WEBVTT 1 00:00:00.120 --> 00:00:02.359 The topics and opinions expressed on the following show are 2 00:00:02.399 --> 00:00:04.280 solely those of the hosts and their guests, and not 3 00:00:04.320 --> 00:00:07.240 those of W four WN Radio It's employees or affiliates. 4 00:00:07.360 --> 00:00:10.919 We make no recommendations or endorsements for radio show programs, services, 5 00:00:11.000 --> 00:00:14.039 or products mentioned on air or on our web. No liability, 6 00:00:14.160 --> 00:00:17.039 explicit or implied shall be extended to W four WN 7 00:00:17.120 --> 00:00:20.199 Radio It's employees or affiliates. Any questions or comment should 8 00:00:20.199 --> 00:00:21.440 be directed to those show hosts. 9 00:00:21.600 --> 00:00:36.000 Thank you for choosing W four WN Radio. 10 00:00:42.240 --> 00:00:45.799 Hello, and welcome to Fearless Fabulous You. I am your host, 11 00:00:45.920 --> 00:00:48.960 Melanie Young, and I am so excited to be seeing 12 00:00:49.039 --> 00:00:50.560 all of you. Most of the time, I'm doing an 13 00:00:50.600 --> 00:00:54.320 audio podcast, and this is like my first video podcast, 14 00:00:54.399 --> 00:00:56.920 so I'd love to hear from you and tell me 15 00:00:56.960 --> 00:01:02.439 what you think. I'm open to ideas, critics, and suggestions. 16 00:01:03.359 --> 00:01:05.640 I travel a lot. If you follow me and my 17 00:01:05.760 --> 00:01:08.760 husband David Ransom, we host the show The Connected Table, 18 00:01:08.840 --> 00:01:11.560 you know that we are blessed to be in the 19 00:01:11.640 --> 00:01:15.400 business of writing about wine and food and travel, and 20 00:01:15.439 --> 00:01:19.239 I'd like to sometimes bring that enthusiasm and my knowledge 21 00:01:19.239 --> 00:01:22.400 to you. My followers and listeners are fearless, fabulous you 22 00:01:22.519 --> 00:01:25.680 because did you know that over sixty percent of wine 23 00:01:25.840 --> 00:01:29.400 purchased in the United States is purchased by women. That's right. 24 00:01:29.920 --> 00:01:34.840 Women have considerable purchasing power when it comes to enjoying wine, 25 00:01:35.400 --> 00:01:39.400 and I want you to enjoy it responsibly, with pleasure, 26 00:01:39.680 --> 00:01:43.680 in moderation, and with knowledge on how to serve it, 27 00:01:44.799 --> 00:01:47.799 pair it, and store it. So today we're going to 28 00:01:47.840 --> 00:01:50.840 talk about something that's popped up because it's summer and 29 00:01:50.920 --> 00:01:54.079 it's hot, and everywhere I seem to go, the wine 30 00:01:54.120 --> 00:01:57.200 is being served too warm. But sometimes the white wines 31 00:01:57.200 --> 00:02:01.040 are too cold. So we're calling this. We're calling this 32 00:02:01.400 --> 00:02:04.879 when it comes to drinking wine, check your temperature. This 33 00:02:04.959 --> 00:02:06.640 episode is going to talk to you about how to 34 00:02:06.680 --> 00:02:09.759 properly serve wine at the proper temperature, also how to 35 00:02:09.840 --> 00:02:12.240 store it so it doesn't turn and go bad, what 36 00:02:12.400 --> 00:02:15.280 to look for if the wine is not optimum, and 37 00:02:15.319 --> 00:02:17.039 also what to do with wine that maybe a day 38 00:02:17.159 --> 00:02:19.360 or two old that you just it's not as fresh, 39 00:02:19.360 --> 00:02:21.439 but you can still use it, turn it into wine 40 00:02:21.479 --> 00:02:24.319 coolers and sprintsers. So that's the plan. And then I'll 41 00:02:24.319 --> 00:02:26.879 have two wines that are here to talk about that 42 00:02:26.919 --> 00:02:30.199 are Rose's because I'm channeling Provence right now. I'd like 43 00:02:30.280 --> 00:02:33.319 to go there. I'd like to see the sunflowers and 44 00:02:33.400 --> 00:02:35.240 the lavender fields that are going to be popping up 45 00:02:35.240 --> 00:02:38.719 in July. So maybe with these wines from both from Provence, 46 00:02:39.159 --> 00:02:43.879 that trip will happen, you know, channel it. Okay, So 47 00:02:43.960 --> 00:02:46.599 here we go. So first of all, are you drinking 48 00:02:46.719 --> 00:02:50.240 wine at the right temperature? Here's the reality. White wines 49 00:02:50.280 --> 00:02:53.960 are often served too cold, and red wines are often 50 00:02:54.000 --> 00:02:59.960 served too warm, and that really affects the aromas and textures, 51 00:03:00.120 --> 00:03:03.639 flavors of the wine and your enjoyment. White wines that 52 00:03:03.680 --> 00:03:06.199 are served I do have notes. Sorry, White wines that 53 00:03:06.240 --> 00:03:09.759 are served too cold can overwhelm the nuances of flavors 54 00:03:09.759 --> 00:03:12.120 that you want to enjoy in the wine. So here's 55 00:03:12.159 --> 00:03:14.840 some tips for white wines. Sparkling wines you want to 56 00:03:14.840 --> 00:03:20.199 serve chilled. Okay, what are sparkling wines. We're talking about prosecco, cremants, champagne. 57 00:03:20.280 --> 00:03:23.039 They all fall, even though they're all very different, into 58 00:03:23.039 --> 00:03:26.719 the sparkling wine category. Also, lambruscos, which are sparkling wines. 59 00:03:27.599 --> 00:03:30.960 You should probably serve them along with white wines and 60 00:03:31.080 --> 00:03:35.360 Rose's at forty five to fifty degree fahrenheit, so chilled 61 00:03:35.639 --> 00:03:41.159 but not cold. Sometimes they're just cold chilled. Okay, that's 62 00:03:41.240 --> 00:03:43.759 about seven to ten degrees celsius if you're in the 63 00:03:43.800 --> 00:03:46.879 Celsius area of the world, So those are going to 64 00:03:46.919 --> 00:03:51.400 be chilled, but not cold. Refreshingly cold but not bracing 65 00:03:52.159 --> 00:03:54.800 fuller body. Wines you want to serve at about fifty 66 00:03:54.879 --> 00:04:00.560 to fifty five degree fahrenheit, so slightly less chill, but 67 00:04:00.719 --> 00:04:05.520 still chilled enough so they're not too warm. That's about 68 00:04:05.560 --> 00:04:09.800 ten to thirteen degrees celsius. So I'm going to just 69 00:04:09.800 --> 00:04:12.680 say this now, So what happens if you get a 70 00:04:12.719 --> 00:04:16.720 wine that's too warm or too just too warm? Can 71 00:04:16.720 --> 00:04:18.360 you put an ice cube in it? Well? You can. 72 00:04:18.560 --> 00:04:21.000 I have, particularly with red wines that are always served 73 00:04:21.000 --> 00:04:22.800 too warm, and I'll get into that in a minute. 74 00:04:23.160 --> 00:04:24.720 You just don't want too much ice in there because 75 00:04:24.720 --> 00:04:26.600 it does dilute it. And some of my fine wine 76 00:04:26.600 --> 00:04:29.480 friends are probably like gagging right now, they're even recommending it. 77 00:04:29.519 --> 00:04:31.879 But you can, and I have, particularly with lighter fruit 78 00:04:31.879 --> 00:04:33.959 of your wines and wines you just need a little kick. 79 00:04:35.600 --> 00:04:38.560 So it's better to just chill your wine. If you're 80 00:04:38.560 --> 00:04:41.000 serving wines that need to be chilled, put them in 81 00:04:41.040 --> 00:04:43.759 the fridge or put them over ice on an ice bucket. 82 00:04:43.800 --> 00:04:45.720 The best way to do that is to put water 83 00:04:45.800 --> 00:04:48.759 in the ice bucket with the ice. Water in the 84 00:04:48.759 --> 00:04:51.040 ice bucket with ice will chill your wines faster. Do 85 00:04:51.120 --> 00:04:55.160 that for twenty minutes, maybe thirty minutes before serving. Sometimes 86 00:04:55.199 --> 00:04:57.319 we'll pop a white wine in the freezer if we 87 00:04:57.399 --> 00:04:59.240 have to just pull it, chill it fast. You don't 88 00:04:59.240 --> 00:05:01.199 want it to be over, but you do want it 89 00:05:01.240 --> 00:05:06.680 to be chilled. Okay, it's really important. As for red wines, 90 00:05:08.319 --> 00:05:12.120 you want to serve these more or less at room 91 00:05:12.160 --> 00:05:16.519 temperature or slightly chilled to coax out the layers of fruit, spice, 92 00:05:16.600 --> 00:05:20.560 and tannin rule of thumb. Serve light and medium body 93 00:05:20.600 --> 00:05:24.439 reds a fifty five degree fahrenheit thirteen celsia. So that's 94 00:05:24.480 --> 00:05:27.040 just about the same as the fuller bodied whites that 95 00:05:27.079 --> 00:05:31.600 I just mentioned. So what are some lighter reds well, Boujeotie, 96 00:05:31.639 --> 00:05:35.600 which is made from Geme love that lightly chilled Choppatino, 97 00:05:35.720 --> 00:05:38.759 which is a phenomenal red wine from the freely Venitzia 98 00:05:38.839 --> 00:05:42.240 Julia area. If you can find it, buy it. I 99 00:05:42.279 --> 00:05:46.519 love Frapato from Sicily and Chirosola de Bruzso from a 100 00:05:46.560 --> 00:05:49.199 Bruzso these are wines that are lighter and style where 101 00:05:49.199 --> 00:05:53.600 they're red. They are so good, lightly chilled, and so refreshing. 102 00:05:53.720 --> 00:05:55.920 It'll change your mind about what to drink for the summer. 103 00:05:57.519 --> 00:06:01.439 But just remember you can pop an ice cube if 104 00:06:01.480 --> 00:06:03.959 you have to, just don't do it regularly because ice 105 00:06:04.439 --> 00:06:07.560 becomes water and it dilutes the wine. What to do 106 00:06:07.600 --> 00:06:11.040 about medium body reds and fuller body reds. Well, the 107 00:06:11.079 --> 00:06:12.959 heavier and the more fuller body of the red, the 108 00:06:13.079 --> 00:06:14.879 less you want to chill it, but you still don't 109 00:06:14.920 --> 00:06:18.120 want it to be too warm. Rule of thumb. Light 110 00:06:18.240 --> 00:06:22.040 medium body red wines fifty five degrees fahrenheit, that's thirteen 111 00:06:22.040 --> 00:06:27.199 degrees celsius. Fuller bodied aged reds like an Age Bordeaux 112 00:06:27.279 --> 00:06:30.199 or a Burgundy or something of that ilk sixty to 113 00:06:30.279 --> 00:06:33.160 sixty four degrees fahrenheit. That that's still cool, because I 114 00:06:33.160 --> 00:06:35.920 don't know what you keep your air conditioning at. We 115 00:06:36.000 --> 00:06:39.040 keep hours at seventy one. My mother used to keep 116 00:06:39.079 --> 00:06:41.199 ers at sixty eight. So when you think about sixty 117 00:06:41.240 --> 00:06:44.120 to sixty four degrees fahrenheit, it's still fairly chilly, right 118 00:06:44.240 --> 00:06:50.279 or cooler For the Europeans, that's fifteen to eighteen percent celsius. Okay, 119 00:06:50.519 --> 00:06:52.639 So what you really want to do is, first of all, 120 00:06:52.639 --> 00:06:54.160 you don't want to open up a lot of wines 121 00:06:54.240 --> 00:06:56.240 at one time. If you're having a dinner party, open 122 00:06:56.319 --> 00:06:58.079 up what you need at a time, so you're not 123 00:06:58.160 --> 00:07:02.120 stuck with unopened bottles of wine that can go to waste. Yeah, 124 00:07:02.199 --> 00:07:05.759 wine can last another day. My husband, I'd argue two days, 125 00:07:05.800 --> 00:07:08.000 but really they lose their freshness and at that point 126 00:07:08.040 --> 00:07:10.439 you might as well cook with it, which we do 127 00:07:10.519 --> 00:07:14.480 a lot with open bottles of unfinished wine. But fortunately 128 00:07:14.480 --> 00:07:17.600 for us, we tend to finish our wines and don't 129 00:07:17.600 --> 00:07:23.160 have that problem. Okay, So another important thing about red wines. 130 00:07:23.240 --> 00:07:26.680 Many red wines, especially older, finer vintages and full of bodies, 131 00:07:26.680 --> 00:07:29.639 they are going to benefit. And some whites, a few 132 00:07:29.639 --> 00:07:33.959 whites that are biodynamic, they benefit from being decanted. What 133 00:07:34.000 --> 00:07:36.000 does that mean? You get a decandor and I wish 134 00:07:36.079 --> 00:07:38.759 I had my decanter. Here. We have two we broke 135 00:07:38.839 --> 00:07:42.439 one one is fancy from water for crystal for good 136 00:07:42.959 --> 00:07:46.079 special dinners, and the others like eBay twenty bucks and 137 00:07:46.199 --> 00:07:49.240 decanters a vessel. Basically, you could also use a picture 138 00:07:49.279 --> 00:07:52.279 if you'd had to. You pour the You pour the 139 00:07:52.319 --> 00:07:57.199 wine in to the decandor and let it sit and 140 00:07:57.319 --> 00:08:00.720 allow the wine to oxygenate a little bit, which will 141 00:08:00.720 --> 00:08:04.000 bring out the aromas and flavors and also balance out 142 00:08:04.040 --> 00:08:07.639 the tannins. It also can help remove sediments. So some 143 00:08:07.720 --> 00:08:10.240 of the aged wines have sediment. You've seen sediment. It 144 00:08:11.639 --> 00:08:13.199 It ends up in the bottom of your glass and 145 00:08:13.199 --> 00:08:15.040 you're like, what is it? Well, it's perfectly it's not 146 00:08:15.120 --> 00:08:17.639 dangerous or anything. It just happens based on how the 147 00:08:17.680 --> 00:08:19.680 wine is made. And I won't get into science here, 148 00:08:19.759 --> 00:08:22.160 but the point is one way to remove the senate 149 00:08:22.360 --> 00:08:26.480 is to decant the wine, maybe twenty minutes before serving, 150 00:08:27.560 --> 00:08:30.399 maybe a little longer for older wine. Have a wine 151 00:08:30.439 --> 00:08:35.840 filter on top of the lip okay and pour the 152 00:08:35.879 --> 00:08:39.759 wine out through the sea or wine funnel or wine 153 00:08:39.759 --> 00:08:44.320 net so the sediment does not go into your glass. 154 00:08:44.919 --> 00:08:47.840 We always decant most of our red wines because we 155 00:08:47.879 --> 00:08:50.320 tend to drink older reds. What's an older red, Well, 156 00:08:50.360 --> 00:08:53.360 it could be anything, could be nineteen eighties, nineteen nineties, gosh, 157 00:08:53.440 --> 00:08:55.399 I'm feeling old. It could be two thousand these days. 158 00:08:55.399 --> 00:08:58.440 It depends on the wine, but it does bring out 159 00:08:58.559 --> 00:09:01.360 the aromas and flavors by giving that wine time too. 160 00:09:01.399 --> 00:09:04.080 As I say, breathe. You don't have to use it 161 00:09:04.120 --> 00:09:06.120 to canter for all wines. You can just open up 162 00:09:06.120 --> 00:09:07.919 the bottle of red wine and let it breathe and 163 00:09:08.000 --> 00:09:11.879 sit in the bottle. But decanting actually gives it a 164 00:09:11.919 --> 00:09:15.919 lot more fullness, particularly with older vintages. It's kind of important. 165 00:09:15.919 --> 00:09:17.279 It's kind of like if you're older and you need 166 00:09:17.279 --> 00:09:19.080 to go out and take a walk to catch your 167 00:09:19.200 --> 00:09:21.519 energy up. Right, Think of it that way. The older 168 00:09:21.559 --> 00:09:23.039 we get, you got to get your energy up. You 169 00:09:23.039 --> 00:09:25.080 got to go take walks to pump in that oxygen 170 00:09:25.080 --> 00:09:27.840 and feel better. That's how I always with older wines. 171 00:09:29.519 --> 00:09:35.200 I love that comparison. Okay. I love sherry, particularly in 172 00:09:35.200 --> 00:09:39.320 the summer, a good dry fino or monteato sherry. I 173 00:09:39.399 --> 00:09:42.320 love them, chilled. I love good port. I love pork 174 00:09:42.360 --> 00:09:46.000 cocktails in the summer, particularly white port and tonic. I'm 175 00:09:46.000 --> 00:09:47.639 going to touch on these as well, because I think 176 00:09:47.679 --> 00:09:50.840 you should be trying these and sweet wines and they 177 00:09:51.120 --> 00:09:55.320 deserve special attention. First of all, sweet wines, I never 178 00:09:55.440 --> 00:09:58.639 call them deserve wines because you can have many sweet 179 00:09:58.639 --> 00:10:03.240 wines with savory dishes, fois gras, spicy Asian dishes, blue 180 00:10:03.360 --> 00:10:06.480 cheeses so great with sweet wines. So we never call 181 00:10:06.519 --> 00:10:09.159 them dessert wines because then they're stuck in the dessert category. 182 00:10:09.200 --> 00:10:12.519 And like women, nobody wants to be stuck in one category. Right. 183 00:10:13.879 --> 00:10:16.639 Sweet ones are a large category, and there are many styles. 184 00:10:16.679 --> 00:10:21.559 You've got saw turns from France. You've got pistos from Italy, 185 00:10:22.200 --> 00:10:25.200 you have ice wines from Canada and the Niagara region. 186 00:10:25.200 --> 00:10:27.720 They're all wonderful. They're all very different in how they're 187 00:10:27.759 --> 00:10:31.960 made and the grapes and styles another discussion for another time. 188 00:10:32.480 --> 00:10:36.639 But rule of thumb. Rule of thumb. You want to 189 00:10:36.679 --> 00:10:40.360 serve these more chilled forty three to forty seven degrees fahrenheit, 190 00:10:40.440 --> 00:10:45.559 which is sixty to eight degrees celsius. They are very refreshing. 191 00:10:45.600 --> 00:10:48.919 That way you will enjoy them well. Vintage port and 192 00:10:48.960 --> 00:10:53.759 sweeter sherries. You serve a warmer sixty four to sixty 193 00:10:53.799 --> 00:10:58.320 eight degrees. It's eighteen to twenty degrees celsius, so that 194 00:10:58.399 --> 00:11:02.480 the cold is not over the layers of textures. I 195 00:11:02.519 --> 00:11:06.159 have actually a bottle of sherry in the refrigerator. It 196 00:11:06.240 --> 00:11:08.720 keeps for quite a while, and like still wine, sherry 197 00:11:08.799 --> 00:11:11.679 can keep because it's fortified. And I've had it there 198 00:11:11.679 --> 00:11:14.279 for it's Apollo cortado, and I've recently brought it out 199 00:11:14.320 --> 00:11:16.559 and put some of it in some homemade a sponsor 200 00:11:16.639 --> 00:11:19.159 I made over the weekend. So those are wonderful wines 201 00:11:19.200 --> 00:11:22.559 to have for Appartiff's sherries in the summer and year round, 202 00:11:23.279 --> 00:11:27.360 just so you try some new things. Okay, A couple 203 00:11:27.360 --> 00:11:29.360 of other important details in serving wine, and this is 204 00:11:29.399 --> 00:11:34.559 probably one of my biggest pet peeves everywhere is glassware. 205 00:11:35.080 --> 00:11:37.159 Not the style I mean usually the rule of thumb. 206 00:11:37.200 --> 00:11:40.360 As you use a flute for champagne because it captures 207 00:11:40.360 --> 00:11:43.080 the bubbles. The tulip or straight the tulip is the 208 00:11:43.080 --> 00:11:47.000 one that captures the bubbles and essences. White wines are 209 00:11:47.000 --> 00:11:49.720 a medium sized glass, and then the fuller bodied bowl 210 00:11:49.840 --> 00:11:54.799 glasses are wine again to capture the aromas. But I 211 00:11:54.879 --> 00:11:57.200 can't to tell you how many times I've had a glass. 212 00:11:57.399 --> 00:11:59.799 I've smelled the glass, which I always do before I 213 00:11:59.799 --> 00:12:01.799 have the wine tastes it and the glass smells like 214 00:12:02.039 --> 00:12:07.639 a sponge or dishwasher detergent because if you go out, 215 00:12:07.799 --> 00:12:10.639 obviously the wine glasses are you know, cleansed in a 216 00:12:10.720 --> 00:12:14.480 dishwasher and sometimes they have a detergent smell. So always 217 00:12:14.519 --> 00:12:18.080 smell your glass before you have someone pour with wine 218 00:12:18.080 --> 00:12:22.679 in it, and if it smells funky, spongy chemically or 219 00:12:22.879 --> 00:12:26.440 detergent or residue of some kind, ask for another glass. 220 00:12:26.639 --> 00:12:29.240 I've done that a lot, but it will impact your 221 00:12:29.320 --> 00:12:32.240 enjoyment of the wine. So think about the glass and 222 00:12:32.279 --> 00:12:35.360 serving your wine at home and clean glasses as well. 223 00:12:35.559 --> 00:12:37.799 Doesn't really matter the style. You know, Reedle has the 224 00:12:37.840 --> 00:12:41.279 ones that are wine specific. We have a range of 225 00:12:42.279 --> 00:12:46.399 a range of wine glasses from you know, little tiny 226 00:12:46.639 --> 00:12:51.480 handheld stemless to fine crystal. As long as it's clean, 227 00:12:52.519 --> 00:12:58.240 that's what's important. You really want to obviously, if you're 228 00:12:58.279 --> 00:13:01.639 at a retail store before friend you're retailer and ask 229 00:13:01.759 --> 00:13:04.600 that person to suggest wines the based on what you're 230 00:13:04.639 --> 00:13:07.799 serving at home. If you like a dry white wine 231 00:13:07.799 --> 00:13:09.799 but you want to get out of what you're usually drinking, 232 00:13:09.799 --> 00:13:13.080 like someone Young Blanc or Pino Gresio, ask for something different, 233 00:13:13.120 --> 00:13:16.000 but say normally I drink Sevenyon Blanc or Pino Grezio. 234 00:13:16.120 --> 00:13:19.159 What can I try different, let them know your price point, 235 00:13:19.320 --> 00:13:21.679 and take home a few bottles to try at home. 236 00:13:22.240 --> 00:13:24.360 At a restaurant, it's a bit different because you're opening 237 00:13:24.360 --> 00:13:27.080 a bottle of wine. It's usually like three times marked up, 238 00:13:27.240 --> 00:13:31.360 sometimes even five. I always do this. I always ask 239 00:13:31.440 --> 00:13:34.480 for the wine director or the somnia and I'll say, look, 240 00:13:34.480 --> 00:13:37.279 I'm interested in ordering some wine. This is what we're having, 241 00:13:37.320 --> 00:13:41.159 this is what we're in the mood for, and I'm 242 00:13:41.159 --> 00:13:43.720 honest about our price point. We don't always are the 243 00:13:43.799 --> 00:13:46.279 least expensive. We certainly can afford the most expensive. But 244 00:13:46.320 --> 00:13:48.879 I always say, I'm looking for a special wine that's 245 00:13:48.919 --> 00:13:54.360 got great value for quality. Value for quality, that's the buzzword. 246 00:13:55.000 --> 00:13:57.679 And I'll ask if they can offer me a taste 247 00:13:57.720 --> 00:14:00.320 of a wine. Maybe they have it already opened or 248 00:14:00.399 --> 00:14:02.759 just opened, or serving by the glass, so I can 249 00:14:02.799 --> 00:14:04.279 taste it and see if I want to buy the 250 00:14:04.279 --> 00:14:08.039 whole bottle for spending the money, you're not sure buying 251 00:14:08.320 --> 00:14:09.919 order the glass. But at the end of the day, 252 00:14:09.919 --> 00:14:12.440 if you're going out four people ordering a bottle of 253 00:14:12.480 --> 00:14:14.799 wine versus a glass of wine, it's going to be 254 00:14:14.919 --> 00:14:17.480 much more cost effective. You can get four to six 255 00:14:17.720 --> 00:14:21.679 glasses of wine out of a bottle that's forty dollars, 256 00:14:21.759 --> 00:14:24.879 fifty dollars, sixty dollars or more. But these days a 257 00:14:24.879 --> 00:14:28.759 glass of wine by the glass can run shoot fifteen 258 00:14:28.879 --> 00:14:32.039 dollars to thirty dollars. So think about the price point 259 00:14:32.080 --> 00:14:35.480 and how you want to do it. A couple of 260 00:14:35.480 --> 00:14:37.840 other things. I can't begin to tell you. There's a 261 00:14:37.840 --> 00:14:39.720 lot of things called wine faults. I'm not going to 262 00:14:39.759 --> 00:14:41.279 get into them. I'm going to get another one. That 263 00:14:41.399 --> 00:14:43.679 was my earphone coming out. I'm the other one that's 264 00:14:43.720 --> 00:14:46.120 most common, And I just have to laugh because I 265 00:14:46.559 --> 00:14:49.320 know a lot of people that have drunk corked wine 266 00:14:49.440 --> 00:14:53.279 tainted wine and don't even know it. So corked wine 267 00:14:53.360 --> 00:14:56.240 or corked taint is probably the most common wine fault 268 00:14:56.240 --> 00:15:01.159 and very common, very common, even at the wine tastings 269 00:15:01.200 --> 00:15:05.080 at the best restaurants. I've had corked wines served to 270 00:15:05.080 --> 00:15:08.039 me on airplanes. I've seen people drink cork wine because 271 00:15:08.039 --> 00:15:10.200 they have no idea they're drinking at cork wine. We 272 00:15:10.200 --> 00:15:12.159 were at a dinner party with a really good friend. 273 00:15:12.240 --> 00:15:15.519 She was so proud of bringing out her cellar wines 274 00:15:15.559 --> 00:15:20.080 from the Rhone Valley. Two out of the three were corked, 275 00:15:20.159 --> 00:15:23.480 and all of us went, it's corked, it's corked, it's corked. 276 00:15:23.480 --> 00:15:26.039 And my friend got a little defensive and pissed off 277 00:15:26.080 --> 00:15:28.840 because we were all going corked. And I tease her 278 00:15:28.879 --> 00:15:30.679 about that all the time and call it the chorus 279 00:15:30.720 --> 00:15:33.039 of cork. But the reality is you really don't want 280 00:15:33.039 --> 00:15:35.519 to drink corked wine because the wine has been tainted. 281 00:15:35.559 --> 00:15:38.600 It's off. It's not going to kill you like a 282 00:15:38.679 --> 00:15:44.240 spoiled food eating spoiled food, but it's just not good wine. 283 00:15:44.320 --> 00:15:47.600 It's gone bad, so you might as well not drink 284 00:15:47.600 --> 00:15:49.720 it and ask for another bottle. And if you're not 285 00:15:49.919 --> 00:15:53.360 sure and you're at a restaurant or you're with somebody, 286 00:15:53.440 --> 00:15:56.120 ask them to taste it. Smell it because you can 287 00:15:56.159 --> 00:15:59.120 smell it first. You can smell it a lot, and 288 00:15:59.159 --> 00:16:01.799 then taste it and say do you agree with me? 289 00:16:02.399 --> 00:16:06.799 Most of the time they will, okay. What causes cork wine, Well, 290 00:16:06.840 --> 00:16:10.200 first of all, wines that are corked, So if you're 291 00:16:10.639 --> 00:16:13.159 drinking wine from a screw cap or an artificial cork, 292 00:16:13.200 --> 00:16:15.360 you're not going to have a problem with cork tank. 293 00:16:16.519 --> 00:16:19.519 It's a mold that grows in the barks of the 294 00:16:19.600 --> 00:16:23.399 cork trees, because corks come for trees. Okay, there's many 295 00:16:23.399 --> 00:16:25.720 places that make cork. Portugal is probably one of the 296 00:16:25.759 --> 00:16:29.799 biggest producers of cork, along with France. A mold grows 297 00:16:29.840 --> 00:16:34.320 in the tree called Trichlora trichlorona soul. It's commonly called 298 00:16:34.320 --> 00:16:38.440 TCA and a lot easier to pronounce. That causes cork taint, 299 00:16:38.480 --> 00:16:42.960 and it is a common problem with many wines, old, young, whatever. 300 00:16:43.720 --> 00:16:46.519 Sometimes an older wine that you've had in your cellar 301 00:16:46.559 --> 00:16:48.399 and maybe hasn't been stored for a while or it's 302 00:16:48.440 --> 00:16:51.759 just gone, is also going to just taste less fresh. 303 00:16:51.759 --> 00:16:53.600 The rule of thumb is drink your white wines young 304 00:16:54.759 --> 00:16:59.039 and drink your red wines, depending what they are. Lighter 305 00:16:59.080 --> 00:17:02.759 food a younger, but older wines age the more. There's 306 00:17:02.840 --> 00:17:04.559 really a lot of roller thumb in there, because I've 307 00:17:04.559 --> 00:17:07.319 had some amazing aged white wines. I mean, I've had 308 00:17:07.319 --> 00:17:10.559 some wine dating to twenty fourteen that were pretty awesome recently, 309 00:17:10.799 --> 00:17:16.000 and that's over ten years old. So normally, if we're 310 00:17:16.000 --> 00:17:18.960 at a restaurant and on the list they have a 311 00:17:18.960 --> 00:17:21.319 white wine like a chardonnay or a so many on 312 00:17:21.400 --> 00:17:25.880 bloc that's twenty twenty or twenty nineteen or twenty eighteen. 313 00:17:26.240 --> 00:17:28.720 We usually don't order it because it's probably not the 314 00:17:28.720 --> 00:17:30.839 best where we want to taste it first. We try 315 00:17:30.880 --> 00:17:34.440 to keep our white wine orders within the last two 316 00:17:34.559 --> 00:17:40.799 to three years. To say, on the safe side, anyway, 317 00:17:40.960 --> 00:17:45.359 you want to avoid cork wine by screwtop or artificial cork, 318 00:17:45.400 --> 00:17:48.240 there's nothing wrong with that. It's a great way to 319 00:17:48.240 --> 00:17:51.599 preserve the wine. Once you've opened your wine, you'll want 320 00:17:51.640 --> 00:17:54.400 to recork it or get a wine stopper because again, 321 00:17:54.440 --> 00:17:59.599 you don't want air to get into the wine. Okay, 322 00:18:00.319 --> 00:18:04.440 so I think that's really really important. Finally, I think 323 00:18:04.480 --> 00:18:08.160 this is really really important. Let's talk about storing wine. Okay. 324 00:18:08.200 --> 00:18:11.240 We've talked about decannying wine. We've talked about chilling wine, 325 00:18:11.240 --> 00:18:13.880 getting the right temperature. We've talked about serving wine. We've 326 00:18:13.880 --> 00:18:18.720 talked about cork taint. We've talked about speaking up if 327 00:18:18.759 --> 00:18:23.720 you feel we've talked about glassware. We've talked about speaking 328 00:18:23.799 --> 00:18:26.359 up if you think the wine isn't good, if you 329 00:18:26.359 --> 00:18:31.119 think it's gone over the hills they say, or tainted, 330 00:18:31.240 --> 00:18:35.119 speak up. You are not required to drink the wine. 331 00:18:35.400 --> 00:18:38.519 Get another bottle. You shouldn't pay for that wine either. 332 00:18:38.559 --> 00:18:42.519 By the way, you know a lot of wine. I'll 333 00:18:42.559 --> 00:18:47.359 get into this before I talked about storage. It often 334 00:18:47.400 --> 00:18:49.559 improves with age, and I think that we like to 335 00:18:49.599 --> 00:18:52.880 improve with age. Some of the best wines are made 336 00:18:52.880 --> 00:18:56.920 into poorest soils. That's right. Poor soils make great wine 337 00:18:56.960 --> 00:19:01.119 because the wine fines have to struggle more to get 338 00:19:01.160 --> 00:19:04.000 deep down and nourished. And sometimes we have to struggle 339 00:19:04.039 --> 00:19:08.599 more to succeed and stay well. So poort is a 340 00:19:08.640 --> 00:19:12.279 good term in wine. Struggle is a good term of wine, 341 00:19:12.519 --> 00:19:14.559 and aging is a good term of wine. And there 342 00:19:14.680 --> 00:19:17.079 goes my earplug again, because these are my husbands, and 343 00:19:17.119 --> 00:19:20.880 these got bigger ears than me. Okay, I'm gonna talk 344 00:19:20.920 --> 00:19:24.960 about storing wine. So for about what twenty something years, 345 00:19:25.000 --> 00:19:27.519 I lived in this tiny New York apartment and my 346 00:19:27.599 --> 00:19:30.160 dad sent me all these great wines and dumbo me. 347 00:19:30.559 --> 00:19:33.480 I shoved them. I put them in the credenza, I 348 00:19:33.519 --> 00:19:35.960 put them in my closet, I stored them under my bed, 349 00:19:36.799 --> 00:19:38.960 I stored them in all the places I had space 350 00:19:39.039 --> 00:19:42.039 in my tiny Newyar apartment. Some were put in the refrigerator. 351 00:19:44.119 --> 00:19:48.200 Luckily they most of them survived, not all Why because 352 00:19:48.200 --> 00:19:51.920 I didn't properly store them and there was temperature fluctuations 353 00:19:51.960 --> 00:19:56.039 over the years. So hopefully you have more space than 354 00:19:56.039 --> 00:19:58.039 I did in my tiny New York apartment. But if 355 00:19:58.039 --> 00:20:00.799 you do live in a small space, invest a wine cooler. 356 00:20:01.200 --> 00:20:04.160 That's the best way to protect your wine. And just 357 00:20:04.240 --> 00:20:06.480 have a wine cooler. Or if you have a large 358 00:20:07.880 --> 00:20:10.640 if you have a large collection, store it off site 359 00:20:10.960 --> 00:20:13.079 and just go and spend the money doing that. Because 360 00:20:13.079 --> 00:20:15.200 if you have a large collection of wine, I assume 361 00:20:15.240 --> 00:20:17.839 it's a valuable collection of wine, so store it properly 362 00:20:18.799 --> 00:20:21.599 for everyday use. Obviously, we store we don't store all 363 00:20:21.599 --> 00:20:24.559 our wines in the white wines and rosees and refrigerator 364 00:20:24.559 --> 00:20:26.359 because you really want to store them. You want to 365 00:20:26.400 --> 00:20:28.519 chill them when they're ready to serve. You don't want 366 00:20:28.519 --> 00:20:30.759 to just have them sitting in the refrigerator all the time. 367 00:20:30.799 --> 00:20:33.519 That goes with bubbles as well. You want to keep 368 00:20:33.519 --> 00:20:37.519 your wines this way. There's six basics of storing your wine, okay. 369 00:20:37.640 --> 00:20:43.640 Six One, you store your wine bottles horizontally. Okay. You 370 00:20:43.720 --> 00:20:48.240 maintain a constant temperature around fifty five degrees just like 371 00:20:48.279 --> 00:20:52.119 serving temperature right fifty five degrees or thirteen degrees centigrade. 372 00:20:52.200 --> 00:20:56.440 So if you live somewhere where it's hot, like I 373 00:20:56.559 --> 00:20:59.720 do in New Orleans, we keep our downstairs where the 374 00:20:59.720 --> 00:21:03.359 wine is the temperature and the ac are cranked up. 375 00:21:03.519 --> 00:21:08.240 We try to keep it cranked up to the ideal temperature. Ideally, 376 00:21:08.279 --> 00:21:12.400 we want a generator in case we lose power. We 377 00:21:12.440 --> 00:21:15.000 don't have one, but we should. But if you own 378 00:21:15.039 --> 00:21:17.119 a home, which we don't, you should invest in a 379 00:21:17.160 --> 00:21:20.839 generator period because of power outages. You won't want to 380 00:21:20.880 --> 00:21:23.319 lose your wine. You don't want to lose your food. Okay, 381 00:21:23.519 --> 00:21:26.079 spend the money and get a generator. We have a 382 00:21:26.200 --> 00:21:28.880 large wine cave. Somebody actually gave it to us. It's 383 00:21:28.880 --> 00:21:30.960 called the europe Fan and it holds like five hundred 384 00:21:30.960 --> 00:21:33.680 bottles of wine. And that's great. It holds the wine. 385 00:21:33.720 --> 00:21:36.559 But if the power goes, it doesn't really matter. So 386 00:21:36.720 --> 00:21:39.039 invest in a generator. If you do have a large 387 00:21:39.240 --> 00:21:44.000 collection of wine. Avoids sunlight. Wine does not like light. 388 00:21:44.440 --> 00:21:47.160 Wine does not like heat. Okay. Wine likes to be 389 00:21:47.279 --> 00:21:51.119 cool and comfy and stored in a dark place. Okay. 390 00:21:51.640 --> 00:21:53.559 It doesn't like a lot of movement. So if you 391 00:21:53.720 --> 00:21:57.119 live over a subway or near a train or something 392 00:21:57.119 --> 00:21:59.599 that vibrates. That's not good for the wine. Wine likes 393 00:21:59.640 --> 00:22:04.559 to be still, quiet, dark, cozy in a cave. That's 394 00:22:04.640 --> 00:22:08.319 why they call sellars wine caves. You want, believe or 395 00:22:08.359 --> 00:22:13.480 not some humidity. Seventy percent. Wine likes humidity. Doesn't like 396 00:22:13.519 --> 00:22:15.759 to be too dry, doesn't like to be too cold, 397 00:22:15.880 --> 00:22:18.519 doesn't like to be too hot, and it doesn't like 398 00:22:18.599 --> 00:22:22.519 strong odors around it. So neutral and that goes for you. 399 00:22:22.599 --> 00:22:25.279 If you're going out and tasting wine, do not wear perfume. 400 00:22:25.400 --> 00:22:29.559 If I smell perfume on somebody at a wine tasting amateur, 401 00:22:29.759 --> 00:22:32.279