I actually applauded at the conclusion of the demo. Well done. A refined master sommelier is like watching a lovely ballet.

most professional and to-the- point tutorial

Very elegant display/execution and knowledge. I am a fan. Very well done indeed

Being a novice has it's pros and cons.. the con is you don't know jack about wine. the pro is you don't know jack about wine. Therefore you are open to all experiences. For the red wine enthusiast.. this video is a home run.

Lmao when I serve a bottle of wine if I would take a taste myself I would be fired hahahha

That’s some class! 👏

Beautifully done...my only comment would be....that has to be one of the easiest foil removals I have ever seen....in reality you know that does not happen to often....over all very well done!...in competition that is a 9 out of 10! Extremely educative, thanks!

Elegant and professional.

thank you. a perfect presentation in my book. :D

Nice and classy!

i am happy by this program

Top class service.. Good job..

So cool! Thanks!

Great thank youfor this!

Thank you for your comment!

Thanks for the upload!

Great presentation.

Fantastic amigo Gracia's more pls

beautiful

thanks for this video

I love the old school decanting. Unfortunately in these days the Michelin restaurant I work in has wine decanter filters which make this process unnecessary but also remove the whole interaction and splendor this brings in the eye of the customer. The service industry is becomming more technologically advanced and slowly removing the human component out of the industry. It is quite sad as one day this beautifull profession and style of service will only be seen in documentaries....😭

Great service and love the accent.

Now that is some elegant sh*t! Brilliant and so considerateXD

top notch

very nice explain

yeah, where I'm from, we blow our candles out.

Wow.. top of the classic. I think

very good and i got something from them

Could you bring us a good Pinot Noir before starting your AGT thing ?

very good

Class level 100

nice...

Thank u sir

Nice

good very good

good

I just bought a bottle of wine. I did all the rituals for it, but it still tastes bad :( I hate wine.

This is great, but aren't there cooler things than a basket to hold the bottle?

this guy's a badass. that slurp tho

I use the opener with two hads, sometime it's not enought one because many corks are long. Second, the "bugia" base it's to high. At last, if the wine it's young (not more 10 years old) no need to decant.

4:06 do not touch neck of the bottle with bare hands sir 😂. Big NO papa!

Is there a particular name for that type of basket?

Sir Varys knows his ales.

Do you get a discount since he drank some of the wine you are paying for?

If this gent is the server, and not the purchaser or customer, am I correct that he should taste the customer's wine (as we saw him do?) Or was that just an example if you are opening the bottle to consume the wine for yourself?

LMAOOO

Could you please demonstrate how to open a bottle with a screw top? And then how about the proper technique for opening a boxed wine?

2:40 can smell the wine

This should be called "How to open a very expensive, very old bottle of red wine". In 98% of the circumstances, this would be an extreme waste of time and effort.

I didn’t think I would learn anything. Whoops

Am a club waitress but I find it too hard to pour red wines

The place where he is reminds me of the Dimitrescu Castle in "Resident Evil: Village." Coincidentally, the game also featured wines.

*In Vino Veritas* kzfaq.info/get/bejne/fdV-p8mVq92-m4U.html

Un tappo di gomma😱

that will be £2000 please

All that for barefoot?

Plastic cork... Cheap wine...

Any 10-year old child with sand and sea water in a discarded wine bottle can demonstrate that the best way to seperate solids would be to stand the bottle upright. Moreover, to fly a bit over the head of our master -twit -somm, a simple (adult) observation of flow dynamics would tell the same story as our child.... This guy also makes the error of stating that, in the sort-term time of decanting, 'contact with oxygen' will cange the wine's taste. This is false. Ox-redux would take far longer. Rather, what you have is a gasseous dissipation of the volitile polyphenols (plant acids) with bitter tastes. Now because the volitility of these polys are a bit higher than ethyl alcohol, their gasses escape first, hopefully leaving the fruit esters behind, inthe bottlee, to be drawn out by the gas of the ethyl. I say, 'hopefully' because the process is an educated guess as to when the 'bad' odors will escape, leaving the good smells behind. Clearly, there is room for a huge error, thereby permitting all the flavors to escape, leaving the wine rather dull, flacid, and boring. Of course, the so-called 'expets will never admit to this-- rather, by some magic, that only that they permitted only the bad odors to escape.