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ANNOUNCER: This is a production of Cornell University.
GIUSEPPE PEZZOTTI: From Moliere, [FRENCH]. "Things are only worth what you make them." Next, "de gustibus non disputandum est." "There is no accounting for taste." That's why what we do in this class is we are learning about our senses, how we perceive different flavors, different smells and the beauty we are all different.
This one, "non vinum viris moderari, sad viro vino solent." "Men--" and, of course, women-- "should control the effects of wine, not wine men." Therefore, always have your faculty because you can be doing something that is not too nice.
Last week, a review of the terms. Let's go through first. We have vignoble. What does it mean, vignoble, the review-- vignoble? Vineyards. Good. Mendoza? Famous white wines from an area in Argentina. Retsina? Retsina?
AUDIENCE: Famous wines from Greece.
GIUSEPPE PEZZOTTI: From Greece, sort of sweet, tastes like sap, like resin. Hydrometer?
AUDIENCE: [INAUDIBLE] sugar.
GIUSEPPE PEZZOTTI: Measures sugar. Good. Recolte?
AUDIENCE: Harvest.
GIUSEPPE PEZZOTTI: Harvest. Gigondas?
AUDIENCE: Famous area in France where red wine--
GIUSEPPE PEZZOTTI: Southern Rhone, exactly, in the [INAUDIBLE] area of Vaucluse. Concord? Lambrusco, type of grape germane to the United States. Est! Est! Est! Or East! East! East! is a wine from Italy made with two grapes. One is Trebbiano, the other Malvasia-- Trebbiano, Malvasia-- an area next to Rome, Lazio exactly.
Pichet? Pitcher. Epernay? Champagne region of France, exactly is the Cote des Blancs. Les Reims?
AUDIENCE: A city in France.
GIUSEPPE PEZZOTTI: City also famous for champagne, area. Lillet? Aperitif, Bordeaux wine aperitif from Bordeaux.
Now let's get to the next. Krems is a small town in Austria near the area of Wachau. Fino?
AUDIENCE: Driest sherry
GIUSEPPE PEZZOTTI: Driest of the sherries. Bocksbeutel? Bottle shaped like a punching bag, exactly that is the literal translation from the area Franconia, or Franken. Doux? Sweet. Tavel? Famous rose wine from France made with the type of grape Grenache. Dubonnet is an aperitif from France. Tokay, or "too-kay" or "too-kaj" sometime? Region of Hungary that makes white wine-- sweet. And furmint is the grape that you use to make these wines.
Next we move to the new terms. Acidification-- adding acid during and after fermentation. You add acid during and after fermentation. Adulteration, which adultery, changing the makeup of the wine, manipulating it. That is no good. That's [INAUDIBLE].
Allier, those are some of the casks, wood barrels from the areas of Moulins in France used to store wine. When you describe a wine "aqueous," what do you think? It means aqua, agua in Espanol, watery. Like you're tasting in a glass of wine and you say, this wine is aqueous, or watery.
We are all familiar with the apelacion, and this is the way in Portugal and in Spain. In Portugal it's the "Denominacao de Origem." That's how in Portugal they say about the appellation. And then "Denominacion de Origen" is Spain. Denominacao, like anything in Portuguese, when you see the last three letters, C-A-O would be like in English T-I-O-N. Like attention, in Portuguese you say [PORTUGUESE]
Millesime is the date of vintage of champagne, millesime down to the lowest common denominator. Perlage are the little bubbles in champagne that you see them rising to the top, like little pearls. That's why they're called perlage.
Resin is added to Greek wines. That's why before we learned last week about retsina. The resin is added to the Greek wines. Sack, English term used for some of the sherries, like a dry sack. Sercial, one of the driest fortified wines from Portugal.
Now we talk about aqueous, watery. Talk about unctuous-- oily, sort of. Unctuous-- oily. Next we move to the next word here, sussreserve, unfermented grapes added after fermentation. It's a German term.
Vitis vinifera, grapes to make wine-- traditionally it's a European grape, famous vitis vinifera. And of course, in this continent it's called vitis labrusca.
AUDIENCE: What is it again?
GIUSEPPE PEZZOTTI: It's the original grape from Europe, vitis vinifera. Most of the wines derive from it. Vinis vinifera would be the chardonnay, pinot noir, Cabernet Sauvignon. They're all heritage. Vosges oak is another oak used to store wines that come from Alsace, from the forest of [FRENCH].
Bin, what does it mean-- B-I-N, bin, bin number? No one knows?
AUDIENCE: [INAUDIBLE]
GIUSEPPE PEZZOTTI: Yeah. Only a few of you put down the bin number in your wine list. Remember I told you go in and look at a wine list in the room there and see how a good wine list is done. For next homework I expect all of you to put down the bin number. [INAUDIBLE]. For example, this bottle of wine is bin number 20, Chardonnay from Mondavi maybe.
Bin number is an integral part of the wine list, why? Because from the storage standpoint and from the gas standpoint. Some people, also, they might want to order a wine. They don't know how to pronounce it. Then they tell you, give me bottle number 20 or 30. That's why-- bin number.
Balloon glass, or balloon, is a glass that you use to serve cognac or armagnac. It looks like a balloon, that's why. Crianza-- aging process of sherries, how they are aged, the crianza. They are done at a bodega or at the winery.
Frizzante, spritzy or bubbly or sparkly. And finally, garrafeira, specially aged wines from Portugal, garrafeira.
AUDIENCE: For frizzante, does it also tell how sparkling it is or not necessarily?
GIUSEPPE PEZZOTTI: No, it's just frizzante. If you go in Italy, for example, you order the frizzantino, a little bubbly. Proseco would be in the family of the frizzante-- very bubbly-- something that is bubbly, frizzante. Questions?
Now, if you noticed, we started with some traditional French terminology. We are moving more into the wine side now from all over the world. By the way, at the end of the class I'll give you back the homework and we'll discuss a little bit.
Now, today's a pinot noir, but we'll be also having some sirah-type of [INAUDIBLE], Cotes du Rhone, the wines. Some of the wine with the sirah grape we will be tasting today. But really the tasting will be of the pinot noir grape. It's the grape du jour. You have multiple handouts, am I right, about the pinot noir? Wire
AUDIENCE: [INAUDIBLE]
GIUSEPPE PEZZOTTI: Hmm?
AUDIENCE: [INAUDIBLE]
GIUSEPPE PEZZOTTI: OK, [INAUDIBLE] good. The pinot noir in the market is a great crossover wine and also is a grape that is 100% pure. While when you enter the Cabernets, there is a blend. Am I right?
When do we see a blend of this grape? There is a blend on this. This grape is used for blending. When will you see this grape blend traditionally? Now there are some wineries that blend pinot noir with other grapes. Champagne, that would be the only one other exception.
It's very temperamental, quite volatile. It is expensive because it's difficult to grow and produce fine wines. It needs a lot of attention, a lot of help. As I said, 100% pinot noir grape. One of the most versatile wines with food. It goes with many, many different dishes from many different parts of the world and with an immense variety of ingredients.
It's a great compromise for those who want white and/or red, soft in tannins. It pleases the white wine drinkers. And of course it pleases the red wine drinkers. Easy, accessible to drink and a wonderful soft texture and a quality, a very special quality.
Production, viticulture-- different to grow traditionally, especially in France, where the pinot noir grapes orginally derived from. And limestone is the best. It needs some cool weather. Spring frost can be a major problem, and rot can be a problem. It can perish.
From the fermentation standpoint, the skin is not concentrated. So the color of the wine will never be the same depth of the Cabernet Sauvignon. It'll be more of, how you call it, fresh type of color, I should say. And of course, do not judge the wine by it's color. And these are some examples-- whole berries, sometime fermented, not crushed, for complexity. And of course it can make wine unstable.
Alcohol can be quite high of chaptalization is used-- addition of sugar to raise alcohol content level. Sometimes it's done in Burgundian wine when years are not some of the best. But oak aging usually is not done in barrels since oak can be too strong and really gives a sort of off taste.
The filtration is the biggest problem. It retains character if there is no filtration used, which means if you want to export, it's very difficult. And there is a saying, wine you cannot transport from the place of origin to another place in the same country or even around the world. They say this type of wine doesn't travel well.
Of course if damaged, bacterial growth can happen. It might happen. Here style, the range you see goes from light-and-fruity Beaujolais style, emphasizing fruit flavors-- cherry, strawberry, raspberry-- light tannin. And these are some of the styles-- Cotes de Beaune, Village, Mercuray, Sancerre Rouge. Because we are familiar with Sancerre mostly as a white wine, but there's also a Sancerre red, or rouge, for your own information. Lighter from Oregon. Today we're going to taste a pino noir from the Willamette Valley and California pinot noirs.
Medium weight and fruity with some complexity, fuller body with more oak than first style. Cotes de Nuits, Village, Volnay, Cambole-Musigny-- higher priced-- Oregon pinot noir and cool climates, California pinot noirs up in the northern part.
Full-flavored and very complex with some new oak, moderate-medium tannin-- Premier Cru, Grand Gru from Burgundy. And we have some example of Oregon pinot noirs and, of course, Napa, Sonoma, San Benito, San Luis Obispo and Santa Barbara.
Commonly encounter flavors, this should be familiar-- strawberry. If you notice, a lot of words that end in R-R-Y-- strawberry, cherry, raspberry, cranberry, plums, cinnamon, rose, violets, and a peppermint, tobacco, mushroom, ginger, sometimes even manure. With age, toasted oak, vanilla, smoke, roasted meat, coffee, leather, very earthy, and butterscotch.
Here Cote D'Or, which is a major area of France-- as you go down south, if you take the famous train the TGV, the train, the Grand Vitesse, you go down in Beaujolais, [INAUDIBLE]. There is a Cotes de Nuits, the Cotes de Beaune. And if you can, you should do it, as it would be a great trip for you to undertake. To go to France that would be good because you going down. Lyon is the sort of-- the cuisine is quite special and famous chefs come from there, like [INAUDIBLE], like Bocuse. And of course, Mr. Daniel Boulud comes from that area of France.
Cotes de Nuits, they are Fixxin, great value for lesser price than some of the other. Gevrey-Chambertin, this was a famous wine that Napoleon went to battle always carrying cases of Gevrey-Chambertin. OK, that's the wine of Napoleon-- widest variation style, and a beef-like smell, aged well. And as I said, Napoleon was one of the lovers.
The other, Morey-Saint-Denis, very fragrant, it is one of the wines that you can go on the safe side. And the Chambolle was very perfumy, very soft, very delicate. And your Cotes de Nuits, Vougeot, Clos de Vougeot, they are small vineyards, 80 vineyard owners. And Vosne-Romanee, most expensive, big, powerful, heavy, fat, highly perfumed, and, of course, land of the famous DRC, Domaine de la Romanee-Conti, therefore, only four acres for a $4,000 case.
Now who knows how much it goes for now, but some more example. And I believe in the mid-80s, early 80s, when the yen was very powerful as a currency-- throughout history economies go up and down. And in at that time the Japanese yen was very, very powerful. Therefore, they were going around the world buying different buildings, property. And they were trying to buy the famous Domaine de la Romanee-Conti. Romanee goes back to the Roman times.
But the French government put it as a national treasure. Therefore it cannot be sold-- never been sold to a foreign owner or a foreign company. And it's really come down, the Domaine de la Romanee-Conti. La Tache, you see by the acreage, Richebourg, Romanee-Saint Vivant, La Romanee. Grand Echezeaux and Echezeaux, those sort of the most prestigious.
They come by cases. But it's a mixed case. You cannot buy only all Romanee-Conti or all La Tache or all Richebourg. But that's what, so-- and Nuits-Saint-George, the Night of Saint George, no Grand Crus, but many premier Crus-- very strong aging potential and abilities.
Cotes du Beaune, we have Aloxe Corton. And I give you some idea. There are 22 Grand Crus-- Cote de Beaune-Village. And, of course, Volnay more delicate than Pommard or a Bonnes Mares, excellent wine making, good village wines.
Here are some value burgundies from Pernard-Vergelesses-- dusty earthy quality. It becomes lighter and fruitier sometime. Savigny-les-Beaune, light berry scented with rustic very [INAUDIBLE]. Monthelie, very sturdy. Auxey-Duresses and Chassagne-Montrachet. We are most familiar with the white, the Chassagne-Montrachet, Puligny-Montrachet, Chevalier-Montrachet, Batard-Montrachet. Orisha But there is also Chassagne-Montrachet that is red. Also Saint Denis, very robust and sometimes they have too much tannin. Cote Chalonnaise, a Rully, very lighter. Mercury, light. Gevrey, Montagny, they are sort of a lesser status than some of the other.
Other areas are from Alsace-- or "al-sass." Light and fruity. We know-- [INAUDIBLE] not too much oak. Loire Valley, a red Sancerre that I mentioned before.
USA. There are some example. Russian River, more fruitier. Carneros, Santa Cruz, and San Benito, Santa Barbara. Up Oregon produce great light- and medium-bodied Pinot Noir. Very floral and fruity. Sometimes spice and vegetative characteristics.
Australia, start beginning some-- making some very good Pinot Noir. Victoria, the Tasmania. South Australia, Western, New South Wales, Hunter Valley. OK?
Italy made a good progress and also known as Pinot Noir really in Italy it's called a Pinot Nero. Because "noir" stand for "nero," "black," sort of dark.
These are some of the foods that we want to consider. Traditional roast meats, birds, games, grills. Avoid sweetness, you know? Vegetables, some of the veg-- some fish, sort of a little bit more of, how do you call it, fish with-- stronger than the light fish, such as sole or pompano or some of the lighter type of fishes.
Prime ribs. Traditional dishes. California, meaty fish, grilled salmon, wild mushrooms. OK? But that's an example of some older Pinot Noir.
With the rare meat, you know, very, very rare, and very-- and these some of the foods that [INAUDIBLE] good pairing. And let's look at that. Lean beef, bourguignon, even mutton, if you want a little-- dark salmon, shark, grilled rabbit. The French call it "lapin." That's--
[INAUDIBLE] pasta, with herbs. And strips of dark rabbit, duck sausage. You see all stuff that is quite strong and heavy and powerful.
Baked Fontinas. Sometime even some fondues, cheese fondues. Or even meat fondue, because there is-- you can, with the hot oil, you can fondue meats, you know, and that goes very well, also. OK?
Lower tannin-- Pinot Noir is smoked chilies. Look to the example. Swordfish, tuna, toasted pumpkin seeds with mustard, stir fries, beef or lamb, Szechuan.
Seasoning-- thyme, bay, rosemary, allspice, mustard, caramelized onions, oil nuts. OK, now we go to the end. OK? OK, OK.
OK, wine tasting.
It's not polite, am I right? OK, now we can go back, now. [LAUGH]
AUDIENCE: Giuseppe, where are the Cote du Rhones and Rhone Rangers? Are those Pinot Noirs, or--
GIUSEPPE PEZZOTTI: No they're more Syrahs. Cote du Rhone, there is Syrah, Cinsault, Mourvedre, Grenache, [INAUDIBLE]. But a Syrah. Then in Australia it's called Shiraz-- S-H-I-R-A-Z.
AUDIENCE: And the Rhone Rangers that are in California?
GIUSEPPE PEZZOTTI: Yeah. There is some.
AUDIENCE: Are those Syrahs, also, or--
GIUSEPPE PEZZOTTI: Yeah. You know, anything that carries the name, it should have this. The Syrah grape is the-- the grape, uh-- what do you call it-- the grave de rigeur?
While they are pouring the wine, I want to just quickly go through the groups. I want to be sure about the groups. Because there was a problem with Big Nick. We want to be sure that we know what is happening to him.
Group number 1. There will be, October 15, Gewurztraminer, the Reisling. Zach Winters.
AUDIENCE: Yes, sir.
GIUSEPPE PEZZOTTI: Angela.
AUDIENCE: [INAUDIBLE]
GIUSEPPE PEZZOTTI: Nick [INAUDIBLE].
AUDIENCE: Yeah.
GIUSEPPE PEZZOTTI: And [? Janine ?] [? Sako. ?] Am I right?
AUDIENCE: Mhm.
GIUSEPPE PEZZOTTI: Group number 1. Group number 1. Meredith, Rowena. Am I right?
AUDIENCE: Yes.
GIUSEPPE PEZZOTTI: Dan and Devon. Group number 3. Robert, Whitney, Michelle, and Richard. OK, 1, 2-- got it. Good.
Number 4. Eric, Janelle, Stephanie, and Julia. Am I right, Julia? Now, the last group is Blake, BJ, and Chloe. And Nick is doing-- he was signed on for 2 group, but he's doing group number 1.
AUDIENCE: [INAUDIBLE]
GIUSEPPE PEZZOTTI: You are at the end? You have enough time?
[INTERPOSING VOICES]
AUDIENCE: Number four because we have [INAUDIBLE].
GIUSEPPE PEZZOTTI: You've got-- let me know. Let us know. Can you send an email to Sybil and copy me and Sandy? Because we need to do the switching. Good.
AUDIENCE: So this next assignment is due on Wednesday, right?
GIUSEPPE PEZZOTTI: What?
AUDIENCE: Is this due this [INAUDIBLE] next Wednesday?
GIUSEPPE PEZZOTTI: Next week.
OK?
AUDIENCE: It's in Two weeks. The assignment's due in two weeks.
GIUSEPPE PEZZOTTI: It's due-- check the study.
AUDIENCE: Yeah, it's due in two weeks.
GIUSEPPE PEZZOTTI: Two weeks? OK.
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: After-- when is fall break?
[INTERPOSING VOICES]
AUDIENCE: Fall break is October 10 through the 15.
GIUSEPPE PEZZOTTI: OK, the [INAUDIBLE] would be two weeks. Am I right? OK. Good. OK! We are ready!
Now, please, I understand, when we start tasting a little wine, we can a little be more verbose.
[LAUGHTER]
Am I right? You know, a little alcohol make us, you know, change our moods, sometime. But, please, try to listen, taste, and be quiet.
[LAUGHTER]
OK. Beautiful grape. Look at that. OK, Foley Santa Maria-- is number two or three?
AUDIENCE: That's three.
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: OK. OK, that some of the-- let's look at some of the characteristics. North America, California, Santa Maria. I think it's Santa Barbara, there. There is a typo.
Variety, Pinot Noir. Alcohol by volume, 14.3%. 206. Cost per bottle $27.33. Now let's look at the descriptions. And after we start to analyze the description, if they make sense and you agree or disagree. OK?
OK? OK, number 1. Now we are moving. This is the first of the red wines that we taste this semester. And, first of all the color. What do you think? Richard.
AUDIENCE: There's not much, I guess, pigmentation if you can see through it.
GIUSEPPE PEZZOTTI: OK. It's pretty transparent.
AUDIENCE: It's a lighter red.
GIUSEPPE PEZZOTTI: Lighter red?
AUDIENCE: But you see some ruby. Ruby red.
GIUSEPPE PEZZOTTI: Ruby red.
AUDIENCE: I can definitely see some, I guess, slight-- just the color, that it's not-- that there's age.
GIUSEPPE PEZZOTTI: Age. OK. Anything else, from looking at the colors? Dan.
AUDIENCE: [INAUDIBLE]
GIUSEPPE PEZZOTTI: Ideally, what you do, you get the wine napkins and put it behind, and you could--
AUDIENCE: [INAUDIBLE]
GIUSEPPE PEZZOTTI: Oh, OK, the light [INAUDIBLE]. No, that's fine. OK? Any other observation about the color? Stephanie.
AUDIENCE: [INAUDIBLE]
GIUSEPPE PEZZOTTI: [INAUDIBLE]
AUDIENCE: [INAUDIBLE]
[INTERPOSING VOICES]
AUDIENCE: Angela.
AUDIENCE: I think it's-- it's transparent, but it's still ruby color.
GIUSEPPE PEZZOTTI: Ruby color, OK.
AUDIENCE: Cherry.
GIUSEPPE PEZZOTTI: Any other-- Dan, did you come up with something?
AUDIENCE: Kind of a tart cherry color.
GIUSEPPE PEZZOTTI: OK. Any other comment from this side? BJ.
AUDIENCE: The color, or the scent?
GIUSEPPE PEZZOTTI: Color, now. We're still looking at the color. Try to-- to have a sense, you know--
AUDIENCE: When you tilt it, it's a little lighter around the rims.
GIUSEPPE PEZZOTTI: OK. Nick.
AUDIENCE: About the color?
GIUSEPPE PEZZOTTI: Yeah.
AUDIENCE: I was going to say, somebody said it looked like it had aging on it. I think it's pretty kind of like brilliant--
GIUSEPPE PEZZOTTI: Brilliant.
[INTERPOSING VOICES]
AUDIENCE: I would say it's rather [INAUDIBLE]
GIUSEPPE PEZZOTTI: You know, because, if you look, it's 206. It's still pretty young. Am I right? OK, now, smell. The scent. What do you think? Next step.
AUDIENCE: Cherry.
AUDIENCE: Cherries.
GIUSEPPE PEZZOTTI: Cherries, cranberries. Going back to the berries-- terminologies that we have seen about the descriptors. What else?
AUDIENCE: A little lavender?
GIUSEPPE PEZZOTTI: Lavender? Janelle.
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: A little more herbaceous. OK. A little bit more grassy, maybe? What else?
AUDIENCE: [INAUDIBLE] little earth.
GIUSEPPE PEZZOTTI: Earthy. OK.
AUDIENCE: And there's a good amount of alcohol in the nose.
GIUSEPPE PEZZOTTI: Good. Yes, it's 14.3%, I believe. Yep. Michelle. Smell.
AUDIENCE: [INAUDIBLE]
GIUSEPPE PEZZOTTI: You're not feeling too well?
AUDIENCE: I smell more rhubarb and mushrooms.
GIUSEPPE PEZZOTTI: Rhubarb-- [INAUDIBLE]. OK? Good, good. Rowena. I
AUDIENCE: I smell more earthiness than cherries or--
GIUSEPPE PEZZOTTI: Earthy, OK. Julia.
AUDIENCE: Earthy and spicy.
GIUSEPPE PEZZOTTI: Spiciness, OK. It seems that, going back to the previous slide, about all those things that you mention, they sort of describe these type of wines, from the smell standpoint, and the scent.
Now, taste.
What do you think?
[INTERPOSING VOICES]
AUDIENCE: Nice finish. It lasts with you.
GIUSEPPE PEZZOTTI: It lingers. It doesn't stop. It doesn't end suddenly.
AUDIENCE: You can really, like, feel the alcohol.
GIUSEPPE PEZZOTTI: You can feel the alcohol. You can feel the potency of the alcohol.
AUDIENCE: But also I thought I smelled a lot of cherry and berry fruitiness. But then, when I tasted it, I thought it was a lot more earthy and the mushrooms and the--
GIUSEPPE PEZZOTTI: Mushroom.
AUDIENCE: Yeah.
AUDIENCE: Really smooth tannins, though.
GIUSEPPE PEZZOTTI: Smooth-- it's not a heavy tannin. It's a gentle tannin. Bobby.
AUDIENCE: [INAUDIBLE] really good velvety quality, pinot noirs.
GIUSEPPE PEZZOTTI: Velvety, with good texture. Chloe, what do you think? From the taste standpoint.
AUDIENCE: I agree with Melissa. [INAUDIBLE] I was expecting more berries.
GIUSEPPE PEZZOTTI: More [INAUDIBLE].
AUDIENCE: I got the earthy.
GIUSEPPE PEZZOTTI: Earthiness? Yeah. Richard.
AUDIENCE: I definitely notice that there's that acid that balances it. So--
GIUSEPPE PEZZOTTI: That balances--
AUDIENCE: Yeah.
GIUSEPPE PEZZOTTI: You think it's well-balanced.
AUDIENCE: Yeah, with the acids. Harmonious-- harmony. Good. OK? Before, as Blake said, it lingers. You know, it doesn't end suddenly.
AUDIENCE: I think the fruitiness comes out after--
GIUSEPPE PEZZOTTI: After--
AUDIENCE: --after it's-- you taste like when you breathe out of your mouth after you taste-- after you taste a wine and you breathe out, it tastes like cherry. You get that fruity quality to it. Cooked cherry, yeah.
GIUSEPPE PEZZOTTI: Good.
AUDIENCE: Definitely not fresh.
GIUSEPPE PEZZOTTI: Good. OK, through with the first one. We move to the second one. Before we move on, how much you think would you charge in a restaurant, in a metropolitan city? Pre Wall Street debacle.
[LAUGHTER]
You know, maybe a couple weeks ago. Now, now anything goes.
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: $75? You think-- OK?
AUDIENCE: [INAUDIBLE]
GIUSEPPE PEZZOTTI: And, by the way, some of the descriptor, or do they make sense, or do you disagree with the assessment? [? Don? ?]
[INTERPOSING VOICES]
AUDIENCE: --kind of downplay the earthy notes [INAUDIBLE]. It's a lot more earthy, in my mind.
GIUSEPPE PEZZOTTI: More earthy, in your estimate, than the descriptor.
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: OK. Good. Now, again, we are in Northwest, very north, Oregon, Willamette Valley. It's 14.5%. Oregon. And the descriptor, you might want to take a look at that before. It talks about raspberry, licorice, and violet, a juicy entry and silky mouthfeel.
Now, color. Look at the color. Maybe you want to compare with the first one. What do you think, color-wise? How would you describe this one? Richer in color?
AUDIENCE: A little darker. It has, like, a more consistent--
GIUSEPPE PEZZOTTI: A little bit more depth?
AUDIENCE: Yeah.
GIUSEPPE PEZZOTTI: Would you say? OK?
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: Little-- [INAUDIBLE], orange [INAUDIBLE]? OK.
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: What do you think?
AUDIENCE: In the color, or the smell?
GIUSEPPE PEZZOTTI: We are still-- the smell. The col-- we are color-- still the color, yeah.
AUDIENCE: I don't know. I kind of think it looks a little bit-- looks a little bit sour, maybe a little bit crisper, clearer--
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: OK.
AUDIENCE: It's like that cherry juice.
GIUSEPPE PEZZOTTI: The cherry, OK. Here. Janelle, what do you think?
AUDIENCE: I think it's a little fruitier than the last one.
GIUSEPPE PEZZOTTI: Little fruitier? Julia.
AUDIENCE: It's a little bit lighter.
GIUSEPPE PEZZOTTI: A little lighter than the previous one? Dan-- from the smell standpoint. What do you pick up?
AUDIENCE: It's very fresh--
GIUSEPPE PEZZOTTI: Fresh?
AUDIENCE: Sort of fresh raspberries--
GIUSEPPE PEZZOTTI: Fresh, refreshing, very fresh? Nick-- Nicholas.
AUDIENCE: Yeah, right now I'm getting fresh berry. I was looking to find, like, hints of the-- they were saying the-- tasting those hints of vanilla. Which I can kind of agree with. But--
GIUSEPPE PEZZOTTI: You don't agree with--
AUDIENCE: Not necessarily.
GIUSEPPE PEZZOTTI: OK. Rowena.
AUDIENCE: I think raspberries are the most prominent, in this.
GIUSEPPE PEZZOTTI: The raspberry, the most prominent?
AUDIENCE: I can't really smell the violets.
GIUSEPPE PEZZOTTI: OK.
AUDIENCE: I think it's musty-- mustier--
GIUSEPPE PEZZOTTI: Mustier?
[INTERPOSING VOICES]
AUDIENCE: It's got a real breathy--
GIUSEPPE PEZZOTTI: OK.
AUDIENCE: Yeah, like, [INAUDIBLE].
GIUSEPPE PEZZOTTI: BJ, what do you think about this one, smell-wise?
AUDIENCE: I definitely smell the raspberry. It's got a-- I can smell the alcohol in it, also. And I get, like, a little, tiny bit of a vanilla or something like that.
GIUSEPPE PEZZOTTI: OK. Now, taste-wise, Richard.
AUDIENCE: Well, compared to the first one, it's definitely a little bit, like, milder. But then it's a lot, I think, earthier than the first one. Maybe because it's not as acidic as the first one.
GIUSEPPE PEZZOTTI: OK, less acidic.
AUDIENCE: I think it's definitely less earthy than the first one. It's just, you can really taste the fresh fruit. Like, it tastes a lot like it smells, actually, with the fresh raspberries. They're, like, right in front.
It doesn't linger quite as long as the last one, though. It kind of--
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: --less-- it sort of ends much more-- you know, it's less a lingering--
AUDIENCE: Right.
GIUSEPPE PEZZOTTI: --process.
AUDIENCE: Like, it's up top, but then it kind of ends.
GIUSEPPE PEZZOTTI: Good. Eric, what do you think?
AUDIENCE: I get-- it's definitely a lot-- it's got more of a kick to it than the first one.
GIUSEPPE PEZZOTTI: More bite?
AUDIENCE: More of a-- more of a bite, more [INAUDIBLE].
GIUSEPPE PEZZOTTI: And, after taste, do you agree with Angela that it's, uh--
AUDIENCE: [INAUDIBLE]
AUDIENCE: [INAUDIBLE] like, it does last a little bit, though.
GIUSEPPE PEZZOTTI: It lasts a little bit, but not as much as previous.
AUDIENCE: Not as much as the first one, but it is still there. I mean, you can definitely still get it when you breathe, after.
GIUSEPPE PEZZOTTI: What did you said, Steph?
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: Smooth. OK. Now, going back to our restaurant, how much will you-- much you think you'd charge? How much you think you can get?
AUDIENCE: $51.
GIUSEPPE PEZZOTTI: Around $50?
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: Who's saying $60? Nick? [INAUDIBLE]
AUDIENCE: In New York?
GIUSEPPE PEZZOTTI: Yeah--
AUDIENCE: I don't think that I'd pay $60.
GIUSEPPE PEZZOTTI: You wouldn't pay-- why you wouldn't pay $60?
AUDIENCE: I just-- I mean, after seeing the price, and after tasting it, it's not something that--
GIUSEPPE PEZZOTTI: You think it wouldn't be worth it to you.
AUDIENCE: Right.
AUDIENCE: But I think when people think Oregon, they think Willamette Valley--
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: The name is a brand, in certain way-- brand. Number 3. We move to the next one. Oh. Bourgogne Rouge. Burgundy. [INAUDIBLE] Bourguignon is a Bourgogne. Pinot Noir, 205, 12.5%. [? It is ?] almost two-- two point less than the previous one, was 14.5%, [INAUDIBLE] OK?
What do you think about this one? Color, first. How did the color change?
AUDIENCE: It's a much deeper--
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: Deeper?
[INTERPOSING VOICES]
AUDIENCE: --maroon.
GIUSEPPE PEZZOTTI: More--?
AUDIENCE: Like a maroon.
GIUSEPPE PEZZOTTI: Maroon? More profound color?
AUDIENCE: Sort of, like, violet edges.
GIUSEPPE PEZZOTTI: Violet edges? OK, what else?
AUDIENCE: [INAUDIBLE]
GIUSEPPE PEZZOTTI: What else?
AUDIENCE: Less transparent. It's got more depth.
GIUSEPPE PEZZOTTI: More depth? OK, OK, good, good. Any other thing that stands out, when you look at this wine, compared to the previous two wines that we just tasted? Color.
AUDIENCE: I'd say it's a little less brilliant and maybe--
GIUSEPPE PEZZOTTI: More opaque?
AUDIENCE: Yeah, a little more aged.
GIUSEPPE PEZZOTTI: Aged?
AUDIENCE: [INAUDIBLE] --has some of the fading--
[COUGH]
GIUSEPPE PEZZOTTI: OK. Now, Smell-wise, what do you pick up?
[INTERPOSING VOICES]
AUDIENCE: New-car smell. It's like leather.
GIUSEPPE PEZZOTTI: Leathery?
AUDIENCE: It's got a new-car kind of smell to it.
AUDIENCE: I think warm rubber, or--
GIUSEPPE PEZZOTTI: Rubbery?
AUDIENCE: --warm leather.
GIUSEPPE PEZZOTTI: Warm leather, OK. What else? Ben.
AUDIENCE: I get a lot more--
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: More--?
AUDIENCE: --wood scent?
GIUSEPPE PEZZOTTI: OK, wood--
AUDIENCE: --some violet. It's very floral.
GIUSEPPE PEZZOTTI: OK.
AUDIENCE: [INAUDIBLE] alcohol.
GIUSEPPE PEZZOTTI: More complex, maybe.
AUDIENCE: Well, I think it's just more expressive. It doesn't have as high of an alcohol content, [INAUDIBLE].
GIUSEPPE PEZZOTTI: Good. Taste. What do you think about taste?
AUDIENCE: Much firmer tannins.
GIUSEPPE PEZZOTTI: Thank you. Taste. Blake.
AUDIENCE: It's got the much firmer tannins. I think it could be paired well with stronger foods.
GIUSEPPE PEZZOTTI: Stronger food?
AUDIENCE: It can hold up to it more than the other-- the other two were way juicier than this. This is much firmer.
GIUSEPPE PEZZOTTI: OK.
AUDIENCE: [INAUDIBLE]
GIUSEPPE PEZZOTTI: Michelle, what do you think about the taste of this one?
AUDIENCE: I taste the blackberry a lot, but it's a little overwhelming [INAUDIBLE].
[INTERPOSING VOICES]
AUDIENCE: [INAUDIBLE] taste it [INAUDIBLE] smelling. Not earthy, but [INAUDIBLE].
GIUSEPPE PEZZOTTI: Whitney.
AUDIENCE: It's just-- it's so tannin, for me, that I can't really--
GIUSEPPE PEZZOTTI: A little bit too tannin?
AUDIENCE: Yeah.
GIUSEPPE PEZZOTTI: A little bit too strong?
AUDIENCE: And then [INAUDIBLE].
GIUSEPPE PEZZOTTI: OK. Bobby.
AUDIENCE: It's got more [INAUDIBLE].
AUDIENCE: It seems very-- I was using the word before-- but aqueous.
GIUSEPPE PEZZOTTI: Aqueous-- more watery.
AUDIENCE: Yeah.
GIUSEPPE PEZZOTTI: What else? This side, here?
AUDIENCE: I thought it was surprisingly light. When I--
GIUSEPPE PEZZOTTI: Light.
AUDIENCE: --smelled it, it was really, like, upfront. And, like, the low alcohol--
GIUSEPPE PEZZOTTI: 12.5%--
AUDIENCE: Yeah. Once I tried, I mean, the tannins are there. Like, it was a much softer wine than I anticipated it would be [INAUDIBLE].
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: OK.
AUDIENCE: Compared to the smell, it's like it--
AUDIENCE: Right.
AUDIENCE: --it's surprising.
AUDIENCE: It kind of smells [INAUDIBLE]
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: Bacalado. Most likely bacalhau, I think, is a-- I'm guessing is a-- bacalhau is maybe a type of-- bacalhau is a fish.
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: Yeah, I think-- We have also goat cheese, I see there. Also, [INAUDIBLE] and poached pear. [INAUDIBLE]
OK?
AUDIENCE: What's in this [INAUDIBLE]?
GIUSEPPE PEZZOTTI: What?
AUDIENCE: In this one?
GIUSEPPE PEZZOTTI: That's bacalhau. Is a fish. Haddock, exactly.
AUDIENCE: Salt cod.
GIUSEPPE PEZZOTTI: Salt cod. A Portuguese word, "bacalhau." Going back to our terminology, "denominacao," "bacalhau," "Curacao," "attencao," OK?
OK! Now, let's move to the next one. And we still try to taste the wine by itself, but we could start moving with some food, also, because--
How much will you charge for this one? In a restaurant, a Bourgogne.
AUDIENCE: I could also probably get, like, $60, because people's perception is that if it's imported from Burgundy it's going to be more expensive.
GIUSEPPE PEZZOTTI: Perception-wise. OK. Now, let me ask-- would you pay $60 for this one? How many of you would pay $60? How many of you won't pay $60.
AUDIENCE: I would, in a restaurant.
GIUSEPPE PEZZOTTI: In a restaurant, you-- OK. Robert Mondavi, wine number 4. Smell. What do you think about this one, from the smell standpoint?
AUDIENCE: Lavender?
GIUSEPPE PEZZOTTI: What?
AUDIENCE: Lavender?
GIUSEPPE PEZZOTTI: Lavender? OK. What else?
[INTERPOSING VOICES]
AUDIENCE: --cherries.
GIUSEPPE PEZZOTTI: Cherries? Good.
AUDIENCE: [INAUDIBLE] big, ripe cherries.
AUDIENCE: Definitely smokier and oakier.
GIUSEPPE PEZZOTTI: Chloe, what do you think? Mondavi, number 4, smell-wise?
AUDIENCE: [INAUDIBLE]
AUDIENCE: I get a little acetone, chemical smell.
GIUSEPPE PEZZOTTI: Chemical?
AUDIENCE: I think caramel.
GIUSEPPE PEZZOTTI: Caramel? Dan.
AUDIENCE: A little more of a-- a little more with cooked fruit.
GIUSEPPE PEZZOTTI: Cooked fruit? OK. The 4 may be after-- you say "cooked fruit," and we have the pear, there, maybe, that is cooked. Maybe you want to see if it goes well or they disagree. Nick-- smell.
AUDIENCE: Yeah, I get some more cooked flavors with this one, like a little more spiciness and a little more, in general, mellower flavors.
GIUSEPPE PEZZOTTI: OK, good. Taste. What do you think?
[INTERPOSING VOICES]
AUDIENCE: It's sweet in the, like, tip of your tongue? Then it kind of changes, and it's [INAUDIBLE].
GIUSEPPE PEZZOTTI: As you go through the process of changing.
AUDIENCE: It's like a nice, slow, long finish.
GIUSEPPE PEZZOTTI: It lingers. OK? Taste, Derrick.
AUDIENCE: I feel like most of the flavors are in the back of my throat.
GIUSEPPE PEZZOTTI: The back? Not in the front?
AUDIENCE: Yeah. That's where I get a lot of the flavor going.
GIUSEPPE PEZZOTTI: OK, good.
AUDIENCE: Spice. I taste a lot of spice.
GIUSEPPE PEZZOTTI: Spiciness? Yeah, that's-- Zach.
AUDIENCE: I can taste, like, some oak, in there.
GIUSEPPE PEZZOTTI: OK.
AUDIENCE: I get some spiciness a lot.
GIUSEPPE PEZZOTTI: Good.
AUDIENCE: There's definitely a lot more oak.
GIUSEPPE PEZZOTTI: More oak. You know, traditionally, wine from the West Coast, California, are more oakier. And the Mondavi has a very strong inclination to make wines of this-- with this character. What else?
You see is vintage 2 or 3-- is five years old. 14.5%. They call it "multidimensionals." "Multitasking," maybe? OK? Intense, long finish?
Game, toast, cherry, raspberry, toffee. OK? What else?
AUDIENCE: Goes really good with the bacalhau.
GIUSEPPE PEZZOTTI: Bacalhau goes well? OK, good. Any other comments about this one, from the taste standpoint.
AUDIENCE: And the fruit initially is kind of like a smooth texture. And then it [INAUDIBLE].
GIUSEPPE PEZZOTTI: Good. Now, how much would you charge for this? Now, looking at some of your markups, in your homework, what will be your markup for this one?
AUDIENCE: Two and a half times?
GIUSEPPE PEZZOTTI: Two and a half times [INAUDIBLE] how much you expect to get, here.
AUDIENCE: So $40, $80, $120.
GIUSEPPE PEZZOTTI: Around $120?
AUDIENCE: Or, no, $100.
GIUSEPPE PEZZOTTI: $100? How many of you agree with Angela? Or maybe you have a different opinion. There's nothing wrong for--
AUDIENCE: Around $100.
GIUSEPPE PEZZOTTI: Around $100?
AUDIENCE: $99?
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: $99, you know, like you're going at Kmart or Wal-Mart?
[LAUGHTER]
OK. $99.999?
AUDIENCE: [INAUDIBLE] probably get a little over $100. Just because it's from-- it's Mondavi, you could probably get $120 for it. It's Napa Valley. I mean, [INAUDIBLE].
GIUSEPPE PEZZOTTI: OK
AUDIENCE: [INAUDIBLE]
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: OK. Greg Norman's Santa Barbara. I think we have a little typo, there-- is with an A. Santa Barbara Pinot Noir. Number 5, what do you think?
Color! Color. What do you think about the color?
AUDIENCE: It's deeper red. Not as [INAUDIBLE].
GIUSEPPE PEZZOTTI: Deeper. More depth, more intense? What else, Michelle? I see you analyzing it.
AUDIENCE: I think it's brighter than the Mondavi was, but [INAUDIBLE].
GIUSEPPE PEZZOTTI: Brighter.
AUDIENCE: [INAUDIBLE] at the edges.
GIUSEPPE PEZZOTTI: OK?
AUDIENCE: It's got a nice violet [INAUDIBLE].
GIUSEPPE PEZZOTTI: Dan?
AUDIENCE: It's got a nice violet, purple kind of rim to it.
GIUSEPPE PEZZOTTI: OK. Good. Smell. The first contact. What do you see, when you smell the-- what it reminds you? That goes back to your memory, the smell that, throughout your life, you sort of--
AUDIENCE: It's very sweet, almost like a jam [INAUDIBLE].
GIUSEPPE PEZZOTTI: Almost like jam-- jammy?
[INTERPOSING VOICES]
AUDIENCE: Like butter.
GIUSEPPE PEZZOTTI: Who said "butter"? OK? What else?
AUDIENCE: Strawberry? Who says "strawberry"? BJ? What other smell? As soon as you--
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: As you bring it towards you--
[LAUGHTER]
--what--
[LAUGHTER]
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: What did you say?
AUDIENCE: It's smells like unripe tomatoes.
AUDIENCE: It's your sniffer.
GIUSEPPE PEZZOTTI: Unripe tomatoes? OK!
AUDIENCE: It does! It does! [INAUDIBLE]
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: Now--
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: That's a great point. Chloe, that's a great point. You remember at the beginning of the class, when I say "De gustibus non disputandum est"-- you cannot account for taste? For her, that's her perception. And, for her, it's right.
And you don't have to feel uncomfortable. You don't have to blush. OK?
[LAUGHTER] Taste! What do you think, from the taste standpoint? 206, 13.5%, ruby red color, rose petal, tomat-- see, she picked out the tomato vine. Of course, she's always in the kitchen. She likes to cook.
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: See--
[LAUGHTER]
See--
AUDIENCE: Wow!
[LAUGHTER]
GIUSEPPE PEZZOTTI: Maybe your senses--
AUDIENCE: Were you cheating?
AUDIENCE: Yeah.
AUDIENCE: No! I swear to God, I wasn't!
GIUSEPPE PEZZOTTI: See, one of your senses is so accentuated that you are above all of us.
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: What do you think, now, from the taste standpoint? Greg Norman, here.
AUDIENCE: It's lighter than I'd expected.
GIUSEPPE PEZZOTTI: Lighter?
AUDIENCE: What's that [INAUDIBLE] something [INAUDIBLE]?
GIUSEPPE PEZZOTTI: Which?
[INTERPOSING VOICES]
AUDIENCE: What is it? "Aquacious?"
GIUSEPPE PEZZOTTI: "Aqueous."
AUDIENCE: "Aqueous."
GIUSEPPE PEZZOTTI: "Aqueous." Unctuous, and aqueous.
AUDIENCE: But it's like, light, tart, like tart cherries or something.
GIUSEPPE PEZZOTTI: Tart, OK.
AUDIENCE: But it's nice.
GIUSEPPE PEZZOTTI: What else?
AUDIENCE: Smooth.
GIUSEPPE PEZZOTTI: Julia.
AUDIENCE: I get, like, vanilla [INAUDIBLE].
GIUSEPPE PEZZOTTI: Vanilla? Now you say "smooth" describes. Smooth--
AUDIENCE: --just the mouthfeel--
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: --feel good, feel very fluid. OK? Good. What else? Any other comments? Start eating, because it gets cold.
[INTERPOSING VOICES]
AUDIENCE: I like it with the goat cheese, because it's smooth--
GIUSEPPE PEZZOTTI: The goat--
AUDIENCE: --and it complements.
GIUSEPPE PEZZOTTI: OK.
AUDIENCE: It adds a nice--
GIUSEPPE PEZZOTTI: Is a good--
AUDIENCE: --fruitiness adds to it afterwards.
GIUSEPPE PEZZOTTI: Good, good. How much you want to charge for this one? How much?
AUDIENCE: How much?
GIUSEPPE PEZZOTTI: How much?
AUDIENCE: $30.
GIUSEPPE PEZZOTTI: $30? You think you can get it?
AUDIENCE: $35 maybe.
GIUSEPPE PEZZOTTI: OK. We went from so high to so low. Compare. But that's OK. Now we move to next one. We have-- this one is-- we have a Syrah and Grenache.
If you remember before, we talked about the grape that we make the Tavel wine, the Grenache, one of those Cote du Rhone grapes, these are blends. Syrah and Grenache, 204, 13.5%. Languedoc, Cote du Rousillon.
What do you think? Smell. What do you pick up, your first contact with this one? What is there? There is something very accentuated that you should be able-- What do you pick up, as soon as you make a--
AUDIENCE: Leather?
GIUSEPPE PEZZOTTI: Leather?
AUDIENCE: Spice?
GIUSEPPE PEZZOTTI: Spice?
AUDIENCE: Kind of like a greenhouse-type smell.
AUDIENCE: Yeah.
GIUSEPPE PEZZOTTI: Greenhouse?
AUDIENCE: Rubber--
[INTERPOSING VOICES]
AUDIENCE: Very earthy.
GIUSEPPE PEZZOTTI: OK, Nick.
AUDIENCE: I can smell like peat moss, almost, like--
GIUSEPPE PEZZOTTI: Like--?
AUDIENCE: Like peat moss.
GIUSEPPE PEZZOTTI: Peat moss? What else? Dan?
AUDIENCE: Yeah, that's exactly [INAUDIBLE].
GIUSEPPE PEZZOTTI: Yeah.
[INTERPOSING VOICES]
AUDIENCE: Smells like roses, red roses.
GIUSEPPE PEZZOTTI: Like--?
AUDIENCE: Red roses?
GIUSEPPE PEZZOTTI: Like red, very red roses? You know, very-- Whitney.
AUDIENCE: I definitely got an initial leathery--
[LAUGHTER]
GIUSEPPE PEZZOTTI: What, what? What did you said?
AUDIENCE: She said--
AUDIENCE: [INAUDIBLE] bathing suit.
AUDIENCE: It smells like a sandy, wet bathing suit.
GIUSEPPE PEZZOTTI: Oh, sandy! Oh, there's very--
[LAUGHTER]
GIUSEPPE PEZZOTTI: That is a very risque, avant-garde comment, you know?
[LAUGHTER]
AUDIENCE: --it's a childhood--
GIUSEPPE PEZZOTTI: OK? Yeah, that sort of summery type-- memories, you know? Good. Taste. What do you think, when we taste this Chateau Montroche Costieres de Nimes? Famous area, Nimes. Taste.
AUDIENCE: I keep thinking they're going to be [INAUDIBLE]. There's almost like a mildewy, but it's not--
AUDIENCE: It's like a basement.
AUDIENCE: But it's not--
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: Like a wet basement?
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: When the wall is sort of a--
[INTERPOSING VOICES]
AUDIENCE: My mom has, like a corner that she keep, like, all her vases and stuff in--
GIUSEPPE PEZZOTTI: [INAUDIBLE], OK?
AUDIENCE: --in there.
AUDIENCE: [LAUGH]
GIUSEPPE PEZZOTTI: What else? What else?
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: Creamy? Robbie.
AUDIENCE: I don't know, it's got-- really, it's got a full body. So it holds up well [INAUDIBLE].
GIUSEPPE PEZZOTTI: Jean, Jean.
AUDIENCE: You know, like, if you go to, like, a cheese counter, like, a real cheese counter--
GIUSEPPE PEZZOTTI: Yeah, like the Artisanal, in New York?
AUDIENCE: Exactly, and you get-- you smell a cheese that has, like, that moldy, musty--
GIUSEPPE PEZZOTTI: Musty, yeah.
AUDIENCE: Like, some of the cheese are wrapped in the, uh--
GIUSEPPE PEZZOTTI: Leaves?
AUDIENCE: Yeah. Or what is--
GIUSEPPE PEZZOTTI: Grapes.
AUDIENCE: What's the residue at the bottom of the barrels? Lees?
GIUSEPPE PEZZOTTI: Lees, yeah, surely, yeah, lees.
AUDIENCE: So sometimes they wrap cheese in that?
GIUSEPPE PEZZOTTI: Yeah.
AUDIENCE: Yeah, it has that, like, moldy, musty--
AUDIENCE: Yeah, it does.
GIUSEPPE PEZZOTTI: Moldy, musty. Good.
AUDIENCE: But in an enjoyable--
GIUSEPPE PEZZOTTI: Enjoy. What else? What do you pick up, taste-wise?
AUDIENCE: The tannins are firm, but they're--
GIUSEPPE PEZZOTTI: You are eating, [? pal. ?]
AUDIENCE: I am.
[INTERPOSING VOICES]
AUDIENCE: --like, cooked plums, and--
GIUSEPPE PEZZOTTI: Cooked plums.
AUDIENCE: [INAUDIBLE]
GIUSEPPE PEZZOTTI: OK.
AUDIENCE: [INAUDIBLE]
GIUSEPPE PEZZOTTI: Yeah.
AUDIENCE: What is "structured"-- what do they mean when they say "structured" on this?
AUDIENCE: [INAUDIBLE] with the goat cheese. Moldy-moldy?
GIUSEPPE PEZZOTTI: "Structure" mean that it doesn't end suddenly. There is some complexity. OK, next we move to the, uh-- another one. We move to California, San Joaquin, Lodi. Syrah, 100% percent Syrah. These are heavy-duty, almost like fortified wines.
By the way, how much-- let's go back. I forgot something. How much will you charge for this one? How much will you put this in the menu, the previous one?
AUDIENCE: Probably like $25, just because people would still think you're charging a cheap amount for an imported--
GIUSEPPE PEZZOTTI: OK. Any other comments from this wine? How much would you charge? Nick.
AUDIENCE: About $25.
GIUSEPPE PEZZOTTI: OK, here, look what it stands out. 100% Syrah, 15.5%. You [? know-- ?] oh-- OK.
Sight. Look. Visual. What do you think?
AUDIENCE: [INAUDIBLE] deep [INAUDIBLE].
AUDIENCE: Deep?
AUDIENCE: Garnet, ruby, like--
GIUSEPPE PEZZOTTI: Garnet, ruby? OK. Dark, a lot of depth. See, we are moving to a different grape that is much more, you know, potent. Rowena.
AUDIENCE: Hmm? Color?
GIUSEPPE PEZZOTTI: Color-wise.
AUDIENCE: It's really, really deep. It's the deepest one we've had so far, isn't it? From what I can tell?
GIUSEPPE PEZZOTTI: Yeah. Richard.
AUDIENCE: Oh, color? Yeah, definitely. [INAUDIBLE] you kind of see [INAUDIBLE].
GIUSEPPE PEZZOTTI: What else?
AUDIENCE: It's the color of a blackberry.
GIUSEPPE PEZZOTTI: Blackberry? OK. Good.
AUDIENCE: It's like red velvet.
GIUSEPPE PEZZOTTI: Velvet, good. Steph.
AUDIENCE: I thought it was going to be, like, very rich, like--
GIUSEPPE PEZZOTTI: Rich--
AUDIENCE: [INAUDIBLE]. It would almost, like, overpowering.
GIUSEPPE PEZZOTTI: Overpower--
AUDIENCE: [INAUDIBLE] have it with, like, a very hardy dish.
GIUSEPPE PEZZOTTI: Dish--
AUDIENCE: [INAUDIBLE]
GIUSEPPE PEZZOTTI: --strong dish? Hardy?
AUDIENCE: It does.
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: OK, what kind of food would you-- any of the food that we have here that goes well? You try the goat cheese, maybe try it with the marrow on the osso bucco, if you can see what's-- in the center of the--
AUDIENCE: [INAUDIBLE] I'm getting [INAUDIBLE]
GIUSEPPE PEZZOTTI: By the way, the marrow in the center is the best part.
AUDIENCE: [INAUDIBLE]
GIUSEPPE PEZZOTTI: What do you think, Zach, from the taste standpoint?
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: What?
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: It looked like panna cotta, to me. Well, we can ask. I think it's panna cotta, but we can ask. Or some-- you never know, with all this-- it looked like little [INAUDIBLE]-- Yeah, with a white type of zabaione, [INAUDIBLE] sometimes is more yellow. It could be-- [INAUDIBLE].
Nick, what do you think-- taste?
AUDIENCE: I like the taste of [INAUDIBLE] I like that it was really full-bodied, pretty rich. I tried it with the meat. I thought it was a little overpowering-- I felt.
GIUSEPPE PEZZOTTI: Good. Now, it's a two or three, five-years-old vintage, with cost per bottle, about $23. How much will you charge for this, in a restaurant?
AUDIENCE: [INAUDIBLE]
GIUSEPPE PEZZOTTI: No. How much will you charge?
AUDIENCE: $55?
GIUSEPPE PEZZOTTI: Michelle. How much will you charge for this wine?
AUDIENCE: $60?
GIUSEPPE PEZZOTTI: Around $60. Dan.
AUDIENCE: $60 sound pretty fair.
GIUSEPPE PEZZOTTI: Yeah, [INAUDIBLE] there is a sort of a different approach to pricing. Now, here, any of you picks up hints of green tea? Look at the descriptor. Anything that really--
Really, if you look, the words are [INAUDIBLE] maybe a little bit off the wall, there, because "cataclysmic"-- a cataclysm is like an earthquake. Does this wine makes an earthquake in your mouth? You know, that's-- "cataclysmic," it means sounding a hurricane, a tornado, a typhoon. You know, something very powerful.
Do you notice supple tannins?
AUDIENCE: Broccoli.
GIUSEPPE PEZZOTTI: Any of you that noticed supple tannins?
AUDIENCE: Definitely. It's very velvety--
GIUSEPPE PEZZOTTI: Vel-- OK.
AUDIENCE: --with a little bit of a sweetness, as you--
GIUSEPPE PEZZOTTI: OK. Let's move to the last one. And after we start talking about the food, also. Shiraz, if you know-- in Australia, they change the way they say "Syrah." "Shiraz."
We go back here, where the Y here becomes with an H. 13.5%, 206. What do you think about smell? Penfolds Koonunga Hills Shiraz. Smell, and look, and sight.
AUDIENCE: It's almost purple.
GIUSEPPE PEZZOTTI: Purple, dark, deep colors?
AUDIENCE: Can't read the dates [INAUDIBLE].
GIUSEPPE PEZZOTTI: No. Not like a consomme, you know? You cannot [INAUDIBLE] good bouillon. What else?
AUDIENCE: Very purple [INAUDIBLE].
GIUSEPPE PEZZOTTI: Purplish.
AUDIENCE: Or midnight blue.
GIUSEPPE PEZZOTTI: Yeah. OK, what else? Rowena.
AUDIENCE: I would say it was purple. Purple.
GIUSEPPE PEZZOTTI: Purple-- Bob. Purple? Color?
AUDIENCE: Oh, color?
GIUSEPPE PEZZOTTI: You agree?
AUDIENCE: I agree.
GIUSEPPE PEZZOTTI: Smell. Chloe. From tomato vines to what?
AUDIENCE: [INAUDIBLE]
GIUSEPPE PEZZOTTI: No-- no hints? Nothing? Look there.
[INTERPOSING VOICES]
AUDIENCE: --kind of sweet, almost.
[INTERPOSING VOICES]
AUDIENCE: I can smell the licorice.
AUDIENCE: Yeah.
GIUSEPPE PEZZOTTI: Licorice, OK. BJ.
AUDIENCE: I get the plum, and I kind of get, like, a plum-raspberry kind of mixture.
GIUSEPPE PEZZOTTI: OK.
AUDIENCE: A little sweeter, you know.
GIUSEPPE PEZZOTTI: OK, good.
AUDIENCE: Licorice.
AUDIENCE: Yeah, I think this one's pretty sweet. I get a lot of vanilla off of it.
GIUSEPPE PEZZOTTI: Sweet, OK.
AUDIENCE: To me, it smells like the, whatever, Italian pork sausage. It's probably because of the fennel seeds.
GIUSEPPE PEZZOTTI: Ah! Italian sausage. Yeah, OK. What else?
AUDIENCE: [INAUDIBLE]
GIUSEPPE PEZZOTTI: Michelle.
AUDIENCE: This smells exactly like ouzo.
GIUSEPPE PEZZOTTI: Ouzo! The Greek, uh--
AUDIENCE: Licorice liquor? Because I smell the alcohol and the licorice.
GIUSEPPE PEZZOTTI: Like Licorice. Good. Taste. What do you think about the taste, when we taste this one? Eric-- taste.
AUDIENCE: [INAUDIBLE]
GIUSEPPE PEZZOTTI: Tell us something. Share something with us.
AUDIENCE: It's kind of thicker, like--
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: Thicker, heavier--
AUDIENCE: Heavier. Still like the aftertaste.
AUDIENCE: [INAUDIBLE]
AUDIENCE: Yeah. I don't know how to describe it. It's kind of like the goat-- I mean, it could just be the goat cheese just screwing me all up.
[INTERPOSING VOICES]
AUDIENCE: --just me. I really don't know.
GIUSEPPE PEZZOTTI: That word is not good for the camera.
AUDIENCE: "Screwing me up"?
GIUSEPPE PEZZOTTI: Yeah.
[LAUGHTER] I'm going to call your mom and dad, you know. We have to sensitize this for you.
[LAUGHTER]
AUDIENCE: I-- OK, I like the smell of it better than I like the taste. I felt that I was going to like it more than I actually did. Because I did pick up a lot of the dark fruits and the vanilla. And then it was heavy, at first. Like, you could taste it, but then it just kind of died. It doesn't linger that much--
GIUSEPPE PEZZOTTI: Yes.
AUDIENCE: --which was surprising.
GIUSEPPE PEZZOTTI: It ended. It dissipated suddenly, quickly.
AUDIENCE: Yeah.
GIUSEPPE PEZZOTTI: What else? Richard! Taste.
AUDIENCE: It's very heavy.
GIUSEPPE PEZZOTTI: Heavy.
AUDIENCE: Compared to the rest, especially.
GIUSEPPE PEZZOTTI: Potent-- very powerful.
AUDIENCE: It's like you're watery, almost, at the end.
GIUSEPPE PEZZOTTI: That's why we kept it for last.
AUDIENCE: Oh.
GIUSEPPE PEZZOTTI: If you have this at the beginning, it's going to change [INAUDIBLE]. OK? How much will you charge for this one? How much? Dan. How much you plan to charge for this one?
AUDIENCE: $24?
GIUSEPPE PEZZOTTI: Around $24?
AUDIENCE: $25?
GIUSEPPE PEZZOTTI: Any other guessing. Blake.
AUDIENCE: I think you can probably have this at, like, $30. If somebody's buying a good bottle of wine at dinner, I mean, especially, I mean, it depends on what segment the restaurant is, but Penfolds is a good name. And I don't think they'd expect to pay less than $30 for Penfolds.
AUDIENCE: After tasting it now with the pasta--
GIUSEPPE PEZZOTTI: Pasta--?
AUDIENCE: --so much better that after tasting it with the goat cheese. Because the goat cheese kind of ruined it. So I tasted it with the pasta. I actually really enjoy that, now.
GIUSEPPE PEZZOTTI: Good.
AUDIENCE: Or the osso bucco's good.
AUDIENCE: The osso bucco--
GIUSEPPE PEZZOTTI: OK. Now, I know some of you tasted. I'm going to start tasting with the food and see what's going to happen, here. I'm going to start with the osso bucco, here.
Also, try some of the bread with the goat cheese.
AUDIENCE: Did you find out what this was?
GIUSEPPE PEZZOTTI: Mmm?
AUDIENCE: Sabayon, was it?
AUDIENCE: Yeah, it is.
GIUSEPPE PEZZOTTI: Zabaglione, yeah. Italian.
Now, what do you think about these chips, here?
AUDIENCE: I liked the [? bacalhau ?] with the Willamette Valley. [INAUDIBLE] I thought it kind of cut through the creaminess of the [INAUDIBLE].
GIUSEPPE PEZZOTTI: I'm going to try it and see I agree or I disagree with you. You're talking number 2?
AUDIENCE: Yes.
GIUSEPPE PEZZOTTI: Yeah. Goes well. Tastes good.
AUDIENCE: I really liked the bacalhau with the Greg Norman.
GIUSEPPE PEZZOTTI: It goes well with the Greg--
AUDIENCE: Just the bacalhau, not the chip.
GIUSEPPE PEZZOTTI: OK.
AUDIENCE: [INAUDIBLE] they're both very smooth, in a kind of overpowering and fishy aftertaste that it has. It complemented it [INAUDIBLE].
GIUSEPPE PEZZOTTI: Eating the pasta, per se, by itself, what-- go with? When I'm tasting it with the Greg Norman, it's not bad. You know?
AUDIENCE: The pasta?
GIUSEPPE PEZZOTTI: Yeah. It goes-- it's a pretty versatile dish. And the marrow-- what do you think will go with the marrow?
AUDIENCE: We just tried the, uh--
GIUSEPPE PEZZOTTI: What?
AUDIENCE: We just tried number 8 with the marrow. And the wine seemed to overpower the taste. Once you put the wine in your mouth, that's kind of all you tasted.
GIUSEPPE PEZZOTTI: You don't taste the osso buco [INAUDIBLE].
Now, what else?
AUDIENCE: The Chateau Montroche goes really nice with the goat cheese, with, like, spread [INAUDIBLE]. That was a moldy-musky--
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: Yeah.
AUDIENCE: Goat cheese. [LAUGH]
AUDIENCE: It kind of brings out that, um--
AUDIENCE: The cheesy, the--
AUDIENCE: --the gaminess of the milk.
AUDIENCE: Yeah, like, that sour [INAUDIBLE].
AUDIENCE: Yeah. It's nice.
GIUSEPPE PEZZOTTI: What do you think? Do you agree with Janine?
AUDIENCE: Yes.
[LAUGHTER]
AUDIENCE: I do! [INAUDIBLE].
AUDIENCE: I think [INAUDIBLE] of the cheese, as well.
AUDIENCE: Which one?
GIUSEPPE PEZZOTTI: What do you think?
AUDIENCE: With that same one.
AUDIENCE: I also liked the--
AUDIENCE: Well, the bacalhau [INAUDIBLE] same one.
AUDIENCE: The Greg Norman went with pretty much everything. But it's pretty versatile. But I also really like it with just the, um-- what is this?
AUDIENCE: Zabaione.
AUDIENCE: Sabayon? Oh!
GIUSEPPE PEZZOTTI: Zabaglione.
[INTERPOSING VOICES]
AUDIENCE: Because the Greg Norman has, like, almost a creamy nature-- like, buttery. And it tastes really good with the sabayon. They just complement each other.
[INTERPOSING VOICES]
AUDIENCE: Sabayon.
GIUSEPPE PEZZOTTI: Tell the class, Robbie.
AUDIENCE: [INAUDIBLE]
[INTERPOSING VOICES]
AUDIENCE: It's like the opposite end.
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: Eric.
AUDIENCE: It's got, like, a tartness to it.
AUDIENCE: Yeah, like, brings out the sourness of the--
AUDIENCE: Yeah. I think the difference between that and six would be that [INAUDIBLE] with goat cheese kind of brings out the taste of the wine, whereas I think the taste of the cheese is brought out using number 6.
AUDIENCE: I tried the poached pears with the number two, the
Willamette Valley--
GIUSEPPE PEZZOTTI: Yeah.
AUDIENCE: And--
GIUSEPPE PEZZOTTI: You like it?
AUDIENCE: Yeah. I like the poached pears and the Syrah especially with the Earthquake. And especially even just a Syrah and the pears.
GIUSEPPE PEZZOTTI: You like it. Steph. Any combin--
AUDIENCE: [INAUDIBLE] Well, I really [INAUDIBLE].
GIUSEPPE PEZZOTTI: Eric. Chloe.
[INTERPOSING VOICES]
AUDIENCE: I think the marrow will go with the Syrah-Shiraz
GIUSEPPE PEZZOTTI: The Shiraz, OK. Janelle.
[LAUGHTER]
AUDIENCE: I think the number two, [INAUDIBLE], I didn't really like it with anything besides the goat cheese, because I think it was acidic with everything else except for the [INAUDIBLE], because the goat cheese was so thick that it cut well with it.
GIUSEPPE PEZZOTTI: Good. Any other good pairing that you found really appealing, that, uh-- sort of standing out?
AUDIENCE: What do you think the pear goes well with?
GIUSEPPE PEZZOTTI: Hmm?
AUDIENCE: What do you think the pear goes well with?
GIUSEPPE PEZZOTTI: Pear goes well with the number 2, the Willamette, also with the Chateau Montroche.
AUDIENCE: The Chateau Montroche goes really well with the marrow, of the osso buco.
GIUSEPPE PEZZOTTI: OK.
AUDIENCE: [INAUDIBLE]
GIUSEPPE PEZZOTTI: Now, pear with zabaione, what do you think? If you mate the pear and the zabaione? Which one you think is will be the one that will go the best?
AUDIENCE: Earthquake.
AUDIENCE: I like the Mondavi. The-- whatever the pear's spiced with, maybe a little cinnamon, goes well with the nutmeg kind of flavor in the Mondavi, and [INAUDIBLE].
GIUSEPPE PEZZOTTI: Good!
AUDIENCE: I think Greg Norman, also.
[INTERPOSING VOICES]
AUDIENCE: Very fruity.
GIUSEPPE PEZZOTTI: Like the pear-- [INAUDIBLE] sabayon, the syrup, and the pear. For the three different, distinctive items, ingredients, in that recipe, that, uh--
I don't hear too many comments about the bacalhau.
AUDIENCE: Well, I think it has-- bring out the herbaceous notes, in a lot of the wines. The first one, the [INAUDIBLE], for example, you don't really notice the herbaceous as much until you tried it. I remember, from earlier, [INAUDIBLE]. I kind of noticed the herbs from it also. So, that was good. I liked the bacalhau with number 3.
GIUSEPPE PEZZOTTI: OK.
AUDIENCE: Bacalhau with the Earthquake adds, like, a whole new [INAUDIBLE].
GIUSEPPE PEZZOTTI: The bacalhau with the Earthquake?
AUDIENCE: The Earthquake? [INAUDIBLE]
GIUSEPPE PEZZOTTI: The Shiraz, yeah.
AUDIENCE: They're both very strong flavors. And they kind of combine to make an added complexity.
GIUSEPPE PEZZOTTI: Yeah, like synergy. Make it even better. OK, let's start with the closing comments, and let's start with Robbie. Tell us, from the tasting standpoint, a good pairing, not so good, you know, the highlights.
AUDIENCE: My favorite pairing was the zabaione with the Robert Mondavi.
GIUSEPPE PEZZOTTI: OK.
AUDIENCE: That worked really well together. And the pear with the Willamette Valley was also very good. I liked the Willamette Valley on its own the best. And didn't like the pear and zabaione with the Earthquake. I just had little hints, kind of undertone, the acidity, that kind of [INAUDIBLE] flavor didn't make it so good.
GIUSEPPE PEZZOTTI: OK. [INAUDIBLE].
AUDIENCE: I liked the Mondavi with the bacalhau. And I really liked the Chateau Montroche--
GIUSEPPE PEZZOTTI: Montroche--
AUDIENCE: --with the pear. I thought those two were my favorite. And, as for-- I didn't really like the Penfolds at all, just by itself or with anything. It wasn't my favorite.
GIUSEPPE PEZZOTTI: [INAUDIBLE]
AUDIENCE: By itself, I liked the Mondavi. And also I didn't like the Penfolds. Because it was really watery. And the pairings I liked, for the pear I liked both the Mondavi and the Earthquake.
GIUSEPPE PEZZOTTI: Good. Nick.
AUDIENCE: By itself, I didn't really like the first one. I think it was the [INAUDIBLE]. I thought it was too astringent, even or acidic. I liked the Earthquake by itself and with most foods. I have to disagree with Claudia. I thought it was really good with the pear-zabaione combination, as well as any other [INAUDIBLE].
Bad combinations? I tasted some, but I mostly forgot. And I liked 5 and 6 with the goat cheese, as well.
GIUSEPPE PEZZOTTI: Good.
AUDIENCE: I didn't like the Willamette with the bacalhau. [INAUDIBLE] were just fruity, I guess, for the fish. And then I thought that the Greg Norman with goat cheese was really nice [INAUDIBLE].
GIUSEPPE PEZZOTTI: Michelle.
AUDIENCE: The [INAUDIBLE] I didn't like with any of the foods, but I liked it a lot by itself. The Mondavi I thought was nice, especially with the linguine, or just with the pears, because of the spices in it.
The Greg Norman I loved with the bacalhau. I just think they paired beautifully and they're both very smooth. Neither one of them overpowered the other, and they complement each other very well.
And then number 6, the Chateau--
GIUSEPPE PEZZOTTI: Montroche?
AUDIENCE: I liked that a lot with the goat cheese. I think that was the one that the cheese [INAUDIBLE].
GIUSEPPE PEZZOTTI: Janine.
AUDIENCE: I would say that my favorite was the [INAUDIBLE], with the goat cheese. Because it really brought out the sourness of the goat's milk.
GIUSEPPE PEZZOTTI: OK.
AUDIENCE: And it's kind of surprising, because normally you would think [INAUDIBLE].
GIUSEPPE PEZZOTTI: Yeah.
AUDIENCE: I didn't like the osso buco with the number 2, the Willamette. I thought the Willamette-- I guess because it's a high alcohol, it's a really big wine. And I thought that needed something like a rich, creamy polenta or a risotto to stand up to, like, cheese and butter or something.
But in the Koonunga Hill, I thought it was amazing with the marrow-- really brought out the earthiness. [INAUDIBLE] kind of like the [INAUDIBLE] that you don't normally get.
GIUSEPPE PEZZOTTI: Dan.
AUDIENCE: Agreed on that one. I really enjoyed the Earthquake with the poached pears. [INAUDIBLE] creamier stuff, like the sabayon, and the kind of spiciness of the poached pears was really nice. And I also liked the [INAUDIBLE], with the bacalhau, with the Earthquake.
[INAUDIBLE] I really enjoyed drinking Foley, the Bertrand. The Bertrand, I thought, also went really well with the sourness of it.
GIUSEPPE PEZZOTTI: [INAUDIBLE]
AUDIENCE: I actually really liked the Greg Norman by itself. The Robert Mondavi I found paired well with the [INAUDIBLE]. I just liked that little pairing, right there.
For the marrow, [INAUDIBLE] liked number eight, the Penfolds. And I didn't really like anything-- I don't really like the bacalhau by itself, and I don't really like it as a dish, so I really couldn't find anything to pair with it. I just don't like that fishy taste.
AUDIENCE: [LAUGH]
GIUSEPPE PEZZOTTI: Thank you. Julia.
AUDIENCE: I agree with Dan. I think the Earthquake was really good with the pears and the bacalhau. I really liked the second one by itself. And I thought it went really well with the osso buco, because I thought, like, the spiciness of it cut out the fattiness of the meat. And I didn't really find anything that I really liked with the Penfolds.
GIUSEPPE PEZZOTTI: Angela.
AUDIENCE: I honestly liked all of these wines. I love Pinot Noir, so I wasn't very good person to judge.
But I really agreed a lot with everybody about the goat cheese and Bertrand combination. I was surprised by how much I liked that. They really just evened each other out and both of them were very enjoyable to drink-- I mean, eat.
The Mondavi, also, I really enjoyed with the cream, in the sabayon. It just kind of helps even out the acetone flavor that [INAUDIBLE] like high alcohol almost created this acetone flavor, and it really evened it out. Because it was really enjoyable. And the Greg Norman was good with everything.
GIUSEPPE PEZZOTTI: [INAUDIBLE] BJ.
AUDIENCE: Probably my favorite wine by itself was the Earthquake. I just liked that one by itself the most. And I thought particularly that paired well with the bacalado.
And the number 6, the Chateau, I thought went really well with the goat cheese, because it was kind of a strong wine, and it cut through the fattiness of the goat cheese but didn't overpower the flavor, almost like exaggerated it a little bit. And the one I didn't like, one guy I didn't like as well as-- I didn't really like number 3, the Bertrand, with the poached pears. I didn't think the sweetness really, you know, mixed well with that wine.
GIUSEPPE PEZZOTTI: Blake.
AUDIENCE: These are another good set of wines. These are the exact kind of wines that I like straight, by the glass, especially. My favorite, by themselves, was the Foley and the Earthquake. I think those would make excellent just aperitif wines. You can drink them by the glass easily.
With food, I liked the Bertrand with the osso buco. I thought there was some good earthiness, and the leather and the wood kind of paired well with that slow-cooked meal. And I also liked the Willamette with the goat cheese on a little piece of bread. The high alcohol got through the goat-cheese creaminess.
And, overall, I didn't really like the Chateau [INAUDIBLE] with anything. I just couldn't find anything that really went well with that.
GIUSEPPE PEZZOTTI: Good.
AUDIENCE: My two favorites were the Greg Norman and the Bertrand. I really enjoyed those by themselves. I also felt like the Greg Norman really went well with a lot of the dishes, especially I really liked it with the sabayon.
But I also liked the osso buco with the Greg Norman. Kind of feel like it went with a lot of them. I also really liked the goat cheese with, I think it was, the Bertrand and-- it's number 6-- the Chateau Montrose.
I really enjoyed those two. I liked the difference between what it did to the cheese. I think one [INAUDIBLE] the sourness, and the other one kind of brought out the mustiness, the-- a very different flavor in the cheese than the other ones did. I enjoyed that.
GIUSEPPE PEZZOTTI: Chloe.
AUDIENCE: I really did not-- I mean, I'm not a big fan of goat cheese. So [INAUDIBLE] liked the Bertrand by itself, but together. I enjoyed that pair. I loved the Earthquake with the pears and the sabayon. The Greg Norman and the Foley by themselves were probably my favorite wines. And then I also liked the Greg Norman with everything. The pastas.
AUDIENCE: [INAUDIBLE] first part. I think of Pinot Noirs like a [INAUDIBLE] sometimes. And so I really liked the Foley by itself. And the Norman, as well. But, after trying the-- I didn't really like the pear and zabaione combination, by itself, but I think it was better once it was with the Norman, altogether. And I liked the bone marrow [INAUDIBLE] the flavor with the Shiraz-- or Syrah.
And I liked the Mondavi. I didn't like it in and of itself, because I'm not a big, huge fan of the oakiness of it. But I liked it with the bacalhau.
GIUSEPPE PEZZOTTI: Janelle.
AUDIENCE: I liked the Earthquake Syrah pretty much [INAUDIBLE] the best on its own. I really loved it with everything, except for the poached pears I wasn't a fan of. On the contrast, I did not really [INAUDIBLE] the Willamette Valley with pretty much everything but the poached pears. I thought that was the only thing that made it not too [INAUDIBLE]. And the Robert Mondavi I thought was pretty well with everything except the bacalhau. And I thought it was just a little too, again, [INAUDIBLE]. But on its own it was pretty much an average wine that went well with everything.
GIUSEPPE PEZZOTTI: Thank you. TAs, can you get the other three?
[INTERPOSING VOICES]
GIUSEPPE PEZZOTTI: Robert, what do you think?
AUDIENCE: I really liked the Greg Norman with the fish. [INAUDIBLE] tannins that sort of cleared away some of the [INAUDIBLE] of fish pairing. And I liked the Robert Mondavi with the osso buco. Yes
GIUSEPPE PEZZOTTI: Stacy, what kind of food did you like? Stacy [INAUDIBLE] wine, until you're not 21.
AUDIENCE: I think the poached pear I thought was absolutely amazing. So.
GIUSEPPE PEZZOTTI: Joyce.
AUDIENCE: [INAUDIBLE]
GIUSEPPE PEZZOTTI: Which one?
AUDIENCE: [INAUDIBLE]
GIUSEPPE PEZZOTTI: No, nothing [INAUDIBLE]
AUDIENCE: [INAUDIBLE]
GIUSEPPE PEZZOTTI: What did you like? Talk about it anyway! [INAUDIBLE]
AUDIENCE: Danielle had to leave.
[INTERPOSING VOICES]
AUDIENCE: OK, so, the menu is a osso buco with linguine. Bacalado, which is a salted cod whipped up with [INAUDIBLE].
GIUSEPPE PEZZOTTI: "Bacalhau."
AUDIENCE: "Bacalhau."
GIUSEPPE PEZZOTTI: Portugues.
AUDIENCE: Portugues! [INAUDIBLE] Portugues!
[LAUGHTER]
It's salt cod, whipped up with potatoes and extra-virgin olive oil, and heavy cream. That's why you get that really heavy creaminess and a little bit of the saltines from the salted cod. And that's traditionally eaten with some sort of fried chips. And we just went ahead with regular Terra chips.
And a Pinot Noir-poached pear. And inside the Pinot Noir was a combination of cloves, cinnamon, sugar, and orange zest. So, a little bit of Pinot Noir in there, also, and hopefully-- [INAUDIBLE] you with the spiciness from the [INAUDIBLE].
And the goat cheese is just a regular [INAUDIBLE]
GIUSEPPE PEZZOTTI: What do you like? What [INAUDIBLE] your preferences?
AUDIENCE: What did I like? I liked the second wine, the one from the Willamette?
GIUSEPPE PEZZOTTI: The Willamette, yep, [INAUDIBLE].
AUDIENCE: Yeah. With the-- bacalhau?
[LAUGHTER]
GIUSEPPE PEZZOTTI: Good, very good.
AUDIENCE: I liked the creaminess with the tannins in that one. The first one, the Foley, I actually liked it with most everything, even with the poached pear. So it was light enough, even for the pears, for me.
The Mondavi was really heavy and spicy, for me. And the only thing that I could really eat it with was the marrow inside the osso buco. So that's [INAUDIBLE].
GIUSEPPE PEZZOTTI: Good. Now I'm going to say a few comments. I liked the Foley. I think someone said they like it by itself. I believe it was Stephanie, maybe-- I like it by itself.
I also, I agree what you just said, that it goes almost with anything. The Foley is a very flexible wine. The Pinot Noir from the Willamette Valley was good with the osso buco and also with the bacalhau. I also enjoyed it with the potatoes, here, you know, the-- And with the pear. Went very well with sort of the juice of the pear, it went very well.
The number 3, the-- I believe it was the Bourgogne, I like it with zabaione, with the pear, and also with the pasta. Number 4, the Mondavi, I like it with the osso buco, and I like it with just the pear by itself.
The next one is Greg Norman Pinot Noir. It went very well with the pasta and the osso buco. And also I liked it with the zabaione.
The Chateau Montroche was quite good just with the pear. And the Earthquake, Syrah, I enjoyed it with the bacalhau. Allow And finally, the Penfolds, Koonunga Hill Shiraz. I like that one with the bacalhau, for [INAUDIBLE]. And I think was a good-- you know, it was a good ensemble of wines.
And let me-- I would like introduce, before we leave-- can you get Joy also to come? I would like to formally introduce the teaching assistant, because this class, without the teaching assistant, wouldn't be the class. [INAUDIBLE] let me introduce--
Maybe let's start-- you want to say a few words, Robert, to the camera, there? Come on.
[LAUGHTER] You are a-- what are you, senior, with plans to graduate? What's up?
AUDIENCE: I'm Robert [INAUDIBLE]. I'm a senior in the Hotel School. And this is my first semester of TA'ing Giuseppe's class. It's been real.
AUDIENCE: My name is Stacy. I'm a junior here at the Hotel School. I have TA'd this class for several semesters.
AUDIENCE: Hi, my name is Joy. I'm a senior, as well. And this is my first time teaching this class.
AUDIENCE: My name is [INAUDIBLE]. I'm a second-year PhD student. And this is my first time TA'ing this class for Giuseppe.
GIUSEPPE PEZZOTTI: But she's very humble. She also has a bachelor's from Berkeley. A dual degree-- Hotel School, and MBA, from Cornell. She works with many, many finance and accounting firms where she found [INAUDIBLE]. And she's into operation, and she likes--
[INTERPOSING VOICES]
Also, I would like all of you to tell the camera who you are and where you come from, since they know you. Come on, Zach! Please?
AUDIENCE: [INAUDIBLE] Orlando, Florida. [INAUDIBLE]
AUDIENCE: [INAUDIBLE]. I'm a senior in the Hotel School [INAUDIBLE]. I really enjoy wines [INAUDIBLE].
AUDIENCE: Janine [INAUDIBLE], I'm from Westchester, New York. I'm a senior here. I graduate in December. And not only do I love wines, but I love Giuseppe's classes.
AUDIENCE: I'm Michelle [INAUDIBLE]. I'm actually graduate student [INAUDIBLE] Hospitality. And I'm from Iowa.
AUDIENCE: My name is Whitney [INAUDIBLE]. I'm a senior, and I'm from Westchester.
AUDIENCE: Hi, I'm Richard [INAUDIBLE]. I'm a senior. I'm from California-- Los Angeles area.
AUDIENCE: I'm [INAUDIBLE]. I'm a senior. And I'm from Kansas City.
AUDIENCE: I'm Bobby [INAUDIBLE]. I'm a senior from [INAUDIBLE], New York. And I'm [INAUDIBLE].
AUDIENCE: I'm Nick [INAUDIBLE]. I'm from Raleigh, North Carolina. I'm a senior in the Hotel School. And [INAUDIBLE] this class.
AUDIENCE: I'm Julia, and I'm a senior at the Hotel School, and I'm from New Jersey.
AUDIENCE: I'm Angela. I'm a senior in the Hotel School, and I am from Kansas.
AUDIENCE: My name's BJ [INAUDIBLE]. I'm a senior in the Hotel School. And I'm from Los Angeles.
AUDIENCE: Blake [INAUDIBLE]. I'm a senior in the Hotel School, and I'm from the Chicago area.
AUDIENCE: [INAUDIBLE]. I'm also a senior in the hotel school, and I'm from [INAUDIBLE], New Jersey.
AUDIENCE: I'm Chloe [INAUDIBLE]. I'm a senior in the Hotel School, and I'm from San Francisco.
AUDIENCE: I'm Stephanie [INAUDIBLE]. [LAUGH]
[LAUGHTER]
AUDIENCE: And I'm Janelle. I'm from Central, Pennsylvania, and I'm a senior in the Hotel School.
GIUSEPPE PEZZOTTI: OK, let's give a round of applause for these TAs.
[APPLAUSE]
In this session with Guiseppe Pezzotti, senior lecturer at the School of Hotel Administration, students taste and analyze pinot noir and shiraz. Recorded on October 1, 2008.
HADM 4431 focuses on the pairing and creative marketing of wine and food. Students develop an understanding of regional and varietal wine styles, how food flavors can change a wine's flavor, and the promotion of wine and food.
