0:00 Can Professional Wine Connoisseurs Really Not Tell the Difference Between Expensive and Cheap Wines? 17:26 How Alcohol “Proof” is Determined 21:00 Do Drunk People Really Survive Car Crashes More? 32:10 Why Would You Add Antifreeze to Wine? 46:15 Do Wine Makers Really Walk Over Grapes With Their Feet? 51:10 Does Canadian Beer Really Contain More Alcohol Than Beer Made in the United States? 55:12 How Did Oktoberfest Start? 1:03:55 Why Isn’t Beer Sold in Plastic Bottles? 1:08:30 Who Invented Tequila and What about the Worm? 1:13:30 What is Eggnog Made Of?
I have been trying to refine my sense of taste over the years and can say with confidence that blindfolded I can now distinguish between a rich, full bodied Barolo from the Piedmont region of Italy and a crisp, fresh Budweiser from the St. Louis region of Missouri , especially if the wine is served at 17 C in a glass and the beer is served at 50 C in a can. My palate is more like a pallet - flat and woody.
Way to flex on us uncouth unwashed masses. Maybe if I win the lottery I’ll be able to tell the difference between Dom Perignon and Mad Dog 20/20 banana, but I doubt it.
@@chitlitlah The secret is to cleanse the palate between tastings. I suggest a double bacon chilly cheese dog smothered in aged Sriracha sauce followed by a slightly grey pickled egg and a small to medium sized bowl of heavily salted peanuts you have pocketed from your local pub two weeks, three days ,four hours and seven minutes (here seconds are not so important) prior to the sampling. Bonne appetit et bonne chance. PS If you want to take this to another level, crawl upstairs at least two flights and end the tasting with 6 shots of Don Julio Blanco tequila straight from the bottle quickly chased with a generous sampling of chilled Almdudler lemon drink and an unfinished all-day sucker you rescued from the cup holder of your best friends car. Cheers.
I have personally witnessed a Wine professional. During a blind tasting. I was participating in. He correctly identified the Wine… The Varietal and the origin within one square mile
I worked with a Sommelier at an upscale restaurant for a number of years. He was really cool and had an amazing sense of smell and taste. He could break down a blend almost by percentage and was able to nail geographical sources and vintage with mind boggling accuracy. Being a Sommelier was just a secondary interest for him. Chemical engineering was his thing. But he was absolutely brilliant in a wide range of fields and subjects. He would hold study classes for all the college students who were employed there. After the restaurant closed on an early evening, he would get in the middle of the bar and all the employees would bring their text books all around the bar that was almost a full surround. It didn’t matter what subject. The students would ask questions on subjects they were struggling with. He would bounce a few qualifying questions back at them then completely break it down and explain it in a way they could understand. It was a trip watching him going around the bar helping everyone. Dude was just brilliant. And he was only in his late 20’s at the time. And he wasn’t a square. He partied like a rockstar. No crap drugs like blow or ketamine or other crap that was going around. More of a mushroom, ecstasy , lsd and any kind of mind expanding hallucinogenics. He was funny AF too. Good times.
Yeah, that seems about right for the 0.01% of people who can actually differentiate between box wine and "good" wine. He was probably some sort of neurologic deviant, and a great trip buddy.
I doubt that there’s very many people on the entire planet who have had real absinthe, considering that it was banned for decades. I think there’s one French company who are making “the real deal” these days, but who knows if it’s really authentic to what was available 100 years ago.
As with many things in this world, it varies. Some people can smell a flower and tell which one it is, while others are only somewhat sure it’s a flower.
My SIL is a Certified Sommelier (this is level 3 so the middle of the pack) and she can pick out the varietals, some terriors, etc. She is not a wine snob and will recommend a $10 bottle just as fast as she will recommend a $50 bottle. There is a difference between a sommelier and a connoisseur. A sommelier is trained and has proven the ability to pick out certain aspects of wine. A connoisseur is much more likely to be filled with BS.
I am a Certified Wine Specialist, having gone through the Society of Wine Educators, and know two or three master somms. Anyone worth their salt will be more than eager to recommend a real good wine that is $10 versus a crap wine that is $80. If someone does that, they are a salesman. Not a wine expert.
@@mariaghiglieri78 The wine store where my SIL works is mostly wine experts which I really like. They will happily sell you a $100 bottle, but just as happily sell you a fantastic pinot noir from Northern Macedonia that costs $6.99.
Real wine professionals can absolutely tell the difference between most cheap and expensive wine, assuming the cost came from winemaking and not marketing. There are plenty of cheap wines that over-perform their cost, and there are a ton of not great expensive wines.
Yeah that is a good point, and there is no way around it. Price is arbitrary. Some cheaper wines are actually made with quality as well. Business Insider black bald guy does a decent job of comparing two wines to say what one is cheaper.
I like the phrase "over-perform their cost". Thank you and I will definitely use it going forward. My current favorite Pinot Noir is a $6.99 bottle from North Macedonia that out performs a lot of the $25+ wines from the Willamette Valley.
The problem is wine pricing is based on a ton of factors (land/labor cost, marketing, supply/demand, etc.) and not just tied to quality. A better way to phrase the question is "Can wine professionals tell the difference between low-quality wine and high-quality wine?" We know the answer is yes.
I have seen this done to professionals twice, and one of the guys it was done to admitted * that a part of wine tasting is knowing some information about the kind of wine, so he can form a comparison in anticipation. * As if he needed to admit to it.
I like wine. When I talk to friends who say "I don't drink wine because I don't know anything about it," I always tell them that they are the very best people to drink because they can (and should) just get the cheapest bottles they find and as soon as they find a mass produced bottle they like, just stick with it.
I live in Japan, and some decades ago, was taken on a tour of a Kirin beer brewery in Tochigi prefecture. At the end of a work day, production workers are treated with a tiny sip of the day's work, and even among themselves, only 1% can tell the difference between bottled and draft.
Port is an interesting example. A very cheap port is indeed terrible, and a hugely expensive port is delicious... but anywhere between very cheap and hugely expensive is unknown until you taste it. Price for port is more an indication on how long it has been sitting around, and how much they spent on packaging... whether it tastes good has little relation to taste except at the two extremes.
My best friend sister is a professional drunk is what we call it ..I’ve known her for 30 Years. She done very well for her self . She’s been a master for 20 years
We Canadians call American beer pisswater not because of it's alcohol content, but rather because it tastes "thinner". However, in some Southern states Alabama in my experience, alcohol content, at least in the 1990s, was regulated so that 3.5% was the norm for most brands. Anything higher was called :"malt liquor" and was only available where liquor was sold.
And Labatts and Molson aren’t piss water🤮? Yes we in America have many watery beers, BUT we’ve also got a huge cottage industry of local breweries that make damn good brew. AND I don’t need to pay $25.00 for a 6-pack with $10.00 in extra taxes tagged on.
Oh, that's why our beer - San Miguel Beer is slightly better than American beer. It is 6.5% alcohol. The 3.5% alcohol types of beer are called light beers.
I can tell the year of different regions of Australia since 2015. I even have preferences. But as I do not drink wine before 2015 (because I was not interested before then) and I live in Australia, my tastes are limited. Hint: it has to do with knowing the weather. the el nino/la nina cycle has a huge impact.
The netflix doc on the guy that mixed cheap wines to recreate super rare vintages proves absolutely that they are no better than the nose and palate of the average person
Regarding the "Does being drunk help you survive a car crash?" question, here's an anecdote. My friend and I were 21, and we had been out to the bars. I was drinking, and he was driving. He decided to show off in his sporty car, and I was along for the ride, drunk as a skunk. He lost control, and we spun out on the road, and sailed into the trees at approximately 100mph. Needless to say, we wrecked. My friend suffered a broken collar bone, broken ribs, and punctured lung. I experienced a small scratch on the top of my head from impacting the ceiling. My friend was hospitalized, and I didn't even need stitches. From my memory of the crash, I saw it coming, and, in my drunken state, I calmly assumed a crash position. I think the effect of the alcohol was allowing me to produce an unnatural state of calm.
The idea isn't to be able to tell the difference between cheap and expensive wines. That's very easy, you just look at the godddamned price tag. The idea is to be able to judge the quality of the wine, and the character of the wine, so as to make intelligent buying decisions either for your employer, or for a retail customer in a restaurant. Wines are expensive for various reasons, but interestingly, none of those reasons is the quality of what is in the specific vintage you are sampling. Wine is priced on HISTORICAL quality, on the overall positive or negative rating of the grape crop of that year, on marketing hype, on the popularity of that style of wine, and many other factors. But the price of the bottle on the shelf is a function of all those combined, even if whats in the bottle THIDS time is cats piss. Every year there are cheap wines that turn out to be stellar. Not many, but every year it happens, some grower has a brilliant year, some unknown winemaker turns out to be either lucky, or an up and coming viticulture genius. And every year some of the worlds greatest winemakers fuck up and produce the afore mentioned cats piss. Yes, most of the time if you buy a wine from a respected label and a well regarded vintage year, you will get a good wine, BUT NOT ALWAYS. The greatest skill of a good sommelier is simple: They find the wines that are better than their price tag, and then from those, they pick one with the character and flavour which will work best for their customer or employer. To do that, you need to be able to decide what tastes good, describe it in easily understandable phrases, and compare it to other wines like it to make a quality judgement. It is difficult, it is filled with pitfalls, but it is absolutely a skill and a skill that can be taught, learned, and honed with experience. Note that all of these so called 'debunkings' are simply efforts to use well known psychological or physiological quirks to trick people. Rather than presenting a liquid neutrally and asking for a judgement is VERY different from setting traps for people that the trapper already knows will target vulnerabilities in the tasting process. In the end, the common thread of those triumphantly crowing that the snobby experts are all a bunch of frauds tis that they themselves don't like wine, and want to prove that their own lack of interest in wine is not a lack of culture, but some sort of admirable self-honesty and refusal to be impressed by bnullshit. There is plenty of bullshit in the wine world. but that is why sommelier are so useful. They cut through the bullshit (or at least the honest ones do) and help you find a good bottle for Sunday dinner.
Stomping, grapes and pressing grapes is two different things you would stomp the grapes right after harvest to release some of the juice and then ferment with the skins and all the juice and then you would use a wine press afterwards to extract the juice there would be no stomping after you ferment
Cheap from expensive isn't that useful anyway unless you think someone is scamming you. It's far better to know things like acidity, sweetness, body, tannins, barrel treatment and sometimes flavour notes since those are actually tangible aspects that contribute to a wine's flavour
Even the most Expensive bottle of wine, can get Bad so high price isn't a Garantie for quality. And sometimes great wine from unknown region and producer could be quiet inexpensive until they get known. Not to mention the magic stuff that never gets out on the market and you can only try in the small village it's from if you know the family that makes it.
Yes and no. Blind tasting is an advanced parlor trick, but you DO need an excellent memory for tastes and an encyclopedic knowledge of terroir, and having “supertaster” levels of tastebuds help too. So yes, they are full of shit, because they are just using a really big, memorized decision tree to “identify” blind tastes wines, but also no, because to effectively use this system, you do have to have the knowledge, memory, and physiology to find infinitesimally small subtleties in wines. All that said, I have yet to meet an IGS soon who can identify a Primitivo correctly within 3 tries-which is why Primitivo is officially banned from guild Somm blind tasting tests.
I am fairly confident that i can tell the difference between $5 bottom shelf and thenother stuff as the very bottom shelf is a special kind of bad,usually. Where is gets hard for me is everywhere else..
The story I heard about the October beer party was a bit different. Since making large batches of beer involved large, open vats, beer making in the summer months was largely avoided, what with all the air-borne yeasts, bacteria, fungi, etc. Small batches were more easily controlled, but a large batch going bad would represent a substantial financial loss. So most of the year's beer production took place in winter when air-borne contamination was not a problem. This applied to ales as well as lagers. So, if you plan ahead correctly, you will have enough beer to get you through the summer until you can start production again in the autumn. Autumn comes, you start brewing again and you have, hopefully, excess stock from the previous winter. So you throw a big party and empty the kegs that are needed for the new production cycle. So it wasn't, according to this explanation, a matter of brewing ales in the summer and lagers in the winter. Rather, all large-scale brewing took place in the winter.
Highly sceptical that being drunk and "floppy" can protect you from traumatic injury. Boxers are knocked out by the blow they didn't see coming. If they anticipate the blow and tense up to receive it, they are FAR less likely to suffer a KO. So 150 years of pragmatic experience in the ring suggests rather strongly that being relaxed and unprepared doesn't protect you from trauma.
I remember Keith Floyd pointing to the alcohol content on a wine label saying “This is the ONLY thing that matters. How pissed you can get. There’s an awful lot of crap talked about wine”
*_I Know A Licensed Sommelier._* He assures me that the *_Highest Rollers_* that come to his restaurant don't know the difference between a 1945 Mouton and a 2024 "Barefoot."
The gap between experts and laypeople is almost entirely due to sweetness. Wine connoisseurs tend to prefer less sweet wines, while non wine drinkers want sweetness. That is why Barefoot is popular among college kids and non wine drinkers, but people who love wine hate it.
Yes, the sentence wines that your man supermarkets have ordered the fifth so strange to me we sleep in Sweden or we can only buy alcohol as such as wine and beer stronger than 3.5% in special government stores call system company and here $10 for a bottle is considered cheap. It would be pretty great to be able to buy wine at two dollars per bottle. if so, inclined
Some people can totally help you pair a wine with a meal, but the number of people who can tell the difference between the '67 and '69 (a joke example) are _diminishly_ small and not paid enough to work at the restaurant you're eating at.
There’s a video on here of a guy who’s a beer expert and he doesn’t get a single thing wrong…I’m sure there are others just as knowledgeable about wine Epicurious is the channel
Im so pissed at myself, every year during Oktoberfest the store chain Aldi('s?) doesnt matter the spelling they sell special Oktoberfest flavors of their imported bratwurst and i missed it this year.
I do not want to defend the Austrian wine makers, but the highest amount of glycol that was ever found in an Austrian wine would require you to drink about 12-15 liters within a few hours. yet, the glycol scandal was really huge here, while, around the same time, a wine scandal in South Tyrol which even cost a few lives, went by without any greater outcry.
There are over a dozen vineyards within a ten mile radius of my house and my brother is a certified sommelier. He has said for years that the label matters more to the average person than what's in the bottle. People can drink wine with a commemorative label, say for a wedding, and think it is different from the same wine with its regular label.
There seems to be some misconceptions in the comments about 3.2 and 5 percent beers in the U.S. It boils down the the measurement method use by the individual states. The beers are the same horse er, water, just different printing on the top of the can. Yes, some Pilsners taste like someone applied a fire-hose to the vat before bottling when compared to Lagers or Ales, let alone Stouts or Porters.
I really appreciate your efforts! A bit off-topic, but I wanted to ask: I have a SafePal wallet with USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). What's the best way to send them to Binance?
1:13:58 I always forget about clean-faced Fact Boi. I believe it may be Whistle’s ChatGPT bot come to life and is a bastardized representation of TH-cam’s hardest working man. We may never know…
Yes and no. It’s much easier to tell the difference between varieties, region, age, etc. the tangible qualities of the wine. The price is a much different story. There’s terrible quality expensive wines and excellent quality inexpensive wines. There’s a ton of overlap between the price categories and a lot of diminishing returns. The biggest problem is price is subjective and based more on demand and rarity. The question should instead be. Can a sommelier tell the difference between a high quality vs low quality wine. The answer to that is yes absolutely. Not the question of price.
I have a seasoned tongue. I’ve been using mine every day for over 50 years. I gave myself this title because I’m the only person that can taste what I taste and isn’t that what’s really important?
I find nothing wrong with people being unable to differentiate between various wines, I DO however have a problem with people claiming to be "experts" in something they can't realistically do to any degree in a scientific environment.
I can't drink wine nowadays - I became allergic to the sulphites in it - but I did use to enjoy it. But here's the thing; it tasted of fermented grapes to me. None of this 'blackcurranty notes, with possibly a hint of chocolate, drain-o and gas escape' bollocks. It tasted of wine. And my late father was happy to spend a lot of money on a bottle of wine. Hated Champagne, though - made fizzy to cover up how foul the wine actually tasted. Only one use for Champagne - mixed with Guinness, to make 'Black Velvet'. I'd rather just have Guinness as it's meant to be, if I'm honest.
Some red wine designed to cellar had no sulphites, as the sulphites come from potassium metabisulphite which is a chemical used to kill yeast so some sweetness remains Wines intended to be cellared are completely fermented, though some brands treat wines unnecessarily presumably intending it to be a preservative
@AdamMansbridge - I became allergic to it in 1988. I have tried over the years, but sadly, it always returns from where it entered. I don't bother trying now. Thanks anyway. 👍👍👍
I'd like to suggest how to use an apostrophes for a future video, as apparently neither the video editor nor the commenters are aware of the correct use.
Speaking as an 11 year bartender, 16 years in the service industry... You don't have to be a sommelier to taste whether something is made cheap and quick versus something made with care and quality ingredients. 😂🤨🤦
Ever open one of these videos of Simons, instantly realizing with all the hand waving and the oddly square glasses, that its an old video ... then discover its one of those over-an-hour long glued together rehash jobs from various eras of Simon ... then said 'ya, no ... im not doing this today' ... and closed it?
Regarding ABV and ABW, this has been a thorn in my side for 25+ years, as I've worked in tourism in the state of Utah since the '90s. For decades, beer sold in grocery and convenience stores was 3.2% BY WEIGHT, which is 4% by volume. Tourists and locals alike would see that 3.2 on the label, assume that all beers are 6%, then probably make some kind of hacky Mormon joke. Now don't get me wrong, I'm not defending 3.2% ABW beer! If anything, it probably caused more problems because people would drink twice as much. But, again, it was 4% ABV. (Higher strength beer, wine, and liquor is sold at state-run liquor stores, which is an entirely separate rant for another time.) My idiot friends would drive to Evanston, WY or Mesquite, NV and buy kegs of Butt Light, thinking that they were getting stronger beer - and technically they were. BY TWO-TENTHS OF A PERCENT. Instead of 4% "Utah beer" they would drive to another goddamn state for 4.2% piss water. Over the past 10 or so years, a few of the more bizarre laws surrounding drinking in Utah have been changed. Grocery store beer can be 5% ABV, the "private club" bars no longer exist, and there's a dispensary a mile from my house. That last one is irrelevant to hooch, I just wanted to throw it in. Hopping in my car, with its Utah license plate, and going up the street for some weed still trips me out. 😂 (Sure, it's medicinal marijuana, I have to pay for my Med Card every year, and the varieties of strains are limited, but . . . I dunno. It's a start.)
0:00 Can Professional Wine Connoisseurs Really Not Tell the Difference Between Expensive and Cheap Wines?
17:26 How Alcohol “Proof” is Determined
21:00 Do Drunk People Really Survive Car Crashes More?
32:10 Why Would You Add Antifreeze to Wine?
46:15 Do Wine Makers Really Walk Over Grapes With Their Feet?
51:10 Does Canadian Beer Really Contain More Alcohol Than Beer Made in the United States?
55:12 How Did Oktoberfest Start?
1:03:55 Why Isn’t Beer Sold in Plastic Bottles?
1:08:30 Who Invented Tequila and What about the Worm?
1:13:30 What is Eggnog Made Of?
I prefer a 4% , homebrewing on the other hand I've had it shoot to 20%, I don't think its classified as beer at that point. Average for me is about 6%
Cans have a plastic coating inside.
Hi.
As You asked concerning 32.10: If I remember right, the antifreeze gives a sour, wine sweetness.
Correct if I am wrong.
from a Finn in Diaspora
@@outsider7658 i doth believe thee to be correct, as it being sweet is why i was constantly told bees and wasps love it.
😅😅😅
I have been trying to refine my sense of taste over the years and can say with confidence that blindfolded I can now distinguish between a rich, full bodied Barolo from the Piedmont region of Italy and a crisp, fresh Budweiser from the St. Louis region of Missouri , especially if the wine is served at 17 C in a glass and the beer is served at 50 C in a can. My palate is more like a pallet - flat and woody.
Got a literal lol from me.
I was so annoyed until the "Budweiser". Then I busted out laughing and continued laughing the rest of the read. Thank you, dork 😂😂
Train me, master, for I hope one day to be able to do the same.
Way to flex on us uncouth unwashed masses. Maybe if I win the lottery I’ll be able to tell the difference between Dom Perignon and Mad Dog 20/20 banana, but I doubt it.
@@chitlitlah The secret is to cleanse the palate between tastings. I suggest a double bacon chilly cheese dog smothered in aged Sriracha sauce followed by a slightly grey pickled egg and a small to medium sized bowl of heavily salted peanuts you have pocketed from your local pub two weeks, three days ,four hours and seven minutes (here seconds are not so important) prior to the sampling. Bonne appetit et bonne chance.
PS If you want to take this to another level, crawl upstairs at least two flights and end the tasting with 6 shots of Don Julio Blanco tequila straight from the bottle quickly chased with a generous sampling of chilled Almdudler lemon drink and an unfinished all-day sucker you rescued from the cup holder of your best friends car. Cheers.
I have personally witnessed a Wine professional. During a blind tasting. I was participating in. He correctly identified the Wine… The Varietal and the origin within one square mile
I worked with a Sommelier at an upscale restaurant for a number of years. He was really cool and had an amazing sense of smell and taste. He could break down a blend almost by percentage and was able to nail geographical sources and vintage with mind boggling accuracy. Being a Sommelier was just a secondary interest for him. Chemical engineering was his thing. But he was absolutely brilliant in a wide range of fields and subjects. He would hold study classes for all the college students who were employed there. After the restaurant closed on an early evening, he would get in the middle of the bar and all the employees would bring their text books all around the bar that was almost a full surround. It didn’t matter what subject. The students would ask questions on subjects they were struggling with. He would bounce a few qualifying questions back at them then completely break it down and explain it in a way they could understand. It was a trip watching him going around the bar helping everyone. Dude was just brilliant. And he was only in his late 20’s at the time. And he wasn’t a square. He partied like a rockstar. No crap drugs like blow or ketamine or other crap that was going around. More of a mushroom, ecstasy , lsd and any kind of mind expanding hallucinogenics. He was funny AF too. Good times.
Yeah, that seems about right for the 0.01% of people who can actually differentiate between box wine and "good" wine. He was probably some sort of neurologic deviant, and a great trip buddy.
I didn't now Elon was a somm....
Absinth makes the heart grow fonder!
But an abscess makes the fart go: honda
I doubt that there’s very many people on the entire planet who have had real absinthe, considering that it was banned for decades. I think there’s one French company who are making “the real deal” these days, but who knows if it’s really authentic to what was available 100 years ago.
And the head go wander.
There is a reason why Ferraro Roche are wrapped in gold. Psychology is big.
only objectively correct comment. well done sir.
Heh they are just cornflakes in chocolate aren't they? The ultimate gilding the turd.
Its still tasty
With this comment, you are really spoiling us 😂
As with many things in this world, it varies.
Some people can smell a flower and tell which one it is, while others are only somewhat sure it’s a flower.
My SIL is a Certified Sommelier (this is level 3 so the middle of the pack) and she can pick out the varietals, some terriors, etc. She is not a wine snob and will recommend a $10 bottle just as fast as she will recommend a $50 bottle. There is a difference between a sommelier and a connoisseur. A sommelier is trained and has proven the ability to pick out certain aspects of wine. A connoisseur is much more likely to be filled with BS.
I am a Certified Wine Specialist, having gone through the Society of Wine Educators, and know two or three master somms. Anyone worth their salt will be more than eager to recommend a real good wine that is $10 versus a crap wine that is $80. If someone does that, they are a salesman. Not a wine expert.
@@mariaghiglieri78 The wine store where my SIL works is mostly wine experts which I really like. They will happily sell you a $100 bottle, but just as happily sell you a fantastic pinot noir from Northern Macedonia that costs $6.99.
Real wine professionals can absolutely tell the difference between most cheap and expensive wine, assuming the cost came from winemaking and not marketing. There are plenty of cheap wines that over-perform their cost, and there are a ton of not great expensive wines.
Yeah that is a good point, and there is no way around it.
Price is arbitrary. Some cheaper wines are actually made with quality as well.
Business Insider black bald guy does a decent job of comparing two wines to say what one is cheaper.
I like the phrase "over-perform their cost". Thank you and I will definitely use it going forward. My current favorite Pinot Noir is a $6.99 bottle from North Macedonia that out performs a lot of the $25+ wines from the Willamette Valley.
The problem is wine pricing is based on a ton of factors (land/labor cost, marketing, supply/demand, etc.) and not just tied to quality.
A better way to phrase the question is "Can wine professionals tell the difference between low-quality wine and high-quality wine?"
We know the answer is yes.
This is probably the earliest ive got to one of simons vids
I can atleast tell a grape juice from wine
I have seen this done to professionals twice, and one of the guys it was done to admitted * that a part of wine tasting is knowing some information about the kind of wine, so he can form a comparison in anticipation.
* As if he needed to admit to it.
I like wine. When I talk to friends who say "I don't drink wine because I don't know anything about it," I always tell them that they are the very best people to drink because they can (and should) just get the cheapest bottles they find and as soon as they find a mass produced bottle they like, just stick with it.
nothing wrong with a little box of Card-boardeaux.
Carlo Rossi for the ones with sweet tooth.
I live in Japan, and some decades ago, was taken on a tour of a Kirin beer brewery in Tochigi prefecture. At the end of a work day, production workers are treated with a tiny sip of the day's work, and even among themselves, only 1% can tell the difference between bottled and draft.
Port is an interesting example. A very cheap port is indeed terrible, and a hugely expensive port is delicious... but anywhere between very cheap and hugely expensive is unknown until you taste it.
Price for port is more an indication on how long it has been sitting around, and how much they spent on packaging... whether it tastes good has little relation to taste except at the two extremes.
Mum always enjoyed a good Cardbordeaux...
My God! The Neon sign is ... LIT! Glory Days™ indeed!
That’s because this was filmed years ago.
I was wondering how long he'd take to repair it...all that Raid: SHADOW Legends $$$, it shoudl have been repaired years ago.
My best friend sister is a professional drunk is what we call it ..I’ve known her for 30 Years. She done very well for her self . She’s been a master for 20 years
Ooh Mr Whistler😂 2:49 that felt like it came from a real place 😂
We Canadians call American beer pisswater not because of it's alcohol content, but rather because it tastes "thinner". However, in some Southern states Alabama in my experience, alcohol content, at least in the 1990s, was regulated so that 3.5% was the norm for most brands. Anything higher was called :"malt liquor" and was only available where liquor was sold.
3.5%? Nobody would drink that here.🍻🇩🇪
And Labatts and Molson aren’t piss water🤮? Yes we in America have many watery beers, BUT we’ve also got a huge cottage industry of local breweries that make damn good brew. AND I don’t need to pay $25.00 for a 6-pack with $10.00 in extra taxes tagged on.
Oh, that's why our beer - San Miguel Beer is slightly better than American beer. It is 6.5% alcohol. The 3.5% alcohol types of beer are called light beers.
It has been said that drinking American beer is like making love in a canoe.....f'n near water. Cheers 🍺
The big national brands are usually around 3.5 percent because of the different rules in different states
A $10 bottle of wine you’re an alcoholic, a $50 bottle you’re a connoisseur.
Becky: [smells candle] "Hey this smells like Fireball"
Becky's Friend: "Non-alcoholics call that cinnamon"
Epicures had a wine tester on their blind cheep vrs expensive series, they managed to get it all right. Cool person.
I can tell the year of different regions of Australia since 2015. I even have preferences. But as I do not drink wine before 2015 (because I was not interested before then) and I live in Australia, my tastes are limited.
Hint: it has to do with knowing the weather. the el nino/la nina cycle has a huge impact.
The netflix doc on the guy that mixed cheap wines to recreate super rare vintages proves absolutely that they are no better than the nose and palate of the average person
Regarding the "Does being drunk help you survive a car crash?" question, here's an anecdote.
My friend and I were 21, and we had been out to the bars. I was drinking, and he was driving. He decided to show off in his sporty car, and I was along for the ride, drunk as a skunk. He lost control, and we spun out on the road, and sailed into the trees at approximately 100mph. Needless to say, we wrecked.
My friend suffered a broken collar bone, broken ribs, and punctured lung. I experienced a small scratch on the top of my head from impacting the ceiling. My friend was hospitalized, and I didn't even need stitches.
From my memory of the crash, I saw it coming, and, in my drunken state, I calmly assumed a crash position. I think the effect of the alcohol was allowing me to produce an unnatural state of calm.
The idea isn't to be able to tell the difference between cheap and expensive wines. That's very easy, you just look at the godddamned price tag.
The idea is to be able to judge the quality of the wine, and the character of the wine, so as to make intelligent buying decisions either for your employer, or for a retail customer in a restaurant.
Wines are expensive for various reasons, but interestingly, none of those reasons is the quality of what is in the specific vintage you are sampling. Wine is priced on HISTORICAL quality, on the overall positive or negative rating of the grape crop of that year, on marketing hype, on the popularity of that style of wine, and many other factors. But the price of the bottle on the shelf is a function of all those combined, even if whats in the bottle THIDS time is cats piss.
Every year there are cheap wines that turn out to be stellar. Not many, but every year it happens, some grower has a brilliant year, some unknown winemaker turns out to be either lucky, or an up and coming viticulture genius. And every year some of the worlds greatest winemakers fuck up and produce the afore mentioned cats piss. Yes, most of the time if you buy a wine from a respected label and a well regarded vintage year, you will get a good wine, BUT NOT ALWAYS.
The greatest skill of a good sommelier is simple: They find the wines that are better than their price tag, and then from those, they pick one with the character and flavour which will work best for their customer or employer. To do that, you need to be able to decide what tastes good, describe it in easily understandable phrases, and compare it to other wines like it to make a quality judgement. It is difficult, it is filled with pitfalls, but it is absolutely a skill and a skill that can be taught, learned, and honed with experience.
Note that all of these so called 'debunkings' are simply efforts to use well known psychological or physiological quirks to trick people. Rather than presenting a liquid neutrally and asking for a judgement is VERY different from setting traps for people that the trapper already knows will target vulnerabilities in the tasting process.
In the end, the common thread of those triumphantly crowing that the snobby experts are all a bunch of frauds tis that they themselves don't like wine, and want to prove that their own lack of interest in wine is not a lack of culture, but some sort of admirable self-honesty and refusal to be impressed by bnullshit.
There is plenty of bullshit in the wine world. but that is why sommelier are so useful. They cut through the bullshit (or at least the honest ones do) and help you find a good bottle for Sunday dinner.
Stomping, grapes and pressing grapes is two different things you would stomp the grapes right after harvest to release some of the juice and then ferment with the skins and all the juice and then you would use a wine press afterwards to extract the juice there would be no stomping after you ferment
Cheap from expensive isn't that useful anyway unless you think someone is scamming you.
It's far better to know things like acidity, sweetness, body, tannins, barrel treatment and sometimes flavour notes since those are actually tangible aspects that contribute to a wine's flavour
Turning the volume all the way up to hear young Simon only to have current Simon blow my eardrums out
me and my family's favourite wine is the German white wine ' blue nun', which is a traditionally drank wine in our family.
That was the winner that first got me drinking wine. Too sweet for me now, but I still appreciate the world it opened for me!
funny. cuz same here. IF we have to drink a white...that's the preferred white. We mostly drink reds though.
Even the most Expensive bottle of wine, can get Bad so high price isn't a Garantie for quality. And sometimes great wine from unknown region and producer could be quiet inexpensive until they get known. Not to mention the magic stuff that never gets out on the market and you can only try in the small village it's from if you know the family that makes it.
"Are sommeliers full of crap?" No, but if you know a lot about wine, you can't help but sound pretentious.
Nah, they're full of shit
@@Rick-k7m Connoisseurs are. Sommeliers are much less likely to be (but I have met some who are)
I think I getting notes of full bodied daftness and barefooted bumpkin.😁
Yes and no. Blind tasting is an advanced parlor trick, but you DO need an excellent memory for tastes and an encyclopedic knowledge of terroir, and having “supertaster” levels of tastebuds help too.
So yes, they are full of shit, because they are just using a really big, memorized decision tree to “identify” blind tastes wines, but also no, because to effectively use this system, you do have to have the knowledge, memory, and physiology to find infinitesimally small subtleties in wines.
All that said, I have yet to meet an IGS soon who can identify a Primitivo correctly within 3 tries-which is why Primitivo is officially banned from guild Somm blind tasting tests.
I am fairly confident that i can tell the difference between $5 bottom shelf and thenother stuff as the very bottom shelf is a special kind of bad,usually.
Where is gets hard for me is everywhere else..
Time warp! Stewart little is back!
The story I heard about the October beer party was a bit different. Since making large batches of beer involved large, open vats, beer making in the summer months was largely avoided, what with all the air-borne yeasts, bacteria, fungi, etc. Small batches were more easily controlled, but a large batch going bad would represent a substantial financial loss. So most of the year's beer production took place in winter when air-borne contamination was not a problem. This applied to ales as well as lagers. So, if you plan ahead correctly, you will have enough beer to get you through the summer until you can start production again in the autumn. Autumn comes, you start brewing again and you have, hopefully, excess stock from the previous winter. So you throw a big party and empty the kegs that are needed for the new production cycle. So it wasn't, according to this explanation, a matter of brewing ales in the summer and lagers in the winter. Rather, all large-scale brewing took place in the winter.
Highly sceptical that being drunk and "floppy" can protect you from traumatic injury. Boxers are knocked out by the blow they didn't see coming. If they anticipate the blow and tense up to receive it, they are FAR less likely to suffer a KO. So 150 years of pragmatic experience in the ring suggests rather strongly that being relaxed and unprepared doesn't protect you from trauma.
I remember Keith Floyd pointing to the alcohol content on a wine label saying “This is the ONLY thing that matters. How pissed you can get. There’s an awful lot of crap talked about wine”
Careful what you say about Taylor. Some of her fans are crazy. ;)
*_I Know A Licensed Sommelier._*
He assures me that the *_Highest Rollers_* that come to his restaurant don't know the difference between a 1945 Mouton and a 2024 "Barefoot."
At first I thought the thumbnail said "Are some liars full of crap". hah.
Newcastle Brown Ale, you can taste when it's from a can instead of a bottle.
The gap between experts and laypeople is almost entirely due to sweetness. Wine connoisseurs tend to prefer less sweet wines, while non wine drinkers want sweetness. That is why Barefoot is popular among college kids and non wine drinkers, but people who love wine hate it.
The question is not if they can tell the difference, but if people that buy wine can. These guys don't buy wine but get it donated to them.
What I love is box red wine and orange flavor seltzer water. its like a cheap sangria
Yes, the sentence wines that your man supermarkets have ordered the fifth so strange to me we sleep in Sweden or we can only buy alcohol as such as wine and beer stronger than 3.5% in special government stores call system company and here $10 for a bottle is considered cheap. It would be pretty great to be able to buy wine at two dollars per bottle. if so, inclined
8:47 I may have misheard but it’s menthol not methanol.
Yes, a slip of the tongue or auto-correct mistake I think...methanol is extremely poisonous (used in anti-freeze, pesticides etc.)
Sweet Jesus , #25! I feel like such a fan!
If I get really stoned and drink wine I can taste what sommeliers claim to taste. So that’s pretty cool.
"the snozzberries taste like snozzberries"
Some people can totally help you pair a wine with a meal, but the number of people who can tell the difference between the '67 and '69 (a joke example) are _diminishly_ small and not paid enough to work at the restaurant you're eating at.
There’s a video on here of a guy who’s a beer expert and he doesn’t get a single thing wrong…I’m sure there are others just as knowledgeable about wine
Epicurious is the channel
It's an edited video on social media, posted by a well known professional content creator. I think it might be a wee bit staged.
Love the thumbnail
I have tread grapes. It was fun! 🦶 🍇 That said, I never found out what happened to the wine.
There must be enough people who are interested in wine to be interested.
I don't drink any hard juices so I'll have to catch you on the next upload 😊
Im so pissed at myself, every year during Oktoberfest the store chain Aldi('s?) doesnt matter the spelling they sell special Oktoberfest flavors of their imported bratwurst and i missed it this year.
I do not want to defend the Austrian wine makers, but the highest amount of glycol that was ever found in an Austrian wine would require you to drink about 12-15 liters within a few hours. yet, the glycol scandal was really huge here, while, around the same time, a wine scandal in South Tyrol which even cost a few lives, went by without any greater outcry.
Wine snobs are much better at rating their own flatulence
super young Simon at the end, what year was that from?
That cousin Gill has a tendency to wildly overfill his wine glasses.
Anyone with interest in the subject can learn some skills.
I was pretty good for an amateur until covid stole my tastebuds.
There are over a dozen vineyards within a ten mile radius of my house and my brother is a certified sommelier. He has said for years that the label matters more to the average person than what's in the bottle. People can drink wine with a commemorative label, say for a wedding, and think it is different from the same wine with its regular label.
The first time I took the level 1 somm test there was a question that gave 4 wine regions in Argentina and asked you to name them from east to west…
YES
Anyone else feel like we're watching a Benjamin Button type transformation?
Wine snob tip; always keep the label up when pouring red wine.
Vintage Simon
Omg naked simon .. was not expecting that 😂
There seems to be some misconceptions in the comments about 3.2 and 5 percent beers in the U.S. It boils down the the measurement method use by the individual states. The beers are the same horse er, water, just different printing on the top of the can. Yes, some Pilsners taste like someone applied a fire-hose to the vat before bottling when compared to Lagers or Ales, let alone Stouts or Porters.
Hum, wine stomping is a real thing and it's done in many private vineyards in current days
I really appreciate your efforts! A bit off-topic, but I wanted to ask: I have a SafePal wallet with USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). What's the best way to send them to Binance?
This is very similar to audio 'experts' who claim to identify and categorise 'tone woods' in electric guitars.
Yes, there you go........
1:13:58 I always forget about clean-faced Fact Boi. I believe it may be Whistle’s ChatGPT bot come to life and is a bastardized representation of TH-cam’s hardest working man.
We may never know…
you already did this topic! is the video different this time?
Horace Rumploe's Chateau Thames Embankment!🤪🍷
Only Hannibal Lector in the film like Chianti.
I would love to see a similar video for bourbon.
I don't know anything about wine, but i can tell the difference between mad dog 20/20 and yellow tail
10:02 temperature doesn't affect the boiling point of anything. You mean that the boiling point affects the evaporation rate at a given temperature.
Yes and no.
It’s much easier to tell the difference between varieties, region, age, etc. the tangible qualities of the wine.
The price is a much different story. There’s terrible quality expensive wines and excellent quality inexpensive wines. There’s a ton of overlap between the price categories and a lot of diminishing returns. The biggest problem is price is subjective and based more on demand and rarity. The question should instead be. Can a sommelier tell the difference between a high quality vs low quality wine. The answer to that is yes absolutely. Not the question of price.
All I know is that I cannot tolerate Sauv Blanc. Sick for several days after drinking a little sip.
There are so many consistently GOOD wines today. Wine is meant to be enjoyed not analyzed. All wine tastes better when drunk with friends.
How long was this video in storage before he decided to post it?
16:06
ahh yes, mass produced round tablea are often quite good.
150k is a drop in the big bucket of the vast array of professions
I have a seasoned tongue. I’ve been using mine every day for over 50 years. I gave myself this title because I’m the only person that can taste what I taste and isn’t that what’s really important?
1:14:12 omfg i forgot how weird young simon looked 😳 lmfao just as well that he’s an awesome presenter 😂
But prices are dependent on the sellers. So even thought it might be a good wine, it might not be expensive as there is abundant supply
I find nothing wrong with people being unable to differentiate between various wines, I DO however have a problem with people claiming to be "experts" in something they can't realistically do to any degree in a scientific environment.
I feel like even regular wine drinkers can tell most of the time. Acidity.
I can't drink wine nowadays - I became allergic to the sulphites in it - but I did use to enjoy it. But here's the thing; it tasted of fermented grapes to me. None of this 'blackcurranty notes, with possibly a hint of chocolate, drain-o and gas escape' bollocks. It tasted of wine. And my late father was happy to spend a lot of money on a bottle of wine. Hated Champagne, though - made fizzy to cover up how foul the wine actually tasted. Only one use for Champagne - mixed with Guinness, to make 'Black Velvet'. I'd rather just have Guinness as it's meant to be, if I'm honest.
Some red wine designed to cellar had no sulphites, as the sulphites come from potassium metabisulphite which is a chemical used to kill yeast so some sweetness remains
Wines intended to be cellared are completely fermented, though some brands treat wines unnecessarily presumably intending it to be a preservative
@AdamMansbridge - I became allergic to it in 1988. I have tried over the years, but sadly, it always returns from where it entered. I don't bother trying now. Thanks anyway. 👍👍👍
I'd like to suggest how to use an apostrophes for a future video, as apparently neither the video editor nor the commenters are aware of the correct use.
I think you meant menthol, not methanol….. I wouldn’t advise drinking methanol prior to drinking a room temperate glass of water….
Never forget kids, taste is subjective!😉
Get 😊
😊
I’m a paid up member of the, Tastes good/bad and can’t remember the name - club
Speaking as an 11 year bartender, 16 years in the service industry...
You don't have to be a sommelier to taste whether something is made cheap and quick versus something made with care and quality ingredients. 😂🤨🤦
Answer to thumbnail:
On John Wick? No.
Everywhere else? Yes.
Ever open one of these videos of Simons, instantly realizing with all the hand waving and the oddly square glasses, that its an old video ... then discover its one of those over-an-hour long glued together rehash jobs from various eras of Simon ... then said 'ya, no ... im not doing this today' ... and closed it?
Regarding ABV and ABW, this has been a thorn in my side for 25+ years, as I've worked in tourism in the state of Utah since the '90s. For decades, beer sold in grocery and convenience stores was 3.2% BY WEIGHT, which is 4% by volume. Tourists and locals alike would see that 3.2 on the label, assume that all beers are 6%, then probably make some kind of hacky Mormon joke. Now don't get me wrong, I'm not defending 3.2% ABW beer! If anything, it probably caused more problems because people would drink twice as much. But, again, it was 4% ABV. (Higher strength beer, wine, and liquor is sold at state-run liquor stores, which is an entirely separate rant for another time.) My idiot friends would drive to Evanston, WY or Mesquite, NV and buy kegs of Butt Light, thinking that they were getting stronger beer - and technically they were. BY TWO-TENTHS OF A PERCENT. Instead of 4% "Utah beer" they would drive to another goddamn state for 4.2% piss water.
Over the past 10 or so years, a few of the more bizarre laws surrounding drinking in Utah have been changed. Grocery store beer can be 5% ABV, the "private club" bars no longer exist, and there's a dispensary a mile from my house. That last one is irrelevant to hooch, I just wanted to throw it in. Hopping in my car, with its Utah license plate, and going up the street for some weed still trips me out. 😂 (Sure, it's medicinal marijuana, I have to pay for my Med Card every year, and the varieties of strains are limited, but . . . I dunno. It's a start.)