Miles Raymond: 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. OK? Uhh, thick? Thin? Watery? Syrupy? OK? Alright. Now, tip it. What you're doing here is checking for color density as it thins out towards the rim. Uhh, that's gonna tell you how old it is, among other things. It's usually more important with reds. OK? Now, stick your nose in it. Don't be shy, really get your nose in there. Mmm... a little citrus... maybe some strawberry... [smacks lips] Miles Raymond: ... passion fruit... [puts hand up to ear] Miles Raymond: ... and, oh, there's just like the faintest soupçon of like asparagus and just a flutter of a, like a, nutty Edam cheese... Jack: Wow. Strawberries, yeah! Strawberries. Not the cheese...
