I'm just going to play a brief video clip.
Es tikai parādīšu īsu videoklipu.
Video: On the fifth of December 1985, a bottle of 1787 Lafitte was sold for 105,000 pounds -- nine times the previous world record. The buyer was Kip Forbes, son of one of the most flamboyant millionaires of the 20th century. The original owner of the bottle turned out to be one of the most enthusiastic wine buffs of the 18th century. Château Lafitte is one of the greatest wines in the world, the prince of any wine cellar.
Video: 50,000 mārciņas. 1985. gada 5. decembrī par 105,000 mārciņām — summu, kas 8 reizes pārspēja iepriekšējo pasaules rekordu, tika pārdota 1787. gada „Lafitte” pudele. Forbsa kungs. Pircējs bija Kips Forbss, viena no 20. gadsimta visgreznāk dzīvojošā miljonāra dēls. Pudeles iepriekšējais īpašnieks izrādījās viens no visaizrautīgākajiem 18. gadsimta vīna entuziastiem. <i>Château Lafitte</i> ir viens no pasaules lieliskākajiem vīniem, katra vīna pagraba princis.
Benjamin Wallace: Now, that's about all the videotape that remains of an event that set off the longest-running mystery in the modern wine world. And the mystery existed because of a gentleman named Hardy Rodenstock. In 1985, he announced to his friends in the wine world that he had made this incredible discovery. Some workmen in Paris had broken through a brick wall, and happened upon this hidden cache of wines -- apparently the property of Thomas Jefferson. 1787, 1784. He wouldn't reveal the exact number of bottles, he would not reveal exactly where the building was and he would not reveal exactly who owned the building. The mystery persisted for about 20 years.
Bendžamins Voless: Tas ir viss par notikumu pieejamais video materiāls, kas aizsāka ilgāko noslēpumu mūsdienu vīna pasaulē. Šis noslēpums radās, pateicoties kungam vārdā Hārdijs Rodenstoks. 1985. gadā viņš saviem draugiem vīna pasaulē paziņoja, ka ir veicis neticamu atklājumu. Strādnieki Parīzē bija izlauzušies cauri ķieģeļu sienai un uzdūrušies apslēptai vīna glabātuvei, acīmredzot, Tomasa Džefersona īpašumu. 1787. un 1784. gads. Viņš neatklāja precīzu pudeļu skaitu, viņš neatklāja, kur tieši šī ēka atradās, un viņš neatklāja, kuram tā piederēja. Šis noslēpums bija aktuāls 20 gadus.
It finally began to get resolved in 2005 because of this guy. Bill Koch is a Florida billionaire who owns four of the Jefferson bottles, and he became suspicious. And he ended up spending over a million dollars and hiring ex-FBI and ex-Scotland Yard agents to try to get to the bottom of this. There's now ample evidence that Hardy Rodenstock is a con man, and that the Jefferson bottles were fakes.
Līdz beidzot tas 2005. gadā tika atrisināts, pateicoties šim vīram. Bils Kouks ir Floridas miljardieris, kuram pieder četras Džefersona pudeles, un viņam radās aizdomas. Beigās viņš iztērēja vairāk nekā miljons dolāru, noalgojot bijušos FIB un Skotlendjarda aģentus, lai tie atrisina šo noslēpumu. Nu ir droši pierādījumi, ka Hārdijs Rodenstoks bija afērists, un Džefersona pudeles bija viltojumi.
But for those 20 years, an unbelievable number of really eminent and accomplished figures in the wine world were sort of drawn into the orbit of these bottles. I think they wanted to believe that the most expensive bottle of wine in the world must be the best bottle of wine in the world, must be the rarest bottle of wine in the world. I became increasingly, kind of voyeuristically interested in the question of you know, why do people spend these crazy amounts of money, not only on wine but on lots of things, and are they living a better life than me?
Taču šo 20 gadu laikā neticami liels skaits ievērojamu un veiksmīgu vīna pasaules cilvēku tika iejaukti šajā pudeļu juceklī. Viņi laikam gribēja ticēt tam, ka pasaulē visdārgākajai vīna pudelei būtu jābūt arī pasaulē labākajai vīna pudelei un pasaulē retākajai vīna pudelei. Es kļuvu pastiprināti, savā ziņā pat apmāti ieinteresēts par to, kāpēc cilvēki tērē trakas naudas summas ne tikai vīnam, bet daudz kam, un vai viņi dzīvo labāk par mani?
So, I decided to embark on a quest. With the generous backing of a magazine I write for sometimes, I decided to sample the very best, or most expensive, or most coveted item in about a dozen categories, which was a very grueling quest, as you can imagine.
Tāpēc es nolēmu doties meklējumus. Ar dāsnu atbalstu no žurnāla, kuram es dažreiz rakstu, es nolēmu nobaudīt vislabākās, visdārgākās vai visiekārojamākās delikateses no ap duci dažādām kategorijām, kas, kā jau varat iedomāties, izrādījās ļoti nogurdinoši.
(Laughter)
(Smiekli)
This was the first one. A lot of the Kobe beef that you see in the U.S. is not the real thing. It may come from Wagyu cattle, but it's not from the original, Appalachian Hyogo Prefecture in Japan. There are very few places in the U.S. where you can try real Kobe, and one of them is Wolfgang Puck's restaurant, Cut, in Los Angeles. I went there, and I ordered the eight-ounce rib eye for 160 dollars. And it arrived, and it was tiny. And I was outraged. It was like, 160 dollars for this? And then I took a bite, and I wished that it was tinier, because Kobe beef is so rich. It's like foie gras -- it's not even like steak. I almost couldn't finish it. I was really happy when I was done.
Šis bija pirmais. Lielākā daļa ASV atrodamā Kobes liellopu gaļa nav īstā gaļa. Tā var nākt no Vagjū liellopiem, taču tā nav oriģinālā Kobes liellopu gaļa no Hjogo prefektūras Japānā. ASV ir ļoti nedaudz vietu, kur var nobaudīt īstu Kobes gaļu, un viena no tām ir Volfganga Paka restorāns „CUT”, Losandželosā. Es devos turp un pasūtīju 180 gramu ribiņas par 160 dolāriem. Tās atnesa, un tās bija maziņas. Es biju saniknots. Es biju satriekts, 160 dolāri par šo? Tad es nokodu gabaliņu, un es būtu vēlējies kaut tās būtu mazākas, jo Kobes liellopu gaļa ir tik bagātīga. Tā ir kā <i>Foie gras</i> — tas nav pat īsti steiks. Es gandrīz pat nespēju to apēst līdz galam. Es biju laimīgs, kad pabeidzu to ēst.
(Laughter)
(Smiekli)
Now, the photographer who took the pictures for this project for some reason posed his dog in a lot of them, so that's why you're going to see this recurring character. Which, I guess, you know, communicates to you that I did not think that one was really worth the price.
Fotogrāfs, kurš uzņēma šī projekta bildes, kaut kāda iemesla dēļ daudzās lika pozēt savam sunim, tāpēc jūs daudz redzēsiet viņu. Kas laikam pauž to, ka, manuprāt, tā nebija cenas vērta.
White truffles. One of the most expensive luxury foods by weight in the world. To try this, I went to a Mario Batali restaurant in Manhattan -- Del Posto. The waiter, you know, came out with the white truffle knob and his shaver, and he shaved it onto my pasta and he said, you know, "Would Signore like the truffles?" And the charm of white truffles is in their aroma. It's not in their taste, really. It's not in their texture. It's in the smell. These white pearlescent flakes hit the noodles, this haunting, wonderful, nutty, mushroomy smell wafted up. 10 seconds passed and it was gone. And then I was left with these little ugly flakes on my pasta that, you know, their purpose had been served, and so I'm afraid to say that this was also a disappointment to me. There were several -- several of these items were disappointments.
Baltās trifeles. Vienas no pasaules dārgākajām sveramajām delikatesēm. Lai tās nobaudītu, es devos uz Mario Batali restorānu Manhetenā — „Del Posto”. Viesmīlis iznāca ar baltās trifeles bumbuli un rīvi, un uzrīvēja to uz maniem makaroniem un teica: „Vai siņjors vēlētos trifeles?” Balto trifeļu valdzinājums ir to aromātā. Tas nav to garšā. Tas nav to tekstūrā. Tas ir to smaržā. Šīm balti sudrabainajām pārslām pieskaroties makaroniem, pacēlās neaizmirstami sēnīga un patīkama riekstu smarža. 10 sekundes pagāja un tās vairs nebija. Pāri palika mazas un nesmukas pārsliņas uz maniem makaroniem, kuras bija izpildījušas savu uzdevumu, un man diemžēl jāatzīst, ka arī tās radīja vilšanos. Vairums no šīm lietām radīja vilšanos.
(Laughter)
(Smiekli)
Yeah. The magazine wouldn't pay for me to go there.
Jā. Žurnāls man neapmaksāja padzīvošanu šajā viesnīcā.
(Laughter)
(Smiekli)
They did give me a tour, though. And this hotel suite is 4,300 square feet. It has 360-degree views. It has four balconies. It was designed by the architect I.M. Pei. It comes with its own Rolls Royce and driver. It comes with its own wine cellar that you can draw freely from. When I took the tour, it actually included some Opus One, I was glad to see. 30,000 dollars for a night in a hotel.
Taču mani izvadāja pa turieni. Šie viesnīcas apartamenti ir 400 kvadrātmetru lieli. Tiem ir 360 grādu skats. Tiem ir četri balkoni. Tos projektējis arhitekts A.M. Pejs, Tiem līdzi nāk savs „Rolls Royce” un šoferis. Tiem līdzi nāk savs vīna pagrabs, no kura var ņemt visu, ko vēlas. Mani izvadājot, es redzēju, ka līdzi nāca arī <i>Opus One</i>, ko es biju priecīgs redzēt. 30 000 dolāri par nakti viesnīcā.
This is soap that's made from silver nanoparticles, which have antibacterial properties. I washed my face with this this morning in preparation for this. And it, you know, tickled a little bit and it smelled good, but I have to say that nobody here has complimented me on the cleanliness of my face today.
Šīs ir no sudraba nanodaļiņām izgatavotas ziepes, kurām ir antibakteriālas īpašības. (Smiekli) Es ar tām no rīta, gatavojoties šim, nomazgāju seju. Tas nedaudz kņudēja un labi smaržoja, taču jāsaka, ka neviens no satiktajiem cilvēkiem
(Laughter)
neizteica komplimentus par manas sejas tīrību.
But then again, nobody has complimented me on the jeans I'm wearing.
(Smiekli)
These ones GQ did spring for -- I own these -- but I will tell you, not only did I not get a compliment from any of you, I have not gotten a compliment from anybody in the months that I have owned and worn these. I don't think that whether or not you're getting a compliment should be the test of something's value, but I think in the case of a fashion item, an article of clothing, that's a reasonable benchmark. That said, a lot of work goes into these. They are made from handpicked organic Zimbabwean cotton that has been shuttle loomed and then hand-dipped in natural indigo 24 times. But no compliments.
Neviens nav arī izteicis komplimentus par maniem džinsiem. Šiem GQ piekrita — man tādi pieder —, taču jāsaka, ka ne vien es nesaņēmu nevienu komplimentu no jums, šo mēnešu laikā, kad man tie ir bijuši un esmu tos valkājis, es neesmu saņēmis nevienu komplimentu. Nedomāju, ka tas, vai par kaut ko saņem vai nesaņem komplimentus, būtu mēraukla kā vērtībai, taču, manuprāt, modes priekšmetu un apģērbu gadījumā tas ir pieņemams atskaites punkts. Tajos ir ieguldīts daudz darba. Tie ir gatavoti no ar rokām atlasītas organiskās Zimbabves kokvilnas, kas ir ar rokām austa un tad ar rokām 24 reizes iemērkta dabīgajā krāsā. Bet neviena komplimenta.
(Laughter)
(Smiekli)
Thank you.
Paldies.
Armando Manni is a former filmmaker who makes this olive oil from an olive that grows on a single slope in Tuscany. And he goes to great lengths to protect the olive oil from oxygen and light. He uses tiny bottles, the glass is tinted, he tops the olive oil off with an inert gas. And he actually -- once he releases a batch of it, he regularly conducts molecular analyses and posts the results online, so you can go online and look at your batch number and see how the phenolics are developing, and, you know, gauge its freshness. I did a blind taste test of this with 20 people and five other olive oils. It tasted fine. It tasted interesting. It was very green, it was very peppery. But in the blind taste test, it came in last. The olive oil that came in first was actually a bottle of Whole Foods 365 olive oil which had been oxidizing next to my stove for six months.
Armando Mani ir bijušais kinorežisors, kurš taisa šo olīveļļu no olīvām, kas aug tikai vienā nogāzē Toskānā. Viņš ļoti nopūlas, lai aizsargātu olīveļļu no skābekļa un gaismas. Viņš izmanto sīciņas pudelītes, stikls ir tonēts, pa virsu olīveļļai viņš iepilda inertu gāzi. Ikreiz, kad viņš izlaiž jaunu partiju, viņš regulāri veic molekulāro analīzi un publicē rezultātus internetā, tā kā jūs varat ieiet viņa mājaslapā, atrast savas partijas numuru un redzēt kā attīstās fenoli, un novērtēt tā svaigumu. Es piedalījos aklajā piecu olīveļļu nogaršošanā ar vēl 20 cilvēkiem. Tā garšoja normāli. Tā garšoja interesanti. Tā bija ļoti zaļa, tā bija ļoti piparota. Taču aklajā garšas testā tā ieguva pēdējo veitu. Olīveļļa, kura ieguva pirmo vietu, patiesībā bija pudelīte „Whole Foods 365” olīveļļas, kura pēdējos sešus mēnešus oksidējās blakus manai plītij.
(Laughter)
(Smiekli)
A recurring theme is that a lot of these things are from Japan -- you'll start to notice.
Jūs pamanīsiet, ka daudzas no šīm lietām nāk tieši no Japānas.
I don't play golf, so I couldn't actually road test these, but I did interview a guy who owns them. Even the people who market these clubs -- I mean, they'll say these have four axis shafts which minimize loss of club speed and thereby drive the ball farther -- but they'll say, look, you know, you're not getting 57,000 dollars worth of performance from these clubs. You're paying for the bling, that they're encrusted with gold and platinum. The guy who I interviewed who owns them did say that he's gotten a lot of pleasure out of them, so ...
Es nespēlēju golfu, tāpēc es nevarēju tās iemēģināt, taču es intervēju vīru, kuram tās pieder. Pat cilvēki, kuri tās pārdod, saka, ka tām ir četrasu kāts, kas samazina nūjas ātruma zudumus un tādējādi aizsit bumbiņu tālāk, taču viņi arī teiks: „Klau, tās nav 57,000 dolāru vērtas.” Tu maksā par spīgulīšiem, ko viņi ir inkrustējuši ar zeltu un platīnu. Vīrs, kuram tās pieder, un kuru es intervēju, gan teica, ka tās viņam ir sagādājušas daudz prieka, tāpēc...
Oh, yeah, you know this one? This is a coffee made from a very unusual process. The luwak is an Asian Palm Civet. It's a cat that lives in trees, and at night it comes down and it prowls the coffee plantations. And apparently it's a very picky eater and it, you know, hones in on only the ripest coffee cherries. And then an enzyme in its digestive tract leeches into the beans, and people with the unenviable job of collecting these cats' leavings then go through the forest collecting the, you know, results and processing it into coffee -- although you actually can buy it in the unprocessed form. That's right.
Ā jā, pazīstat? Tā ir kafija, ko iegūst ļoti neparastā procesā. Šis luvaks ir Parastā palmciveta. Tas ir kaķis, kurš dzīvo kokos, un naktī nokāpj lejā un ložņā pa kafijas plantācijām. Acīmredzot, tas ir ļoti izvēlīgs ēdājs, kurš barojas tikai ar nobriedušākajām kafijas pupiņām. Tad enzīms tā gremošanas traktā iesūcas pupiņās, un cilvēkiem ar neapskaužamo darbu, kurā jālasa šo kaķu izkārnījumi, jādodas pa mežu, lasot paši ziniet ko, ko pēc tam pārstrādā kafijā, lai gan jūs varat to nopirkt arī neapstrādātā veidā. Pareizi!
Unrelatedly --
Nesaistīti...
(Laughter)
(Smiekli)
Japan is doing crazy things with toilets.
Japāna dara trakas lietas ar tualetēm.
(Laughter)
(Smiekli)
There is now a toilet that has an MP3 player in it. There's one with a fragrance dispenser. There's one that actually analyzes the contents of the bowl and transmits the results via email to your doctor. It's almost like a home medical center -- and that is the direction that Japanese toilet technology is heading in. This one does not have those bells and whistles, but for pure functionality it's pretty much the best -- the Neorest 600. And to try this -- I couldn't get a loaner, but I did go into the Manhattan showroom of the manufacturer, Toto, and they have a bathroom off of the showroom that you can use, which I used. It's fully automated -- you walk towards it, and the seat lifts. The seat is preheated. There's a water jet that cleans you. There's an air jet that dries you. You get up, it flushes by itself. The lid closes, it self-cleans. Not only is it a technological leap forward, but I really do believe it's a bit of a cultural leap forward. I mean, a no hands, no toilet paper toilet. And I want to get one of these.
Tur ir pieejamas tualetes ar iebūvētu MP3 atskaņotāju. Ir tāda, kas izdala smaržu. Ir arī tāda, kas izanalizē izkārnījumu saturu un pa e-pastu nosūta rezultātus jūsu ārstam. Tā ir gandrīz kā mājas medicīnas centrs, un tādā virzienā dodas japāņu tualešu tehnoloģija. Šim nav zvani un svilpes, taču funkcionalitātes ziņā tas lielā mērā ir labākais — Neorest 600. Lai to pamēģinātu... man nevarēja to aizlienēt, bet es devos uz Manhetenas ražotāja „Toto” izstāžu zāli, un viņiem blakus izstāžu zālei bija tualete, kur tas bija un es to varēju izmantot. Tas ir pilnībā automatizēts, tev pienākot klāt, paceļas vāks. Vāks ir iepriekš uzsildīts. Tajā ir ūdens sprausla, kas tevi nomazgā, un gaisa sprausla, kas tevi izžāvē. Tev pieceļoties, tas pats nolaiž ūdeni. Vāks aizveras, tas pats sevi satīra. Tas ir ne vien tehnoloģisks lēciens uz priekšu, bet, manuprāt, arī neliels kulturāls lēciens uz priekšu. Padomājiet, nav vajadzības lietot rokas vai tualetes papīru. Es sev tādu gribētu.
(Laughter)
(Smiekli)
This was another one I could not get a loaner of. Tom Cruise supposedly owns this bed. There's a little plaque on the end that, you know, each buyer gets their name engraved on it.
Šī bija vēl viena lieta, ko es nevarēju aizlienēt. Domājams, Tomam Krūzam pieder šāda gulta. Tās galā ir neliela plāksne, kurā iegravē katra pircēja vārdu.
(Laughter)
(Smiekli)
To try this one, the maker of it let me and my wife spend the night in the Manhattan showroom. Lights glaring in off the street, and we had to hire a security guard and all these things. But anyway, we had a great night's sleep. And you spend a third of your life in bed. I don't think it's that bad of a deal.
Lai to pamēģinātu, tā izgatavotājs ļāva mums ar sievu pavadīt nakti Manhetenas izstāžu zālē. Gaismas no ielas spīdēja iekšā un mums vajadzēja nolīgt apsargu un visu pārējo. Bet, lai vai kā, mēs lieliski izgulējāmies. Tu trešdaļu dzīves pavadi gultā. Tāpēc, manuprāt, tas nav nemaz tik slikts pirkums.
(Laughter)
(Smiekli)
This was a fun one. This is the fastest street-legal car in the world and the most expensive production car. I got to drive this with a chaperone from the company, a professional race car driver, and we drove around the canyons outside of Los Angeles and down on the Pacific Coast Highway. And, you know, when we pulled up to a stoplight the people in the adjacent cars kind of gave us respectful nods. And it was really amazing. It was such a smooth ride. Most of the cars that I drive, if I get up to 80 they start to rattle. I switched lanes on the highway and the driver, this chaperone, said, "You know, you were just going 110 miles an hour." And I had no idea that I was one of those obnoxious people you occasionally see weaving in and out of traffic, because it was just that smooth. And if I was a billionaire, I would get one.
Šis bija jautri. Šī ir ātrākā likumīgā mašīna pasaulē un visdārgākā masveidā ražotā mašīna. Es varēju tajā pavizināties ar kompānijas šoferi, profesionālu sacīkšu braucēju, un mēs braukājām gar kanjoniem ārpus Losandželosas un pa „Pacific Coast Highway”. Mums apstājoties pie sarkanās gaismas, cilvēki blakus mašīnās cieņpilni pamāja ar galvu. Tas bija kolosāli. Tas bija tik gluds brauciens. Vairums mašīnu, ar ko esmu braucis, sasniedzot 130, sāk grabēt. Es nomainīju joslas uz lielceļa un šoferis teica: „Zini, tu tikko brauci uz 180 kilometriem.” Man nebija ne jausmas, ka esmu viens no tiem riebīgajiem cilvēkiem, ko reizēm redzam, visiem dragājam garām, jo brauciens bija tik gluds. Ja es būtu miljardieris, es tādu iegādātos.
(Laughter)
(Smiekli)
This is a completely gratuitous video I'm just going to show of one of the pitfalls of advanced technology. This is Tom Cruise arriving at the "Mission: Impossible III" premiere. When he tries to open the door, you could call it "Mission: Impossible IV."
Šis ir pilnīgi nepelnīts video, ko vēlos jums parādīt par vienu no mūsdienu tehnoloģijas kļūmēm. Tas ir Toms Krūzs, ierodoties „Neiespējamās misijas 3” pirmizrādē. Viņam mēģinot atvērt durvis, jūs to sauktu par „Neiespējamo misiju 4.”
There was one object that I could not get my hands on, and that was the 1947 Cheval Blanc. The '47 Cheval Blanc is probably the most mythologized wine of the 20th century. And Cheval Blanc is kind of an unusual wine for Bordeaux in having a significant percentage of the Cabernet Franc grape. And 1947 was a legendary vintage, especially in the right bank of Bordeaux. And just together, that vintage and that chateau took on this aura that eventually kind of gave it this cultish following. But it's 60 years old. There's not much of it left. What there is of it left you don't know if it's real -- it's considered to be the most faked wine in the world. Not that many people are looking to pop open their one remaining bottle for a journalist.
Bija viena lieta, kam es netiku klāt, un tas bija 1947. gada „Cheval Blanc”. 47. gada „Cheval Blanc” ir 20. gadsimta, iespējams, vismitoloģizētais vīns. „Cheval Blanc” ir savā ziņā neparasts Bordo vīns, jo tam ir ievērojami procentuāls „Cabernet Franc” vīnogu piejaukums. 1947. gads bija leģendārs vīna gads, it īpaši Bordo vīna bankai. Viss tas kopā, vīnogu novākšanas gads un „Chateau” pārņēma šo auru, kas laika gaitā tai deva kulta sekotājus. Taču tas ir 60 gadus vecs. No tā daudz nav palicis. No tā, kas ir palicis, nevar zināt, vai tas ir īsts — to uzskata par pasaules visviltotāko vīnu. Nav daudz cilvēku, kas žurnālistam būtu gatavi atkorķēt savu pēdējo pudeli.
So, I'd about given up trying to get my hands on one of these. I'd put out feelers to retailers, to auctioneers, and it was coming up empty. And then I got an email from a guy named Bipin Desai. Bipin Desai is a U.C. Riverside theoretical physicist who also happens to be the preeminent organizer of rare wine tastings, and he said, "I've got a tasting coming up where we're going to serve the '47 Cheval Blanc." And it was going to be a double vertical -- it was going to be 30 vintages of Cheval Blanc, and 30 vintages of Yquem. And it was an invitation you do not refuse. I went.
Es jau biju gandrīz atmetis cerību to nogaršot. Es sazinājos ar vīna baudītājiem, mazumtirgotājiem un izsolītājiem, bet nekā. Un tad es saņēmu e-pastu no vīra vārdā Bipins Desajs. Bipins Desajs ir Kalifornijas, Riversaidas universitātes teorētiskais fiziķis, kurš arī bija pirmtiesīgs reto vīnu nogaršošanu rīkotājs, un viņš teica: „Mums ir ieplānota vīna nobaudīšana, kurā mēs pasniegsim arī 47. gada „Cheval Blanc”.” Bija paredzēta divu vīnu ražotāju vīnu pasniegšana — 30 augstākā labuma „Cheval Blanc” un 30 pudeles „Yquem”. Tas ir ielūgums, kuram tu neatsaki. Es aizgāju.
It was three days, four meals. And at lunch on Saturday, we opened the '47. And you know, it had this fragrant softness, and it smelled a little bit of linseed oil. And then I tasted it, and it, you know, had this kind of unctuous, porty richness, which is characteristic of that wine -- that it sort of resembles port in a lot of ways. There were people at my table who thought it was, you know, fantastic. There were some people who were a little less impressed. And I wasn't that impressed. And I don't -- call my palate a philistine palate -- so it doesn't necessarily mean something that I wasn't impressed, but I was not the only one there who had that reaction. And it wasn't just to that wine. Any one of the wines served at this tasting, if I'd been served it at a dinner party, it would have been, you know, the wine experience of my lifetime, and incredibly memorable. But drinking 60 great wines over three days, they all just blurred together, and it became almost a grueling experience.
Tās bija trīs dienas, četras maltītes. Pusdienās, sestdien, mēs atvērām 47. gada vīnu. Tam bija patīkami maiga smarža, un tas nedaudz smaržoja kā linsēklu eļļa. Es to pagaršoju un tam bija eļļaini bagātīga portvīna garša, kas raksturīga šim vīnam, kas savā ziņā atgādina portvīnu. Pie mana galda bija cilvēki, kas uzskatīja, ka tas ir fantastisks. Bija arī tādi, uz kuriem tas neatstāja tik lielu iespaidu. Uz mani tas neatstāja tik lielu iespaidu. Sauciet manu gaumi par aprobežotu, bet tas katrā ziņā nenozīmē, ka es to nenovērtēju, taču es nebiju vienīgais, kuram bija šāda reakcija. Pie vainas nebija tikai vīns. Ja ikvienu no nogaršošanā pasniegtajiem vīniem pasniegtu parastās pusdienās, tā būtu vienreizīga un ārkārtīgi neaizmirstama vīna pieredze. Taču dzerot 60 lieliskus vīnus trīs dienu laikā, tie visi savā ziņā sajaucās kopā un tā gandrīz vai kļuva par mokošu pieredzi.
And I just wanted to finish by mentioning a very interesting study which came out earlier this year from some researchers at Stanford and Caltech. And they gave subjects the same wine, labeled with different price tags. A lot of people, you know, said that they liked the more expensive wine more -- it was the same wine, but they thought it was a different one that was more expensive. But what was unexpected was that these researchers did MRI brain imaging while the people were drinking the wine, and not only did they say they enjoyed the more expensively labeled wine more -- their brain actually registered as experiencing more pleasure from the same wine when it was labeled with a higher price tag.
Es gribētu beigt, minot ļoti interesantu pētījumu, kuru šī gada sākumā publicēja Stenfordas un Kaltekas pētnieki. Viņi cilvēkiem pasniedza vienu un to pašu vīnu, ar dažādām cenu zīmēm. Daudzi cilvēki apgalvoja, ka viņiem vairāk garšoja dārgākais vīns. Tas bija tas pats vīns, taču viņi domāja, ka cits, dārgāks vīns. Negaidītākais bija, ka šie pētnieki veica MRI smadzeņu attēlveidošanu, šiem cilvēkiem dzerot vīnu, un viņi ne vien apgalvoja, ka viņiem vairāk garšoja dārgāk atzīmētais vīns, viņu smadzenes arī reģistrēja pieredzi kā patīkamāku, dzerot to pašu vīnu, tikai ar lielāku cenu zīmi.
Thank you.
Paldies.