I completely agree. She's great. She rightly questions all these myths. She only does not get it right when she argues a bottle of wine has to cost USD 30 in order to age well. I have lots of bottles that prove you can pay a lot less.
Really. I’m not saying she doesn’t know her stuff. I actually own her encyclopaedia on wine. However, I would personally say this was shameless self promotion of a product she’s been paid to endorse. There are numerous reasons, some of which are scientific which show that different shaped vessels react differently to different wines.
Pete, I agree, that different glasses may fit different wines. But, at wine tastings you usually get just one type of glass. Quite similar to the one they presented. I have different glasses, but I almost always use just one type of glass. It has max diameter at about 2.5 cm from the bottom and from there on narrows. I also happen to think this design is superior to the one Jancis promoted. Yes it was a marketing effort. But we all have to make money and she remains for me one of the greatest (and most honest) in her field.
Finally, someone said it. What's the worst that could happen if your wine and food don't match? Almost NOTHING, just enjoy it separated by something neutral.
The worst is that if you've prepared a carefully constructed food and pair it with a terrible drink pairing, you lose the flavor and the structure of both the food and the beverage. It's a massive flop. That's not saying it's the end of the world. You still eat, get full, drink, get drunk, and sleep happy (or depressed, who knows, everyone's different). But food and drink both suffer through bad marriage, just like people do.
in over thirty years of passion for wine i have learned so much! and here is nearly all of it, elegantly compressed in what is in fact a master class: skip the nonsense and enjoy. having wine is about wine and you.
When you're testing the wine at the table, you're checking to see if it has faults, not to see if you like it. You already bought it. Thank you for adding that.
It's a pity she didn't also add that the chances of something being wrong with the wine you've ordered is practically nil - rising only slightly when you're ordering an older wine that has been cellared for a long time. The whole swirling, sniffing, tasting ritual is really entirely unnecessary at least 95% of the time. Learn to say "Just pour it"!
@@joshdrayton1230 Corks can have an unusually high percentage fail rate depending on region. Bigger regions and houses like from Burgundy, Bordeaux, etc usually source corks through factories that test the quality of corks before selling them, but that process can be too expensive for lesser. In Australia during the 90's the fail rate was around 35-40% rate simply because the big wineries would buy all the quality corks and all that was left were the low quality corks, which has paved the way for the stelven (screw top) in many new world (outside of europe) wineries. Even in the case of the stelven it's not always perfect. It's always worth making sure it's of quality before pouring properly. Mistakes happen in transportation and cellaring all the time
@@joshdrayton1230 Exactly. Say you didn't taste it, it gets poured out to everyone and then you find it's ofyou'd still send it back so what's the point? Apart from the resteraunt has to clean more glasses but considering this almost never happens.
In fact, there are 2 words in French for decanting. To expose the wine to oxygen, its "carafer". It's generally for wines under 6/8 years old. "Décanter" is for old wines (above 6/8 years) and to separate sediments. Not the same gesture.
This is the type of ad I want to see. It doesn't feel like pressing someone to buy it, you add some quality info from an expert. I would like to know from the start that this is an ad but other than that it's well made ad.
Having lived in Blaye, Côtes de Bordeaux for the last 18 years I am happy to count many local wine makers as friends. Their passion for their wines is delightful and infectious. What a great place to live...............
Yep. You come to Australia in summer and you won't be wanting to have your wine 'at room temperature!' Not real summertime 'room temperature,' at any rate. There was quite a lot in this video that shows why Jancis is regarded as genuinely knowledgeable. Good video.
Hey John! Jancis is always a pleasure to watch for sure. I have tons of fun and informative wine videos on my channel to help you to taste (and smell) like the best of 'em! Check out my 21 Days to Wine series. Episode 1 of the series is an 'Introduction to Wine Tasting'-- Would love to know what you think!
One that always annoys me is when people say that if a wine has 'legs' (ie clings to the side of the glass), it is a sign of quality, when it's actually a sign of the viscosity. My mum does this and drives me mad!
It is indeed NOT a sign of quality. And funny enough also not a sign of the total ( over all )viscosity. Its mostly the glycerol binding with the alcohol.( not always and only) which have a viscosity of their own in the complete fluid ( wine) Here you are. You're welcome.
While I hesitate to disagree with Jancis on any point she discusses here, I have to say that my experience of drinking wines closer to a $20 price point has shown me that there can be significant improvement with 3-6 years in the bottle. Not something mass marketed, but more something from a smaller winery, ideally organically grown grapes, maybe wild fermentation - all can be found for much less than the $30-40 price tag she mentions and many I have seen improve significantly with a few years. It is a lovely thing to know a wine well as it ages from year to year. Not all improve, but most interesting wines do develop to be even more interesting.
The carbonation will subside, yes, but the flavor of the wine will hold. Lots of older sparkling wines have very little carbonation after a long period of time, but the profile (in quality bottles) stays.
Gabi BenAlex *6:54** ACHTUNG!!! ATTENTION!!!, VARNING!!! VAROITUS!!! UWAGA!!! **6:54** You Assholes ”55 FAHRENHEIT” How DARE You exclude the WORLD? FUCK FAHRENHEIT - Go CENTIGRADE aka CELSIUS! Think about the children don’t confuse them! OK?* ua-cam.com/video/vQZNOvIEN78/v-deo.html
I was once in class in Bordeaux tasting a wine I don't remember where it was from or what kind it was all I remember is it was aged and I said to my friend next to me it smells just like medicine, in particular cherry flavoured cough syrup. The teacher heard me and said that's not a very nice thing to say🤣. The same happened with a wine that smelled just like a BBQ. Now I just pretend to like the amoras or bouquet of all wines when I'm in a class or so, because in the wine world it seems to me that honesty is not always welcomed especially when it's an expensive wine. All the expensive wines are "beautiful wines" apparently.
Nadia N I like what you said because it is what you smell in it. Just because some grape varieties tend to have a certain spectrum of smells and tastes doesn’t mean you are not allowed to say it. I would appreciate it.
Nadia N I was kidding before because you’re probably not wrong. Syrah (not in a Bordeaux but in a Rhône blend) will often smell like smoked meat or bbq. A wine that has a cherry medicinal smell may be Merlot blend that has Brett, a certain kind of yeast. The more you taste the more learn and the more complexities you discover.
I get cherry throat spray notes in some wines, other times those cherry cough drops that just taste good and don't do anything to your sore throat, lol. It's a valid tasting note if you were certain of it! I haven't drawn a connection between specific wine making methodsand that medicinal quality but I'm sure it's a sign of something specific!
15:43 "Doesn't taste as bad as it smells . . . ." Kinda sums up biodynamic. Biodynamic: "a mystical version of organic farming, based on the agricultural theories of the nineteenth-century philosopher Rudolf Steiner, which uses a planting calendar that aligns with the cycles of he cosmos . . . . One study found that wines with eco-certification earned slightly higher score from critics but listing those certification on the wine's label led, on average, to a twenty-per-cent reduction in price." ("One the Nose," Rachel Monroe in The New Yorker, Nov 25, 2019. pg. 38)
Did notice the "wine waiter" poured the red and pulled straight back allowing a large drip to form on the bottle edge. Just try doing that when serving the bride at the top table in her white dress........ oops! Always twist the bottle as you stop pouring and pull away to your next guest/customer as it encourages the drip around the bottle neck where you can wipe it away safely with your napkin.
oh! for folks looking for the opposite end of a red that goes with fish, a white that can hold its own with more meaty robust flavours are oaked chardonnays. We had them the other week in class, really interesting whites.
Hi Yushan! Your class sounds pretty interesting. What kind of class are you taking? If you'd like to supplement what you're learning with fun and interesting UA-cam videos, check out my 21 Days to Wine channel. Would love to know what you think!
I'd add another myth, that corked wine means there are bits of cork in the wine. Corked wine is when the cork has gone mouldy and taints the taste of the wine.
Funny thing is that in classical wine growing and producing regions the people of the land don't make any fuzz at all about their products and drink it just out of ordinary glasses with what food soever!
Hi Esmeralda! Jancis is such a joy to watch! I have tons of fun and informative wine videos on my channel to help you to taste (and smell) like the best of 'em! Check out my 21 Days to Wine series. Episode 1 of the series is an 'Introduction to Wine Tasting'-- Would love to know what you think!
My friend and I poured Prosecco in a white wine glass at her lake cabin (she didn't have flutes), and it lost almost all its fizz. So we tried cola in a white wine glass. Same thing. The beverage became flat almost immediately. Was it the glass? Dishwasher residue? I still believe the glass affects the taste/experience. But then I love glassware...LOL.
Despite my profound respect to Robinson, I still get very sceptical when any Brit talks about anything that has to do with taste..... Remember - " the beauty of their women and the taste of their food made the Brits best sailors in the world"!!!!
Very interesting but I have a question about the washing of the glasses. They seem quite tall and after a large party with a number of different wines there will be a lot of glasses which a normal dishwasher cannot easily handle. Does anyone know of a specialist dishwasher for such tall glasses? How do restaurants wash the glasses, for example?
I'd assume by hand with a bottle brush, even though they say they can be dishwashed. Some dishwashers have adjustable top drawers though with jets to get up into the glasses.
Specialized dishwashing racks designed for wine glasses. Not sure what dish washers they fit in but they replace the lower rack. We had racks for Reidel Bordeaux and Burgundy. Made washing a breeze.
It would really help if you stated the myths instead of just flashing text on the screen since many people listen to UA-cam in the background instead of actually watching, especially for videos like this.
Not arguing the point that many red wines can be paired with fish, but to elaborate it's so much more complex than the generalization. That being said, that's an argument for why the generalization exists in the first place. If you don't know anything about wine but you're at the wine store wondering what to buy for dinner, buy the white wine. There are many more red wines out there that won't taste great with the fish. This isn't "debunking" a myth, it's telling people to be smarter, which is quite unrealistic. That out of the way, I honestly, genuinely disagree with her on saying a Fleurie pairs well with a mackrel dish. Sorry, you're not going to convince me, I've had my fair share of both, and I would not bring a Fleurie to my table with that fish dish. On the contrary, while the white wine wouldn't be bad with the pork chop, the Fleurie would be great with it! The argument that, well, you can have anything you'd like and all you have to do is wash down the bad taste with some water or neutral bread....... It's not WRONG. But anyone working in the industry knows that while on the one hand, if that's what the buyer wants, that's what they'll get, the other hand says you should always give your buyer the best information so that they could have the highest chance of having the best experience possible. The seller would not be doing their job if they recommended a Fleurie with mackrel and a "typical white wine" with a pork chop. They would probably get fired if they made a habit out of it.
To give an opinion on the rest of the points. 1) Yes people put too much thought and get too nervous about exactly which glass each beverage should be poured into. While yes, there are glasses that are better for some beverage than others, the difference isn't so massive that people should lose sleep over it (unless you're a 4/5 star restaurant or michelin restaurant). 3) Again, pretty rough agreement here. the generalization that whites should be chilled over reds is one that should be kept, BUT, is typically confused. The chill depends a lot on the structure of the wine. Here's the underlying fact though, the foolproof stuff. More whites are better more chilled than red wines. In other words, more red wines are better closer to room temp than white wines. That's for a variety of reasons. But yes, to exactly which temperature is widely dependent on the wine. 4) Decanting! Super confusing, but it doesn't have to be. Like she said, it doesn't really matter too much, BUT, age and sediment are the 2 reasons to decant for sure (like she said, except not). Young wines to be drank young are ruined too quickly in a decanter, while OLD wines will get wrecked by oxidation and should NOT be decanted. But everything in the middle it's totally fine to decant or not to. Basically, some young wines (a small percentage) could ruin in a decanter over a period of time, but it's not a huge deal, while many low to mid range ($$$) wines can see improvement in a decanter. 5) Let's be real here. That 90% is totally misleading. It includes all of the mass produced Franzia bullshit that you'd rather use to cook with and prefer to never drink, as well as all the table wine and house wine in the world, which is substantial. Most wine doesn't hit the shelves or are not of good quality. When people go to a wine store, the percentage of those wines they see are minuscule. 6) 100% agree on all the points here. People think it's so they can taste test the wine, that's not the point. Many good restaurants allow customers to "send wines back" simply because they want that customer to keep spending money on other things and are willing to lose all of that money on all of those bottles simply because it means more profits in the long run by retaining more customers. It's a total dick move to order a bottle of wine and then send it back just because you were ignorant and got yourself a bottle of something you don't like, BUT, you also hope the resident sommelier can read minds enough to never give you any bottle you dislike. 7) Yep for sure 8) Eh, a solid home dishwasher might be cool to wash stemware in, but many dishwashers are not good for stems. Personally, I hand wash all my stemware, but I also don't ever break them because I don't rush the wash.
Myth 9 - Professional wine servers can taste the year the wine was made without reading the bottle and will know what the weather was like that year without guessing.
Brewers call "natural" fermentation 'wild fermentation' or simply 'wild beers'. That's a better name than natural, especially since it differs from pet-nat wines which is a method of carbonation combined with wild fermentation. And apparently it's much easier to wild ferment beers because the ones I've had are very consistent in quality.
Winemakers also call the use of indigenous yeasts "wild fermentation", and even quite a few conventional winemakers use this method. "Natural" or "minimal-intervention" wines take this a step further, not only not inoculating, but also no additions of sugars (chaptalisation), no acid adjustments, very little (if any) added sulphur, and so on.
Unfortunately Bryan, it’s complete bollocks. This is nothing but shameless self promotion for financial gain. Would you really put an aromatic red wine in a champagne flute?.
Myth: French wines are better than all others. Maybe on the averages but not necessarily this bottle. There are great wines everywhere. There are also terrible wines everywhere.
30, 40 dollars to have a wine that will improve in time? Really ? I totally disagree ... What about the cahors, the Vacqueyras, some Bourgueils and many appellations of Languedoc Rousillon ? Anyway, very nice video thank you :) !
I still don’t understand. She wants us to decant white wine to fake it ageing a few years. But then she says most wines should be drunk immediately. Really confusing.
If you age a wine that is not meant to be it will simply go off. Decanting simply changes releases flavour that you could also get by ageing (if it was made to be aged!).
I get what she is saying. But it isn't a crime to feel that way about wine. You have to start somewhere. Imo, you should get help if you're new to the wine world. A bad experience could ruin a person's journey into the wine world before they even get started. Some of these myths were beneficial to me. Just my 2 cents. :)
Biodynamic wines only taste better because the people making them are so ridiculously anal about the whole process, therefore more care goes into the winemaking.
And he said to him, Every man at the beginning sets out the good wine, and when the guest have well drunk, then the inferior. You have kept the good wine until now !!! John 2:10 NKJV We must be willing to turn from sin to receive Jesus forgiveness , and to know and live out his teachings. He who does the will of God abides for eternity. 1 John 2:17
The first 3 minutes was just an advertisement for their new wine glass. That said, I agree there is a general purpose wine glass but some wines, oaky Chardonnays and new world Pinots, really benefit from a glass designed for that grape.
The #1 biggest wine myth is that the best wines are made from grapes. About fifteen years ago one of the winemaking magazines surveyed over a hundred seasoned winemakers from around the world asking them their opinion as to which fruits are the best ones for winemaking, and when the results came in the magazine compiled the following list (this might not be exact but it's close): 1. Elderberry 2. Blackberry 3. Blueberry 4. Cherry (i.e. sour red cherries not black cherries) 5. Pear 6. Apple 7. Plum 8. Grape 9. Peach 10. Fig 11. Raspberry 12. Muscadine 13. Persimmon 14. Tomato I think this list is humorous as it pokes fun at all the grape wine snobs, many of whom spend huge amounts of money on inferior choke-ass wine that can't compare taste-wise to Elderberry, Blackberry, or Blueberry wines. :O)
Wine has come to mean grape wine. In the US, if it's just labeled "wine" it must be made from grapes. If made from other fruit, it has to have the fruit mentioned, such as Apple Wine or Plum Wine. Many fruit wines are also really grape wines with added flavors (which also have to be mentioned on the label if that's the case). I've had wonderful pure fruit wines, including a Bartlett Pear Wine and a Raspberry wine. In some regions, it is too cold or too hot to grow the best grapes for making wine, so they specialize in fruit wines. Home winemakers also can make better wine from fruit than they can from grapes. But most professional winemakers in the big winemaking countries (France, Italy, Spain, the US) make wine from grapes.
@@larrythewineguy ~ This is true. Several years ago my dentist and his wife went on a two week raft float through the Grand Canyon with a group of about twenty people, and they made friends with these two brothers who own a fairly big winery in California, and they've kept in touch with them over the years. My dentist buddy told me that his winery buddy told him that the reason the wineries major on grapes for making wine is because they don't have to add sugar to it, or that if they do it isn't very much sugar, which cuts down on their cost, plus it's a lot more convenient for them to not to have to be adding extra sugar. So it's all about the money.
Oh, what a bunch of BS! If your not drinking to get a buzz then you shouldn't be drinking and that feeling comes from any glass that wine will pour into a including a coffee cup lol
Takes me back to the good old days of Beaujolais Nouveau hysteria......... Found a couple of bottles in my late father's house from 1989 with dead corks and very vinegary smell as I poured them down the sink
That's laughable. This was completely shattered over 40 years ago when French wines lost to Sonoma Valley wines IN France. The French judges were even trying to change their own votes, made excuses, and even tried arguing why their own opinions were wrong. That basically summarizes the wine-snob world. The best wines are made in Northern Italy and Spain.
turnerr44 dude stag’s leap won in that contest. That wine is garbage. I dont care who was tasting what. You’re on the right track with northern italy and spain though...
Turnerr44, first off they were Napa wines not Sonoma. Second the judges were noted French winemakers, & wine writers, they were professionals not hack amateurs though at least one was trying to bury what they thought the California wines were. (And guessed wrong😂). Third the Stags Leap was a lovely wine of balance and elegance, not of the slap you in the face style common today. ZachI Placek, I had that vintage dozens of times in a number of comparative tastings and it always showed well.
France make some absolute crap, seriously some of the worst wines I have ever tasted come from here. I once tried a Burgundy that was so bad I can still taste it now. Actually perhaps I had better rephrase that. There was no taste. Dull, lifeless, devoid of character, zero dimensional, horrific on every level. However, I have to admit I recently had a burgundy from richebourg in vosne romanee, and without doubt it was the greatest thing I’ve ever tasted...even moe so than pussy.
Reidel would be very upset saying that you dont need specific wine glasses for grapes after studying that for decades... you definitely do need various shapes.. don't push your own glasses like that!
Ekim Sakar *6:54** ACHTUNG!!! ATTENTION!!!, VARNING!!! VAROITUS!!! UWAGA!!! **6:54** You Assholes ”55 FAHRENHEIT” How DARE You exclude the WORLD? FUCK FAHRENHEIT - Go CENTIGRADE aka CELSIUS! Think about the children don’t confuse them! OK?* ua-cam.com/video/vQZNOvIEN78/v-deo.html
Oh yes. The "perfect wine glass" to do EVERYTHING to/with EVERY "kind" of wine you could possibly want to do EXCEPT DRINK IT. Nothing QUITE as stupid as a "drinking glass" that is shaped like a VASE and therefore designed to keep liquids AND vapors IN when you want to get liquids - and if you're a "wine expert" that may or may not drink the wine regardless of how it looks, smells, tastes etc those "vapors" that you want "out" WHILE you want "air" to get IN "simultaneously" - OUT but that's as difficult as they could POSSIBLY make the "perfect wine glass" that is so ridiculously tall in the "bowl" and short in the "stem" and wide down low and narrow up top and tapered down to less than "champagne glass' rim diameter from brandy snifter bowl size that "bending and elbow" and "tipping a glass" and trying to go "bottoms up" is going to require tilting your head so far back and having your arm so straight and your stem hand where you tilt and tip and "aim" the rim from you'll be lucky to hit your mouth and best case you only look like a 2 ear-old just learning how to get "off the bottle" and its NOT YOUR "TASTING' AND YOU DIDN'T BRING THE "PERFECT" GLASSES AND WON'T BE LOOKING IDIOTIC FOR BUYING THEM AND AREN'T TO BLAME FOR HAVING SUCH A "PERFECT" FAILURE OF "DESIGN" TRYING TO "DESIGN" A "ONE SIZE FITS ALL" WINE GLASS FOR "HANDLING" WINE THAT IS A "ONE SIZE FITS NONE" DISASTER FOR DRINKING IT. Of course the oth
Hey, i am alex, i have been drinking wine for over 20 years, and I thing this is not right. There are reason we drink white, red and champagne wine in different glasses. Get some education and stop talking crap. Thanks.
^^^ This is gold, Jerry, Gold! While we're at it , let's demand that Luka Doncic give up his stupid basketball dream, and go back to driving a delivery truck.
@@tjongtjong210 Certainly yes, but in this case she is clearly performing in a wineglass advertisement. Not the most reliable source on what wineglass to pick for different wines, is it?
@@titatommetje Of course, I can see what you mean. However, my point was mainly aimed at him essentially trying to prove himself by being a more experienced wine drinker than Jancis, which is quite funny. Other than it being something of a commercial I still agree with her point. I would personally use a glass of that shape for pretty much any alcoholic drink. I would definitely not use anything smaller.
The Lady is a legend,one for her knowledge but mostly for her passion for the simplification of it all.
I completely agree. She's great. She rightly questions all these myths. She only does not get it right when she argues a bottle of wine has to cost USD 30 in order to age well. I have lots of bottles that prove you can pay a lot less.
Really. I’m not saying she doesn’t know her stuff. I actually own her encyclopaedia on wine. However, I would personally say this was shameless self promotion of a product she’s been paid to endorse. There are numerous reasons, some of which are scientific which show that different shaped vessels react differently to different wines.
Pete, I agree, that different glasses may fit different wines. But, at wine tastings you usually get just one type of glass. Quite similar to the one they presented. I have different glasses, but I almost always use just one type of glass. It has max diameter at about 2.5 cm from the bottom and from there on narrows. I also happen to think this design is superior to the one Jancis promoted. Yes it was a marketing effort. But we all have to make money and she remains for me one of the greatest (and most honest) in her field.
@@massiveinmyunderpants you have bought into the myth. Riedel must love you.
Finally, someone said it. What's the worst that could happen if your wine and food don't match? Almost NOTHING, just enjoy it separated by something neutral.
The worst is that if you've prepared a carefully constructed food and pair it with a terrible drink pairing, you lose the flavor and the structure of both the food and the beverage. It's a massive flop.
That's not saying it's the end of the world. You still eat, get full, drink, get drunk, and sleep happy (or depressed, who knows, everyone's different). But food and drink both suffer through bad marriage, just like people do.
So it is an ad for their Glas?!
That's the impression I'm getting.
Exactly
Yeah hence he mentioned the stemless glass and laughed awkwardly.
in over thirty years of passion for wine i have learned so much! and here is nearly all of it, elegantly compressed in what is in fact a master class: skip the nonsense and enjoy. having wine is about wine and you.
When you're testing the wine at the table, you're checking to see if it has faults, not to see if you like it. You already bought it. Thank you for adding that.
It's a pity she didn't also add that the chances of something being wrong with the wine you've ordered is practically nil - rising only slightly when you're ordering an older wine that has been cellared for a long time. The whole swirling, sniffing, tasting ritual is really entirely unnecessary at least 95% of the time. Learn to say "Just pour it"!
@@joshdrayton1230 Corks can have an unusually high percentage fail rate depending on region. Bigger regions and houses like from Burgundy, Bordeaux, etc usually source corks through factories that test the quality of corks before selling them, but that process can be too expensive for lesser. In Australia during the 90's the fail rate was around 35-40% rate simply because the big wineries would buy all the quality corks and all that was left were the low quality corks, which has paved the way for the stelven (screw top) in many new world (outside of europe) wineries.
Even in the case of the stelven it's not always perfect. It's always worth making sure it's of quality before pouring properly. Mistakes happen in transportation and cellaring all the time
@@joshdrayton1230 Everytime I do that the waiter looks at me in shock. It's funny how they're not expecting it.
@@Chzydawg screw tops are the best, I don't care if people think it looks tacky lol
@@joshdrayton1230 Exactly. Say you didn't taste it, it gets poured out to everyone and then you find it's ofyou'd still send it back so what's the point? Apart from the resteraunt has to clean more glasses but considering this almost never happens.
In fact, there are 2 words in French for decanting.
To expose the wine to oxygen, its "carafer". It's generally for wines under 6/8 years old.
"Décanter" is for old wines (above 6/8 years) and to separate sediments.
Not the same gesture.
This is great! I never knew that, thanks so much
Jancis is such a lovely person to listen to. Even if I've read hundreds of times what she says, it is still interesting to listen to her.
"You may dispense with the formalities." is always a polite way to tell the service that you do not need to check it.
This is the type of ad I want to see. It doesn't feel like pressing someone to buy it, you add some quality info from an expert. I would like to know from the start that this is an ad but other than that it's well made ad.
The wonderful iconic MW that is Jancis Robinson, the wine glasses are superb 🍷👍
Having lived in Blaye, Côtes de Bordeaux for the last 18 years I am happy to count many local wine makers as friends. Their passion for their wines is delightful and infectious. What a great place to live...............
Thanks for sharing, Duncan -- sounds lovely!
That sounds so incredible! It sounds like the perfect tight-knit community!
Well, that turned into an advertisement pretty quickly...
So true...
It’s still a completely free guide with lots of interesting info
First time on UA-cam?
It’s still a completely free guide with lots of interesting info
(Just so you read it again)
@@vinosmanuel Damn, read it twice and my position still hasn't changed... shame.
Yep. You come to Australia in summer and you won't be wanting to have your wine 'at room temperature!' Not real summertime 'room temperature,' at any rate. There was quite a lot in this video that shows why Jancis is regarded as genuinely knowledgeable. Good video.
Glad you found Jancis's tutorial useful, John!
Hey John! Jancis is always a pleasure to watch for sure. I have tons of fun and informative wine videos on my channel to help you to taste (and smell) like the best of 'em! Check out my 21 Days to Wine series. Episode 1 of the series is an 'Introduction to Wine Tasting'-- Would love to know what you think!
My apologies for my ignorance... but they look like all of the wine glasses from all of the wineries.
One that always annoys me is when people say that if a wine has 'legs' (ie clings to the side of the glass), it is a sign of quality, when it's actually a sign of the viscosity. My mum does this and drives me mad!
Great tip -- thanks for sharing!
It is indeed NOT a sign of quality. And funny enough also not a sign of the total ( over all )viscosity. Its mostly the glycerol binding with the alcohol.( not always and only) which have a viscosity of their own in the complete fluid ( wine) Here you are. You're welcome.
I love this lady! She’s delightful!
Here here on slightly chilling red. Can't stand a stodgy warm glass of red wine
Agreed! I live in a warm climate and a room temp red is my pet peeve! Love how in Spain the have table top wine chillers to keep them at cellar temp.
@@surfmanx796 table top chillers sounds awesome!
it's hear hear
Thank you and in particular talking about slightly chilled reds is sooo important!
While I hesitate to disagree with Jancis on any point she discusses here, I have to say that my experience of drinking wines closer to a $20 price point has shown me that there can be significant improvement with 3-6 years in the bottle. Not something mass marketed, but more something from a smaller winery, ideally organically grown grapes, maybe wild fermentation - all can be found for much less than the $30-40 price tag she mentions and many I have seen improve significantly with a few years. It is a lovely thing to know a wine well as it ages from year to year. Not all improve, but most interesting wines do develop to be even more interesting.
She is saying you don't gonna any improvement from a well filtered wine
All the way man!!! A lot of Cru bourgeois from Bordeaux are 15-20 dollars wines, but they get 1000 times better after 15-20 years!!!
If you swirl sparkling wine, won’t you release the sparkle along with the aromas?
The carbonation will subside, yes, but the flavor of the wine will hold. Lots of older sparkling wines have very little carbonation after a long period of time, but the profile (in quality bottles) stays.
Yes you do! So swirling a sparkling wine should actually never be done. It's great that you're pointing that out!
Room temperature ? What is it? ( In some places it can be 45° Celsius ☺ )
Room temperature has been started as 18o C. Only great reds can be consumed - and enjoyed at this temperature
Gabi BenAlex *6:54** ACHTUNG!!! ATTENTION!!!, VARNING!!! VAROITUS!!! UWAGA!!! **6:54** You Assholes ”55 FAHRENHEIT” How DARE You exclude the WORLD? FUCK FAHRENHEIT - Go CENTIGRADE aka CELSIUS! Think about the children don’t confuse them! OK?*
ua-cam.com/video/vQZNOvIEN78/v-deo.html
26 Celsius
What a NICE and very informative video. I learned a LOT from you, Jancis. Thank you!
Unfortunately in this case she’s talking utter drivel when it comes to wine glasses. Obviously she’s being paid to endorse a wine glass.
Jancis is a class act.
I was once in class in Bordeaux tasting a wine I don't remember where it was from or what kind it was all I remember is it was aged and I said to my friend next to me it smells just like medicine, in particular cherry flavoured cough syrup. The teacher heard me and said that's not a very nice thing to say🤣. The same happened with a wine that smelled just like a BBQ. Now I just pretend to like the amoras or bouquet of all wines when I'm in a class or so, because in the wine world it seems to me that honesty is not always welcomed especially when it's an expensive wine. All the expensive wines are "beautiful wines" apparently.
Nadia N I like what you said because it is what you smell in it. Just because some grape varieties tend to have a certain spectrum of smells and tastes doesn’t mean you are not allowed to say it. I would appreciate it.
Maybe your sense of smell is broken?
@@jdavis234 nope because it wasn't just me. Like I said honesty is not really welcomed.
Nadia N I was kidding before because you’re probably not wrong. Syrah (not in a Bordeaux but in a Rhône blend) will often smell like smoked meat or bbq. A wine that has a cherry medicinal smell may be Merlot blend that has Brett, a certain kind of yeast. The more you taste the more learn and the more complexities you discover.
I get cherry throat spray notes in some wines, other times those cherry cough drops that just taste good and don't do anything to your sore throat, lol. It's a valid tasting note if you were certain of it! I haven't drawn a connection between specific wine making methodsand that medicinal quality but I'm sure it's a sign of something specific!
Love Jancis shes a true legend in the wine world
15:43 "Doesn't taste as bad as it smells . . . ." Kinda sums up biodynamic.
Biodynamic: "a mystical version of organic farming, based on the agricultural theories of the nineteenth-century philosopher Rudolf Steiner, which uses a planting calendar that aligns with the cycles of he cosmos . . . . One study found that wines with eco-certification earned slightly higher score from critics but listing those certification on the wine's label led, on average, to a twenty-per-cent reduction in price." ("One the Nose," Rachel Monroe in The New Yorker, Nov 25, 2019. pg. 38)
I love the decanter seen on the table, but don't see it on the Food52 site. P.S. Jancis is a goddess.
So glad the Riedel wine glasses are dishwasher safe!
what an amazing ad- I mean video
I think we all have our favorite wine glass...and protect it with our life!
Respect to Jancis!
Ah, the oft overlooked measure of swooshability. Haha
Does anybody know what the two wines are at 14:10?
Did notice the "wine waiter" poured the red and pulled straight back allowing a large drip to form on the bottle edge.
Just try doing that when serving the bride at the top table in her white dress........ oops!
Always twist the bottle as you stop pouring and pull away to your next guest/customer as it encourages the drip around the bottle neck where you can wipe it away safely with your napkin.
It’s so great to learn from Jancis Robinson, always! Love the topic of the video!
oh! for folks looking for the opposite end of a red that goes with fish, a white that can hold its own with more meaty robust flavours are oaked chardonnays. We had them the other week in class, really interesting whites.
That's a great tip -- thanks Yushan!
Hi Yushan! Your class sounds pretty interesting. What kind of class are you taking? If you'd like to supplement what you're learning with fun and interesting UA-cam videos, check out my 21 Days to Wine channel. Would love to know what you think!
Bought Zalto universal glass
I think what this video shows is that it always depends
Hopefully someone ate and drank all that lovely food and wine!
I'd add another myth, that corked wine means there are bits of cork in the wine. Corked wine is when the cork has gone mouldy and taints the taste of the wine.
Funny thing is that in classical wine growing and producing regions the people of the land don't make any fuzz at all about their products and drink it just out of ordinary glasses with what food soever!
Wow Im a genius. Everyone gave me shit for asking for port and champagne in a wine glass for years.
Very informative video! -thank you:)
Hi Esmeralda! Jancis is such a joy to watch! I have tons of fun and informative wine videos on my channel to help you to taste (and smell) like the best of 'em! Check out my 21 Days to Wine series. Episode 1 of the series is an 'Introduction to Wine Tasting'-- Would love to know what you think!
what are your thoughts about fruit wines ??
When i worked in the city in the 80s, we always drank champagne from a goblet, perfectly normal.
The movement into the flute glasses was a huge mistake. Goblets are the way to go!
My friend and I poured Prosecco in a white wine glass at her lake cabin (she didn't have flutes), and it lost almost all its fizz. So we tried cola in a white wine glass. Same thing. The beverage became flat almost immediately. Was it the glass? Dishwasher residue? I still believe the glass affects the taste/experience. But then I love glassware...LOL.
Every server loves her
Despite my profound respect to Robinson, I still get very sceptical when any Brit talks about anything that has to do with taste..... Remember - " the beauty of their women and the taste of their food made the Brits best sailors in the world"!!!!
I LOVE how she gives him Crap for pouring too much wine in the glass..LOL!! You GO Girl...xoxo
Very interesting but I have a question about the washing of the glasses. They seem quite tall and after a large party with a number of different wines there will be a lot of glasses which a normal dishwasher cannot easily handle. Does anyone know of a specialist dishwasher for such tall glasses? How do restaurants wash the glasses, for example?
I'd assume by hand with a bottle brush, even though they say they can be dishwashed. Some dishwashers have adjustable top drawers though with jets to get up into the glasses.
Specialized dishwashing racks designed for wine glasses. Not sure what dish washers they fit in but they replace the lower rack. We had racks for Reidel Bordeaux and Burgundy. Made washing a breeze.
I dispense with the glass and drink from the bottle. Saves washing a glass.
It would really help if you stated the myths instead of just flashing text on the screen since many people listen to UA-cam in the background instead of actually watching, especially for videos like this.
Are you really that pressed for time?
Once you eat a cottage pie and slug down the first bottle of red, you can't taste
the next three.😊
Not arguing the point that many red wines can be paired with fish, but to elaborate it's so much more complex than the generalization. That being said, that's an argument for why the generalization exists in the first place. If you don't know anything about wine but you're at the wine store wondering what to buy for dinner, buy the white wine. There are many more red wines out there that won't taste great with the fish. This isn't "debunking" a myth, it's telling people to be smarter, which is quite unrealistic.
That out of the way, I honestly, genuinely disagree with her on saying a Fleurie pairs well with a mackrel dish. Sorry, you're not going to convince me, I've had my fair share of both, and I would not bring a Fleurie to my table with that fish dish. On the contrary, while the white wine wouldn't be bad with the pork chop, the Fleurie would be great with it!
The argument that, well, you can have anything you'd like and all you have to do is wash down the bad taste with some water or neutral bread....... It's not WRONG. But anyone working in the industry knows that while on the one hand, if that's what the buyer wants, that's what they'll get, the other hand says you should always give your buyer the best information so that they could have the highest chance of having the best experience possible. The seller would not be doing their job if they recommended a Fleurie with mackrel and a "typical white wine" with a pork chop. They would probably get fired if they made a habit out of it.
To give an opinion on the rest of the points.
1) Yes people put too much thought and get too nervous about exactly which glass each beverage should be poured into. While yes, there are glasses that are better for some beverage than others, the difference isn't so massive that people should lose sleep over it (unless you're a 4/5 star restaurant or michelin restaurant).
3) Again, pretty rough agreement here. the generalization that whites should be chilled over reds is one that should be kept, BUT, is typically confused. The chill depends a lot on the structure of the wine. Here's the underlying fact though, the foolproof stuff. More whites are better more chilled than red wines. In other words, more red wines are better closer to room temp than white wines. That's for a variety of reasons. But yes, to exactly which temperature is widely dependent on the wine.
4) Decanting! Super confusing, but it doesn't have to be. Like she said, it doesn't really matter too much, BUT, age and sediment are the 2 reasons to decant for sure (like she said, except not). Young wines to be drank young are ruined too quickly in a decanter, while OLD wines will get wrecked by oxidation and should NOT be decanted. But everything in the middle it's totally fine to decant or not to. Basically, some young wines (a small percentage) could ruin in a decanter over a period of time, but it's not a huge deal, while many low to mid range ($$$) wines can see improvement in a decanter.
5) Let's be real here. That 90% is totally misleading. It includes all of the mass produced Franzia bullshit that you'd rather use to cook with and prefer to never drink, as well as all the table wine and house wine in the world, which is substantial. Most wine doesn't hit the shelves or are not of good quality. When people go to a wine store, the percentage of those wines they see are minuscule.
6) 100% agree on all the points here. People think it's so they can taste test the wine, that's not the point. Many good restaurants allow customers to "send wines back" simply because they want that customer to keep spending money on other things and are willing to lose all of that money on all of those bottles simply because it means more profits in the long run by retaining more customers. It's a total dick move to order a bottle of wine and then send it back just because you were ignorant and got yourself a bottle of something you don't like, BUT, you also hope the resident sommelier can read minds enough to never give you any bottle you dislike.
7) Yep for sure
8) Eh, a solid home dishwasher might be cool to wash stemware in, but many dishwashers are not good for stems. Personally, I hand wash all my stemware, but I also don't ever break them because I don't rush the wash.
Myth 9 - Professional wine servers can taste the year the wine was made without reading the bottle and will know what the weather was like that year without guessing.
Brewers call "natural" fermentation 'wild fermentation' or simply 'wild beers'. That's a better name than natural, especially since it differs from pet-nat wines which is a method of carbonation combined with wild fermentation. And apparently it's much easier to wild ferment beers because the ones I've had are very consistent in quality.
Winemakers also call the use of indigenous yeasts "wild fermentation", and even quite a few conventional winemakers use this method. "Natural" or "minimal-intervention" wines take this a step further, not only not inoculating, but also no additions of sugars (chaptalisation), no acid adjustments, very little (if any) added sulphur, and so on.
Wine expert who shakes the champagne glass to release the 'aroma'. I think that's the gases being released in the first place.
Which white wine did he have w/ the pork chop?
David Smith chablis
The mother of invention, is reinvention..... Great marketing, on one glass for everything.......I don't even drink wine......but love the concept..😉
Unfortunately Bryan, it’s complete bollocks. This is nothing but shameless self promotion for financial gain. Would you really put an aromatic red wine in a champagne flute?.
@@massiveinmyunderpants No, which is why it isn't shaped like a champagne flute.
Myth: French wines are better than all others. Maybe on the averages but not necessarily this bottle. There are great wines everywhere. There are also terrible wines everywhere.
30, 40 dollars to have a wine that will improve in time? Really ? I totally disagree ... What about the cahors, the Vacqueyras, some Bourgueils and many appellations of Languedoc Rousillon ? Anyway, very nice video thank you :) !
I still don’t understand. She wants us to decant white wine to fake it ageing a few years. But then she says most wines should be drunk immediately. Really confusing.
If you age a wine that is not meant to be it will simply go off. Decanting simply changes releases flavour that you could also get by ageing (if it was made to be aged!).
Very good
I get what she is saying. But it isn't a crime to feel that way about wine. You have to start somewhere. Imo, you should get help if you're new to the wine world. A bad experience could ruin a person's journey into the wine world before they even get started. Some of these myths were beneficial to me. Just my 2 cents. :)
is this the homeshopping channel?
Give me the wines and keep your glass-es! So far there have been enough glassware shapes! Do not try to sell me something I do not need!
People say that she's a legend which is why she has a responsibility to not sell her integrity for a product which here she clearly did.
Did you just use Fahrenheit ? Ew
max mitchell they are using the Queen’s English
😂
i remember jancis from the early food network show she did with alan richman. it was just them tasting wine. lol.
anyone else enjoy this video while drinking from a $10 bottle of red? 😂
I'm drinking a $13 red from a $70 glass 🤔
😂 No shame!
Well Maximilian Riedel would definitely disagree
$80 for a pair of wine glasses??? Hard pass. It's not going to be in the glass that long anyway.
At last someone who tells it like it is. We people, like what we like...who came up with all these bull rules about wine....great video
All this time and many book purchases later and I didn't realize Jancis instead of Janis #facepalm
Biodynamic wines only taste better because the people making them are so ridiculously anal about the whole process, therefore more care goes into the winemaking.
food and wine separately, sad...
smells like an advert for a shitty glass...
Ohh, woww Krutzler!
JESUS FU**ING CHRIST, the glass is 120$ for 2. That´s at least 40$ to expensive for us none top income :O
Anybody who can’t enjoy champagne because it’s in a flute should take a walk off a bridge
And he said to him, Every man at the beginning sets out the good wine, and when the guest have well drunk, then the inferior. You have kept the good wine until now !!! John 2:10 NKJV
We must be willing to turn from sin to receive Jesus forgiveness , and to know and live out his teachings. He who does the will of God abides for eternity. 1 John 2:17
The first 3 minutes was just an advertisement for their new wine glass. That said, I agree there is a general purpose wine glass but some wines, oaky Chardonnays and new world Pinots, really benefit from a glass designed for that grape.
This is a very convoluted way to make an advertisement for wine glasses
Excellent advice.
Jancis, you are a legend, but... no swirl before tasting a newly opened wine. Naughty, naughty, naughty.
You’re not supposed to swirl it initially. You smell it prior to swirling, then swirl it and resmell. Naughty naughty for not knowing that.
The #1 biggest wine myth is that the best wines are made from grapes. About fifteen years ago one of the winemaking magazines surveyed over a hundred seasoned winemakers from around the world asking them their opinion as to which fruits are the best ones for winemaking, and when the results came in the magazine compiled the following list (this might not be exact but it's close):
1. Elderberry
2. Blackberry
3. Blueberry
4. Cherry (i.e. sour red cherries not black cherries)
5. Pear
6. Apple
7. Plum
8. Grape
9. Peach
10. Fig
11. Raspberry
12. Muscadine
13. Persimmon
14. Tomato
I think this list is humorous as it pokes fun at all the grape wine snobs, many of whom spend huge amounts of money on inferior choke-ass wine that can't compare taste-wise to Elderberry, Blackberry, or Blueberry wines. :O)
Wine has come to mean grape wine. In the US, if it's just labeled "wine" it must be made from grapes. If made from other fruit, it has to have the fruit mentioned, such as Apple Wine or Plum Wine. Many fruit wines are also really grape wines with added flavors (which also have to be mentioned on the label if that's the case). I've had wonderful pure fruit wines, including a Bartlett Pear Wine and a Raspberry wine. In some regions, it is too cold or too hot to grow the best grapes for making wine, so they specialize in fruit wines. Home winemakers also can make better wine from fruit than they can from grapes. But most professional winemakers in the big winemaking countries (France, Italy, Spain, the US) make wine from grapes.
@@larrythewineguy ~ This is true. Several years ago my dentist and his wife went on a two week raft float through the Grand Canyon with a group of about twenty people, and they made friends with these two brothers who own a fairly big winery in California, and they've kept in touch with them over the years. My dentist buddy told me that his winery buddy told him that the reason the wineries major on grapes for making wine is because they don't have to add sugar to it, or that if they do it isn't very much sugar, which cuts down on their cost, plus it's a lot more convenient for them to not to have to be adding extra sugar. So it's all about the money.
Should have been called ,8 opinions you might agree or disagree with .
Oh, what a bunch of BS! If your not drinking to get a buzz then you shouldn't be drinking and that feeling comes from any glass that wine will pour into a including a coffee cup lol
a good quality Beaujolais. Ha Ha Ha; I mean seriously...
Takes me back to the good old days of Beaujolais Nouveau hysteria.........
Found a couple of bottles in my late father's house from 1989 with dead corks and very vinegary smell as I poured them down the sink
too damned expensive
I was going to like this video, then she started to promote biodynamic wine, pseudoscience religious rituals.
Fantastic. Very enjoyable.
mjr
tokyo
But the biggest myth of all - France makes the best wines.
turnerr44 not a myth at all. There are great wines all around the world but France is the flagship for elegance, complexity, balance, and terroir.
That's laughable. This was completely shattered over 40 years ago when French wines lost to Sonoma Valley wines IN France. The French judges were even trying to change their own votes, made excuses, and even tried arguing why their own opinions were wrong. That basically summarizes the wine-snob world. The best wines are made in Northern Italy and Spain.
turnerr44 dude stag’s leap won in that contest. That wine is garbage. I dont care who was tasting what. You’re on the right track with northern italy and spain though...
Turnerr44, first off they were Napa wines not Sonoma. Second the judges were noted French winemakers, & wine writers, they were professionals not hack amateurs though at least one was trying to bury what they thought the California wines were. (And guessed wrong😂). Third the Stags Leap was a lovely wine of balance and elegance, not of the slap you in the face style common today. ZachI Placek, I had that vintage dozens of times in a number of comparative tastings and it always showed well.
France make some absolute crap, seriously some of the worst wines I have ever tasted come from here. I once tried a Burgundy that was so bad I can still taste it now. Actually perhaps I had better rephrase that. There was no taste. Dull, lifeless, devoid of character, zero dimensional, horrific on every level. However, I have to admit I recently had a burgundy from richebourg in vosne romanee, and without doubt it was the greatest thing I’ve ever tasted...even moe so than pussy.
😎👍👌🖖✌😁
What a snooze fest 😴
I smell a bouquet of BS
Reidel would be very upset saying that you dont need specific wine glasses for grapes after studying that for decades... you definitely do need various shapes.. don't push your own glasses like that!
To all the pretentious wine "experts" ALL WINES ARE THE SAME You are influenced by what the label is and your perceptions. That's it.
Ekim Sakar *6:54** ACHTUNG!!! ATTENTION!!!, VARNING!!! VAROITUS!!! UWAGA!!! **6:54** You Assholes ”55 FAHRENHEIT” How DARE You exclude the WORLD? FUCK FAHRENHEIT - Go CENTIGRADE aka CELSIUS! Think about the children don’t confuse them! OK?*
ua-cam.com/video/vQZNOvIEN78/v-deo.html
Provably false, lol.
@@apexxxx10 WTF are you talking about?
Oh yes. The "perfect wine glass" to do EVERYTHING to/with EVERY "kind" of wine you could possibly want to do EXCEPT DRINK IT. Nothing QUITE as stupid as a "drinking glass" that is shaped like a VASE and therefore designed to keep liquids AND vapors IN when you want to get liquids - and if you're a "wine expert" that may or may not drink the wine regardless of how it looks, smells, tastes etc those "vapors" that you want "out" WHILE you want "air" to get IN "simultaneously" - OUT but that's as difficult as they could POSSIBLY make the "perfect wine glass" that is so ridiculously tall in the "bowl" and short in the "stem" and wide down low and narrow up top and tapered down to less than "champagne glass' rim diameter from brandy snifter bowl size that "bending and elbow" and "tipping a glass" and trying to go "bottoms up" is going to require tilting your head so far back and having your arm so straight and your stem hand where you tilt and tip and "aim" the rim from you'll be lucky to hit your mouth and best case you only look like a 2 ear-old just learning how to get "off the bottle" and its NOT YOUR "TASTING' AND YOU DIDN'T BRING THE "PERFECT" GLASSES AND WON'T BE LOOKING IDIOTIC FOR BUYING THEM AND AREN'T TO BLAME FOR HAVING SUCH A "PERFECT" FAILURE OF "DESIGN" TRYING TO "DESIGN" A "ONE SIZE FITS ALL" WINE GLASS FOR "HANDLING" WINE THAT IS A "ONE SIZE FITS NONE" DISASTER FOR DRINKING IT.
Of course the oth
Hey, i am alex, i have been drinking wine for over 20 years, and I thing this is not right. There are reason we drink white, red and champagne wine in different glasses. Get some education and stop talking crap.
Thanks.
Do you have the slightest bit of idea of who Jancis Robinson is?
^^^ This is gold, Jerry, Gold!
While we're at it , let's demand that Luka Doncic give up his stupid basketball dream, and go back to driving a delivery truck.
@@tjongtjong210 Certainly yes, but in this case she is clearly performing in a wineglass advertisement. Not the most reliable source on what wineglass to pick for different wines, is it?
@@titatommetje Of course, I can see what you mean. However, my point was mainly aimed at him essentially trying to prove himself by being a more experienced wine drinker than Jancis, which is quite funny. Other than it being something of a commercial I still agree with her point. I would personally use a glass of that shape for pretty much any alcoholic drink. I would definitely not use anything smaller.
Stop being a baguetti cliché