How to open a bottle of Red Wine
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- Опубліковано 22 лют 2011
- This is a five minute video of how to correctly open and decant a bottle of red wine. Master Sommelier, Ronan Sayburn demonstrates how this should be done correctly.
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I actually applauded at the conclusion of the demo. Well done. A refined master sommelier is like watching a lovely ballet.
most professional and to-the- point tutorial
Very elegant display/execution and knowledge. I am a fan. Very well done indeed
Lmao when I serve a bottle of wine if I would take a taste myself I would be fired hahahha
Being a novice has it's pros and cons.. the con is you don't know jack about wine. the pro is you don't know jack about wine. Therefore you are open to all experiences. For the red wine enthusiast.. this video is a home run.
Thank you for your comment!
i am happy by this program
Top class service.. Good job..
Elegant and professional.
That’s some class! 👏
thank you. a perfect presentation in my book. :D
So cool! Thanks!
Beautifully done...my only comment would be....that has to be one of the easiest foil removals I have ever seen....in reality you know that does not happen to often....over all very well done!...in competition that is a 9 out of 10!
Extremely educative, thanks!
Nice and classy!
Great thank youfor this!
Thanks for the upload!
Great presentation.
Fantastic amigo Gracia's more pls
beautiful
thanks for this video
very nice explain
I love the old school decanting. Unfortunately in these days the Michelin restaurant I work in has wine decanter filters which make this process unnecessary but also remove the whole interaction and splendor this brings in the eye of the customer. The service industry is becomming more technologically advanced and slowly removing the human component out of the industry. It is quite sad as one day this beautifull profession and style of service will only be seen in documentaries....😭
Thank you for your comment and opinion here!
top notch
very good and i got something from them
very good
Now that is some elegant sh*t! Brilliant and so considerateXD
Great service and love the accent.
Class level 100
Wow.. top of the classic. I think
Top of the classic indeed.
nice...
yeah, where I'm from, we blow our candles out.
Thank u sir
Nice
good very good
good
Could you bring us a good Pinot Noir before starting your AGT thing ?
This is great, but aren't there cooler things than a basket to hold the bottle?
I use the opener with two hads, sometime it's not enought one because many corks are long. Second, the "bugia" base it's to high. At last, if the wine it's young (not more 10 years old) no need to decant.
I just bought a bottle of wine. I did all the rituals for it, but it still tastes bad :( I hate wine.
Go for Pinot Noir
$2 wine is mysterious isn't it
Danbo 😂
Warrior-Poet Pinot Noir?? It’s called Burgundy.
I hate the wine bar culture. It ruins the friendliness of the community pubs. They are stiff and unfriendly and not welcome in our community, dont worry about it
Sir Varys knows his ales.
this guy's a badass. that slurp tho
David P. "I'm just going to take all sip" *chugs*
The purpose of slurping for wine drinking is to allows air into the wine as it enters your mouth the enhance the flavours. Though personally, I'm not a fan of slurping in general.
Is there a particular name for that type of basket?
cradle*
Pedromac picnic
4:06 do not touch neck of the bottle with bare hands sir 😂. Big NO papa!
If this gent is the server, and not the purchaser or customer, am I correct that he should taste the customer's wine (as we saw him do?) Or was that just an example if you are opening the bottle to consume the wine for yourself?
+Jan Bee No, he should have asked the customer first prior to having sipped it.
bill harris Thank you!
he's not a server, he's a sommelier. He's merely tasting the wine to check it's fit to serve and not oxydised or otherwise tainted
Jan Bee This will depend upon the establishment. Generally the sommelier will not taste the wine. A taste should be served to the host to approve the wine.
@@kanoradocowboy At this level of standard, the sommelier almost always tastes the wine before the customer, but would always asks the customer before doing so.
LMAOOO
Do you get a discount since he drank some of the wine you are paying for?
Guys with money are not looking that the same way. Dont be stupid ppl. Dont think that you are smartass and that they are stupid...
He didn't do it to enjoy it. He does it to make sure that the wine is at the right condition. Wines can sometimes be faulty with weird aromas of wet cardboard (caused by TCA in cork) or of vinegar due to overoxidation or heat damage. If the wine has gone bad, he'll let you know and change the bottle free of charge before serving the wine to you. Not only do you not get a discount, you should also tip him properly for doing his job seriously.
Could you please demonstrate how to open a bottle with a screw top? And then how about the proper technique for opening a boxed wine?
2:40 can smell the wine
I didn’t think I would learn anything. Whoops
The place where he is reminds me of the Dimitrescu Castle in "Resident Evil: Village." Coincidentally, the game also featured wines.
Am a club waitress but I find it too hard to pour red wines
If you pour straight into glasses, twist the bottle at the end and it won't drip.
...?. and always have you napkin to hand, just in case you need to give it a wipe.
This should be called "How to open a very expensive, very old bottle of red wine". In 98% of the circumstances, this would be an extreme waste of time and effort.
He actually mentioned that in the very beginning.
For mature wine, hence the whole procedure.
it does seem very unnecessary to do any of that seems like they just created a job for them selves so rich people feel better when they drink
Un tappo di gomma😱
Ma veramente!! Tutto sto teatro per poi aprire una bottiglia col tappo in silicone!!
Ho tutta una generazione di avi che si stanno rotolando nella tomba dal ridere!!!!! (From LANGHE)
*In Vino Veritas* ua-cam.com/video/GoNtfdFwZkQ/v-deo.html
All that for barefoot?
that will be £2000 please
Plastic cork... Cheap wine...
Zarina Smirnova Hi! Yes, ten years algo, only the young" and cheap" wines came plastic corked, but as a matter of facts, the tree where corks are taken from, is endangered now...the plastic cork is neutral to the wine, some nice Rioja are into this now...
Any 10-year old child with sand and sea water in a discarded wine bottle can demonstrate that the best way to seperate solids would be to stand the bottle upright. Moreover, to fly a bit over the head of our master -twit -somm, a simple (adult) observation of flow dynamics would tell the same story as our child....
This guy also makes the error of stating that, in the sort-term time of decanting, 'contact with oxygen' will cange the wine's taste. This is false. Ox-redux would take far longer. Rather, what you have is a gasseous dissipation of the volitile polyphenols (plant acids) with bitter tastes.
Now because the volitility of these polys are a bit higher than ethyl alcohol, their gasses escape first, hopefully leaving the fruit esters behind, inthe bottlee, to be drawn out by the gas of the ethyl. I say, 'hopefully' because the process is an educated guess as to when the 'bad' odors will escape, leaving the good smells behind.
Clearly, there is room for a huge error, thereby permitting all the flavors to escape, leaving the wine rather dull, flacid, and boring. Of course, the so-called 'expets will never admit to this-- rather, by some magic, that only that they permitted only the bad odors to escape.
+bill harris Too bad you are so highly critical of this gent. Otherwise you had some interesting things to say.
+Jan Bee I have interesting things to say because I am so critical of this gent because he doesn't know what the fuck he's doing--other than blindly following the idiocies in his 'sommelier ' handbook, of course.
Wine bottles are stored horizontally in cellars so as to keep the corks from drying. Therefore, when dealing with older wines (i.e. wines stored for a long time on their side), one attempts to keep from righting the bottle until it is empty to mitigate the mixing of sediment throughout the whole of the bottle.
On the subject of the preservation of aromas in decanting, it would appear this is really not an issue. If there is some way to improve the outcome of the aroma of a decanted bottle of wine, there doesn't seem to be a demand for it; if there is no way to improve it, then there's no point in getting worked up over it.