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