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A day before it is served??? Sacre bleu!!! Listen, I like to decant specific wines for specific reasons, but I’m not going to leave it out in the open for a full 24 hours, it will go completely flat. I like to limit it to 30 minutes to one hour, depending on how smooth I want it to pair with whatever I am eating. This is a personal taste, but certainly one hour is the absolute limit, usually less.

Oh yes!!! White Burgundy and White Bordeaux are so lovely to drink!!!

grammatacco the best of the best

What a fascinating interview!! Thank You!!!

Most interesting and agree try try and see what happens. For example Cheez Doodles and red wine especially Rhone wines. Very good match :)

Shiniest blonde on the internet ✨👌

Last time I saw Daniel we were sipping on a gorgeous Swiss Pinot he made in collaboration with a friend. Love that guy!

I've been doing my research but can't seem to pick between a 2012 Chateau Montrose and a 2015 Chateau La Clotte. The latter's vintage is better but the former is second growth. Which would you pick?

I don't think cover crops can be a problem and recent research shows that it is not the case. Indeed, they can even help the vine. We also have cover crops and they are beneficial to our vine. By the way, you should visit Niepoort's place in the Douro Valley (Quinta de Nápoles), it's beautiful.

Tweetie Pie Agnese. Great podcast once again. 😍🍑🍉🍊

I really enjoyed this interview! There are several videos of Dirk on CZcams, but it was nice to see his son talk about port and Douro wines. This was the first time I've ever heard a meaningful discussion about aguardente. It's usually...brandy is added to kill the yeast and stop fermentation. I also liked that he mentioned other wine professionals - Delaforce, David Guimaraens, Gaia Gaja, and Angelo Gaja. Too bad he didn't open a Porto Garrafeira!

it is so amusing hearing young guy in Douro is going through philosophical struggles with locals when it comes to cover crop and grass. going through exactly same thing, here in Kakheti Georgia. constant struggle to explain why grass is not an enemy😅

An amazing video!!! Would love more videos on port and even sherry which was mentioned. Here in America I feel port/sherry is not as popular. When I have family or friends over, I try to have a bottle or two of port for dessert. Keep up the excellent work.

Awesome post. Looking forward to visiting in September. Douro is amazing. 😎😎😎

Good stuff. Sometimes your job is pretty good eh? :) I suspect all wine benefits from at least a slight chill. Even the types that aren't to be chilled are still better at a little below room temperature. Say 15-18 ℃. I had Barolo last night that was like that. I think that a slight chill underlines the general freshness of wine. Jancis Robinson said in an interview that it was a pet peeve of hers that she often had to ask for a chill when she ordered red wines at a restaurant. Obrigado.

Highlights show what a great guy he is. Thanks for the video.

Lesson 5 is a life lesson not just wine!

For me it's more important that the wine is good than how well it pairs with the food...if it's a huge mismatch I can always wait with the wine till the dish is finished :P

Nice info ! Very useful info! Whats the name of that beautiful scenario ?

Būsim vienkārši draugi. Man ir draugs.

I have never faced any difficulties with pairing wine with hot soups. Furthermore, I find it a very good combination. It's just a matter of "which wine with which soup." Some of the soups I would even recommend to pair with full-bodied red wines. For example, I don't know any dry red wine, which is able to overpower Hungarian goulash prepared by my Mom😂. Red wine with fish... Tuna steak works well with Red Etna or Burgundy. I am also curious to try some red Burgundy with salmon ... In my opinion, it's always good to carry out experiments and try new things and combinations...

I am a cook and frequently guests rave about the wine and go on about how much it must have cost. LOL I don't have the heart to tell them I picked it up at Trader Joes. What they are captivated by is the combination of food and wine. We attended a huge wine/diinner tasting given by a NAPA winery. I got to sit at the table with the representative and said, "Ii have to ask a question. How do you determine the price?" I was sorta shocked. "It's whatever we say." He went on that if they tried to push off a $40 bottle for $100 they would lose customers. Not only do they have focus groups but they use an instrument that measures certain elements and in a way, determines price. That said, we visited friends who had a literal cave of wine. He poured a Rothschild Grand and it was like liquid smoke, so different, so utterly unreal in its taste and texture. I looked it up when I got home - $680! And he had bought a case years ago at $88/each.

I always have to halt the video to get a glass of wine! This time, Amarone. Love the entire session - fun

Whooopaa. Only rule to live by: champagne anytime, anywhere, any pair. 🍾

Grattamacco Bolgheri Superiore 2019 its better than sassicaia, for 100 dll

Congratulations for your 1000 subs and good luck , do you need someone to edit your videos ?

I love a nice Riesling with Jamacian food. Also, nothing beats a good steak with a Bordeaux or Napa Cabernet!

I love barefoot wines 🍷 ❤

Agnese, I’m a new subscriber and love the enthusiasm you bring wine. What are your thoughts on wines from the Russian River region of Napa?

It’s so exciting watching you taste these delicious champagnes. I love them so much and I get so excited inside watching other people enjoy them too. ❤️

High acidity red will always be wonderful with rich meat, but beyond that, I don't really know until I try something. Sometimes 1 cheese is incredible with 1 wine, but substitute a more expensive very similar wine and it doesn't work. Seafood with white, but resiling and chardonnay often don't work. I also have no understanding if what works for me is universal, or everyone has different pairings that work for them. I'd really want to understand this more, and right now, am cooking spicier (picante). This is very bad with bigger high alcohol reds, but these foods (especially Mexican) work well with mezcal, which is higher alcohol than any wine and are too strong for lighter wines, maybe they just don't go with wine at all. Wish people gave more information on "what works" than "what to avoid".

I've opened a non iconic producer's Brunello 2010 (decanted 2 hours ahead) with a casual take out meat heavy pizza and it was splendid. But I'm not sure if I will do that with a Salvioni, Cerbaiona, Stella Di Campalto, Valdicava Madonna Del Piano Riserva, or Poggio Di Sotto Riserva. I'll reserve that (no pun intended) for a restaurant I really enjoy that has a wide range of food for me to experiment with (salumi, antipasti, roasted bone marrow, white and red pizza, pasta with rich sauce, lamb, beef, duck and consider the sauces and accoutrements), and bonus points if they have a wide range of cheese or a chocolate dessert depending on the vintage I'm drinking. Also fancy isn't just molecular, there are varying grades. I think the key is if one is doing a tasting menu, then understand the versatility of the wine and its profiles and also the profiles of the restaurant and the skills/techniques applied to the food, to maximize the enjoyment. But sometimes I also see noveau riche buying unicorn producers of wines, corkaging them to places that don't match the setting (nor the food) and posting it as if they don't want to miss out (but they also never drink village level, unelss it were made by Coche or Leroy....). At some point, that's no longer a case of champagne with popcorn or truffle salt potato chips or a Premier Cru Sauternes with vanilla ice cream. Conversely, a well made lower priced small producer wine (even if significantly lower than the price of corkage), if paired correctly at a fancy restaurant, can be absolutely wonderful.

As always, a lovely clip, thank you. Here, 'down under' I think there is way less formality about the food/wine pairing. My wife like to drink red wine, so no matter what I cook for dinner, fish, meat, veg, vegan, she would like a glass of red wine with her dinner !! It is my duty to provide ! Tonight I made a 'Shepherd's Pie' from leftovers, and served it with a Maclaren Vale, preservative free Shiraz (El Toro Castrado, by Jock Harvey - exceptional) Salmon for example, is not a delicate fish - it is robust, oily, meaty, intense and can take big flavourings, so why not a straight Grenache from Barossa..(or Rhone for you Europeans) However, grilling a Dover Sole with a little butter and black pepper on the top until it begins to brown a little - I would drink the driest Riesling from Clare Valley (or Traben-Trarbach - especially Peter Mertes). Tomorrow I will make a mushroom risotto (traditional technique) and will serve with an excellent Pinot Noir from Languedoc (from Aldi) - it is outrageously good. Such is life down here. You must visit...... Phil

Garnacha and calamari is so good. 😊

Rye Bread and good quality canned sardines paired with a Muscadet cru communal. It's not fancy but it's perfect !

Love the "Common [...] Mistakes & How To Avoid Them" with its vibes of "Fantastic Beasts & Where To Find Them" 😂 maybe too geeky of me! I agree with the message and I think it's quite clear in the video: that pairing should be taken as a CREATIVE game, not as a closed-end puzzle to SOLVE! A fun story: I've been arguing with my Italian friends time and time again about what goes with classic carbonara. They say it should be white wine to create the contrast, which is the safer bet that I find completely fine! Yet, I think carbonara is a very "convergent" dish: it's so rich and decadent in each and every one of its ingredients, so bringing in a fresh white kinda ruins the mood for me! I opt for a medium bodied red wine that will create the contrast with its structure but not with its aromas, so that you get the sensory relief from the fat and richness while maintaining a bit more of the vibe. Something with high acidity, and optionally also high tannin to cut through the protein of the egg and cheese mixture; but not something too fruity or it will ruin the mood anyway. My bet: some taut Nebbiolo from Alto Piemonte should do! Nothing too oaky or too ripe or too old, but one of those youthful Nebs that feel like an untamed young horse with a good kick to it!

Where did the Cabernet word came from?

Great video! Agreed that soup is very hard. You're onto something with sherry- one of my favorite pairings is soup with aged Sercial Madeira. Another big surprise I had recently was shabu-shabu with Gravner orange wine- a fantastic match! Keep up the great content!

I once had a lovely experience pairing a lighter Syrah from Lodi with seared Ahi Tuna. What would you recommend? And thanks for the great content!

One mistake I see often is pairing pinot noir with steak. I'll always point these people to sangiovese based wines since sangiovese is light and acidic but has stronger tannins to stand out to the meat.

My two cents would be around powerful whites and red meats. An intense Sauvignon Blanc with a rare Chateaubriand, a full-bodied and fruity Chenin Blanc with any well-done steak, a Pinot Grigio with some heavily-seasoned thick steak, and Burgundy-style chardonnay that have skin contact (and the tannins that come with that) are perfect to enhance the flavour profile of red meats.

I think pairing is a very important aspect tbh. Pairings I particularly love: steak and rioja, or Cabernet (big tannins), Thai or other spicy food with Riesling ir gewurz, risotto or creamy pasta with a wood aged chenin Blanc (or Chardonnay) and crisps or oily fish with champagne 🥂

Reciotto and sweet desert just dont go well for me. Cheese is bettwe

Wait, where'd you get that 375ml Billecart Salmon?

Thanks for the video. I have Fay 2012! It’s beautiful 🍷

Champagne and 3 Star Michelin Chef Thomas Keller's Oysters & Pearls. Tapioca Sabayon, chives, Osetra Caviar, and barely cooked Malpeque Oysters. I Ate at Per Se NYC. Best Ever Pairing. Beaujolais Villages and Beef Weiner Hot Dogs BBQD. czcams.com/video/tYYrPyTwuEA/video.html ''Sūtu mīlestību no Vinipegas''

When I say steak, you say?

Sometimes I just don't need to pair my food with wine, and never understood why people insist it must be done whenever food is served, and turn it into such an arduous task. Spicy foods and even hot soups do well with beer or plain old water. Sake often fits the meal instead of traditional wine, but overall I tend to enjoy wine with light snacks, cheeses, olives, etc.

Εργολάβος με σαμπάνια μλκες slapping!!

Macaroons and champagne