Andre is a fantastic host. I love the way he starts off by saying we can ignore him if we like rum and coke with our pasta. He always emphasizes that the most important thing is what we ultimately enjoy, not what he tell us. It’s amazing to watch him speak in such a relatable way
Yes, he is. He is our best-friend, sharing the finer points of wine and cuisine in a very erudite yet non-intimidating (for the non-indoctrinated) way. 🏆
I'm not a huge wine drinker, but Andre has gotten me to take note of things I haven't before. Now when I have wine pairings I'm not just getting wasted, I learn something too
Very well done. One can really appreciate with your explanations the "why" behind the pairings and how you come to your synthesis between the plated food and the wine options. It is clear there has been a lot of tastings as the nuances on acidity, flavours, density etc are not just textbook but based on extensive tastings. Very articulate and to the point so hats off to you!
One of the most enjoyable clips i’ve seen in quite a while. And what a great presentation style this gentleman has. Is it wrong i now want pasta and wine at 9 in the morning?
The difference between food and wine is that everybody can identify basil and grassy notes in pesto pasta, but if you can pick out those tasting notes in wine, it's impressive.
This is such a good idea for a video. Even with all the different types of educational food videos out there, I don't see anyone doing such a great job explaining pairing in such a comprehensive, fundamental way.
It is, but also as another wine RU-vidr (Constantin Baum, if you're curious) has said: Many great parings has happened by accident, so don't let yourself be limited to old conventions. It's always up to you and what you enjoy - so while having a (brilliant, at that) guide like for example André and Constantin, if you enjoy red wine to fish, or white wine with wild game, then go for it! There are some, but still few, actual "wrongs". The rest is up to yourself, even though a good guide whom you trust is nice to have.
So, I learned something here. I've always had a problem pairing a spicy hot dish with a wine because it makes the heat painful. So, with a hot chili, I always drink a nice IPA. Never thought to try a dry, fruity rosé.
that bone jolly gamay rosé is a MUST BUY. get as many bottles as you can. I usually buy them three at a time when I see them and I always regret not buying more.
No matter what your personal opinions are, you can't argue with this man's opinions and thoughts. I got through the first two dishes thinking the same. Pesto shouldn't be reset don't overtake it. Cheese is salty, palate cleanser. Pickled ginger with sushi vibes. Love the knowledge!
The orecchiette pasta dish is something I would typically have for lunch on a hot day in Matera and as such a cold Italian white would be perfect for me
I really want to see Andre do a swap with the Whisk(e)y Tribe guys. He and Daniel could have so much fun trading tasting notes on bourbons, Scotches, and wines.
Sommelier Andre has single handily up with Zizz by 1000x. Every date I go on, girls are like "OMG you're amazing, how do you know all this?" My response: "My uncle Andre"
Thank you for teaching me so many wonderful things about wine, I always enjoy your videos! Since you asked, may I return the favor? I am Piemontese and Americans often mispronounce 'Bolognese' but it's easy! In Italian a 'gn' is pronounced like the 'n' in mañana, or gnocchi. Bolognese does NOT rhyme with mayonnaise! Say it like an Italian and it will taste better!
Thank you for using the correct pasta shapes, man! :-) I have a question - was not addressed in the "wine glass" video... which kind of glass is it that you are using for basically everything? It looks quite usable, and I'd like to buy a bunch for my new house...
If anybody likes to eat a lot, e.g. competitive eaters or general big eaters know that palate fatigue is very real and explains why pouring sugar on your full english breakfast can be a massive help towards the end lol
