논란의 정식당을 방문했습니다
손님이 정당하게 콜키지 비용을 내고 소비하려는 와인을 한 소믈리에가 제 마음대로 마시려고 많이 따라가서 논란의 중심에 서게 된 레스토랑, 미슐랭 2스타의 정식당에 다녀왔습니다. 이 사건 때문에 일부러 방문한 것도 아닌데 우연히 이런 일이 겹쳤네요. 저도 와인을 한 병 갖고 가봤습니다.…
Why Wine Needs Air… But Not Too Much!
Ever wondered why we swirl, swish, or decant wine? I’m Jacky Blisson, Master of Wine, and in this short video, I’ll break down wine oxidation—why a little air helps your wine shine, and how too much can leave it dull,…
Why Wine Tastes Different Every Year Vintage Explained
Did you know the same wine from the same winemaker can taste totally different from one year to the next? That’s the power of vintage in wine – and in this video, I (Jacky Blisson MW) break it all down…
아쉬움이 남는, 안성재의 모수
흑백요리사의 심사위원으로 유명한 안성재 셰프의 모수 서울. 대한민국 최초로 미슐랭 3스타를 획득한 레스토랑이지요. 재오픈 한 뒤 불과 2개월만에 가봤습니다. 저녁 메뉴세트 1인당 42만원의 가격. 그 값어치를 할까요? -와인에 관해 잘 몰라도 저렴하고 편하게 즐길 수 있는 팁이 궁금하신 분들께서는 ‘이럴땐이와인’…
What’s with the Rooster on Chianti Classico?
What do a black rooster, two rival cities, and a horse race have to do with your glass of Chianti Classico? 🐓🍷 In this quick wine tale, Jacky Blisson MW shares the dramatic legend behind Tuscany’s most iconic wine symbol…
Why Wine Vintage Matters — and How It Changes the Taste
Ever wondered why two bottles of the same wine — from the same winery — can taste totally different just because of the year? That’s the power of vintage. In this episode, Master of Wine Jacky Blisson breaks down what…
What does “Lifted” even Mean in Wine?
“Lifted” is one of those wine words that gets thrown around a lot, in tastings, by sommeliers, by wine store staff—but what does it actually mean? In this 1-minute video, I explain how wine pros use the term and what…
How Malolactic Fermentation Softens Wine’s Bite
Malolactic fermentation isn’t just about buttery Chardonnay. This bacterial process in winemaking transforms sharp, green-tasting acids into softer, rounder ones—giving wine a smoother mouthfeel. It’s a key step in shaping the final flavour, especially in reds and some whites. Here’s…