export_ofoct.com - 2021-06-19T101619.915

[00:00.88] Todd: Now, Sandra, hello!

[00:02.13] Sandra: Hello!

[00:02.88] Todd: Now, you are a wine connoisseur. Or wine teacher. No!

[00:07.38] Sandra: Not really!

[00:09.13] Todd: Not really?

[00:10.39] Sandra: A wine connoisseur. No, that's sort of a snobby.

[00:13.63] Todd: Oh, really?

[00:14.88] Sandra: Yes.

[00:15.88] Todd: Oh, OK. So, how would you describe what you do?

[00:18.13] Sandra: A wine professional.

[00:20.63] Todd: A wine professional. OK, so what does a wine professional do?

[00:23.63] Sandra: Try to make money from wine.

[00:24.63] Todd: OK.

[00:26.13] Sandra: So, I'm a wine writer, a wine columnist. I teach wine.

[00:30.63] Todd: OK, so let's say if I'm going to have friends over, and I'm making let's say steak. I'm having a grilling steak. Can I serve wine with steak?

[00:46.38] Sandra: Yes. Steak goes with almost any red wine.

[00:49.63] Todd: Oh, really. OK. So, red. How about if I want to mix wines. Is it OK to go red wine, white wine?

[00:57.88] Sandra: You always start out with white wines going towards red wines.

[01:00.88] Todd: OK, always go white wine first, then the red wine. (Yes) OK, and how about for dessert. Is there a special dessert wine?

[01:09.38] Sandra: There are many great dessert wines, so it depends on what you like, how sweet you like and what you're making for dessert.

[01:17.63] Todd: OK, so how about I'm making terimisu.

[01:20.88] Sandra: Terimisu, then I would probably have a tawny port, either from Portugal or from Australia, which makes great ports, or you might even go for a fruity and oaky zinfandel, which is dry wine from California.

[01:39.88] Todd: OK, nice. How much will that cost me?

[01:43.38] Sandra: Depends on how much you want to spend. For a port, a tawny port, anywhere in between 3,500 to 10,000 (OK) And for a California Zinfandel, a good one probably about 3,000 (yen).

[02:01.63] Todd: 3,000. I think I can maybe afford that. Not much. And, how about what would be a good wine to start off for like appetizers or with a salad or something like that.

[02:14.88] Sandra: I always start off with a sparkling wine.

[02:17.13] Todd: A sparkling wine.

[02:18.64] Sandra: Yes. I prefer champagne but if you can't afford it, even though champagne is the lowest price anywhere in the world is in Japan

[02:25.88] Todd: Oh, really.

[02:26.63] Sandra: And many of my students load up on cases of champagne and have it sent home by their companies container.

[02:33.63] Todd: Oh, wow.

[02:34.38] Sandra: Yes. But champagne is a good starter.