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 🍷
This is a good point! There certainly has been a shift in tastes in the last 30 years or so, and that is probably part of it. And winemakers can mitigate higher alcohol levels, as you say. It will be interesting to see how this plays out over the next 10-20 years...
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.
Yes things do seem to be changing rapidly! Winemakers are adaptable, but there's only so much that can be done... The opening up of exciting new regions is a silver lining, though.
@@bonnerprivatewines I agree. I think the more adaptable producers are already working through these issues but they have a deliberate high abv wine in mind. I don't mind that as long as there is balance and harmony. I think we have all encountered wine that is simply too alcoholic without any redeeming features. When I was younger 12.5% seemed strong. There's no doubt that fine French wines will taste completely different at 15%. Does Parker play a part? I think he does to some degree but climate change is the real driver. Julien, I hope you don't mind but I'm adding a link to the issue of climate change and its effect on wine in La Mancha but it's also about social change too. I hope you enjoy it. czcams.com/video/e_a_ONy9oqk/video.html
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 🍷
This is a good point! There certainly has been a shift in tastes in the last 30 years or so, and that is probably part of it. And winemakers can mitigate higher alcohol levels, as you say. It will be interesting to see how this plays out over the next 10-20 years...
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.
Yes things do seem to be changing rapidly! Winemakers are adaptable, but there's only so much that can be done... The opening up of exciting new regions is a silver lining, though.
@@bonnerprivatewines I agree. I think the more adaptable producers are already working through these issues but they have a deliberate high abv wine in mind. I don't mind that as long as there is balance and harmony. I think we have all encountered wine that is simply too alcoholic without any redeeming features. When I was younger 12.5% seemed strong. There's no doubt that fine French wines will taste completely different at 15%. Does Parker play a part? I think he does to some degree but climate change is the real driver. Julien, I hope you don't mind but I'm adding a link to the issue of climate change and its effect on wine in La Mancha but it's also about social change too. I hope you enjoy it. czcams.com/video/e_a_ONy9oqk/video.html
Your videos are so well made, and your Mozart soundtracks are lovely!
Thank you very much!
Thank you! Very e ducational and insightful!
Glad it was helpful!
Well explained
Thank you!
And I get more bottles!!
I by kits and add water until it's 13.0 o/o!!
Fascinating - what kind of kits do you get?
@@bonnerprivatewines top cabernet and petite syrh!