YouSaid · the spoken record

Véronique Rivest

lines on the record: 87
first: 2016-07-24
most recent: 2016-07-24
sittings or episodes: 1
sources: podcast

Every line below is reproduced as it was said and linked to the record it came from. Nothing here is summarised or generated. Directory · Search · Corrections

“Spit it out or swallow it, same thing, except for the effects of the alcohol, right? So when you're doing your official tasting with your friends, it doesn't have to be, don't make it, okay, next time you're having a dinner party. Just say, okay, we'll start half an hour earlier. Everybody brings a bottle. Let's make it a theme, like the stupinot noir, let's just do brigandier, let's just do Argentina, whatever. Everybody brings a wine. And okay, so we're tasting them, we're learning, we're trying to, and again, get some help from, you'll find some ideas, you'll find one consultant's in stores that are super talented and more than happy to share and give you a few pointers on, okay, here's what you should do. You need a tasting grid. Okay, here's a good one, right?”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“You have what's important to stress is that the learning process is different. Everything exactly the same out of the wine except for the effect of the alcohol. Right? Your appreciation of it, the evaluation of the body, the structure, the acidity, the tannins, everything, the aromas, the taste”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, exactly. Spitting is not a bad thing, right? That's one of the first things we learn how to do, spitwine. It allows you to taste 50 wines in one sitting. I just can't.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, well, if you really want to learn, again, I can't stress enough the importance of having rigor and the methodology and a certain discipline, right? Because, of course, alcohol comes into play at one point, you know.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I mean, those kind of tastings are super educational, right? But it's not always easy to do because usually there's one vintage out on the market. So that's something you can do when you visit producers, right? But so take a book, pick a region, whatever, read on burgundy. Go buy a burgundy. But then organization with friends, right? Again, it's all about coming together. And it's going to be fun when you're sitting there with your book and geeking out all alone, but it'll be even more fun when you can, okay, let's, okay, today, get a little group together. People are just making up, tasting groups. Right. And you don't need to have any great knowledge. You're all going to learn together, right? Pick a region and ask everybody to bring a wine from that region. And, okay, that day you're going to be presenting. Read up on it and give us like a 10-15 minute.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“That exactly. There's nothing I like more than reading a book on a certain wine region and sitting with a glass of wine. When I read about a certain winer region, it actually makes me want to try it. Reading in wine is like a match made in heaven. Exactly. So you're reading on Burgundy ground a bottle of burgundy, right?”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“It's a very basic thing, and it will work for most, right? And in the summertime, when it's super hot, it's 30 degrees outside, you're always better to have the wines a bit more chill, too cold and too warm. Exactly, don't heat up, they'll take a degree per minute once they're in the glass, right? So they heat up pretty quickly. If the wine's too warm, other than putting ice cubes into it, which isn't great, there's not much you can do.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“Take your whites out of the fridge 20 minutes before serving them and put your reds in the fridge 20 minutes before serving them. In case of doubt, just do that.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“Oh, that's horrible. I know I just recommended it. No, but again, if it's all industrial producers, I know it's not really worth talking to anyone because nobody has put any heart into making this wine list because it's probably been made by the rep of one of those big producers or sometimes still I shouldn't say that because sometimes there's staff working in restaurants that okay that's the place they found a job they don't necessarily agree with the wine list but you know that's where they're working and so just chat with them and find out you know find out quickly from their attitude from if they're because it could be little gems in the making you know in terms of staff and in terms of wine so”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“Different questions. I mean, asking if the wine is good, I always thought that was a bit weird and almost insulting when consumers go to restaurants. But that's probably a question you get, right? But who will honestly tell you no? It sucks. Exactly.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“We'll try something I don't know if I see it's mainly industrial, right? FACU interesting producers, well, then I'll start talking first thing ask the staff there. They know, right? That's one way for the consumer to make good use of the staff and the rest.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“To be surf chilled, you know. But I scroll through the list, and right away you see somebody who's from the trade knows right away. You look at you go through it and you look at the producers. And is it all only industrial, big producers, or is there some interesting stuff in there? And nobody knows everything. You can be a specialist of a certain region. There's so many producers, even if you're a burgundy specialist or a Kianti specialist, you never know everybody that's making wine in that area. That's fascinating. That's great, right? We're never done discovering.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“By not having this perfectly technical asepticized line that all the processes you've used have basically stripped all the character in the life out of it.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“I don't want to say that a wine is good because it's faulty. No. No. A wine should not be faulty. It should be good, right?”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“Exactly, right? And again, that's what I think is great about wine. It's all those, you know, and I love imperfections. I always say perfection is boring, right? When something is so almost septicized, is that a right word? Something that's so clean that it's soulless, right? It's too technically perfect, right? I think in wine and people, beauty lies in the false. I have to be careful saying that. I don't want to.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“You lose that. Yeah, exactly. And we could go on for hours and hours about the values or not of blind tasting, right? Because knowing the story behind changes, yes, it can influence you, right? Just like, you know, when you're tasting an expensive wine, you might rate it higher because it's expensive and prestigious, although we try really, really hard not to do that. So blind tasting in those cases is good. But sometimes I've evaluated certain wines quite poorly, tasting them blind because they were kind of out of context and not in the right place. And had I known what they were, what the winemaker was trying to do, I would have had a better understanding, right?”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“And pay attention to how it makes me feel. I look for liveliness and wine, for something I often say of a wine, I really, swine is just dead. It's not speaking to me. And that's often very manipulated wines. Again, there's nothing wrong with them. Technically, they're perfectly sound, but they don't have a soul. They don't move you. They don't speak to you.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“I've tasted a lot of things that made me feel really good. And the more you taste, the better you feel, right? But no, even without going into that factor of the effects of alcohol. But there's just wines that, yeah, they just move you. And that's, I think, what I look for the most in wines. I used to, and it was all part of the learning process, right? So many people see me, oh yeah, you are the one taking the, I filled up, I don't know how many notebooks during my life taking notes on every single wine I would taste. I would go to a wine fair, go to writing, writing, writing, writing. Now my tasting technique, sometimes it's that precise, it has to be when I'm training for competitions or things like that. For buying purposes or for simply more simple evaluation purposes, I just taste the wine.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“That we don't get. But frankly, not usually the best wines anyhow, right? In from, you know, twenty to fifty dollars, I think our pricing can actually be quite competitive regularly I see wines that I can buy here for cheaper than what I see them at the producer in Italy or in France or when we're at that, especially that kind of $30 to $50 range. And then, yeah, of course there's wines that are $2,000 a bottle or more, but that's, again, we've crossed over to the luxury good department. It's not wine as food anymore. It's wine as a collector's item.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“And like everything else, you get what you pay for up to a certain extent. Just like watches, like clothing, like cars, at one point you get into the luxury market, right? There's no single bottle of wine in the world that costs more than about thirty or forty dollars to produce. So, why are there bottles selling for $1,500 a bottle or $2,000? Though, you know, you get into that luxury segment where you're starting to pay for rarity, for reputation, for all the marketing that goes around it, right? There's Lois de Lofri de la Dam, supply and demand, and wine just like anything else. We do pay in our markets in Canada in general. What we don't get is the dirt cheap wine, is the wines you pay like two, three, four euros in a supermarket in France. Right, or two bucks.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“As a consumer, anybody can get. And for years, it was thought, it was reserved to restaurants, and unfortunately actually some unscrupulous agents did that. They didn't make the prices known to the public so that the restaurateurs could make horrific margins on those wines, right? Sell you a $10 bottle of wine for $60 because the price was not going from the public. But now as consumers are more and more into wine, consumption is increasing. The whole wine scene is just very dynamic right now. There's more individuals that don't have restaurants that buy wines through these channels. The only inconvenient is because it doesn't transit through the stores. It goes directly from the monopoly warehouses to the consumer. It's by the case. They don't open the cases. You have to buy cases six or case at 12. But as I normally say, that's not really a problem, right? Get yourself some friends.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“Wanted to be on the Quebec side and not on the Ontario side was because I wanted to work on the wines we have on offer in Quebec. I have nothing to envy from cities like New York or London. I can basically get anything I want in this market through private importation. And private import is not only for restaurant owners, it's for everybody.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“Beyond the LCBO and the SAQ and the state monopolies, there's ways to get wine also. It's not illegal. It's completely goes through. And in Ontario they call it consignment, in Quebec we call it importation priv ⁇. It's basically the same thing. Most wineries here are represented by an agent who does the importation, who does all the paperwork, but it's sold through the SAQ, right? But they have an agent, so there's agencies in every province that represent the different wineries present on our market that work here, that they're the ones who will bring me samples, who invite me to a tasting, or send me information on that product. They're the ones making sure it's where they want it to be on the shelves and the stores and so on. And so those agents also have wines that are not distributed through the monopoly stores. And frankly, one of the reasons why in the region here...”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“Crowd pleasers, not necessarily a variety of flavors or small. Well, there's one thing consumers should know and people into wine is that we're actually in a pretty great market in terms of what's on offer because there's a whole”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“Well, you have to work in your province of operation, so this wine Bars and Quebec, so I can only deal with the SAQ, I cannot deal with the LCBO even though we're right across the river from Ottawa.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“So, ordering the wines, buying wines, managing inventories, are you going to have a by the glass program? What's going to be your pricing? And then constantly working with the kitchen for wine and food matching.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“Well, first of all, again, from a knowner, I think one of the reasons why the industry has such a bad rap is because too many people go into the restaurant industry because they're great cooks. They have friends. Oh, you really go cook. You should open up a restaurant. You need a manager to open up a restaurant because the profit margins are so, so, so tiny. If you're not constantly checking your numbers, constantly, constantly, constantly, you can make loads of money and, well, revenues and close down because you're just going bankrupt. So you need solid management experience, I think, is the first thing before even having that, right? And then from your perspective, yeah, it's just what people see is the service people on the floor serving people, but then like you said, there's all, you know, building up a wine program.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“Necessarily the right image. I see kids coming out of cooking school and they want to have their TV show and their cooking bulk and like, no, no, you're going to sweat for years behind an oven before we even call you a chef, right? So it's a really hard and that really succeed, I think, are people that are truly, truly passionate.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“Well, I think, like most people who spend a lot of their time working in the industry, we all kind of play with the dream of having your own place one day. Although I remember for years I said, I will never have a restaurant. I don't want to be a slave. I want to have a life. But young people in this industry, it is a difficult industry financially. It's almost impossible to get finance, right? Because there's such a high failure rate. It's really hard to get banks and other institutions on board. It is stupid crazy hours for not a lot of pay. You know, once again, this whole celebrity, I think it's really great what's happening with chefs and somoniers because it's bringing light to the profession, making it known, better appreciated. But the downside effect is that it's giving young people starting the business a really”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“I think in the rapporteur you established with them, right, from the start their ease of approach, their willingness to really try to understand you and what you want. And you'll see if their main goal is for you to have a good time or if it's for them to shine, right? Or if they couldn't care less because they have another important table next to you, whatever. Those things, I think, are”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“They'll let you try it. And if it's too warm for Red, which still often happens, don't hesitate to ask for a nice bucket and put the red bottle of wine in the ice bucket for five or ten minutes. If they're idiots, excuse me, it still happens. They'll look at you as if you're from Mars, right? But if it's anybody who knows anything, they'll totally understand. First of all, they shouldn't serve it to you too warm, but”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“I don't know, that goes back to the Middle Ages, but when houses are heated at 22, 23, there's not one line that's good at that temperature, the white wine straight, or ros ⁇, eh? Summer coming around, ros ⁇ season, so many people drink their ros ⁇ s ice cold. And that just mutes the wine. The better ros ⁇ s, a lot of the better ros ⁇ s are much better, like at 10, 12 degrees. A fridge is at four or five, right? So when they warm up, they really, ros ⁇ s are not usually very aromatic ones or more textural ones, but you kind of kill that texture when you serve it ice cold. And it really comes into its own when you let it warm up a little bit. So yeah, temperature is another...”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“There's very simple things, you know, like just service temperature. We still drink a lot of wines way too cold and a lot of other wines way too warm. There's not a red wine that's good above 17, 18 degrees, right? And the whole notion of room temperature.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“How it's very simple. I think the first thing I wish people had was more confidence. And be less intimidated. And just, you know, so many people out there that are just waiting to talk wine with you, right? You want to share their passion. And if anybody gives you attitude, if anybody's arrogant, if anybody tries to recommend a wine, be it in a store or in a restaurant without asking you a single question first, steer clear away from them. This is what I like. Exactly. They'll sell you what they love and without caring about what you like, right? But yeah, just be confident. Don't be afraid to ask questions. I would say those in the business that are judgmental that will look down on you, they're not the good ones anyhow. You shouldn't care about them. We couldn't care less if they like you or not, right? The real professionals and real wine lovers will just be more than happy to take you on at any level you are and try to guide you through discovery.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“On, but again, there are people who drink wine, they like a glass of wine, and they don't really care about the story, and they prefer something. They grew up on soft drinks and sweet foods, and they like something sweet and soft and simple, and that's fine, right? And so there's a lot of the industry that caters to that.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“There's a bit of that. And some consumers actually want that also. They want the reassurance of having the same product year in, year out, no matter where they go. They know they're going to drink the same thing. Most drew wine lovers for most wine lovers. The variants from one year to another, from one region to another, the fact that the same wine grower grows the same grapes on two different plots with different soils and different slopes are different. That's fascinating to us. That's what we love. I always say what really turns me on in French we say a wine that has character and a wine that tastes like a taste because it comes from a specific place and it wouldn't taste the same if it came from another place. That's what really turns wine light.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“Back labels that tell you about the vineyard and the vigneron and this colic image of wine, whereas a lot of wines out there actually resemble more Coca-Cola, a soft drink or processed cheese in terms of how they're made. Is that because so disconnected from nature”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“Can very much oinmaker today and say, okay, I've got this vineyard wherever it is. I want my wine to be this color, to taste some chocolate and blackberries and be a little bit sweet and super round and creamy and not aggressive and to sell it around that price point. And he'll make it to order. Technology allows that, both in the vineyards and especially in the winery. Through the process or through attic processes. There's many, many allowed additives and many allowed processes that allow you to manipulate a wine to make it what you want. There's still this very romantic notion out there in the consumer world that wine is fermented grape juice. And of course the industry just loves that. Totally exploits it. And you read all these nice”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“An educated consumer. To me, there's two Bibles and they're pride in pretty much everybody's, the wine atlas from Jansis Robinson and Hugh Johnson, which is wonderful because it covers the wine making world. It's got great maps. It's got a general presentation of each country, each region. So it's really a solid, solid basis for wine knowledge, right? And again, understanding about the region, about the topography, about all of that helps you better understand the wines. And it's all linked. Of course, there are wines today that are completely cut off from where they come from. There are industrial wines that you can have an Australian wine, a wine from the Languedoc and a wine from Chile that tastes exactly the same. Those are fabricated wines. And there's nothing wrong with them. I mean, they're not going to kill you. What do you mean by technically sound? Fabricated wine.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“And where do we meet? What's considered medium acidity and high acidity by the community at large, right? We kind of have to agree. So the importance of tasting with others to make sure you're on the right track and you're calibrating.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“Exactly, you're walking through what is intended. And how do you know? It's just from, you know, I always tell people how you become a taster. Well, you just drink a lot. So you taste a lot, but that's it, right? It just comes through years and years of training, of tasting and rigorous tasting, not sitting alone in front of the TV and chugging down bottles, right? There has to be a method. Almost like a telecraft discipline. Exactly. And the necessity of doing it together one foremost because wine to me is about bringing people together, right? I said the most important thing is you have to enjoy it. Hopefully you're not enjoying it alone. It brings people together. But for learning about wine also, the exchange is necessary. There's just so much you can learn from books. At one point you have to confront your ideas with somebody else's. I was talking about calibrating, right? My high acidity, what is it for you?”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“Glad you like it for a nap a cab drinker. It's quite a different style of wine. But so on the palate, when we talked about the aromas and the tastes because acidity helps you define, right, the level of acidity in the wine. We're looking at aromas to east, but also structure, you know, kind of the mouse feel. On top of letting the air through and kind of garnering with the wine, you're carrying it through your mouth, right? And to get a feel of the wine, of the weight, of how it coats your mouth, right? Some wines go down like water, others have almost a creamy feel to them, right? So there's textural qualities that are different that can also tell you about a great variety, about a climate, about winemaking methods. So it's all these things combined that help you come to a Conclusion that makes sense, an educated guess, exactly”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“In our technical jargon, we quantify everything precisely, so I'd say it's medium plus a week. We'll go from high to medium plus to medium to medium minus to low.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“But it also makes it difficult. That's why we establish this kind of protocol. So we have to talk common language too. I love acidity. A wine that's super high in acidity will be just fine for me. For somebody who doesn't like acidity, that wine will be way too sour. So that person will say that's super high acidity, and I'll say no, it's just right, right? So you have to kind of calibrate ourselves, and that's also something you learn as you're tasting a lot.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, and that could be personal too. There's this other kind of slightly ridiculous notion out there that was vehiculated for years of a tongue map. Whereas we taste a sweetness on the front of the tongue, acidity on the side, bitterness on the back. That was a mistake from the start. It's hard to believe that it's been vehiculated. Sorry, that must be a better word for that for so long because it was an error from the beginning and no such thing exists as a tongue that we are all very, very individual once again as tasters. We don't perceive things the same way. You know that scientists say that there's actually not two people on the planet that will perceive the same food or the same beverage exactly in the same way.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“Exactly. So that's why putting the air through the wine in your palate helps you taste or smell it better, right? Through the back passages.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“That's why you don't taste anything when you have a cold. Because you can't smell. So tastes are basically those things acidity, sugar, bitterness, and what am I, salt? Those are the four basic. You can throw in umami. We won't go into that because people can look it up. It's a fascinating subject. And fat is also starting to be considered as a taste. So that's taste, and you can still taste when your nose is blocked. You can still taste when you have a cold. You'll taste sweetness and saltiness, but you won't smell. And so our palate and our nose are linked through the back of the throat, retronasal passages. That's it. When you have something in your mouth and you say, oh, it tastes a strawberries, it actually smells.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“I said, smell it the first time before swirling it. And then swirl it around because it basically oxygenating the wine to help release more aromatics. Some wines, there won't be much difference between not swirling it and swirling it. Some wines you'll smell much more once you swirl it around, right? Some wines are a little bit shine. They need to kind of, the aromas need to be coaxed out. What we're doing in the mouth is exactly the same. It's just you take a little bit of wine in your mouth and you let some air in and you gargle the air through the wine. So once again, it's oxygenating it to smell it better. Because that's another important thing we talk about, the palate, but in the mouse we're talking about taste and smell. When you say a wine taste of strawberries or chocolate or vanilla, it actually smells of those things, right? There's only four or five or six basic tastes.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“Have that gardening noise we make. It's exactly the same thing you were talking about how we're swirling it in the glass?”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT
“You smell everything. Here in the kitchen, they're always laughing at me because everything, I always go put my nose in everything. I train my nose. I smell it. I smell what I'm gardening. I smell when I'm walking. I smell when I'm in traffic. Good smells and bad. It's just a question of training your nose. And yes, trying to, sometimes I'll do it on purpose, right? Put out, okay, certain herbs, certain vegetables, whatever. When I'm grocery shopping. But the difficult part is, again, with your eyes closed or blindfolded to be able to remember the smells. So those kind of instant recognition of aromas, those exercises are hugely important and they help in developing your memory of smell.”
2016-07-24 · The Knowledge Project with Shane Parrish · #12 Véronique Rivest: Wine Lessons · IDENTIFIED FROM THE TRANSCRIPT