A Japanese sommelier demonstrates a wine pour. 日本人ウェイターがワイン注ぐ示しています。 ASMR peeps the corkscrew noise at ~ 0:52 might be grating, so fair warning. Original video by GarraStyle.
This is the type of wine service that goes along with a "mature" red bottle of wine. When wine ages, the tannins turn into sediment that settles into the bottom of the bottles. No one wants to drink the sediment. This is where the candle comes into play. The sommelier uses the light from the candle to illuminate the neck of the bottle. As he is pouring the wine into the decanter, he is watching for the sediment so he doesn't pour that into the decanter. Once the sediment moves towards the neck of the bottle, he stops pouring. Only a fraction of the wine should be left in the bottle. Again, you would only receive this service if you ordered something like a 20-30 year old bottle of red wine.
I love this video, but it amazes me the amount of effort that goes into a drink. When going through all of this show for wine it seems fancy, but if the same was done with a can of Mountain Dew people would look at you really odd and possibly slowly back away.
Probably because an old bottle of wine can't be recreated; a can of mountain dew can be identically replicated at any time. Also, one takes a lot more effort to create (wine) than the other (mountain dew=chemicals in a factory).
After he checked the wine for the right taste, the customer also has to taste it. So he is pouring a little bit of wine in the customers glass and awaits the response . Since there is no customer present in this video he is just simulating this by pausing in between.
@@trapbois4573to see if it tastes the way it's supposed to taste, of course. Most places don't taste a little for you, so the person receiving the wine has a sample taste first and then lets the waiter know if they approve of the wine's taste and want to pay for the bottle. If there was a crack in the glass, a hole poked through the cork, a defect or fungus in the cork wood used to bottle it, or some contamination by bacterium in the bottle before the wine was bottled, then it may have gone bad. Or if the bottle was not stored properly in the years since it was bottled, then it may be off as well. When you let grapes "go bad" and ferment (which is just a term for a specific way in which something can rot), you get wine. This is why cows and horses can get drunk if they eat spoiled apples. When you let wine go bad and continue to rot, you get vinegar. But since it wasn't done intentionally in a controlled way, the wine will have turned into a "vinegar" that's just about as good as a "wine" that you made by leaving some crushed grapes out in the sun for a month. It will taste rancid. In this particular instance, and in extremely high-end places, the sommelier or server tastes a sip first just in case it has REALLY gone bad, so that the customer won't have to risk having something extremely foul-tasting on their palate. In certain cases, it could even be dangerous as the contamination could cause food poisoning. That's why he sniffs the cork, which a lot of people who learn a tiny bit about wine think you shouldn't do, because a lot of complete novices do it thinking that it tells you something about whether or not the wine is good. It doesn't tell you much, but it WILL tell you if something is horrifically wrong and prevent you from taking a sip of something that could make you sick. Beyond that, people who are REALLY into wine will know what the wine from a specific type of grape from a specific brand is supposed to taste like, and the ones that really study it will actually know the different tastes from the way the grapes were grown, fermented, and aged in slighrly different ways during different years. That's known as it's "vintage." People will notice that the wine grown after a year where there was a cold snap from a volcanic eruption that stunted the growth of the grapes isn't as good as pther years, or that a specific year marks the point where the winery got the wood for their barrels from a different source and they like the flavor of that year better. Hence, the phrase, "this is a wonderfuk vintage," when everyone recognizes that a brand's product from a specific year is better than normal, or has some unique flavor that is considered desireable by a portion of the market. It isn't unheard-of for a wine to be technically fine, but for a wine snob to reject it after tasting a sip because it doesn't have the specific flavor profile they know to expect from that year, so they can tell that at some point this bottle was stored in a hot room for a while or something so it just doesn't taste the way it's supposed to taste. Restaurants let you reject a bottle after taking that first testing sip without having to pay for it.
You're right corked is the right terminology. Usually the older the wine the better, but sometimes it may not be sealed properly or else just been left too long. Also he tastes it to make sure its at the right temperature. But great explanation on your part.
This is actually a demo of how to open a "mature" bottle of red. When wine ages, the tannins turn into sediment on the bottom. Obviously, you don't want to drink the sediment. So, he lights the candle to help him see the sediment. As he pours the wine into the decanter, he watches for the sediment. As soon as the sediment gets to the neck of the bottle he stops pouring. Again, you would only see this kind of service if you were ordering something like a twenty to thirty year old bottle of wine.
Michael Quindlen Thanks for the little course. But the point is the same : he opens a 1993 bottle for a demo. He could pretend, since he is serving nobody.
+Shandajalaa maybe it was a good excuse for him to drink some exquisite wine. Seriously though, I see what you're saying. He could have just pretended it was an old bottle and poured it the same way. Either way, someone enjoyed that bottle that day.
Imagine all that prep work, then he does the taste test and it's spoiled beyond belief and he needs to start all over again. Like a monty python sketch 😂
Not bad! Better if the dacanter is washed/rinsed with the red wine. Also, he should take a sip first before decanting, instead of the other way round (make sure it is drinkable first. If you already poured the wine into the decanter, what if it is undrinkable)? Not a bad wine serving video though!
They do this with wine that's aged for some time and costs in the thousands. This is to make sure the customer likes what he/she is recieving. As for the wipe, to keep from uncontrolled drips. This answer was brought to you probably 6 years late.
My only issue with this is how sloppy the wine comes out of the glass decanter when he pours it into the glasses. It kind of ruins the elegance of what he's doing. I feel like they need to design the decanters in a way that guarantees a perfectly smooth pour every time.
the candle makes it easier for him to see the sediment. He stops pouring the wine into the decanter right as the sediment reaches the neck of the bottle, so that there isn't any sediment in the customer's wine. He does this because this is a bottle of older wine.
Château Pibran 1993, Pauillac. Took me some time to figure it out but I was able to identify the “Pauillac” on the cork I then had to search between the multiple Pauillac to identify a logo matching the parts that can be seen during the video and a name matching the typo of the name. And this is a perfect match, including the writings on the label. Before all of that I started to search on the biggest names of Bordeaux but none matched. I realized the details are more visible on a smartphone than on computer screen (because of the 720p?)
Some steps can change: 1. Don't smell the cork, because if the cork have problem (TCA).., that will affect you smell the wine later. 2. When you taste / try the wine, please ask the guest if possible, and do not taste the wine in front of the guest, it is not too courtesy. BTW, this is a good video for wine service
There is such a class and style to the way he does this. It's absolutely mesmerizing to watch.
You're only saying that because he's asian
This is the type of wine service that goes along with a "mature" red bottle of wine. When wine ages, the tannins turn into sediment that settles into the bottom of the bottles. No one wants to drink the sediment. This is where the candle comes into play. The sommelier uses the light from the candle to illuminate the neck of the bottle. As he is pouring the wine into the decanter, he is watching for the sediment so he doesn't pour that into the decanter. Once the sediment moves towards the neck of the bottle, he stops pouring. Only a fraction of the wine should be left in the bottle. Again, you would only receive this service if you ordered something like a 20-30 year old bottle of red wine.
thank you, I was just about to ask what kind of wine you'd recieve this with!
Dear Diary, today UA-cam comments didn't give me cancer.
Jack Rockwell top notch man!
Thanks guys!!
I like that you repeat the same thing 3 times.
**sniff** "do i detect a hint of grapes?"
"An excellent year"
I was petrified for a moment, anticipating a "how to basic" style video...😂
I love this video, but it amazes me the amount of effort that goes into a drink. When going through all of this show for wine it seems fancy, but if the same was done with a can of Mountain Dew people would look at you really odd and possibly slowly back away.
Probably because an old bottle of wine can't be recreated; a can of mountain dew can be identically replicated at any time. Also, one takes a lot more effort to create (wine) than the other (mountain dew=chemicals in a factory).
After he checked the wine for the right taste, the customer also has to taste it. So he is pouring a little bit of wine in the customers glass and awaits the response . Since there is no customer present in this video he is just simulating this by pausing in between.
Tasting it for what though? Like to get the aroma of the wine and flavor in before you get hammered?
@@trapbois4573to see if it tastes the way it's supposed to taste, of course.
Most places don't taste a little for you, so the person receiving the wine has a sample taste first and then lets the waiter know if they approve of the wine's taste and want to pay for the bottle.
If there was a crack in the glass, a hole poked through the cork, a defect or fungus in the cork wood used to bottle it, or some contamination by bacterium in the bottle before the wine was bottled, then it may have gone bad. Or if the bottle was not stored properly in the years since it was bottled, then it may be off as well.
When you let grapes "go bad" and ferment (which is just a term for a specific way in which something can rot), you get wine. This is why cows and horses can get drunk if they eat spoiled apples.
When you let wine go bad and continue to rot, you get vinegar. But since it wasn't done intentionally in a controlled way, the wine will have turned into a "vinegar" that's just about as good as a "wine" that you made by leaving some crushed grapes out in the sun for a month. It will taste rancid.
In this particular instance, and in extremely high-end places, the sommelier or server tastes a sip first just in case it has REALLY gone bad, so that the customer won't have to risk having something extremely foul-tasting on their palate.
In certain cases, it could even be dangerous as the contamination could cause food poisoning. That's why he sniffs the cork, which a lot of people who learn a tiny bit about wine think you shouldn't do, because a lot of complete novices do it thinking that it tells you something about whether or not the wine is good. It doesn't tell you much, but it WILL tell you if something is horrifically wrong and prevent you from taking a sip of something that could make you sick.
Beyond that, people who are REALLY into wine will know what the wine from a specific type of grape from a specific brand is supposed to taste like, and the ones that really study it will actually know the different tastes from the way the grapes were grown, fermented, and aged in slighrly different ways during different years.
That's known as it's "vintage." People will notice that the wine grown after a year where there was a cold snap from a volcanic eruption that stunted the growth of the grapes isn't as good as pther years, or that a specific year marks the point where the winery got the wood for their barrels from a different source and they like the flavor of that year better. Hence, the phrase, "this is a wonderfuk vintage," when everyone recognizes that a brand's product from a specific year is better than normal, or has some unique flavor that is considered desireable by a portion of the market.
It isn't unheard-of for a wine to be technically fine, but for a wine snob to reject it after tasting a sip because it doesn't have the specific flavor profile they know to expect from that year, so they can tell that at some point this bottle was stored in a hot room for a while or something so it just doesn't taste the way it's supposed to taste. Restaurants let you reject a bottle after taking that first testing sip without having to pay for it.
@trapbois4573 this technique is usually done with 20/30+ years old wines. You don't drink those just ti get hammered...
Thats normally the type of service i get when I order my Thunderbird wine
I love the little squeaks
You're right corked is the right terminology. Usually the older the wine the better, but sometimes it may not be sealed properly or else just been left too long. Also he tastes it to make sure its at the right temperature. But great explanation on your part.
the way he takes a sip for himself then stashes his little glass in the basket lol
I want to see the proper method to decant from a box!
The AMV TOP 50 u joking right?
mugs Motrin Are you?
Opening a 1993 bottle for a demo. :D
This is actually a demo of how to open a "mature" bottle of red. When wine ages, the tannins turn into sediment on the bottom. Obviously, you don't want to drink the sediment. So, he lights the candle to help him see the sediment. As he pours the wine into the decanter, he watches for the sediment. As soon as the sediment gets to the neck of the bottle he stops pouring. Again, you would only see this kind of service if you were ordering something like a twenty to thirty year old bottle of wine.
Michael Quindlen Thanks for the little course. But the point is the same : he opens a 1993 bottle for a demo. He could pretend, since he is serving nobody.
+Shandajalaa maybe it was a good excuse for him to drink some exquisite wine. Seriously though, I see what you're saying. He could have just pretended it was an old bottle and poured it the same way. Either way, someone enjoyed that bottle that day.
This is not an expensive wine. Château Pibran is ~ €40 a bottle of 2015 atm, so that’s « affordable » for a demo
The finishing pour splashed. GG you lose.
ur the type that probably uses that picayune as an excuse to walk-out on ur bill. i fart in ur general direction.
Darf ich dich betrachten?
Imagine all that prep work, then he does the taste test and it's spoiled beyond belief and he needs to start all over again. Like a monty python sketch 😂
No? glasses washed with wine?
This makes me realize how un cultured I am cause I would’ve opened that bottle up in the most sloppy way
This needs more views.
I thought he somehow set the glass on fire at the start and I was like damn must be classy cause I ain't never heard of that!
awhh. that wine could be 40 years today.. isn't that cute 🥰
It’s too bad there’s that whining screeching noise in the background. Would be a pretty good video
Sighh . Love to see wine properly served ...
Not bad! Better if the dacanter is washed/rinsed with the red wine.
Also, he should take a sip first before decanting, instead of the other way round (make sure it is drinkable first. If you already poured the wine into the decanter, what if it is undrinkable)?
Not a bad wine serving video though!
The sound of the cork makes me grit my teeth
When that wine starts to pour!
asmr video.
So he poured out the entire bottle before a generous tasting to see if it was ok
The invisible man must be an alcoholic judging from all these vids
mmmmmm yeah, that's right, decant the shit outta that red... dat oxygen.
When he's pouring into the customer's glass, why does he pour a bit and wipe the bottle before pouring the rest?
They do this with wine that's aged for some time and costs in the thousands. This is to make sure the customer likes what he/she is recieving. As for the wipe, to keep from uncontrolled drips.
This answer was brought to you probably 6 years late.
@@alanpatten9651this reply brought to you 4 years late
Bruh just give me my fucking booze.
all 4 back to back muted corkscrews - make it happen
My only issue with this is how sloppy the wine comes out of the glass decanter when he pours it into the glasses. It kind of ruins the elegance of what he's doing. I feel like they need to design the decanters in a way that guarantees a perfectly smooth pour every time.
Can anybody explain why he uses a candle? Guess it serves a purpose somehow...
Tausendwasser Makes it easier to see any imperfections coming out of the wine bottle neck.
Also, why does he pour the wine from the original bottle into a different container?
johnrie18 It's called a decanter. It oxygenates the wine.
the candle makes it easier for him to see the sediment. He stops pouring the wine into the decanter right as the sediment reaches the neck of the bottle, so that there isn't any sediment in the customer's wine. He does this because this is a bottle of older wine.
*this cokes gone bad*
What is the bottle he pours the wine into called
Wine carafe
Unscrewing the cork off the screw. My ears oof
Men of class... we gather here.
Indeed good sir.
Anyone recognize the label? I can maybe make out the Word Chateau but what chateau xD help pls and put my mind to rest
Château Pibran 1993, Pauillac. Took me some time to figure it out but I was able to identify the “Pauillac” on the cork
I then had to search between the multiple Pauillac to identify a logo matching the parts that can be seen during the video and a name matching the typo of the name. And this is a perfect match, including the writings on the label.
Before all of that I started to search on the biggest names of Bordeaux but none matched. I realized the details are more visible on a smartphone than on computer screen (because of the 720p?)
They must be pretty drunk after a long and busy shift :D
hi 4 yo comment
All Nat. Cat hi 2 year old reply
Hi guys, how's it going
This is so lit
And it's very relaxing also
Very nice. Just a Miller Lite bottle for me please.
just drink it already....
Never had a waiter taste my wine for me...
simple quality check id imagine. make sure the wine you're about to pour hasnt turned to vinegar
これはいい音だ…( ˶˙ - ˙˵ )
Some steps can change:
1. Don't smell the cork, because if the cork have problem (TCA).., that will affect you smell the wine later.
2. When you taste / try the wine, please ask the guest if possible, and do not taste the wine in front of the guest, it is not too courtesy.
BTW, this is a good video for wine service
Ahhh the French
All this nonsense pomp and ceremony for a sip of spoiled grapes, humans really are ridiculous.
Everything was great until that pour
yeah. like pouring wine and wait and then pour again gonna help. god damn pretentious winers