Jancis Robinson - Food And Wine Pairing - An Understanding of Wine - BBC Maestro 

That is a confident sommelier who would offer wine advice to Jancis Robinson.

Not even knowing what I was doing, I recently tried a glass of Pedro Ximénez and unconsciously (but oddly instinctively) reached for a piece of manchego cheese to go with it. The combination was so heavenly I pounded my fists on the table with glee.

Sheer brilliance. I admire her down-to-earth manner.

Absolutely love this mentality, kudos for calling out the established rules for what they are! So much snobbery and status quo in the culinary world puts newbies off trying new food and drink.

Yay! Sparkling wine with Lays chips is one of the popular combinations I have been observing recently. Not mine but still interesting.

Great that you mentioned Grüner Veltliner as a great white wine to be paired with different foods 👌

Years ago, an English lass (Vinogirl) directed me to your wine wisdom, and this video proves your wine-wisdom maturity, clarity, and generosity. Bravo!

Such a good story ,. YES , thanks miss Jancis Robinson.

Not seen Jan for 30 years!!!

I would have loved to have her as my teacher about wine while i was an apprentice as a cook. My teacher was just talking in a monotone voice about wine for a month, then we watched a video and that was it.

A habit I appear to have picked up from a friend over the years, is to look through the wine offerings first, then choose my food courses to go with them. I guess you have to be lucky enough to be able (and want) to eat anything on the menu, but it has rarely disappointed :)

I think this is all sensible advice. I agree no match is 'wrong' but when you get it 'right' the result can be so sublime. My winefood knowledge........ Hugh Johnson suggests deciding whether the food or wine takes priority. If you have a really precious bottle, choose food to match eg. top claret - maybe simple grilled or roast lamb. . Or put it another way, complex (expensive) wine, simple (not necesarily cheap) food. Complex food (mixtures of stronger flavours and textures) simpler wines - Barbecue - Argentine Malbec or Zinfandel. Ultimately if you like food A and wine B, however 'wrong' they are you're going to like them together. I've moved to mostly white with cheese because as Jancis points out, modern reds are often very tannic on release. Cheese is a really good way to do the geographical partner trick. Sweet wines good choice for cheese/dessert and often (outside Sauternes) quite good value as you don't need much and they keep pretty well after opening. Make a nice cheeky aperitif the following day Some wines - usually Old World reds aren't at their best without food. More acidic and tannic wines need a bit of fat to work against. Italian reds - particularly southern, match tomato dishes pretty well. If you're getting into wine then its a good idea to know the Old World origin of common grape varieties that way you can get heritage/genetic - geographical matches like pizza and zinfandel (yum) There's never been a better time to get into wine. 30 years ago it wasn't easy to find a good bottle on a budget, now it's quite hard to find a bad one. In the UK we are blessed with very knowledgable and competitive specialists and supermarkets with very astute buyers.

I'm a saddo that used to scour the wine aisle in my local supermarket to find a match for the crisps* I was buying (*potato chips for our US viewers). I was particularly fond of Walkers Thai sweet chili crisps and found that an Alsace Gewürztraminer was a perfect match. I also found that no wine goes well with pickled onion flavoured Monster Munch, best to stick to beer.

I like Her. One of the best meals I've had, home cooked and not if my hand, was a "stuffed" leg of lamb with roast potato and veggies served with a big Central California Viognier. And to mention the benefits of good Rosé, my near always go to swill, makes me like Her even more. I lived for many years in West Santa Barbara County where some of the best wines in the world are made now. My knowledge increased 10 fold and learned an important FACT from a wine buyer. France sends us their trash. Tasting and buying there and what they ship can be disparate. My favorite with Fish/Seafood is Spanish Cava. Another underrepresented wonder of the vine... It cuts through a good 'butter sauce' with splendor and (rugged)grace.

What a voice!

Intresting information. Thank you.

Good insights ( & if you really don’t know which wine to serve with your dish, go for champagne as that pairs with literally any food).

I’ve never heard or seen this woman before but she holds greater wisdom than just wines.

yes, rosé ! ofcourse. Lovely you tell that ! good. Grazie, dear collegue !

That was one of the best discussions on pairing I’ve heard in a while. Thank you!

She just said “F the wine snobs, drink what you wanna drink with what you wanna eat. It doesnt matter what anyone else thinks, just drink the wine.”

This is the kind of wisdom that comes from years of experience.

Hey Jancis! Love your channel! Like a lot of Australians, my partner and I are planning a party with friends to celebrate the crowning of a new British King on May 6th. Not sure where your loyalties lie but I thought it may be a good theme at least for a few videos to mark the occasion. Cheers!

A slightly off-dry Gewürztraminer (Dopff Au Moulin) is my go-to with cheeses!

My favourite memory of Jancis Robinson was her TV series years ago of programmes on the great wine grape varieties of the world and in particular her programme on Chardonnay wine. She was living en France at the time and had just visited some wine makers in Aussie making Chardonnay. She returned home to France and visited her friend who produced Chablis. When she asked him to taste the Aussie wine (he was inside his winery) he took a sip then walked to the door to spit it out. It reminded me of my first taste of an Australian Chardonnay many years ago. The first glass surprised me with the amount of flavour, the second glass tasted much more than a tad over oaked, the third glass was the last glass of Australian Chardonnay I have ever drunk. Subtlety is apparently not a typical feature of the Aussie culture. By the way I live en Charente and enjoy the best of red wine and Cognac, however I of course always drink Muscadet sur Lie avec les huitres.

there are few greater pleasures in life than listening to an expert who sees and cuts through the faff and the fuss. However I found only one thing I do differently - if you are faced with a variety of dishes its an excuse to order both red and white ;) always go for two wines instead of one (rose). Also maybe just me, but many restaurants’ rose list is pretty lack lustre?

Love this!

Thank you for a clear, concise & relevant video on matching! Those of us who have been exploring along the lines you suggest no longer need feel guilty for not always choosing the "traditional " wine for a dish! By the way- isn't the rule of red grapes only for rosé specific to France? (Seems to me Brussels tried to make Fr change that, to bring them in line with the rest of EU practice- France of course rejected the "suggestion ")

Very informative 👍

Bravo, couldn't agree more!

Lovely video

Wow Qué Chingón es escucharte

Bottle of Buckfast and a dairy lea triangle please....

Beer is nice w/ cheese too.🙂

I just enjoy listening to someone who isn't pretentiously telling me a wine tastes like bootstrap leather and belt buckles before giving way to rich pencil sharpener overtones and long tannins of gone off milk.

champage goes with everything

things like that..

İf a Chef dont know about wine ,if a Sommelier don t know how to cook and never seat together to prepare a menu that s ımpossible to find the perfect pairing in that place .

I drink box wine from a plastic cup, is it bad?

Strange hair Strange lipstick Strange clothes....I don't think I would trust her recommendations on that basis.

This video borders on the Most snobbish comment one can make about wine, "Drink what YOU like" or, "Be a Contrarian just to show how snobbish you can be". Do better, Jancis! @6:20--"Of course, Cheese is not cheese". And umm, Meat is not meat, right? You have White meat & Dark meat. Would you drink the same wine with fish, as BBQ ribs? Why a Chardonnay with a steak, when there are so many better Red wine choices? Is the best reason offered("Because you can"; the same reason a dog licks himself!), a great reason? A better choice might be the Color of the main course(Rose with salmon or pasta in a vodka sauce), followed by the Color of the sauce: Brown gravy/au jus vs beurre blanc.

I think this is more for the privileged than actual people. Also this is mostly bs, in a Harvard study done on wine, 10 out of 10 "experts" could not tell the difference from high end to store bought. The pairing part is ok but the take away is that it takes 10 minutes to become a wine expert. Sure they'll say "You need experience" but again, only for the privileged, so get a real job, or don't you have the experience?

Meh, more informative content on V is for Vino.

Get out of freaking BBC.