Port Wine & Beyond: Evolution & Innovation in Douro Valley Winemaking | Daniel Niepoort
ฝัง
- เผยแพร่เมื่อ 2 ก.ค. 2024
- In this episode of the No Sediment Wine Podcast, I sat down with Daniel Niepoort, the head winemaker of Niepoort. We discussed about the current state of Port wine, novelties in the Port wine production and the Douro region in general, as well as many other exciting topics.
You can also listen to the No Sediment Wine Podcast episodes on Spotify, Apple Podcast, Amazon Music, Google Podcasts and Castbox.
Some of the WINE ACCESSORIES I use regularly:
🥂 Riedel Veritas Champagne Wine Glass: amzn.to/3qhMLRF
🍷 Riedel Veritas Old World Syrah Glass: amzn.to/3uC6zgW
🥂 Riedel Veritas New World Pinot Noir Glass: amzn.to/3uG8Nfc
🗜️ Coravin Timeless Six+ Wine Preservation System: amzn.to/3YtIxmj
🪡 Coravin Timeless 3-Needle Kit: amzn.to/3YtIxmj
🍾 Cork puller: amzn.to/3iBrFZZ
🍾 The Durand cork puller: amzn.to/3OYKdS1
🏳️ Riedel Polishing Cloth: amzn.to/3izWJcx
🧳 Wine travel protector: amzn.to/3s8WWs0
Some of my favorite WINE BOOKS:
📓 Flawless: Understanding Faults in Wine by Jamie Goode: amzn.to/3eb7AYP
📒 Understanding Wine Technology: The Science of Wine Explained by David Bird: amzn.to/3e2qBNb
📕 Authentic Wine: Toward Natural and Sustainable Winemaking (by Jamie Goode): amzn.to/3ygtuAC
📘 The Oxford Companion to Wine (by Jancis Robinson): amzn.to/3ryy0H6
📙Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours (by Jancis Robinson, Julia Harding and Jose Vouillamoz): amzn.to/3RCAheM
📗 A Life Uncorked (by Hugh Johnson): amzn.to/3M5yeyQ
📓 Drinking with the Valkyries (by Andrew Jefford): amzn.to/45mGBOG
Be sure to SUBSCRIBE to my TH-cam channel / @nosediment , as I am posting weekly videos on all things wine and monthly wine podcast episodes.
**LET’S CONNECT:
Instagram: / blancdenoir
Twitter: / blancdenoir
TikTok: / nosediment
#wineeducation #winepodcast #wine
*CONTENTS OF THIS VIDEO
0:00 Introduction
1:03 On Niepoort winery
2:54 On Daniel Niepoort and his wine journey
5:10 On cover crop in Douro Valley & other novelties in vineyards
9:26 How the winemaking has changed in the Douro Valley
18:37 On Aguardente (fortification of Port by the addition of grape spirit)
23:11 Current state of Port wine
25:54 Opening of "LBV" vintage 1988
31:40 Unfortified wines of the Douro valley
36:14 Niepoort wines beyond the Douro valley
40:55 Debunking a wine myth
42:32 Informal part
As an Amazon Associate I earn from qualifying purchases.
![ภาพนี้ก็ฮาเหมือนกันนะเนี้ย #1 SS8 [ พากย์นรก MEME.EXE ] | easy boy](http://i.ytimg.com/vi/Ytc50m91QK8/mqdefault.jpg)
Last time I saw Daniel we were sipping on a gorgeous Swiss Pinot he made in collaboration with a friend. Love that guy!
You remember which Swiss Pinot? Cheers from Switzerland 🇨🇭
He is a very nice person indeed’ 🙏🏻
@@eniggli It must have been from Manuel Tschanz family vineyard.
What a fascinating interview!! Thank You!!!
Cheers! 🥂 happy You enjoyed it! 🍾
Tweetie Pie Agnese. Great podcast once again. 😍🍑🍉🍊
I really enjoyed this interview! There are several videos of Dirk on TH-cam, 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!
Thank You. 🙏🏻 hahaha, I was happy he did open 1988 LBV which showed that contrary to popular belief that LBV should not be aged - it can age! 😅
Awesome post. Looking forward to visiting in September. Douro is amazing. 😎😎😎
One of my favourite wine regions to visit, no doubt! 🙌
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😅
I am so happy to read that idea about cover crop is becoming more widespread. More and more vineyards will be green! 🙌
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.
I will try to do my best! And I agree, Fortified wine category is struggling in many markets, and I feel so sad about it, because quality-wise it is the best it could have ever been!
Highlights show what a great guy he is. Thanks for the video.
He truly is a great person, and these meetings always give me energy to continue what I do. So inspiring!
@NoSediment Agnes, as you are here already I have a question for you if you dont mind. What do the Wine youtubers do with the opened bottles? Do you guys keep drinking it? Maybe thats also a video idea, "how to store an opened bottle of wine"
In all honesty, many wines are being used for cooking. Some we do finish, as I try to Coravin them. Some bottles I share with my friends and colleagues. Yes, video with this topic would be interesting. 🤔
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.
Exactly, cover crop is not the problem, this is why more and more viticulturists are experimenting with it. 🙌
@@NoSediment The only thing I would add to this great interview is that Portugal is much more than the Douro Valley. Bairrada, Dão, Lisbon, and the others are all exciting wine regions with fantastic wines. I know Douro attracts everyone because of the landscape and Port wines, but there are many jewels here.
@sebszab76 of course there are. But we were in Douro and interviewed one of the most iconic producer of the region. Unfortunately we cannot touch every single gem in a such a short interview. 😢
@@NoSediment Of course not. I just tried to give you some hints at what to visit in the future🙂
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.