5 wine myths worth knowing with Jancis Robinson | BBC Maestro
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- čas přidán 1. 05. 2024
- Hear from Master of Wine Jancis Robinson as she debunks some of the most common wine myths that keep wine drinkers from making good wine choices.
00:10 - Why the waiter asks you to try wine
00:47 - The more expensive the bottle, the better the wine
04:00 - The heavier the bottle, the better the wine
06:24 - Red wine for meat and white wine with fish
08:49 - You should let the wine breathe
Learn all about the world of wine in her BBC Maestro course: bbcm.co/3UnxZnp
See more food and drink online courses: bbcm.co/3Qndztt
I love Jancis’ critique. Always no nonsense and witty. No overly flowery and poetic descriptors. Just simple, relatable terms in a witty way.
Quite simply a no-nonsense presentation of essential wine knowledge by one of the world's leading experts on the subject.
I'm not even half way in and I'm blown away, someone knows their stuff!!
Excellent, no nonsense advice that anyone can benefit from. I'm by no means an expert on wine but I was always taught to start with a wine that you like, try examples from all price points and styles and draw your own conclusions using smart references like this. Then branch out into other styles and types related to what you like and have an open mind and palate. Matching the intensity and predominate flavors of a dish with a similar wine is just common sense. You either look for a similar flavor and texture between the dish and the wine or you contrast it. Extreme flavors are not always easy to pair with wines (sweet, acidic, bitter, salty) and are sometimes better paired with a cocktail or a beer. Most of all, HAVE FUN and don't be a snob. Cheers!
How lovely to see Jancis arrive in my algorithm! I feel like I haven’t seen her in ages. Her knowledge and recommendations in wine are unmatched but truthfully, I just love the sound of her voice. Pure class..
Fantastic, thank you - I read her column in the FT each week. Just an amazing approach and realist. Appreciate her crusade against "false" and wasteful glass process.
Very refreshing to see such a no nonsense debunking of a number of myths about wine, by someone who genuinely knows her stuff.
Jancis Robinson is possibly the best wine expert we have, and she's 100% right on cost and quality. Quality rises rather steeply to begin with, a $20 wine vs a $5 wine, but the difference between a $20 and a $50 is far smaller, and $50 to $100 smaller still.
I agree. There's no better example of diminishing returns
@@Ultrasuede1This. And there's so much pure BS above $50 (retail; $100 in a restaurant) it's not just diminishing but negative on average. So many strikeouts for so few home runs. And despite the proliferation of information on the Internet it's still extremely hard to find trustworthy reviews on so many bottles.
@@blairhoughton7918100% best way is to do the review oneself. Never trust anyone’s opinion over your own
@@blairhoughton7918depends on a few factors though, especially in those big named regions. $50 can be the cheapest option these days in much of burgundy. In Bordeaux $50 can get you a great bottle that’s usually good to drink on release, but that $100 bottle needs a lot of time to resolve itself, so isn’t going to taste as open as that $50 one. But in due time, that $100 wine would likely knock the socks off of the $50 one.
Jancis is the reason why I love wine. Thanks🌹
I'm 80yrs old and have learnt a bit about wine. However I was told at early age the best you can do is point to the wine menu so only the waiter can see and request a bottle of the house plonk. You will never go wrong.
Looking good! We learned so much about wine from Jancis back in the day!
Not seen Jancis for ages. So refreshing to see her again and her own unique inimitable style ❤️
She is passionate and sincere. I like her.
Wow!!! She articulates so perfectly.
A winegrower I know once presented on television the heavy bottle effect. He had the same wine in a PET bottle, a light glass bottle and a heavy bottle and went to a market in France. And who knows wine better than the French right?
He told the story that this PET bottle was his vin de table, the light bottle his middle range and the heavy one his premium wine.
The public eager for free wine to taste didn’t really want to try his vin de table, said his medium was okay but the heavy bottled ones was great. And remember, it was the same wine (he has good wines) filled in the bottles shortly before
A chemist once estimated that in order for a bottle (Bordeaux shaped) to be aereated by just being uncorkd would require about a week to areate the whole bottle.
UNless the wine is "fragile" the same effect can easily be achiedved in the glass or by pouring it into a carafe/other bottle.
The Norwegian wine monopoly which selles to the public (about 402 million litres of red wine a year,) has stated that all still wines under a certain price, must weigh less than 420 gram per liter (= 315 g/75 cl bottle) by 1 Jan 2026.
I’ve never heard so much rubbish, it’s a well known fact that 1 litre of liquid weight 1kg so there is no way a 750 cl bottle of wine could weigh less than 750gms. It’s just impossible, or it could be a clever way of ending cheap wine.
@@WilliamHodgson-mc9ss The bottle itself.
Good to see somebody of her standing delivering simple entry level information
I have about 20-ish years in 5-star hospitality mostly restaurants; up to 2 macarons Michelin.
I'm delighted to finally see a youtube video where an "expert" ACTUALLY knows what he / she is talking about !
These comments are spot-on !!!
5 stars? That’s hotels
@@KokkiePiet Yes. And 5 star hotels have in general excellent restaurants. What are you interested in my resume ? Sorry, not looking for a job
Fantastic advice from a highly credible source. Why don’t we see more of Jancis on TV? She’s great.
Pure class, what a divine voice!
Jancis is a legend
Great video. I lived in the California wine country of Napa and Sonoma for 30 years and can tell you with 100% certainty that you do not have to spend allot of money to enjoy some fantastic wine. Now living in Montana I have found that price is greatly inflated do to state alcohol taxation. What I used to pay $15 for in California is $45 or more in Montana. It's ridiculous!
J'ai un profond respect pour vous Jancis! Merci pour ce que vous avez apporté au monde du vin!
When someone who doesn't know your taste loves a wine and says you'll love it, watch out.
Lol, I stopped my participation in the Bordeaux futures market when I turned 65. I doubt I’ll be drinking much wine (if any) 20 years on. The wine will continue to age; but I won’t.
Smart move! But now you are in the market for gamay and whites instead! :D
I stopped when I was 53 for the same reason
In addition to all the great info, I love that Jancis mentioned the climate impact as well. ♥
Thank you, so interesting.
pinot noir is lovely with everything.
Thanks Janice, really enjoyed your educational video. It was much appreciated.
Great info, simple explanation, concise. The music is OK, not too loud.
Thank you for the honesty.
100% with you on heavy bottles, even leaving aside the green issue a 12-bottle case delivered to me in heavy bottles adds around 3 kilos to what I have to struggle with.
On the subject of red wine and fish, I remember years ago seeing a report which advised against combining red wines with a high iron content (usually coming from the soil in the vineyard) and both oily fish (such as salmon, tuna, sardines, etc) and, interestingly, very salty cheese (Pecorino, Comte, etc). It seems to work for me and whereas I'll happily drink a red Rully, for example, with grilled mackerel, it's less good with the increasingly good German Pinot Noirs from Baden (think of all those red - ferric - sandstone castles). That metallic flavour becomes horrible.
Jancis was my secret crush when I was younger. I just thought she combined beauty with intelligence and personality.
I had a grilled octopus in Spain. The waiter recommended a rich and intense red wine. I was rather sceptical, but it really went well with the roasty flavour of the octopus.
I double-liked this video, because I am on the same page with you on the weight of the bottle. It infuriates me, and I encourage the winemakers of the world to slim down.
I love her voice ❤
Awesome presentation!! Adding her to Wine Folly group as well❤🍷
Absolute legend.
Spot on, Janice knows her stuff. Unless you have an existing collection of red wines, best to hit that 4-7 year bottle when the tannins start to populate the wine at the affordable price. Iconic tastes is best left to the single malt whiskeys at home.
You're right - it fits with my expterience
It’s also what you have eaten that day which determines what you will like that night
My favourite wine myth is people who put a spoon in a bottle of Prosecco to “keep it fizzy”. It makes me unreasonably angry when I see a pub pull a bottle out of the fridge with a spoon it. Just put a stopper in it!
Wine choice with dishes can also be a question of the flavour you are looking for. Traditionally fois gras is eaten with a sweeter Sauternes - but here in the Lot we prefer a more tannic Lotois; the Sauternes tends to highlight the more acidic flavours of the fois gras while a Lot accentuates the sweeter side of the fois…
Thank you Jancis for publicising the environmental impact of wine bottles.
Some of us a working against this as much as we can: I do not bottle any of my wines.
I've followed Jancis in the Sunday FT for years. I once dropped her name in a Okanagan winery in Canada and they leapt to serve us!
How are you related ? Or are u just a common people
As wine consumption has become more common and widespread, so has the snob value! I listen with amusement when in a group of friends the so called wine experts come crawling out of the woodwork; yes, the expertise by price!!
Big heavy bottles are also a pain to store.
ikr. Burgundy just has to get over itself.
My main problems: lugging the case into my cellar (my back). Then trying to fit it into my racking.
When wine experts say that price does not determine quality, this creates a lot of confusion among purchasers. Yes, it is true that price does not ALWAYS 100% determine quality, but more often than not, it is a decent guide. Purchasers who are not knowledgeable tend to hear these statements and conclude that price and quality are completely random, or that all wines are really of the same quality, and price is just a scam, but this is not true. This is because the market generally will not bear a grossly inflated price. That said, there are, of course, different definitions of “quality.” Immediate gratification versus aging potential is one.
She said, it is not always a good idea. She did not say that.
Nice to know, though I'm a teetotaler. As different types and classes of wines have developed over hundreds of years as a matter of culture and preferences, wouldn't you say the choice of which wine goes with which food is also similarly defined?
Janis is very good. She is no nonsense. Not selling tripe either. I would say though that its aways good to create wine and that is the difference between 'bretahing' and clearing off some of the alcohol by decanting.
08:49: Same reason slow-ox is pretty much pointless.Oxygen has little effect on the wine when the surface area is only about the size of nickel.
Leaving it open for a day would do it. But she glossed over the idea of decanting. She did say aeration, which is the point. I wonder if there are videos of experiments with using a blender. I know there are some from several years ago testing aeration gadgets. A decanter or just a good bit of swirling in a glass will do. Though I have encountered wines that changed character entirely just being poured at various times over a couple of hours. I've drunk enough to know the general profile of wines, so it was clear that these had a marked dumb quality at first then an improvement to a peak of depth and profile after an hour then a decline to ordinary quality over the next. So it happens. But it's really rare, at least at the sub-$50-retail space I try to stick to. As for price yeah there's a ton of delicious stuff down there, and I've been really disappointed by $200-300 wines, but one of the best I've ever had was $800, so there's a gamble to be made on it. Relying on competent and honest reviewers (they're getting rare themselves) and ignoring marketing is the way to go.
I hear what you are saying about wines that are meant to be aged will not give us its full potential if we drink them before their time. However, I am finding out that by drinking an “aged” wine early, I get delight from them as well. And I get a different delight from aged wine in their prime. So, I don’t limit myself with only drinking aged wines in their prime.
Correct, it's all about what you like
I make my own wine from purchased juice. Oddly, I've noticed that my young reds change for the better within a few minutes of opening. They turn softer and rounder. I assume this must be like sampling a young red wine from the barrel.
All home made from those juices are not the same as vineyard wines in that they need to be drunk in the first 2 years. Our you-make-it companies here in BC Canada, tell us that. So what does that tell you about potential, yes they have no potential.
How about a comment on cork v screwcap? Or is screwcap naff?
Full respect to Jancis but rather odd the viognier/steak pairing
A new trend that I really hate is wine in aluminium cans. It is supposed to be good for the evironment, but it's the opposite because people throw the cans all over the place. And it looks and feels really tacky.
Letting it breath is still an excuse to open the bottle and have a few sips before serving it...
A big group and one bottle of rose. wow.
She's frae Carlisle!
Must watch for all who pretends to be a wine connoisseur.
I really think Top Growth Bordeaux , Premier Cru Burgundy, etc. are for billionaires and those in the wine trade. Bordeaux Superior and all its cousins, as well as Rioja, Chianti Classico, Cotes du Rhone, Beaujolais are for the rest of us to enjoy with a good meal. I doubt that I would have the courage to mix food with Chateau Margaux, especially one at its peak.
They are a con. Quite simply. Get a decent bottle of less well known area wine preferably from Argentina or Chile.
In a restaurant, I never taste the wine if offered, saying something like "I'm sure you've looked after it". They love that and -I'm sure it's not my imagination - I get treated better. Never had a bad one yet.
Waiter for almost twenty years back in the 70's and I don't bother tasting wines these days as there's rarely any problems with them.
Did get a surprise on holiday in New York with wife where we were treated to a lovely dinner by our daughter. Our waitress however appeared less than happy at our arrival and we had to call her back to order some wine while we looked at the (thrown down) menus.
Bottle of Sauvignon Blanc at $75...... why is basic wine so expensive in America, that would be $30 in the UK !?
Wine arrives and she makes big show of presenting the wine to our daughter who told her fine, just pour. One bottle rapidly disgorged into three large glasses and she vanished which is when we discovered it wasn't chilled af all..... straight off the shelf and warm.
The waitress was taken aback when we complained about the warm wine insisting it was cold when she served it but removed the glasses and poured the wine back into the bottle before sticking it in a wine chiller and left it on our table...... We had all tasted the wine but she thought this was hygienic!
Had to get the manager who removed it and brought a fresh chilled bottle just as our waitress walked out the door with her coat on.
Meal was lovely as was the chilled Sauvignon Blanc.
I was a member of the Sunday Times Wine Club, around 20 years ago through the club my wife and I went to an 8 course meal at Le Manoir accompanied by Lafite/Rochschild wines.
It was a different wine with each course and the star of the show to accompany the venison was an 82 Chateau Lafite.
I was sat next to the President of lafite and when I sniffed the wine 🍷 I knew immediately it was corked (I’m no expert) but what could I say sat next to the President 😂
Fortunately he sniffed it and then erupted into a volcano 🌋 of French at the waiter for allowing this merde to be served.
It probably went along the lines of you are a useless twat and you shouldn’t be waiting tables at McDonalds. It was all changed and life continued as normal 😃
Long winded story but I agree with Jancis.
My favourite wine by far that night was the Chilean Los Vascos owned by Rothschild and I have bought many cases since then.
Probably around £20 a bottle opposed to £2000 a bottle.
I had that at a well known London Club. Corked. I think the waiter knew as well and was trying to pass off tat.
And if you have to choose between two bottles of wine, one £10 and other. £40 how do you know that £10 bottle is better? Easy for her to say, after trying it. 👎
A great thing about living in Australia is the staggering amount of AMAZING wines you can buy for $20 or less
rauzan-gassies was good 150 years ago
Depends which year
Jancis IS a LEGEND ..I will say tho that letting wine " Open Up " in your Glass and/or Decanter for a while WILL ABSOLUTELY Change the wine and bring out more of its Character, Flavors and Texture..A wine is Not going to be ALL it can BE, right after you pull the cork and chug it..Its NOT Tequila!!! Savoring a Wine is the Way to Go!
Exactly. In glass or decanter.
Miyake
Even commenting about allegedly superfluous carbon emissions from a heavier bottle, is ridiculous.
If one is worried about that sort of stuff, maybe just don't to drink wine at all, as the entire industry is a superfluous indulgence.
Game of Thrones music intro: Check
wtf is a lentil bake? Who has ever gone to a dinner party and been served a "lentil bake"? I need to know. "Say now, why don't you and Sabrina come over on Sachurday for lentil bake?"
Maybe she meant blue eye fillet, wrapped in bacon stuffed with Belon oysters served on foie gras, w shaved perigord on top?…that’s what I’d hear if lentil bake was mentioned but I have a well trained babel fish
Bottom line up front:
Try wine and drink what you like. The rest is marketing and snobbery.
This is my opinion, I am entitled to it.
Responses to this comment will be neither read nor acknowledged. Adieu.
This wine tastes of Chewits.
Chateauneuf-du-pape !!!!!
Yes please.......
Of which there are some pretty crap ones. Better to go for similar - though I won't tell you which as I don't want them getting too expensive.
Wish you had dealt w screw cap bottling.
It's irrelevant for wines meant for drinking at purchase, while screwtop is a mistake for wines meant to be aged, even with the risks cork brings.
@@blairhoughton7918 Absolutely........
Clearing out my late father's home where we found several bottles of red wine dating back to the 70's which were mostly leaking with perished corks and large vinegar content.
Admittedly there was a Cotes Roannaise and a Beaujolais Nouveau from 1989 but also a Chateau Giscours Margaux 1983 and a Chateau Meyne, Saint Estephe 1976.
Sadly poured down the sink!
Some good tips, but she missed one: France no longer leads the world in wine making. Whilst they do make some superb wines, most are overpriced and overrated by folk that can't tell the difference. The "top regions" sell on their names and make no better wine than their unclassified neighbours. Think about it - why would a wine that comes from a region classified hundreds of years ago be any better than one from 100 yards down the road? It's nonsense. And I'm not making this up; I've been on many wine tasting trips both in France and elsewhere and there's no correlation between the quality and the region. The only correlation is between the region and the price.
Well, there still is "terroir". Is a Chassagne-Montrachet better than Santenay? Not necessarily. Is it better than a Pinot Noir (or Chardonnay) from the Languedoc? Maybe, maybe not. But it will surely be very different.
Agreed. Overpriced and overrated. Also for some reason the acting community went in for buying up poor vineyards. They'd have done better to listen to the locals and grow the right grape for the area. All the experts cant tell you jack but the locals will give you the intelligence if you ask them properly about the history of the area..
I like her books and for many years respected her opinion, and this is a great video, but how you can call £10 cheap, out of touch with the average man? modest price maybe, cheap . NO.
Three pints? Though if you go out on the lash often it's better to spend the cash with mates and a couple of bottles.
Does these myths myths really still exist? Ok, I'm pretty knowledgeable then.
This video seems to be directed at neophytes
When it came to lecturing on carbon emmisions, I was out!
Word salad. 👌
Pairing wine with food is an art but I would like never pair any white with red meats. Light reds with fish is fine.
You'd be missing out then. One of the best pairings I've ever been served was roasted beef marrow bone with a white Rioja.
@@ecmo11 I'd agree. It's about the pairing of flavours, but it's down to the individual wine and the individual dish, and should not be doctrinaire. For example, a big, rich new-world Chardy can cope nicely with red game meats, in my opinion. Aside from all that, _de_ _gustibus_ _non_ _est_ _disputandum_ : if one _likes_ a white with red meat, one ought have at it without qualm, After all, whose business is it but one's own?
Veal in a creme sauce? Pink pork with mushrooms and crème? Open you eyes man
I don’t like any light red wines. How about that.
If they're all sour and taste like grape stems or pickled onions, you're getting unlucky or trusting James Suckling reviews...
Worried about tasting wine? Huh.
What a load of pretentious nonsense for a toxic substance. By far the worst drug in the world, alcohol.
Is she still alive 😂
Girl, stay out past 7pm and expand your culinary horizons!! And for travel sakes have a glass of wine.
very nice short about common subjects...but, thinking on degustation...to my taste,correct pronounciation of french wine names would just be nice , but even to top level specialists, it seems simply unreachable, sadly.About the weight of wine, there is an error in what Mrs.Robinson says.1 Liter of Bordeaux wine at about 200 Oechsle weighs 1200 grams, so 750 ml weigh 900 grams, and not 750.Wine is always heavier than water
Liddl? Has she gon american?
Lost me on the carbon emissions bullshit. Goodbye
Increasing anthropogenic carbon emissions swill help save the planet -- not destroy it.
97+ percent of science disagrees with you.
@@blairhoughton7918 97 per cent of science is paid for.
This is meant to watches by a very uneducated audience. I was expecting something much more educational
Well checkout the big brain! Thank goodness you’re here!
Was interesting until you start prathering on about carbon emissions. Save it for Greta, we don't fall for this crap
She didn’t go on. She just said it’s pointless marketing and all it does is add to the carbon footprint. Then she moved on.