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Wine, Spirits, and Cocktails, oh my! Chat With Professor Jennifer Simonetti-Bryan
After this rewarding chat, you’ll raise your glass to toast your abilities to discern good wine from mediocre and to craft the perfect drink. Join Great Courses professor Jennifer Simonetti-Bryan on February 11 at 7 PM ET to discover the wonderful world of wine, the scintillating scope of spirits, and the creation of incomparable cocktails.
Join Professor Jennifer Simonetti-Bryan for a compelling look at wine, spirits, and cocktails. Jennifer Simonetti-Bryan is one of only a few hundred people in the world to have achieved the Master of Wine (M.W.) title from The Institute of Masters of Wine in London, England—the highest and most difficult title to achieve in the industry. She also has a Professional Certificate in Spirits from the Wine & Spirit Education Trust and is a Certified Specialist of Spirits from the Society of Wine Educators. She has led five Great Courses series, and has been featured on numerous television, radio programs, and publications.
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Good evening, and thank you all for joining us tonight as we discuss wine, spirits, and cocktails with our esteemed guest, Professor Jennifer Simonetti-Bryan, Master of Wine and Certified Specialist of Spirits. At this time, our chat is now open and you may begin sending your questions to Professor Simonetti-Bryan by clicking on the Submit a Question button.This is a text based chat, so please be patient while the professor is responding.
There is an abundance of questions, and we will try to get to as many as
possible in this chat. We apologize if we do not get to yours - they are
moderated subject to the professor’s approval. Please use appropriate language.
If you are having trouble seeing answers, try refreshing your browser. Thank you, and
let’s start the chat! -
The question about assessment between wine, beer and coffee with their differences and similarities. With this I could go on delightfully for hours! The SHORT short version is that all quality parameters start with what I see as FBLICAT-- F- Finesse
- B- Balance
- L- Length
- C- Complexity or Concentration
- A- Ageability- for wine- does it have the structure to age
- T- Typicity- does it taste typical for where it's from? what it's made from? the style?
All of these amount to an assessment after tasting each one. -
What are the differences in evaluations and techniques used by wine connoisseurs, beer connoisseurs, and coffee connoisseurs? Do these share a common root of study? -
Are you more of a sancerre or cabernet sauvignon fan? Learn more about all types of wine with Professor Simonetti-Bryan here!
Did you know...?1 of 2
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With California experiencing severe droughts in the last 1-3 years, how has this affected the Californian wine industry? How has this changed the taste of its wine and how was this change of taste received by the wine community, if at all?
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Don't forget, we're giving away a FREE copy of Professor Simonetti-Bryan's course to one randomly selected participant of tonight's chat! Tune in until the end to see if you've won!
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"Care of the nature of the vine itself best of all for the wine, for then the tree throws no shadow, and the grape is ripened continuously by the sun." South Africa, 2011
A beautiful meal with beautiful people in South Africa, 2011
Barrels and barrels of wine! South Africa, 20111 of 3
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Since owning a home bar means it's not terribly likely you'll need all the fresh garnishes/mixers you see bought and prepared in full cocktail bars every day, what are some good ones that you can stock that won't just go bad on you?
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Hi Jennifer we love your course! If you had two weeks to explore wines in France, how would you go about it? Would you stay in one place? Pick an area and drive. Would neophytes. Need a guide - not for travel, but to get access to the inside? Not an unlimited budget. Thanks
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Where does your favorite wine come from? Wine regions of France.
Who can resist sunny California? Wine regions of California
Ciao Italia! Wine regions of Italy1 of 3
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How many grams of sugar in a 6 ounce glass of robert mondavt merlot
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Hi, Jennifer. I enjoy wine, but I'm new to understanding it better. When buying wine for a gift, what is a go-to wine that would be appropriate? Since I don't know much yet, I want to make sure I'm choosing a high quality wine that is still within my price range? What do you recommend?
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Terroir aside, what are some interesting differences in processing a California Central Coast single varietal -such as nebbiolo or grenache vs. the processing currently done in France or Italy....
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Perhaps the best accident in history! Speaking of rotting... (next slide!)
That's one tasty fungus among us. Makes sense this would go well with cheeses, another tasty fungal byproduct!1 of 2
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Drawing on your past career... Is investing in a winery prudent? -
We’ve received a number of great submissions! Thanks for your patience as Professor Jennifer Simonetti-Bryan answers your questions as quickly as possible.
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In your opinion, which key characteristics make up a restaurant's successful beverage program, for example in a farm to table establishment with a moderate entree price range, an extensive by the glass list and or intensive staff training, etc.?
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Professor Simonetti Bryan is working with the new app, "Wine Ring." The way they see it, you’re one of a kind. So choose wine based on your own individual preferences.Simply taste a wine and tell them if you Love It, Like It, SoSo or Dislike™. Their innovative, expert system – the only patented technology of its kind – learns your unique preferences from your ratings and gives you a smarter way to buy. Choosing wine just got truly personal, really easy, and very fast! -
What a view! Port overlooking the valley in Portugal, 2005
Professor Simonetti-Bryan in Portugal 2005
Portugal, 20051 of 3
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DeleteEdit ImageReorderHidden deep under 1600 Pennsylvania Avenue, our Professor Simonetti-Bryan gets familiar with their wine cellar. What is the President drinking?
Professor Simonetti-Bryan and White House chef.
Napa Valley 20071 of 3
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What kind of wines do you recommend if you are calorie conscious/ dieting, sugar-conscious, or worried about alcohol inhibiting your ability to burn fat?
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What's your favorite spirit and how do you like it prepared? Learn more with "The Everyday Guide to Spirits and Cocktails"
"Shaken, not stirred." -Bond, James Bond. Learn more with "The Everyday Guide to Spirits and Cocktails"
We have all had this passing thought, have we not? Learn more with "The Everyday Guide to Spirits and Cocktails"1 of 4
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So you have dinner ready, but what are you drinking with it?
Use this chart to taste and rate varieties of wine.1 of 3
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Where are the best values coming from these days? -
Bezier, Languedoc, France 2005
Bezier, Languedoc, France in 2005
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WINNER!
Congrats to Cheryl on winning "The Everyday Guide To Wine"! Please email us at social@teachco.com within the next 48 hours to claim your prize! -
Do yeast type and barrel type count as much as place where the grapes are grown in the effect on taste?
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Any thoughts on a course of lesser known wine regions? I lived in Hungary for three months, and I was amazed at the number of wines produced, most of it that we never see here in the US. I would love to see a course that covers lesser known regions like Hungary, Bulgaria, Moldova, etc.
[Addition from The Great Courses] Similarly from JHL: What makes certain countries popular for their wine (France, Italy) and others not so much (Germany)? Is it the terrain and climate of the countries or more because of their cultural reputation? -
We've received an abundance of questions for Professor Simonetti-Bryan, and she has
graciously agreed to answer more of your questions within the next week! They
will be added to the chat transcript. Check back here to see additional questions answered soon. -
Thanks so much, we thrilled to win the course.
Cheryl and Larry -
Thank you so much for having such great questions for me. I truly enjoyed speaking with you! If you have any other questions, feel free to send them along to The Great Courses and I would be happy to follow up in the coming weeks. Until then- "May all your joys be pure joys...and all your pain be....CHAMPAGNE!"
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Thank you so much for joining us today. A special thank you goes out to Professor
Simonetti-Bryan for taking the time and providing us with such insightful answers to
your questions. We would love your feedback on the chat this evening and hope
you will join us for future chats with our Great Courses instructors.Tune in on 3/23, 6:00 PM ET for our next chat with Professor Rosenzweig right here at live.thegreatcourses.com.
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Professor, can you recommend a Cab that has a heavy hint of chocolate/berries? I bought years ago a case of Cab from Spring Mountain (Falcon Crest) and I've never been able to find anything like it since. I'm not sure what happened that year, but the wine was incredible and now those bottles are selling for $700 each. Thanks for your time tonight. Super cool. -
I received several different styles of Riedel wine glasses as gifts. Do they really make a difference when drinking wine?
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What is the absolute best wine you've ever had?
What are your wines of choice for casual drinking at home?
What are your 'must try' wines in the $13-$18 range?
Have very much enjoyed your courses! Thank you! -
Speaking of ratings, you mention the importance of having a known professional doing these ratings. In your course you mention the magazines Wine Spectator and Wine Enthusiast, as well as a few well known critics, Robert Parker and Jancis Robinson among others.
Could you please comment how respected are the following: The Decanter, Wine Advocate, Beverage Dynamics, Int'l Wine Cellar and Wine & Spirits magazines, as well as James Suckling and Antonio Gallioni? Thank you!
