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Breaking the rules or resetting them? Red wine with fish explained.
uploaded by MirabeauWine at youtube.com
Tim Hanni is a professionally-trained chef and a Master of Wine. He has been involved with wine and food education and research for over thirty-five years and has a unique perspective on food and wine.
Tim cooks up a delicious Sole à la bonne femme (i.e. a white fish in a light, creamy sauce) and does all the wrong stuff by serving it with a big, tannic red Napa Cabernet! Now how's that going to taste?
How wine can be dry but taste sweet
uploaded by MirabeauWine at youtube.com
Tim Hanni is a professionally-trained chef and a Master of Wine. He has been involved with wine and food education and research for over thirty-five years and has a unique perspective on food and wine.
Here Tim explains how compounds other than sugar can taste sweet and therefore how a dry wine can still taste sweet. Stephen has his first taste of pure amino acids!
Tim Hanni on PROP and being a hyper-sensitive taster
uploaded by MirabeauWine at youtube.com
Tim Hanni is a professionally-trained chef and a Master of Wine. He has been involved with wine and food education and research for over thirty-five years and has a unique perspective on food and wine.
Here Tim explains how the ability to taste PROP relate to taste sensitivity (PROP is a chemical 6-n-propylthiouracil used to treat hyperthyroidism and is very useful in determining peoples sensitivity to bitterness).
Tim Hanni MW on tomato ketchup and how people taste
uploaded by MirabeauWine at youtube.com
Tim Hanni is a professionally-trained chef and a Master of Wine. He has been involved with wine and food education and research for over thirty-five years and has a unique perspective on food and wine.
Here Stephen asks Tim his opinion on why his son always covers his food with ketchup. This is a fascinating clip as he explains how we all taste food and wine differently.
Tim Hanni MW on terroir and minerality in wine
uploaded by MirabeauWine at youtube.com
Tim Hanni is a professionally-trained chef and a Master of Wine. He has been involved with wine and food education and research for over thirty-five years and has a unique perspective on food and wine.
Here Stephen asks him his views on terroir and minerality in wine. This was anything but a typical reply.
Umami, the 5th taste
uploaded by MirabeauWine at youtube.com
Tim Hanni is a professionally-trained chef and a Master of Wine. He has been involved with wine and food education and research for over thirty-five years and has a unique perspective on food and wine.
So, you may know about the main taste groups (Salty, Sour, Sweet and Bitter), but how much do you know about the 5th taste group, Umami?
Tim Hanni MW on the food & wine pairing myth
uploaded by MirabeauWine at youtube.com
Tim Hanni is a professionally-trained chef and a Master of Wine. He has been involved with wine and food education and research for over thirty-five years and has a unique perspective on food and wine.
In this short video, Stephen asks Tim his views on food and wine combining (pairing).
New principles of food & wine combining
uploaded by MirabeauWine at youtube.com
Tim Hanni is a professionally-trained chef and a Master of Wine. He has been involved with wine and food education and research for over thirty-five years and has a unique perspective on food and wine.
Here Tim explains the reality of food and wine pairing and how different flavour compounds in food have an impact on how wine tastes. This is a whole new paradigm for food and wine combining and turns some very long-founded concepts on their heads.
Beauty is in the brain of the beholder
uploaded by MirabeauWine at youtube.com
Tim Hanni is a professionally-trained chef and a Master of Wine. He has been involved with wine and food education and research for over thirty-five years and has a unique perspective on food and wine.
Here Tim talks about how we can be persuaded about the quality of wine when we know the price. A good example is when he and his wife had a bottle of Chateau Le Pin 1982 (Robert Parker's first 100 point wine and worth around $15,000 a bottle).
Wine trends and presitge, Lafite and Coke
uploaded by MirabeauWine at youtube.com
Tim Hanni is a professionally-trained chef and a Master of Wine. He has been involved with wine and food education and research for over thirty-five years and has a unique perspective on food and wine.
in this video, he talks about the perceived prestige of wine and how taste for wine has changed over time.
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