighter and alcohol it’ll be generally lighter and flavor also sometimes when
lighter and flavor also sometimes when
lighter and flavor also sometimes when you just get better and practice makes
you just get better and practice makes
you just get better and practice makes perfect you get to know the certain
perfect you get to know the certain
perfect you get to know the certain grapes are lighter than other grapes is
grapes are lighter than other grapes is
grapes are lighter than other grapes is the rule red meat red wine is that
the rule red meat red wine is that
the rule red meat red wine is that something to go by if you don’t know and
something to go by if you don’t know and
something to go by if you don’t know and you’ve just started drinking wine then
you’ve just started drinking wine then
you’ve just started drinking wine then yes that is the rule to go by once
yes that is the rule to go by once
yes that is the rule to go by once you’ve started drinking wine you’re
you’ve started drinking wine you’re
you’ve started drinking wine you’re getting more practice you understand
getting more practice you understand
getting more practice you understand that there’s a ton of grapes out there
that there’s a ton of grapes out there
that there’s a ton of grapes out there and they all go well with all sorts of
and they all go well with all sorts of
and they all go well with all sorts of dishes let’s talk about different aromas
dishes let’s talk about different aromas
dishes let’s talk about different aromas while we go into components of Earth
while we go into components of Earth
while we go into components of Earth vegetal there’s barnyard since there’s
vegetal there’s barnyard since there’s
vegetal there’s barnyard since there’s baking sense there’s an fruit sense
baking sense there’s an fruit sense
baking sense there’s an fruit sense these are all to do with the type of
these are all to do with the type of
these are all to do with the type of grape and the wine making itself what
grape and the wine making itself what
grape and the wine making itself what types of wines come from what regions
types of wines come from what regions
types of wines come from what regions like let’s say does Italy make a dry
like let’s say does Italy make a dry
like let’s say does Italy make a dry wine well it doesn’t work that way it’s
wine well it doesn’t work that way it’s
wine well it doesn’t work that way it’s always again with the grapes we have a
always again with the grapes we have a
always again with the grapes we have a wonderful word called terroir and we
wonderful word called terroir and we
wonderful word called terroir and we take that that everybody in the world
take that that everybody in the world
take that that everybody in the world will make a Cabernet Sauvignon why
will make a Cabernet Sauvignon why
will make a Cabernet Sauvignon why because people drink it and because you
because people drink it and because you
because people drink it and because you can sell how important would you say the
can sell how important would you say the
can sell how important would you say the temperature of the one is when serving
temperature of the one is when serving
temperature of the one is when serving it it’s always better to be cold and it
it it’s always better to be cold and it
it it’s always better to be cold and it can warm up in the glass then be too hot
can warm up in the glass then be too hot
can warm up in the glass then be too hot and then you have to try to cool it off
and then you have to try to cool it off
and then you have to try to cool it off with ice cubes or something like that
with ice cubes or something like that
with ice cubes or something like that that’s just rendus when you’re serving
that’s just rendus when you’re serving
that’s just rendus when you’re serving wine you really want to have it about 18
wine you really want to have it about 18
wine you really want to have it about 18 degrees maybe 16 degrees do different
degrees maybe 16 degrees do different
degrees maybe 16 degrees do different types of wines need to be served in
types of wines need to be served in
types of wines need to be served in different styles or sizes of glasses
different styles or sizes of glasses
different styles or sizes of glasses that all depends you definitely want
that all depends you definitely want
that all depends you definitely want something
something
something light and easy to handle you want a long
light and easy to handle you want a long
light and easy to handle you want a long stem and it needs to be thin
stem and it needs to be thin
stem and it needs to be thin crystal obviously would be the best but
crystal obviously would be the best but
crystal obviously would be the best but if the glass is then you’re gonna have a
if the glass is then you’re gonna have a
if the glass is then you’re gonna have a great one what could cause a person to
great one what could cause a person to
great one what could cause a person to send a wine back in a restaurant other
send a wine back in a restaurant other
send a wine back in a restaurant other than they just didn’t like it the only
than they just didn’t like it the only
than they just didn’t like it the only fault why’d wines get sent back is
fault why’d wines get sent back is
fault why’d wines get sent back is because of cork and really the only
because of cork and really the only
because of cork and really the only reason would be a cork taint there’s not
reason would be a cork taint there’s not
reason would be a cork taint there’s not much reason to use cork because only 10%
much reason to use cork because only 10%
much reason to use cork because only 10% of the world’s wines are meant for aging
of the world’s wines are meant for aging
of the world’s wines are meant for aging over 10 years the cork has something to
over 10 years the cork has something to
over 10 years the cork has something to do with the aging then there are minut
do with the aging then there are minut
do with the aging then there are minut little bubbles in there and that gives
little bubbles in there and that gives
little bubbles in there and that gives you the ultimate aging time whereas the
you the ultimate aging time whereas the
you the ultimate aging time whereas the plastic it has no bubbles whatsoever so
plastic it has no bubbles whatsoever so
plastic it has no bubbles whatsoever so what goes in is exactly what’s going to
what goes in is exactly what’s going to
what goes in is exactly what’s going to come out
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