hi welcome to watchmojo.com i’m Poorna your host we’re gonna be continuing the
your host we’re gonna be continuing the
your host we’re gonna be continuing the beverages series and today we talking
beverages series and today we talking
beverages series and today we talking about wine I’m here at the whisky cafe
about wine I’m here at the whisky cafe
about wine I’m here at the whisky cafe and we’re talking to Simon bouillon the
and we’re talking to Simon bouillon the
and we’re talking to Simon bouillon the sommelier and we’re gonna be discussing
sommelier and we’re gonna be discussing
sommelier and we’re gonna be discussing how to store the wine how to serve it
how to store the wine how to serve it
how to store the wine how to serve it good food pairings and winemaking
good food pairings and winemaking
good food pairings and winemaking processes so Simon how can you tell just
processes so Simon how can you tell just
processes so Simon how can you tell just by looking out of wine how old it is or
by looking out of wine how old it is or
by looking out of wine how old it is or what region it comes from or even the
what region it comes from or even the
what region it comes from or even the techniques that were used to make it you
techniques that were used to make it you
techniques that were used to make it you see the rim around for a young wine is
see the rim around for a young wine is
see the rim around for a young wine is gonna be carmen red the older it gets
gonna be carmen red the older it gets
gonna be carmen red the older it gets that rim is gonna get more orange of
that rim is gonna get more orange of
that rim is gonna get more orange of shades that’s what make an old wine and
shades that’s what make an old wine and
shades that’s what make an old wine and when you’re swirling the wine in the
when you’re swirling the wine in the
when you’re swirling the wine in the glass like why do we do that to begin
glass like why do we do that to begin
glass like why do we do that to begin with when you want to smell it you’ll be
with when you want to smell it you’ll be
with when you want to smell it you’ll be easier to to smell some other aromas if
easier to to smell some other aromas if
easier to to smell some other aromas if you pour wine right away and you smell
you pour wine right away and you smell
you pour wine right away and you smell it and after you swirl it and you smell
it and after you swirl it and you smell
it and after you swirl it and you smell it again it’s gonna smell different the
it again it’s gonna smell different the
it again it’s gonna smell different the oxygen will will affect the wine when
oxygen will will affect the wine when
oxygen will will affect the wine when you’re drinking it how can you tell how
you’re drinking it how can you tell how
you’re drinking it how can you tell how old a wine is once again texture a
old a wine is once again texture a
old a wine is once again texture a full-bodied wine when it’s young you’re
full-bodied wine when it’s young you’re
full-bodied wine when it’s young you’re gonna have a lot of tenants tannins are
gonna have a lot of tenants tannins are
gonna have a lot of tenants tannins are as sort of the antiseptic of the wine
as sort of the antiseptic of the wine
as sort of the antiseptic of the wine that’s what allows the wine to H so when
that’s what allows the wine to H so when
that’s what allows the wine to H so when this the same wine is gonna be like ten
this the same wine is gonna be like ten
this the same wine is gonna be like ten years old
years old
years old all those tendons are gonna be so smooth
all those tendons are gonna be so smooth
all those tendons are gonna be so smooth you lose all the strength of it and it’s
you lose all the strength of it and it’s
you lose all the strength of it and it’s become like velvet
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