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@keh6444
He says we are assuming this bottle is old. He’s not saying it is that old. Also this is for serving at a restaurant where the wines are in the wine cooler and can be ordered at any time anyway.

Documentation beats conversation. It’s amazing how many stupid peons from the peanut gallery think they are critics worthy of voicing their idiocies. As if the rest of us really cared. Many of you don’t even know how to listen. If your critiques were worthy, you’d be the one in your own videos with thousands and thousands of views with a MS certification to back it up. But since you’re not, then just STFU.

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Mr. Glancy is being deceitful, and at some level he doesn’t know what he’s doing. You always store the bottle upright for at least 24 hours. The waiter’s corkscrew he’s using is too crude for a 30 year old red wine. You decant in a stream to aerate the wine. The wine is much too red to be 30 years old. The cork he removed was obvioiusly a very very young cork. You remove the cork in one piece any way you can. The wine will never squirt out.
I can’t believe this!
Kent

@greatestsongsofLIFE

Decanting actually enhances the taste of the wine, if you want to drink a tastier wine, it is a necessary procedure

I tell people at work that I’m on a quest to find a $9-$14 bottle of wine that tastes like it cost $300. They laugh at me, yet I still haven’t given up.

I honestly don’t get why all these wines I’ve been buying taste like piss. I mean like what’s the big deal about taking a quality grape seed and nurturing it … and selling it at a sensible price?

@robyxify its just a demonstration

sommelier my ass!!!!! look at the cork…….from the way it looks is max 3 years old…..

@prophetnite cause im a gay faggot who lives with his parents

@greatestsongsofLIFE Then why spend your time watching a video on it?

fuck i would just drink that shit straight. who gives a fuck about all those little procedures

shure?

@Sommelier97 anyone would tell you to rinse the decanter before each use…. and there is something called left over leese… like when im racking out barrels and ooooops there go some lees into the bottleing line….. YOU STUPID FUCK.. GET ON MY LEVEL!

@Sommelier97 you are a complete fucking idiot and a know it all i must add… but the problem is you dont know it all, i worked in 2 wineries, i have my somellier certificate from the north american somellier society, and i have been working with wine for just about my whole life..

you make a lot of mistake in mine opinion -you are not so preparete -sorry

Sediment is in a bottle
Lees are the coarse sediment, which consists mainly of dead yeast cells and small grape particles that accumulate during fermentation.
Stop. Just stop. You are a complete failure on so many levels.

You are so full of shit.
Smelling TCA isn’t difficult at all so don’t come on here and try and brag about being 80-85% correct.
Smelling the cork is pure HOLLYWOOD. No one trains their nose for TCA. When you are a serious wine drinker you learn to detect the smell but one doesn’t train for it.
Go sell this crap somewhere else

who do u think you are? ultimate somelier just because you learned UNDER a master doesnt mean you are… And YES any decanter should be prepared because there is some called DUST…….. i dont like dust in my wine, i dont know about you…..

i have a very keen sense of smell, and i do smell the cork. through out the years of drinking wine i have trained my nose to smell tca and im about 80%-85% accurate

sediments isnt tannin that falls to the bottom.. its called lees

I have to say that pouring went extremely fast…it should take aprox. 1 minute. And if the wine is old, by pouring too fast, you’ll disturb the sediment.

yes indeed. I followed an additional year for wine at school and afterwards a course of 2 years. and I also did inservice training at a master of wine. It wasn’t at university but at a contest for the best winewaiter of Belgium where I’ve enden 4th.

A hotel school? That says enough already.
Never mind then. When you are taught by Master Sommeliers then you will have learned from the best.
But you enjoy those university professors and their technique. The Hilton will always need a bar manager.
Your professional judges? You mean other university professors? All you are saying is that you got a degree in Hospitality Management