Longtime viewer here! Just wanted to maybe ask your thoughts on Vino Nobile di Montepulciano? And maybe a super specific question, but do you have a favorite varietal, appellation, or producer for pairing with beef short ribs? Thanks!
Hi Mitch: Thanks for being a long time viewer. There is a video about the differences between Montepulciano (place vs. grape). Please check it out. Onto short ribs, I usually like a Grenache based wine but not one that is too serious. I suggest a Côtes du Rhône. It’s a great match. Cheers, Dave
Thanks for the video, Dave! I was down in Virginia last week and I have a pair of questions I thought of while doing a tasting at a local winery there: 1. Why is it there so much good, affordable (
Great questions! Here’s my take… 1. Europe has wine laws that respect tradition and agriculture so their laws focus on varietals and organic (mostly) farming. Therefore, the grapes are the exact right grapes for the soil/climate and the lack of chemical manipulation allows the quality to come through yielding greater consistent overall quality. 2. East Coast wineries and vineyards, while having centuries of tradition, they lack a few factors the West Coast wineries/vineyards have. Those are arid climates, poor soils, diurnal temperature swings, and steep slopes. Grapes that have fertile soil, ample rainfall, consistent temperatures (day/night) and flatter lands produce lazy grapes. Simple as that, grapes that struggle produce better wine. The struggle lowers yield and raises acidity. Hope this helps, Dave
Excellent tutorial! I learned quite a bit today! Thx!
Hi Larry: Thanks for the kind words. I’m glad you are taking this wine journey with me. Cheers, Dave
Hi Dave, great video! Ullage new word for a wine geek like me
Hi Nick: I’m glad to contribute to your wine journey. Thanks for your continued loyalty. Cheers, Dave
Dave, great content as always. BTW, how do you rate that affordable "super Tuscan" wine? I remember that it was pretty good for $12 range..
Hi Vincent: It’s a solid performer, for the price. I did see it in a wine shop in Italy for 33 euros so our $12.99 price is incredible. Cheers, Dave
Longtime viewer here! Just wanted to maybe ask your thoughts on Vino Nobile di Montepulciano? And maybe a super specific question, but do you have a favorite varietal, appellation, or producer for pairing with beef short ribs? Thanks!
Hi Mitch: Thanks for being a long time viewer. There is a video about the differences between Montepulciano (place vs. grape). Please check it out. Onto short ribs, I usually like a Grenache based wine but not one that is too serious. I suggest a Côtes du Rhône. It’s a great match. Cheers, Dave
Thanks for the video, Dave! I was down in Virginia last week and I have a pair of questions I thought of while doing a tasting at a local winery there:
1. Why is it there so much good, affordable (
Great questions! Here’s my take…
1. Europe has wine laws that respect tradition and agriculture so their laws focus on varietals and organic (mostly) farming. Therefore, the grapes are the exact right grapes for the soil/climate and the lack of chemical manipulation allows the quality to come through yielding greater consistent overall quality.
2. East Coast wineries and vineyards, while having centuries of tradition, they lack a few factors the West Coast wineries/vineyards have. Those are arid climates, poor soils, diurnal temperature swings, and steep slopes. Grapes that have fertile soil, ample rainfall, consistent temperatures (day/night) and flatter lands produce lazy grapes. Simple as that, grapes that struggle produce better wine. The struggle lowers yield and raises acidity.
Hope this helps, Dave
Two pictures are conflicting each other. The first one separates Double Magnum and Jeroboam, whereas the second one tells that those are same size
Good catch! I pulled the pictures from 2 different sources. Cheers, Dave
@@obi-wine-kenobi and which one you think is correct?:)
They are probably both right. There is some overlap, depending on the source. Dave