Hi guys, I'm a Sommelier living in Ireland. I've dedicated years of my life to the study of wine and fine dining so you don't have to!
This channel is dedicated to bringing you the best tips and tools to advance your wine game - whether you are a wine professional or just entertaining friends and family at home!
Its gonna be fun, interesting and I know it will evolve as the channel grows so please consider subscribing and let me know what you want to see here.
Wonderful presentation . I have wondered for far too long how to open bubbles correctly and now I have been taught thankyou. I am a mature woman ‐ love my bubbles and always use best glass and enjoy the entire performance chill opening and savouring many many thanks Sue
If we cut the foil like that at our winery, we would probably be fired. Many bottles are opened at the same time (8), so the foils are used to help identify each wine.
Not sure if you'll see this but I found your review very concise and interesting. I am from South Australia and have always been somewhat opposed to sparkling red due to peer stigma, but as my wine drinking journey continues and our SA summer climate averages out to 40 degrees, I find myself wanting the full-bodied taste of a Barossa shiraz but also the refreshing palatability of a crisp prosecco. I was wondering if you had any reccomendations on sparkling reds to start off with? Cheers, Oli.
The way I was taught, when it came to pouring, was to hold the glass itself and tilt it toward the champagne bottle so it ran down the inside surface of the glass which reduces the agitation that causes the foaming, making a faster, cleaner, and more consistent pour. Also, very interesting demonstration on the polish of the glass, those impurities and residues create nucleation points for the carbonation to expand more readily.
I'm the concierge of a popular boutique hotel in Nashville and beginning this weekend we will be serving champagne to guests as they check-in. I need this and I will check out your other videos. Thank you.
I am Brazilian, I work in a restaurant that has a wide variety of wines and sparkling wines, your video is very good, it taught me a lot, thank you very much, another subscriber.
Whoever taught this joker to pour champagne wants career advice. This is the WORST way to pour champagne. Why? simple. The product is effervescent - bubbly. That is its whole ethos, that's why it is made like that. To pour vertically into ANY glass will naturally "wash" those bubbles out of the product. In effect "flattening" it. Next time you buy a can of Coke/Pepsi/Dr Peppers see what happens if to pour it directly into a glass and see how quick the product goes flat. To pour properly, tilt the glass over and pour the champagne down the side of the glass therefore minimising the loss of bubbles. In the champagne world a champagne is judged by many things but the major thing is the size and amount of bubbles. You will know if you buy a $40 bottle and a $2000 bottle.
You think I do what? You don't need to to what? Your reply makes no sense. Everybody knows where Reims is, and everybody knows where Champagne is made. Visiting there as a tourist (I'm guessing American) and paying for guided tour of Vranken-Pommery or Taittinger or Ruinart doesn't make you sophisticated and worldly. Every tour bus stops there. You learned the finer points of nothing. Stick to your Coke and Dr Pepper.
@@treez439I am not surprised it doesn't make sense. The way you pour champagne shows me that. Would it make any difference where i come from or whether i am trained in wine perchance? You claim you are trained in wine. Were you off sick when the course did champagne?
I wouldn’t call myself a serious wine person, but I saw this and ended up subscribing because your personality is perfect for RU-vid. You should start making videos again!
Thanks for the reply Rory, that's great to hear. Even if it sometimes feels daunting with so much wine content on RU-vid, keep at it and you'll grow a real following, I'm sure of it. As a sidenote-there are other videos on this topic with more views and subscribers, but the algorithm showed yours at the top. So you must be doing something right!
OMG Have no clue how this got on here! Wow definitely opens my eyes on how sensitive these phones are! Wow even worse, the thought of what else has gotten online that I have no clue about!! So not cool!
@@TheIrishWineGuy I’m starting the WSET level 3 in July. I have been enjoying the WSET course s. I learn so much about grapes and regions I have never heard of and I like trying these new wines. When I started level 1 last year, I obviously knew nothing about wine to knowing the difference between wines in northern Rhône and wines in souther Rhône, the latitude where most vineyards are placed etc.
