The World of Wines – Part 1

hi welcome to watchmojo.com i’m Poorna

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