Lesson time 28:20 min
In order to appreciate wine, you must first be able to truly taste it. Understand the common characteristics of different varietals by discussing flavor, aroma, acidity, structure, texture, and balance.
Topics include: Prosecco • Champagne • Riesling • White Burgundy • Pinot Grigio • Rosé • Sangiovese • Pinot Noir • Cabernet Sauvignon • Bordeaux
I thought it'd be really cool to get together today and taste some wines. And I think this is going to help all of us to be better tasters, to better appreciate wine, to discuss how they're made, what they taste like, and why. That's really important. What I tried to do today was to select wines that we can all find at home, and a wide range of wines. You have the prosecco, which is much different than a top Champagne, a chardonnay from France, and a pino grigio from Italy. Wonderful Bordeaux, young and old, the same chateau, but then you have a rich and powerful California cabernet. All sorts of really cool things today. I hope you all realize you can do this at home. Andrew, can you serve the wines now? Thanks. In general, I like serving sparkling wines before a dinner party or also a tasting, because it's fresh, bubbly, and it's really the right thing to do. So, of course, you always look at the color first when you're tasting a wine. And I always look like this. Try to find some white space. You can use the paper, but luckily I have my tables in my office, and they're white like this. I'll never do things like this. That shows you know nothing about wine. So just take a look. Now this is a nice prosecco. The color is right. If it was a little bit darker yellow, or had some orange to it, it would mean that probably it's not a great bottle. There could be some oxidation or it's old, because when a white wine ages it gets darker in color. As far as swirling, it looks like you're all very competent swirlers. And it's not just for looks. I think it's really fun to do but, actually, it oxidizes the wines. So, okay. We looked at the color. We swirled it, smell. And then just take a sip. When you're tasting, look for the texture. A lot of people forget that. The bubbles, are they fine? These are very fine. You almost don't get any. It's more like just tasting a still wine. And then start thinking about things like acidity and the fruit. And the most important thing for all wines is the finish. This lasts pretty long. I'm getting lots of lemon and apricot, but, more importantly, sliced pears. What are you getting, Vickia? - Definitely the pears. Very soft things, very light. I can taste a little bit of that sweetness, maybe, that the fruit remembers. - Danny, what are you getting? DANNY: I'm getting some floral notes, white flower, and it's still opening up as well. It's very, very nice. - Well, we'll talk more, and I think we can sort of hone in on stuff. And it's going to be a lot of fun. Andrew, could you serve the Champagne? Here we have Louis Roederer Champagne, which is one of the top Champagne houses. So let's go through that, and think about how this is different than the prosecco from Nino Franco, and this is one of the best proseccos. Of course, it's different because they're made from different grapes. The Champagne's made with pinot noir, chardonnay, and pino meunier. The ...
Called one of the “world’s most powerful wine critics,” James Suckling has tasted more than 200,000 wines over the past 40 years. In his wine tasting MasterClass, James tours legendary Tuscan vineyards and teaches you to explore the stories, history, and people behind every bottle. Deepen your knowledge of the properties in each sip, cultivate your passion, and choose, order, and pair wines with confidence.
Very informative! Lots of good, practical information. Makes me want to raise a glass!
Knew most of this but nicely packaged and presented and good to llearn a few new things - eg linerarity, which I have often observed but didn’t know
Very informative. I thought it was a little difficult to get into at first, but then, after the lesson with the students, it was easier to watch the rest.
Am a recent wine appreciator; I learned much about wine here, and enjoyed getting to know James family ties to food and wine. Excellent series.