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Five Tips for Faking Wine Knowledge

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  • Description

    Ereka Vetrini shows how to fake your way to wine prowess.

  • Duration 4:01
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Erica -- Cheney is here with us Italian as well lifestyle host -- love that little title.

But there's way more do you then that -- while you are the host of and I was watching clips of your little show kids face HDTV program kids based.

Airs every Friday at 830 and your spokesperson for TRI laser hair Milan you don't luckily -- America -- American showcase dot com your comments that you've been busy since the apprentice -- -- -- that -- president -- was 2004.

Why is it feels like it feels that mom doesn't like it did it totally open doors for -- It did you know I was actually -- -- marketing before hand or cosmetic company and I'd never expect CE NTV.

But I'm here and I love it.

And it's a lot of fun it did and how did you become this place out person.

You know I I started having kids beast I have and I love for food indicting an -- teeny.

And so I kind of dove right -- -- and I can't just followed.

We're my career took me in and and that's what's important well I'm lottery ticket to -- because that's we're talking about here and I think about what we're talking about a little bit is for -- people out there that don't know anything about why exactly and that was my issue on the -- -- final expect -- host.

My parents -- restaurant towards I was incredibly intimidated by wine.

I I couldn't -- my well my way to a one last and I thought that was a drop it's coming we talk about.

-- often because there's -- has been in the past.

-- snobbish standoffish.

Feeling given to those of us that don't have a clue as to why -- in this decided have a clip.

In fact I'm glad I'm I'm glad it's changing although they're still a lot of stuff that people don't understand.

And I and I think I think these are legitimate is like the first common mistake people make you say is.

Temperature yes serving your -- it.

-- temperatures a huge mistake.

Often white wine is -- to cold and red wine is served to warm and there's a problem there it they both affect the taste of the wind negatively right.

He's senior white wines too cold milk and see he's the same yeah -- -- exactly because the delicate flavors in the white wine are -- by the chill out.

And with your warm one I would direct one tip to warm it it doesn't retain its he's of these cities with -- -- wind starts to -- -- amounts so how do you not.

Yeah we you have to that we basically my degree so you know -- want to serve your red lines.

Any warmer than about 65 degrees Fahrenheit and sexy -- about half and that there's -- -- -- camp because gonna depend on your varietal and -- you know.

The -- all sorts of things.

-- your -- anywhere between 45 and fifty degrees.

Now I just -- -- that I I have to think I'm doing is features and really was in the dark about all this stuff finally.

I'm lucky to have a really good friend who has a high degree in.

Test the kind of she's actually hear me today and that she really she made -- success with me when I was with I had so much fun -- it just kind of clue me -- so I was gonna.

And she did a good but so let's say a decent read it 65 -- -- that isn't just me read -- -- in your wine fridge in theory it's probably more like 55.

Which is why then when you and the -- -- -- -- sick people also that is the maximum a case that true you're right it's somewhere between about.

I think it's like fifty something to 65 is a -- -- wide range there.

But there at the moment that it it served our stored anywhere above 65.

Is when it's gonna start to each prematurely again but that all goes to hold grieving process -- -- -- right very cute very yes okay this is another thing that I love is.

Pouring it.

Yeah how much Asian morning it's classic that's different so I think most of us know enough to support to the Graham right right your system failure red light.

Read vying to about a third of your white half and -- sparkling three quarters now this is more than just because the one -- face now this is because.

There's actually science behind you talking about the -- now you really wanna -- -- to swirled that line to area to let that carbon dioxide come out of that wine then the order related to its that he can really -- as the Romans to kind of -- -- -- -- so there's there's science behind -- so with the red.

The reason opening lesson is because it needs more room right and you want to be able this argument that -- telling you want the brand isn't -- -- and swirling really is.

Part of the experience that as well yes to.

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