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Paul Giamatti: "Let me show you how this is done. First thing – hold the glass up and examine the
wine against the light. You're looking for color and clarity. Just get a sense of it, okay? Thick, thin, watery, syrupy... okay?"
Thomas Haden Church: "Okay."
Giamatti: "All right. Now, tip it. What you're doing here is checking for color density as it thins out towards the rim. That's gonna tell you how old it is, among other things. It's usually more important with reds, okay?"
Church: "Okay."
Giamatti: "Stick your nose in it."
<Sniffing>
Giamatti: "Don't be shy. Really get your nose right in there... a little citrus, maybe some strawberry, passion fruit... and, ah, there's just like the faintest [something in French?] of, like, asparagus, and there's just a flutter of like a nutty Edam cheese."
Church: "Wow..."
<Sniffing>
Church: "Strawberries, yeah..."
Giamatti: "Good."
Church: "Strawberries..."
Giamatti: "Yeah."
Church: "... not the cheese."
Giamatti: "Put your glass down. Get some air into it. Oxygenating it opens it up. It unlocks the aromas, the flavors – very important. Smell again."
<Sniffing>
Giamatti: "Ahhh. That's what you do with every one of 'em."
Church: "Wow. When do we drink it?"
Giamatti: "Now. "
Church: "... Mmmm."
Giamatti: "Ahhh... Mmmm."
Church: "How would you rate this one, Miles?"
Giamatti: "Well, usually they start you on wines with learning disabilities, but this one is pretty damned good. This is the new one, right, Chris?"
Chris Burroughs as Chris: "Just released about two months ago."
Giamatti: "Nice job."
Burroughs: "We like it."
Church: "You could work in a wine store, Miles."
Giamatti: "Mmm, that'd be a good move...... Are you chewing gum?"
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