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Mark Oldman, Wine Expert and Author, gives advice on ordering wine in a restaurant, his new book, and what wine you should drink this fall. Follow hi...
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Can't I am Tracy Burgess Wednesday that means we get out why -- with me when -- -- let -- make every time week here at fox and I'm really -- actually has some of these before us today.
Mark all -- we are trying to come up with a title at least we went with wine expert author.
All around wine one guy is premier wine inspire her line expire -- book is right here.
-- is brave new world of -- -- talk about two seconds then I questions that I write one book the first tell us how I even got into one.
It's -- college.
Went to school on the West Coast.
Thought we'd start campus club for those of age so kind of older undergraduates grad students I was not regret -- And we invited down the top winemakers in Napa.
In Sonoma to come down I thought we'd have to pay them instead they were chomping at the bit to promote the next generation of of wine drinkers -- She's really into me because when I was in -- and -- looking.
At best -- otherwise it was keystone and slits.
I think it's well it -- us something.
I would invent it got to have a glass line.
Well and it's it's changing it's changing actually to be honest Tracy we drank actually -- and and Arnold's and James and big tags but that was you know a subset of people who.
You know knew that learning wine will last through a lifetime yeah and also it's a skill like golf for.
You know it's just a great business skills you think it's the new golf if you asked me a lot more people -- businessman Washington in particular.
Collect wine yes.
I would -- that a lot of them don't know what the collecting but that's OK I think I didn't have a lot easier in the back to agree it and less time consuming wrecked it.
So I think.
Even back then they knew that this young generation was gonna come out they had to start to appeal to them which is why I think -- and we're seeing a lot -- Of them is Scott those of the world of the percent as -- and he recommended the percent I percent but it's it's sweeter transition isn't it to go from that.
It is it's from -- basically it's -- -- It is there's a and most people go from like -- sweet seeming Chardonnay or maybe a sweet -- mascot oh.
Two more of a -- -- on loan.
Two lines of red wines with more -- and then eventually at the end of the ride you might get to red Burgundy bricks.
Seems like very light -- and why are so you really have to work to find the -- -- but directors as usual progression.
OK so you know you get into it in just some comic -- that -- mean.
It's pretty cool.
Well you know I'm the anti -- and -- out which is so great effect could be just out there.
-- everywhere that where they're trying to demystify mine exactly and that's.
If I heard that.
-- one more time right the mystified.
It's somewhat disingenuous.
What I do -- I go to restaurants no one knows I've written to wind books and do TV stuff on wine and all that.
I'm just.
The consumer so I'm very much a consumer advocate.
I see how people are treated in restaurants and I try to reverse engineer -- and figure out how ways can people.
Can peel the onion and restaurants get affected bottle for the 99% of people who don't yet wanna make -- a full -- if you will.
It's still I mean even people like me or trying -- monotonous I'm trying yet still look at some restaurants and -- it makes you feel like you're any.
Turn in your free -- may end up you know one with a bucket to.
You want me let me give you some shortcuts got up because I experienced this all the time number one when -- restaurant.
Sommelier.
Go what's the wine with some personality.
That's a good.
-- that's a good throw -- question and they -- so what does that mean.
There's a -- that gives me something on this Moehler on the taste or treat it like a man -- question.
Fill in the bless -- -- One question is all you have to get to the sommelier or knowledgeable -- I would like gates they -- -- -- I would like -- read you wanna spend a lot or little.
Little -- K by the way -- similar to what I would order and you want that read to be oh lighter red or richer.
Yes Richard.
-- OK so maybe media meeting me in -- so I might go -- one of my favorite types wolf first I'd say.
To the waiter it's just one sentence takes all the stress -- I would like a red -- medium bodied.
And I don't want it to be -- Expensive in fact I -- to value but I would like it at the low end of the wine list shamelessly or without shame.
Able to say that now what's one more factored in -- in your red -- like that could be earthy could be.
Personnel -- through a yeah I'm currently.
Stuff.
Like a fruit for why we can really smell of fruit and why a case he can add that -- -- while our question.
Then a good sommelier should be like a supercomputer.
Like processing it and outcomes well you know what you should have a beaujolais.
On because it's not expensive it's medium bodied.
It is going to be very fruit forward.
And it's -- And an order they can recommend other things but it's really just once you're seeing him in -- -- there a cheap one I do it all the time.
And the sommelier who were Smart -- like.
This person must be an expert work crow because it's the.
I'm not gonna use the Wall Street types with the suspenders.
Who just want the trophy bottles and most expensive -- exactly.
And that doesn't give you more delicious and it's necessary.
Now you mentioned beaujolais you brought beaujolais -- today we're taught we should be talking you know have been more about -- lines right it's that time year.
Why we call these -- fault lines -- -- Well generally you know summer -- -- and rose were drinking you know agreed GO maintained close off its -- exactly and winter we often drink big -- is in a worse -- -- maybe on the -- rival -- to have -- Chardonnay.
These -- straddle that middle ground and -- by the way I drink all wines all -- all time get but it's sometimes fun especially in the fall to.
Do you get.
Going to these middle ground -- especially ones that evoke the fall a little bit like the beaujolais to both beaujolais.
Or another type of beaujolais what I will do.
Is -- this it is almost always under twenty dollars.
And it's late fruit forward and -- when you smell it.
It almost smells like autumn leaf pile and that's not hocus pocus it really does.
It has this kind of French earth genius to it a lot of American -- don't have -- this exchange quickly.
Well actually no because there and that's a great question these are year round beaujolais -- a lot of their two types there's the -- usually you vote which is coming at the third Thursday in November I -- -- exactly.
This is cru beaujolais which goes by one -- ten crews demo -- you but it just called morgue on.
And this is another year round beaujolais -- a -- spoke you can find in the summertime or whenever you good tip our that's not get pot.
Some you gotta pop it out percent go ten years ago it.
Didn't know about percent -- you know and now it's like.
On the number one kind of festive party why it's so light so zesty such -- Turbo charger here appetite.
-- -- -- -- -- -- -- -- get yet because collateral call -- -- -- champagne right and I.
I actually prefer sometimes over champagne me too because it usually it's it's kind of been hit a sweetness and it's dry.
But tiny bit of sweetness the bubbles might not be -- pinpoint and fine.
But you're getting mortar delicious -- -- price.
Think about -- -- this way if you can get.
Sixty to 70%.
Of the greatness of champagne.
A 20% of the price Wyatt Aetna whine that what did you think so that I brought -- through -- ten is from Argentina.
So which is the wind you know from Argentina the red wine at a big big now back.
Well this is now the hotline it's emerging right now it's not prime time like now back.
But I think in a year to everyone's going to be talking about -- says.
Because when you smell it -- has the kind of this FTD notes it's floral but it's totally there and had just had requested that seek it's -- power do.
Oh yes -- top coming.
Love it it's never looked askance at the screw top especially for simple winds.
And it's not romantic.
A lot of -- is hocus pocus and romantic packaging yes but it's just.
Anything that -- the distance between my lips in the wine is a good thing I'm here and my kids and -- -- -- -- -- so it's much -- -- totally.
Let's talk about the book.
Okay you're brave new world of wine you're you talk about a bunch of different lines here bright Judas -- like so many winds come in -- evoke exactly.
What's hot today in in this book might not be right and I tried to.
Give a thought to that I didn't want to just go with that trendy little.
Dry Sherry that your local sommelier is recommending I wanted the winds for the ages but also the wines that.
-- little bit out of people's comfort zone.
Everyone knows you know everyone knows.
Now back everyone knows were low but what about.
Dry riesling from Australia yeah it's on all the stores by the way if I say reselling what term do you think.
Like what's -- taste sweet exactly people don't know that if they get a -- from Australia.
Bites back it's going to be totally drives -- they like something on long this is a really really cool alternative.
So it's those sorts of things I don't want to give you Pluto picks you know that right right I'm so it was a real balance of which -- the wines that are available but that.
Might be a little bit beyond the casual drinkers -- And it's written well your blocks just generically actually got the videos there you can find here and I think you're so approachable a breakneck pace that's important that met and the people Qaeda there -- ties and not as a president I think I think it's old man's brave new world.
-- and it's -- dot com -- that's -- take up the website thank you so much thank you Tracey Maclin left one.
-- -- At.
