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Great video Julien, merci!

Your videos are so well made, and your Mozart soundtracks are lovely!

I absolutely adore Spanish wines, especially Tinto de Toro. Shhh... Let's keep this our little secret. ❤

Great summary. I think many casual wine drinkers may have encountered a corked wine and had no idea. I've been lucky and have encountered corked wine on a couple of occasions only and they were inexpensive wines. I have had aged wine well past its prime and on the downward slide which had mouldy elements but still with deep fruit. Another misconception people might have is to think a wine is corked because the cork has broken or crumbled on extraction. I recently opened a cheap Spanish red that my mother had bought 10 years ago and kept in less than perfect conditions in Andalusia. The cork fell to pieces but after I strained the wine it tasted perfectly alright. I used it to make tinto de verano in the summer heat.

I'm glad you did this video Julien and I think a lot of wine tubers should be discussing this kind of thing more often. I used to go into wine stores in the U.K and they would describe any wine wine with alcohol levels of 14% and above as "massive". It was usually levelled at Spanish wines and loaded in a derogatory way. There's no doubt in my mind that the climate is effecting alcohol levels in wine and I've seen this up close in Spain. People simply aren't aware of how Spain, particularly in the south but also along the coast, is burning up and drying up. Wine producers are in the front line and having to adapt. I think the results have meant they arrival of delicious wines from regions like Jumilla at very good prices. Many of these producers are also organic and I'm seeing this more and more. Last year the drought was so bad that bulk many growers (not wine makers) in La Mancha had no crop and were fighting to protect their vines from complete destruction. Many of them had to pick their crop when the grapes were half the size they ought to be and hope that the alcohol levels were high enough for the co-operative buyers.

The Robert Parker theory is more palatable for me. A lot of old world producers started making their wines bigger and bigger, because they thought that's what the consumer wanted to compete with more new world wines As you well know, you saw that being done in Bordeaux. I'm genuinely Curious, though Julien how much climate change plays a factor In the elevated alcohol levels how is it that Randy' Dunn of Dunn vineyards Napa keeps his alcohol levels consistently at 13.5... In fact, there was a funny story where Randy dunn's son produced a vintage and the alcohol was over 14.2, and Randy made his son go de-alcholize The wine back down to 13.5... Now, for the record, I am a big fan and admirer of you. I've been watching your videos for over 5 years. So although i'm being a tiny bit contentious to the climate change theory, and being that, you know more about wine, probably on your pinky.Although I am a super taster 🍷😁🍷 I just want to know how much of the raised alcohol level is due to the winemaker in the cellar.? CHEERS 🍷

And I get more bottles!!

I by kits and add water until it's 13.0 o/o!!

Thank you! Very e ducational and insightful!

Well explained

This is a perverted video Twist your asso !!!!

No one ever explains why wines don't get better with age. Do they turn to vinegar? Do they lose flavour? Do they prematurely oxidize like old good wine? I saw a highly rated cheap wine and the reviews showed many flawed bottles and bottles turned to vinegar. I like your explanation.

Very nice! Pretending I got a sip from S.C. USA! 😁

Does anyone know where I can buy some Rum?

Finally, all I needed to know about wines. A MOST URGENT VIDEO, WHILE ISRAEL IS BOMBING THE PALESTINIANS OUT OF EXISTENCE, WHILE THE GOVERNMENT IS KILLING STUDENTS IN BANGLADESH BY THE HUNDREDS, AND THE ROHINGYA ARE STILL GOING AROUND LOOKING FOR A NATION THAT WILL ACCEPT THEM. Let's just focus on what really matters, the difference between light-bodied and full-bodied whites. Thanks for putting my priorities in order!

Wow. Merci! You are best wine teacher

Delete Kamala Harris too hackneyed already. For a while remove her story. 😅

Present for Brad

He must like yeast !!!

Good clip. The only thing I would take issue with is your comment that Barolo is low in tannin. I drink quite a lot and it is high in tannin, unlike Burgundy. In fact I had a co-op Barolo 2012 last weekend and, although the tannins had softened a little they were still noticeable. I am currently drinking the 2011s and 12s whilst waiting for the '13s, 15s and 16s to mature. In fact the 2018s might be ready before the '13s. Thank you for your informative videos.

Just bought a bottle from Domaine Du Mas Blanc Collioure ‘Clos du Moulin’ 2000. Never tried a wine from Roussillon, now is my chance! 😊.

Cheers to your courage pronouncing all the German names ❤

Clare Valley for me 😁🥂

Not better than CDP, but some very good wines. Gigondas is generally better. More character, more finesse. Saint-Damien is outstanding.

I love a Riesling, and German rieslings in particular. The range from dry, off-dry, to sweet can all be great. I do find the classification system a bit confusing.

Rieslings are the most versatile for wine pairings, particularly in their concentrated and even higher acidity forms when paired with fish that is high in natural oils and fat. Nahe, Germany and Kamptal, Austria have been locations of two of most favorite wines in Donnhoff and Brundlmayer, but pre-2022 (before ownership change that resulted in shocking drop in quality) Chateau Saint Michelle in Washington State was amazing, too!

Thanks from the UK. Completely coincidentally, we have had a riesling evening tonight: an aperitif of German Spatlese, followed by a Trimbach '22 with dinner. The Spatlese was fine and not too sweet but the Alsace is too young; the aromatics are only just beginning to open up an hour after opening. For value I enjoy rieslings from the Clare and Eden valleys in S. Australia. Austria too produces some good value rieslings. Wonderful grape and so versatile.

Great video. I was pondering the question of French oak versus American Oak because being a California native, that is readily available from our coopers. However, I also wonder now after watching your video, as you mention the tertiary flavors from the oak like coconut and banana, it explains why a winemaker may forego American for French if the fruit is already producing some tropical notes. After all, we want wine, not pina coladas.

Speaking of Pauillac, how would you stack the Pichon Lalande (2016) against fellow 2nd Growth Leoville Las Cases (2015) and Ducru Beaucaillou (2018) for someone who enjoys modern style Reds on the youthful side but is gaining appreciation for premier Left Bank wines and is willing to splurge (all three would be ~160-200 USD).

Sir，LVMH owns LVMH brand but does not own Chanel。

Top quality content 😊

Excellent review. Thank you for sharing your knowledgeable expertise.

Great insights, appreciate your thoughts and comparisons! I too love St Estephe wines. I find the rustic and intense structure more interesting than most Pauillac that tend to be very enjoyable but almost too balanced for me, even Grand Puy Lacoste. I like Phelan Segur a lot, and Ormes de Pez and La Dame Montrose are solid and quite reasonably priced. Giscours in Margaux might be my favorite left bank with its beautiful and intense fruit and savory oak finish. I've heard Lynch Bages and Calon Segur are two of the more intense and concentrated BDXs I need to try. What do you think of these two, given the big jump in price? Any other left banks you would recommend?

well, he got the Perrin family to help with all of their knowledge which was an excellent move-happy it's good.I was wondering if Brad's champagne(AOC) is as good as well?

what is a substitute if a home winemaker can't afford these sulfates to add to wine? can lemon juice and salt be used instead or is there other ways to give a a similar effect?

🤩👏

Bought a couples of bottles of Pierre-Yves Colin-Morey Rosé de Pinot Noir this year. They don’t come up that often, and I’m resting them in my Eurocave for a few years. Want to add some Pibarnon and Tempier Bandol at some point.

Hey mate i was wondering if you could help me i used to drink paul masson red wine i really liked it and they have stopped making it do you know any wine that might taste like it i miss it so much it was only cheap but nice please help me find something similar thanks

5:20 What on Earth are these B-Roll footage chicks doing wasting all those drinks?! lol

The only reason I watched this was to see the type he showed at the end yet no directions. waste

Very interesting, i definitely learned something new from this video. Thanks a lot

I don’t know why he doesn’t get more views

Wonderful! a favorite topic of mine!, tasting wine. Thank you for posting.

Commercial yeast is wild yeast that has been cultured and purified and separated from all the other wild yeast, although some of it is yeast that is crossbred with other yeasts in labs to obtain the desired characteristics a lot of Laffort wine yeasts were produced using this method. At the winery that I co own we usually do a small batch of native yeast fermentations every year and the rest is commercial yeast.

Beautiful work with this serie of Shorts, thanks so much!

I have a bottle of Vina Tondonia Rioja Gran Reserva Rosado Lopez de Heredia . I hope that’s very remarkable for the amount I paid for it! 😂

I am a definitely a Moët type; however, I will be trying Veuve this weekend. Thanks for sharing your thoughts

Is there any flexibility on the 1855 classification system as for example Chateau Lynch-Bages stuck at 5th Growth has a better reputation now than where it was originally classified?

I love wax seals. To me it's so aesthetic and classy.

Love this new series, this is fantastic!! Thank you so so much and looking forward to the next appellations! :))