BUSTING Wine MYTHS - What is true and untrue about WINE?
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- čas přidán 8. 10. 2022
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Good wine does not give you a hangover. I sometimes just nod along when people tell me they believe this as it is not harmful, or rather gets people to drink better wines… but it is just not true.
What is a hangover? A hangover is a combination of different symptoms that are caused by the consumption of alcohol: symptoms like fatigue, headache, weakness, thirst, nausea, and sensitivity to light and sound. Alcohol consumption causes dehydration which leads to headaches and thirst. It also irritates the stomach and increased acid release which causes stomach discomfort and causes unsteady sleep … we have all been there. So the problem is alcohol - ethanol - and this is a component of all wines, good or bad. You might even say that higher-end wines are even more alcoholic… My explanation for why we have fewer problems after drinking really good wine is that we generally appreciate it more, savor it and drink it in a civilized setting over dinner - rather than chugging it from the bottle in a parking lot …
There is also research stating that biogenic amines (BA) are a likely reason for headaches. The best-known one is histamine. But their presence in wine is linked to bad microbiological management which means that wines with low sulfur content are more likely to give you a headache - which mini myth busted. The next wine myth is that wine legs are an indicator of good quality. Wine legs aka Tears, aka Church Windows are not related to quality. But they are real so what do they indicate? In 2020 a paper called Theory for Undercompressive Shocks in Tears of Wine was published, stating Wine legs occur due to the evaporation of alcohol on the side of the glass. Due to minor differences in the evaporation process, droplets form and liquid falls as legs. The more alcohol there is, the more evaporation occurs thus more wine legs on the side of the glass. What about viscosity? Viscosity alone (e.g. high sugar content) does not lead to droplets. So wine legs can tell you how high the alcohol concentration is and how likely you are getting a hangover from drinking too much of it - but it does not tell you how good it is.
Only red wine can age
Often tannic red wines are perceived as the most age-worthy wines around. But several factors enhance aging of a wine
Most important: General wine quality. High-quality wines tend to have a longer aging potential regardless of varietal, region, or color. Besides that, there are some wine-specific factors. Winemaking is an important factor: If the wine is aged in the barrel for a while before bottling it tends to be more robust. A high amount of phenols (antioxidants à slow down or inhibit oxidation). Lower pH & high acidity (inhibit microbiological growth due to acidic environment). High residual sugar levels (sugar has hygroscopic properties, drawing water from its environment and making it hard for microorganisms to grow). Reasons why TBAs from Germany can last up to decades and even longer.
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Konstantin, good video, but the corkscrews should have a minimum of quality - If you look UP the barrel of the corkscrew, there should be air in the middle and not a solid rod, otherwise the corkscrew has a big risk of carving a hole down the middle of a cork instead of pulling it up. But if they hand those China corkscrews of that cheap style out at wine fairs, one has gone to the wrong fair anyways :)
Pps dont invest in such a scam
Thanks for the prize. I look forward to receiving it.
Hi Konstantin. You might want to know that there are scammers preying on your followers. Just check out the answers to my comment. Cheers.
@@herrgrau I am not a scammer. Thanks.
David Kraft
Nice content as always. My fav wine myths in no particular order:
- red wine with meat, white wine with fish (an uber classic)
- champagne only for celebrations (some people wouldn’t have it with a meal)
- champagne is not wine: I hear so often “I don’t drink wine; I only drink champagne”
- only drinking sparkling wines out of flutes and not regular wine glasses; not sure if it’s a myth but definitely a pet peeve of mine
- drinking white wine and champagne super cold, right out of the fridge
Finally and this might be very controversial, specialized wine glasses for different varietals. Having 2 types of wine glasses is probably enough. Going for the full Riedel ultra specialized collection can be a little too much in my humble opinion. That being said, collecting cars, watches, … makes some people happy so maybe it’s not the utility of it but the enjoyment of using different and beautiful types glasses when you feel like. As long as we are all happy, life is good!!!
You mentioned, " drinking white wine and champagne super cold, right out of the fridge"
It isn't bad, as one would allow the wine to warm up gradually in the glass, and one could taste the difference as it changes temperature and opens up in the glass. Of course that wouldn't work, if one drinks it in one big gulp.
Just on the glasses I personally think beyond them simply being clean that spending just a little bit of money on glasses makes a huge difference. Doesnt have to be Zalto but spending 3-5 euros on a half decent wine glass is one of the best wine investments ive made.
Yeah I got Riedel tumblers and Gabriel Standarts and they were a level up each time! Could be placebo though
@@RCTricking Konstantin actually made a video where he did a blind tasting using several different glasses. Have you seen that one ?
Always enjoy and appreciate your down to earth attitude and views. Thank you.
Loved the video as always! A myth that gets me going a lot is the whole “no one can actually tell the difference between expensive and cheap wines therefore expensive wine is a rip off” argument I hear from people who have seen a video or two on Facebook lol. But what can you expect? Of course a common generalization will fail to acknowledge context of the whole situation at hand. But this is one I always will argue that expensive wine is only truly worth it if you can actually appreciate the bottle. A month ago I gifted a Bordeaux to a friend (as gratitude since he had me over as a guest) and I knew he wasn’t the ultimate wine drinker so I knew not to go crazy with the dollar signs. Got him a modest right bank (castillon) for around $20 usd. It was still an educated buy, and put a lot of thought into it. And if he doesn’t like it I won’t be mad about him not liking a $200 bottle I bought him. The world of wine is indeed extremely vast… anyway thanks I look forward to your next video!
Well not liking a 200 dollars bottle could easily happen amongst wine lovers too haha. But, you do have an adequate point. I don’t think that those who are not into wine or similar stuff may truly appreciate the worth of the higher quality versions. They may even like it, but if you are not into that you just would not really grasp the worth of that bottle. Also, the higher the quality, the more it is absolutely inevitable to drink them at the proper temperature or, depending on the wine, decant them beforehand. It’s such a waste if you spend a lot on a bottle, but it will be enjoyed in room temperature, which is 23 to 24 degrees these days.
That's not a "wine myth" tho, is people who don't want to pay good money for their wine (no problem with that) but also doesn't want to feel they're "missing out", so they come out with either false or stupid claims.
@@daniobevasdellio7066 I think the wine myth is that expensive wine tastes better. First of all, taste is up to subjectivity. Secondly, after a certain price point, the quality of wine doesn’t improve much anymore and the extra amount you pay is more so connected to the lack of supply. It’s fair to say that objectively, in lower price ranges more expensive wine tastes better but in higher price ranges, this is not as accurate to say as it is in lower price ranges. So I think the myth is more so properly relate for higher prince ranges.
@@benb5916 people who try to dismantle the "expensive wine taste better" are people who don't know wine at all and their idea of "expensive" is a 5 € bottle.
Everybody who's into wine already know that a 1000 € bottle is not 10 times better than a 100 € bottle wine, so there's really no myth to bust.
@@daniobevasdellio7066 even those who are into wine like to claim that a 90€ wine is better than a 25€ bottle but would fail to identify it in blind tastings.
Also, there are various blind tastings where random people (mostly those who aren’t into wine) would blind taste wines in different price points and in most cases they would like the cheaper bottles better. It’s not always the case that those „hating“ on expensive wine would say that cheaper wine is better because some actually try wines and simply prefer cheaper bottles. I think it would be pretty snobbish of us to disregard opinions of those who simply seem to prefer cheaper wine even though we can’t relate to it at all. People like this in combination with those who dogmatically hate on expensive wine are those who are responsible for that myth. It’s just that I think we do have to respect the first group.
Myth Busssterrsss!!! That was funny hahahah. Going casual I see.
Alcohol in essence is a toxin. It’s something that us in the industry don’t always want to face head on. It leads to a lot of problems unless handled properly.
Maybe we should be like the Italian more… If you’re getting drunk, you’re not eating enough 😂😂.
Good call on next point. IMO, the wines that age the best and most dependably are great sweet wines.
nice video. i was hoping youd also talk about sulphites and myths surrounding them. i work in a wine store and i get a lot of people asking about stuff like that
Another well-researched and informative video, Konstantin. Many thanks. Dave Kraft, UK.
Amazing! Thank you so much for sharing your knowledge!
Great video Konstantin! An idea to get into your next video: quality. You often talk about “quality” but this is a concept very difficult for us consumers to understand. What is it? How can you break it down in a technical process? What should we look out for? How do you rate quality? As an avid drinker and collector - with a modest palate - I can definitely discern “complexity”. But what am I looking out for quality? How does it impact ageability as you mentioned? Would be super interesting to hear your views, especially as you’re superb at articulating industry concepts clearly for your followers. Thank you! 💪🏻
Thanks for sharing this. I knew all of theese myths more or less but I appreciate your ability to explain it so elegantly and easy to understand. More people need to understand this.
Man, oh man, there are so many wine myths it's untrue. I've been fortunate enough to grow up with wine but the entire concept of the 'Wine World' for those touching on it in later life is daunting and ridiculous in equal measure.
Good wines do stop me getting hangovers- because I can't afford a 2nd bottle 😂
On the expensive glasses one, price doesn't matter per se, but shape obviously does so it's worth not buying any old cheap glasses- I learned that from a previous video on this channel! Got some nice big glasses for my reds since then and on the occasions I've switched back to my old glasses it's really noticeable how much less intense the wines are on the nose.
A wonderful comment but....actually, rather true. 😁
As always an interesting and informative video.
Great information!
Thanks again for keeping it real. As for my favorite wine myth, I find it funny when someone "knows" you have a great wine simply by its price.
Hey Konstantin I just tried a Maillart Champagne tonight after reading a comment you left on a previous video saying it's your favourite, absolutely amazing thankyou :)
Kudos & thanks for the art tip 🍷
Hangover is more from chemicals lighter than ethanol, which are present in high end wine, but much more prevalent in low end wine made too fast with stressed yeast. This is also where the sulfide myth comes in - if you don't care about your fermentation, it is cheap to just add a ton of sulfites to keep from ending up with vinegar or worse - the result is a high sulfite wine that gives you a bad hangover with a few drinks. High end winemakers care about and measure exact temperature, strains of yeast, natural yeast on the grapes, pH, temperature - they avoid excess sulfite as it is unneeded and potentially gives off tastes. This results in a high end wine with low sulfites that doesn't give a hangover unless drank in excess.
In the Eastern Europe country on the back label was written “made from dry wine material”, so some people still actually believe that some wines are made from “wine powder”.
Some of my most memorable wine drinking experiences involved chugging from the bottle in a parking lot.
Not very sophisticated but I've done some enjoyable chugging too.
Interesting with the art investment innovation, Konstantin. Curious to understand more about the commission rates over such platforms, compared to traditional auctions.
Lovely episode
Hi Konstantin. Thanks for another great video. As your firendly neighbourhood doctor, I do have to somewhat disagree: While many symptoms of a hangover are to do with ethanol (and maybe with histamine, in the case of red wine), some of the worst are caused by methanol and higher alcohols, which are especially present in naturally fermented wines and beers as well as ferments made with whole bunches, rotten fruit and other spoils. Wines and beers made with commercial yeast produce less higher alcohols than wild fermentation. They are also the reason, why pot stilled liquor will give you a worse hang over than reflux stilled / distilled multiple times: The seperation between ethanol and the so called "low wines" is worse - while at the same time, some people prefer the added aroma these stills impart exactly due to this lack of seperation. Especially in drinks with very funky base wines such as rum, you can tell this right away on the next morning. In wine, however, there is a clear correlation between the cleanliness of the process and the quality of the grapes used, and the amount of higher alcohols (and methanol as well) in the end product. This is the reason, why low quality wines have a rep of giving you a hangover. Cheers.
I’m surprised by your assertion. As a trained winemaker, I’ll disagree with you. Naturally fermented wines DO NOT have higher alcohol levels because natural yeasts are simply not strong enough to consume all the available sugars without help. It seems that you don’t understand fermentation. Commercially designed yeasts have been made to be aggressive and very quickly turn sugars into alcohol. You also fail to mention that the higher the sugar the higher the potential alcohol. It has nothing to do with Natural Wine.
@@rajo741 Hi. You do not seem to understand my comment. 'Higher alcohol' does not refer to higher levels of ethanol, but to alcohols with a longer carbon chain, e.g. propanol, pentanol, and so on.
@@herrgrau What I’m getting from you is that you’re interested in redefining the term “higher alcohol” which for 99% of the planet correlates to a higher abv number. It seems that this is a matter of semantics.
@@rajo741 I'd suggest reading up on organic chemistry. Just google 'higher alcohols', and your first result will be:
"Higher alcohols (also called Fusel oil) are alcohols that have more than 2 carbons (Ethanol has two carbons CH3-CH2-OH) and thus have higher molecular weight and higher boiling point. Origin: Higher alcohols are present in wines and are formed in small amounts by yeast metabolism during alcoholic fermentation process."
I trust this resolves your misunderstanding. Please refrain from miscorrecting people, who actually studied chemistry.
Thank you--that makes perfect sense!
Loved to watch your professional lectures. One suggestion, the opening music is too loud, after turn down the volume, the taking is not loud enough. I watched using TV with sound bar. Do other viewers experience the sound volume issues?
I’m going to take you up on the champagne and goat cheese suggestion! Sounds delish!
Again. Double thumps up. And high ten! :)
Hi Konstantin, I wanted to ask you about a myth regarding wine glasses and the lip and thr shape of the wine glass. I heard that that the thinner the lip of the wine glass the better it is for tasting the wine. Also in addition to that, if the wine glass is designed a particular way(curvature) that it allows the wine to aerate and develop while enjoying it while drinking. Lastly, I absolutely love your videos and you are one of my favorite wine experts hands down. I love your non biased approach and education about wine. Cheers and to Many more videos and more tastings of wines.
I also think opening wine with a nice corkscrew is part of the enjoyment. Some cheap corkscrews, either the screws won't go down smoothly, (too thick or no extra coating), or the ratio of the leverage leg is off, make the whole experience more frustrating than enjoyable. Buy or collect good corkscrews to maximize your wine enjoyment!
Myth: red wine gets better after decanting. While it is true that many wines benefit from exposure to oxygen and removing sediments, sometimes you do not want to alter the structure of a wine (in my opinion). The delicate tannic structure of a wine may become too soft if exposed to too much oxygen through decanting and you may lose that bite. For example, I tend not to decant red wines from Burgundy (with exceptions! i.e. a big and tough Pommard 1er Cru Grand Clos des Epenots 2003 from Domaine de Courcel). Paradoxically, I often decant high quality white burgundies.
I agree, I would only gently decant a Bourgogne to remove the sediment.
I would absolutely splash decant any sub-15 yr Bx or big red though, just to air it thoroughly, but thats a different ballgame.
one of my friends like to explore a bottle of wine from opening to too much exposure to tell the difference
Ah, I forgot to mention. Conversely, I have decanted some wines multiple times in the past to soften an overwhelming tannic structure, but only mostly doable when the fruit is also intense. Edit: by that I mean double and triple decanting the same wine
I have noticed this. I was introduced to one of those contraptions that aerate the wine as it is poured from the bottle. It robbed that particular wine used in the demonstration of a lot of it's character.
average wine gets better and better with company of beloved friends, good mood. this is my favorite myth
Thank you 🤗
Hand picked grapes - huge myth that a grape bunch snipped off the vine by a human can somehow improve the taste or quality of a wine - utterly hilarious and has me in stitches!! Busted 💯
you nailed my favorites
I often hear that organic/natural wines and low sulfur wines won't give headaches, but the sulfur levels in dried fruits are far higher than in wine and I've never heard anyone complain of headaches from dried apricots.
It's probably the added sulphite which causes the headaches i just had a bad experience with a Rioja was the grianza by vina lobera 2018 vintage
I had one of my worst headaches from a natural wine
@@Chrisinhooo my guess is they all have some kind of preservatives that's what might be causing the headache I personally avoid screw caps,plastic corks and stick to know producers as I only drink full bodied red's and like cabernet sauvignon so I just stick to them
the gimmicks that supposedly extract the sulfites from the wine is my myth du jour. Love to hear your take on this. Love you vids!
thanks / I like your video very much /
LoL! "Chugging from a bottle in a parking lot"...By the way, nice informative vlog.
Hi Konstantin, do you have any thoughts on storing and aging red wine with a wine cooler or fridge?
I always found Northern Rhone wines worse for hangovers.
How about red wine tannins causing headaches? A 13.5 percent Pinot Noir will rarely give me a headache, while a Cabernet of the same alcohol percent but higher tannin level is practically guaranteed to give me a headache that nothing will touch. In my experience.
Since you were commenting on wine, especially red, relative to health, you should have mentioned the deleterious effects on skin. I began seriously drinking wine, mostly red, as I entered my 60s. Now, 15 years later I must make semiannual trips to the dermatologist for treatment.
Why wasn’t the Star Wars glass featured in your glassware episode?
i grew up with this Myth: Jamais Gamay..(never Gamay)..which was actually not totally wrong at that Time!
I find the best way to explain the 'tears or legs' on the side of a glass (also known as the Gibbs-Marangoni effect and indicates evaporation of alcohol) is to show a wine in a glass, with high alcohol, and demonstrate what happens when swirling the wine. It generally is not an indicator of high quality of wine just more alcohol present. Now, if you can take the same wine, but in a bottle that is closed (provided the glass is not opaque!), this effect doesn't happen on the side of the bottle, because there is no evaporation occurring.
Whisky drinkers of a certain vintage talk about the legs as well and these spirits are a minimum of 40% abv. It gives absolutely no indication of the quality of the whisky in the glass just the alcohol as you say.
Great video!
I've always felt it strange when people rinse out their wine glasses with water in between wines in a tasting. The PH of any wine is closer than the PH of water. It also waters down the wine. Not sure how you feel about this.
Cheers
I heard one that “the bigger the punt, the better the wine.”
Hello, have you tried the Torrontes grape from the Province of Salta: Argentina...? San Pedro de Yacachuyo Winery
Can you recommend a good white zinfandel?
it's not the sulfur. the more sugar is added during fermentation the worse your headache will be. Good quality wine and other alcohols are made without adding too much sugar,thus producing less alcohol, but higher quality.
In Norway, most people seem to think that the tannins in red wines are what gives you a headache. I usually argue that low tannin wines tend to be more quaffable, resulting in worse headaches.
Old studies that do show a positive health impact of moderate alcohol consumption also suffer from a failure to distinguish between cause and effect. A correlation between drinking some (as opposed to no) alcohol and good health is there, but a causation is not. This was possible to prove only rather recently (could be a decade ago or something like that but still rather recently) by genetic technology. In a method known as medelsche randomization genes triggering the desire to dring alcohol were used to determine study groups. In doing so one could recognize that alcohol always harms even in small amounts.
The old study results showing a positive correlation between good health and moderate alcohol consumption could be easily explained by the exact opposite relationship between cause and effect:
If you get very very sick, doctors tend to tell you: Well, as bad of a condition you are in, and in view of all the drugs you get that could interact with alcohol to produce additional side effects, you should really stop drinking alcohol alltogether. In auther words: Complete alcohol abstinence does not cause worse health than moderate drinking. Instead severe health problems often leads to alcohol abstinence.
Thank you for bringing a much needed scientific hammer on the french paradox!
Studies that come up with do's and dont's regarding diets are almost always heavily biased
What are your thoughts on those airrators you pour wine through to introduce faster decanting time.. also if you can talk about decanting , when, proper method, and time. Thank you
They're good, i use them all the time
expensive glassware definitely makes it feel like an experience. Worst wine myth, "old wines should be decanted for hours". It took me years to discover how wrong this was!
It does make a difference though
I agree with all items, except the last one: Try drinking a nice wine in a "mustard" glass, you know, the one strait with kids printings on it, then try it in a fancy one like you have, I guarantee there is a difference! :)
I heard of all the myths you mentioned but the one I always find more absurd is that good quality wines don't give headache/hangover 🙄
Can we see someday a Petrus Pomerol tasting in this channel? That would be insane!
What corkscrew are you using?
Mentioning the histamine and hangover is sad but trye ... I get instant headaches from Beaujolais and other Gamay cepages. I stick with Rhone and Burgondy mostly 😎
Drinking in the parking lot brings good luck! LOL
What about travel shock in wines?
I don’t think I’ve ever had a hangover from wine. Cheap distilled spirits, yes. Cheap wine, no. I don’t drink enough expensive wine to say if it has bad effects in quantity.
I'm from Portugal and it's funny because there are A LOT of miths and misconceptions about Porto wine.
For example: some people think that if you save in your basement a 10yo tawny for 10 years it becomes a 20yo tawny...
Great stuff...and for sure 100% on the French Paradox myth. So many people I encounter are told to drink red wine by their doctor. I try to gently remind them that alcohol is a toxin at the end of the day and they're probably better off taking a supplement of resveratrol with the disclaimer that I'm not a doctor ;)
The wine myth I hate: Robert Parker knows what good wine is.
Saturated fat does not cause heart disease. It is about the quality of the oils (fewer chemically buggered seed oils) and fewer processed carbs.
I'm an amateur collector, but not sure which wines constite 'entry level' for aging. are they wines under 10 USD? under 20? I tend to consider screw caps as a 'drink now' omen, but if I see an interesting 15-20 dollar bottle of 2020 Pinot noir, for example, with a cork stopper, is it worth trying to age that?
For what its worth, price is not really going to help you decipher whether or not a wine will be able to age. Entry level would mean to me, "the base level of acceptable quality that a producer has deemed marketable". Tasting it will will help you understand better. As Konstantin said, it is all about sugar, acidity, and tannin. Those are the main factors that can determine the ultimate life span however, just because a wine can age due to those factors, it does not mean that it should be aged. The best advice I have gotten over the years was that if you like a wine, you should drink it. I hope that helps.
Do not want a hangover, drink lots of water before you go to sleep , if you do not drink the just water you will get a headache and other aches .
I'm always surprised by the persistence of these myths - particularly since the internet and social media have made it so much easier to find accurate information and informed comment.
The 'myth' concerning never chilling red wines may have been true at one time, in the sense that red wines didn't usually require chilling, because they were more likely to be at an acceptable temperature. The invention of central heating means that 'room temperature' for most people is now 20-21C, or higher, whereas in the past 16-18C would have been more normal. Cellars would have been cooler still. So people would have been used to drinking their red wine at what we would now think of as a chilled temperature.
Great video...
Red wine are health because they contain high levels of fanols which are benefit for avoid heart attacks....
The favourite one is that wines with bottle cap are low quality.
If you store a couple of corked wines next to good bottles will that increase the chances of spoiling the good bottles?
I mean, it's not cheese is it babe 🤭
Expensive wines dont give you hangovers, they give you _hangovers_ 🧐
The biggest myth I encounter regularly is when people (even wine makers) think the soil and geology has a direct imact on the taste, which is simply not true. Basically the soil type gives away information about the pH, exchange of cations, structure, and connected to this biological activity and microorganisms. Granted, all those factors are influencing the growth and biology of the plant. Then again there is a myth about specially nutrient rich soils produce better wines, which is also not true. If there would be a distinctive taste of a wine region because of its soil type, then this would need to hold true for other fruit and vegetables too, which is a ridiculous claim.
The bigger the punt, the better the wine😂
U are right (i take it you are being sarcastic). But many shallow or no punt wines are usually not too serious (except German ones). I wonder if deep punt bottles are really much more expensive?
Does water ruins the wine? I know from old people in my village that used to make wine that water i the reason why wine turns into vinegar.
I heard a funny one. You should give your bottles half a turn at least once every sixth months whilst cellaring. 🤭🤭
Good one :) Never heard it before
People tell me that wine is better if a bottle has deeper hole in the bottom. I think it's nonsense.
Yeah sounds like a bunch of bs lol
I like: The partial myth of the cork ritual. Originally, I understand It was to see if the cork matched the label. If a cork smells bad (As a cork the other night when removed preceeded the room smelling of a pack of wet dogs) if the cork is that bad - get the wine somewhere else quickly. Many corks are beautiful but the wine is flawed. Having opened over 10000 bottles (we have wine nightly and I have helped a friend who is a wine seller at events where I have opened maybe 200+ bottles!) in my life, I have seen everything.
I don't know if it's a myth but the idea of wine in a restaurant costing 3X retail because of A B C D E F G ... especially in Italian restaurants with $0.59 little balloons where there is Ornellaia and Sassacaia on the list!
One day I saw someone hit hard the bottom of a bottle of Champagne with opened hand and this several times in order to avoid unplanned explosions when opening it. He was been told to do so. Just don't do this if you want a sparkling Champagne.
Drinks red wines more cold with Konstantin and you all will be sure about in bottles of wine it is always only fermented grape juice same like thinking him. Maybe for premium wines with 30+ euro price this is working somehow. But in mostly cases people drinking more cheap wines anyway.
I'd be interested in your opinions about decanting wine. Emile Peynaud, in the taste of wine, says it's a waste of time. I enjoy the ceremony involved in decanting the christmas claret, but also, because i can't afford very old wines, they do seem to open up in the decanter. I don't think they'd be very nice out of the bottle - although they'd develop and change in the glass, I suppose. Well I think. What do you think?
I truly am a fan of decanting. It’s just very important to have a little sip here and there and check how the wine develops. Depending on the wine, it can be every 10, 15, 20, or 30 minutes. I recently enjoyed a the Don Maximiano founders reserve 2012, and it absolutely required 45 to 60 minutes despite being a new world that has decent age on it.
I made a video about that!
@@KonstantinBaumMasterofWine yes you did. But in this video, it was more about exposing the wine to air for a short time in a decanter. I think it would be interesting to see the same wine out of the glass (maybe rested in the glass for 10 minutes) and having the same wine decanted for an hour. You can randomise that by having 3 to 4 glasses blindly tasted each. You can conclude this video by giving some rules of thumb about decanting or maybe you can even make a separate video on decanting itself :)
Hi Sara I'm wark with your company
Bottles and bottles a day - I could go with that..😀
wine legs are not the alcohol only. I don't have the explanation, but empiric data. I make a photoshoot for each bottle I open. Cantina Dei Vino Nobile di Montepulciano 2015 (14.5) was legless. Inama 'Campo del Lago' 2019 (14) was super-leggy. Phillip Pacalet Pommard 2014 (12.3) had more stable wine legs than Cantina Dei.
There are so many. One is to leave the bottle open so the wine can "breathe". Btw, which brand is your wine opener? Do you recommend a specific artisanal brand?
Looks like Forge de laguiole :)
It is a Forge de Laguiole.
what about the age of the vitis? some say the older the better.
So many truths! I always laugh at the heavy bottle comment. So many people buy a bottle of wine just because it's in a heavy bottle. 🤦♂️🤷♂️
its the sesquiterpenes that cause the headaches. most probably lactones.
when someone is distilling pure alcohol they are removing the first part to come out because there are aldehyde and methyls azeotropes in it and they are cutting at the end too coz the sesquiterpenes are then coming out. the first cut prevents nausea, sickness while the last cut prevents in situ headaches.
eventually 'scientists' will catch up to popular wisdom and they'll start characterizing sesquiterpenes in grape skin varieties/vintages. there is also the interaction between additives and the sesquiterpenes that must be characterized, potassium sulfite and potassium sorbate being a strong oxidisers they will react with terpenes., like it or not.
last night i drank 80 mils of 86% alcohol mixed with cherry juice coz im out of wine. i had made decent cuts and used charcoal to remove the crap. i feel like a million buck this morning.
My wine myth is that after opening a bottle you have to drink it within 5 days. There are some wines that adhere to this adage but there are loads of wines that are still tasty after 2 weeks, it depends on how clean or fresh they are made. Also oxidative wines like unfortified sherry or a Vin Jaune from Jura can last for longer; I've had instances where I opened a bottle on day one and finished the bottle 3 months later still pretty tasty. Use your smell and taste buds to determine if the wine is still enjoyable or not.
About the hangovers I’m not so sure. In my experience - and I’ve done some rather extensive research! - the type of alcohol you consume really do matter, though quantity obviously is important too. Think it’s about cleanness where colour is a strong indicator. A Scotch whisky will stay with you much longer than a good vodka for example. And a bottle of a heavy, oaky red will give you a much worse headache than a lean white will. Many natural wines tend to be on the light side and not so tempered with so I think it’s quite likely that they generally give less hangovers than average industrial wines.
sugars , as he mentioned contribute. sugary liqueurs are terrible for hangovers subsequently, whiskey and vodka each are equally low in sugar so not sure about your claim there. imo sugar levels are the biggest factor.
@@veroman007 Give it a go mate. Drink let’s say 25 cl of a triple distilled vodka one night. And 25 cl of a heavily peated Scotch whisky another night. See if you feel the difference. I’d wager you’d feel perfectly fine after the vodka and pretty terrible after the Scotch.
@@peterburlin8198 It's probably the congeners in the whisky/brandy/rum/red wine that come from barrel aging that makes the headache worse. It's believed that certain congeners impede the body's ability to break down ethanol, but there's not enough scientific literature on the topic to make a definitive statement.
Hangovers? 2 bottles of wine and i just use CBD oil the next day 🤣 I have to disagree with the glasses though, drinking from my Waterfords cabernet sauvignon glasses are sharp.
Hell i even bought a Carhartt mug for my coffee which is Japanese porcelain, its so smooth, it almost alters the texture, doesn't make any difference if its phycological because it just works.
Put your red wine on the heater for 2 hours before drinking 😅
What about the glicerine on it?
I have had many a conversation with people who think that the punt (dimple) in the bottom of the bottle has anything to do with quality, I think that's a myth that definitely is busted.
You are right. How is it supposed to improve quality?
Wine myth .. what you see ON the bottle is what you get IN the bottle -- there is so much to learn about bottle labels, bottle shape, vintage .. it is a life long learning curve! Don't believe everything the label says, learn to guess between the lines
Also, da gibt es 2 Aussagen, sagen wir so, die ich nicht genau weiß ob die stimmen oder nicht 😃
Als erstes. Ist die Aussage war: "Wein bevor Bier das gönn ich mir. Bier bevor Wein, das darf/soll nicht sein."
Und die zweite Aussage wäre: "So lange man einen Glas Wasser nach einem Glas Wein trinkt, dann hat man keinen Kater am nächsten Morgen."
Wine Myths I'm not a fan of:
"Great wines don't come under screw cap or glass"
"Rose cannot be complex"
Nowadays with the vin nature movements there's a plethora of complex rosé's. Also Chateau Musar always produced great rosé.
DONT drink a glass of water after a glass of wine, thats a myth. But before and after drink much water and eat good
Myth" Only old high quality red wines need decanting" Busted!! Most red wines regardless of age will show improvements in both taste and bouquet from decanting prior to serving