Wine Movie Review on the Wine for the Confused with John Cleese

Wine Film Review:

Film: Wine for the Confused

Setting: California (multiple regions)

California is known is one of the most influential US wine regions in the world. In Wine for the Confused, John Cleese travels across California to review some fine tips and suggestions for beginner wine drinkers. For Americans, it’s easy to get won over by a few successful California brands and not reach out of your comfort zone to try wines of different varieties and from different regions. This movie is all about learning what your personal palate preferences are. In the movie, he begins by telling the audience, "Don't let anyone ever try to tell you what wine you like, because people have different tastes and we shall honor that." The movie is light-hearted in nature since the main character, Cleese, is the former Monty Python actor. The short documentary reviews the essential wine types and common wine varieties. The movie also highlights the wine making process at select wineries in California. In this 45 minute film, viewers get the scoop on important wine tasting facts and terminology, advice for buying and storing wines, and insight from interviews with wine makers and sellers. 

 

John Cleese, wine extraordinaire.

Cleese reviews the steps with viewers to properly conduct a wine tasting. For many beginners, they rush right to the point where they gulp their wine down without even getting a hint of the aromas the wine has to offer. Smelling the wine is known to be half the fun in wine tasting. It’s like a puzzle- trying to find out the subtle hints of strawberry, cinnamon, herbs, tobacco, and plum are what make wine so exciting. Cleese breaks down wine tasting components clearly and concisely. He highlights the importance of looking at the wine’s color and detecting aromatics since it not only provides information about the grape variety, but also the wine process. Swirling the wine opens up these aromas. Cleese reassures the audience that swirling the wine is not a pretentious act but a way to get the most out of the wine tasting experience. Letting the wine breath helps to not only enhance the aroma, but it also softens the tannins that immediately hit you when you pour a glass right out of the bottle. 

From Snooth.com

In the tastings, Cleese explains what whines need to be chilled (whites) and what wines keep best at room temperature (naturally, reds). He reviews with the audience that the three great white grapes are Riesling, Sauvignon Blanc, and Chardonnay. He explains that these wines are typically served chilled, but are not necessarily always sweet. During the 1950s to 1960s, as Cleese explains, Rieslings were extremely popular. However, today they are not as popular since common drinkers immediately think that Rieslings are sweet. However, this is not always the case. Riesling, as well as the other two of the three great white grapes can also be dry. When a wine is dry, it means it has little to no residual sugar. The acidity of a wine can also exhibit the flavor profiles of a sweeter wine. For example, Sauvingnon Blanc has a defined level of acidity. The acidity in this varietal gives the perception of crispness and brightness in a wine. Cleese reviews the concepts of sweetness, acidity, tannin, color profile, body, texture, flavor, and alcohol content as all key features drinkers should detect and reflect on during a tasting. He also reviews other common names of red varieties (namely Merlot, Cabernet Sauvingnon, and Pinot Noir), their common flavor profiles, and what makes each grape unique (example: Pinot Noir is the hardest to grow and most difficult to make). 

Its a Pinot Noir Party!

Cleese then explains to viewers about the importance of vintage. Before seeing this movie, I didn’t really understand what was distinct about vintages. Cleese explains that vintage is all about farming and the weather. Every aspect of where the grape varietal grows is defined as terroir. That includes special characteristics such as the geology, soil acidity, climate, interaction between different vine species, etc. An important note that Cleese did not explains was that wine isn’t the only agricultural product that has specific terroir. Other agricultural products, like coffee, tea, chocolate, and tomatoes are also differentiated by their terroir. Cleese highlighted somewhat on the significance of the AOC/POC regions (Protected Appellations of Origins or designated wine regions). Cheese is also a product, especially abroad, that falls subject to similar AOC regulations. This essentially means that a wine can only be labeled from that region if it falls within the AOC/POC boundary. For example, in Champagne, only the sparkling beverage that comes from that region can be called Champagne. California has waddled its way around that law and has the opportunity to call their sparkling wines, “California Champagne”. These were just extra hints that I have learned as a beginner drinker and I think would have been important to explain in the film.

California wine country!

 Overall, the film did highlight some key takeaways that I definitely learned. Cleese suggested that wine buyers should store their wine below 60 degrees in places that are away from sunlight. He also suggested that the place where you store wine should also be away from vibrations that may cause the wine to change while still in the bottle. Unless you are a large wine collector, Cleese reassured viewers that wine will survive in a place that is a dark, largely undisturbed place with a moderate, constant temperature. 

 

The French- It ain't easy bein' cheesy.

I was very pleased with not only the overall length of this film, but the key facts and tips that Cleese provided viewers. After watching this film, I think that viewers improve their knowledge of wine, the wine making process, and the industry exponentially. Cleese’s optimistic and positive attitude is engaging and motivating. I wouldn’t be surprised if more than one viewer went out to grab a bottle to taste after watching this film.