:17:00
Sounds good to me. I need a drink.
:17:03
These guys make top-notch pinot
and chardonnay.
:17:05
One of the best producers
in Santa Barbara County.
:17:08
- I thought you hated chardonnay.
- No, no, no. I like all varietals.
:17:11
I just don't generally like the way
they manipulate chardonnay in California.
:17:14
- Too much oak and secondary malolactic fermentation.
- Huh.
:17:18
You see, the reason that this region
is so good for pinot...
:17:22
is that the cold air off the Pacific
flows in at night...
:17:25
and it just cools down the berries.
:17:28
Pinot's a very thin-skinned grape.
:17:31
It doesn't like constant heat or humidity.
Very delicate.
:17:36
Let me show you how this is done.
:17:39
First thing- hold the glass up and
examine the wine against the light.
:17:42
You're looking for colour and clarity.
:17:44
- Just get a sense of it. Okay?
- Okay.
:17:46
Thick? Thin? Watery? Syrupy?
:17:49
- Okay?
- Okay.
:17:51
Now tip it.
:17:53
What you're doing here is checking for colour
density as it thins out towards the rim.
:17:57
That's gonna tell you how old it is,
among other things.
:18:00
It's usually
more important with reds.
:18:02
- Okay?
- Okay.
:18:04
Now stick your nose in it.
:18:06
- Yeah?
- Don't be shy.
:18:08
Really get your nose right in there.
Really-
:18:12
Mmm. A little citrus.
:18:15
Maybe some strawberry. Mmm.
:18:18
Passion fruit. Mmm.
:18:21
And- Ah, there's just,
like, the faintest...
:18:24
soupcon of like, uh, asparagus and-
:18:27
There's a- just a flutter of, like, a-
:18:30
like, a nutty Edam cheese.
:18:33
Wow.
:18:35
Mmm!
:18:37
- Strawberries. Yeah.
- Good.
:18:39
- Strawberries. Not the cheese.
- All right.
:18:41
Put your glass down.
Get some air into it.
:18:44
Oxygenating it opens it up.
:18:46
It unlocks the aromas, the flavours.
Very important.
:18:49
Smell again.
:18:51
Ah. That's what you do
with every one of 'em.
:18:54
- Wow. When do we drink it?
- Now.
:18:58
Mmm! Ahh.