Great points! On the color, it doesn't bother me if people are simply describing what they observe...at one angle it looks like X, at another angle it looks more Y. I think it's just little pieces of information that you put together at the end of the tasting to help you understand and appreciate the wine.
Nice content as always, Agnese. I appreciated your take on color. I have heard Barolo described as having a “brick” colored rim, and have imagined seeing that-curious your take on that. Description of color is the sloppiest aspect of wine writing. The density of color gets mixed up in the naming of the color. Anyway, your description made a lot of sense. Does adding sugar to burgundy happen pre-fermentation? Dosage on champagne is after the disgorgement, right? To me, there is a difference there… My pet peeve: screw cap = cheap wine. Even people who should know better hold a cork bias. Thanks, HNY 🥂🍾💥🌺❤️
Yes, I think I said that in the video. Usually sugar is added for two reasons - to increase alcohol (so prior fermentation) and to add sweetness (after fermentation). Maybe I didn’t explain it right. 🤔 Yes, many have commented that people still believe that screw cup is for bad wines, and yes, that is pure nonsense.
As a process scientist I‘ll have to disagree with you on the Color part. Color pigment density shifts absorption depending on the film thickness. This is called lambert-Beer law. By tilting the glass you reduce the path length. This is a well known fact in Color coatings (can be used in automotive) and is used there even to create effects. In the case of aged reds for example: Thick Layer/full glass volume: The strong absorbance of blue-green wavelengths leads to intense red transmission, giving the liquid a rich, saturated red color. Thin Layer:reduced absorption in the blue-green region allows more of those wavelengths to transmit, possibly blending with red wavelengths and causing the liquid to look lighter or shift slightly toward orange/yellow. It’s therefore absolutely possible to have a brownish rim and to have the full volume appear ruby still.
Thank You, I have read through this and some other comments suggested by other followers, however, I am yet to find that it applies to wine. So, I guess, the fact that there are exceptions (and this specific one is widely used in chemistry) does not mean it applies to wine and our eyes. 👀 If, however, I will find a proof that it applies, I will happily talk about that on my video!
I have always compared the different colours and hues on the rim vs the liquid in the glass to Thin Layer Chromatography (TLC), where different molecules adsorb to the TLC plate at different rates, leading to different colours spreading out over the plate. The wines I have noticed this most on are the thicker, more viscous and darker fortified like Aussie Stickies and PX Sherry's, where you often see a greenish rim against the dark brown liquid.
Happy New Year, Agnese, and thanks for yet another down-to-earth video! I appreciate you for advocating against snobism and for a leisurely approach to wine. As for the color, I think dichromatism mentioned by a fellow commenter may be a thing. I definitely feel e.g. a brownish or orangeish age tint is more obvious in the less saturated rim than the core.
Very good point, I am currently looking into that and cannot find any proof that it applies to wine as well. And in fact this was thought to me in WSET. But saying this, I really need to study it further, I might need to retract my statement. 😏
2:49 also a homogenous liquid can lead to several color perceptions depending on the thickness of the layer. The principle is called dichromatism en.m.wikipedia.org/wiki/Dichromatism and its most commonly observed in pumpkin seed oil. But considering the wide range of different molecules which can be present in wine, it could actually also play a role for the color perception.
This is a very good point You are making. I will make sure to study this further, however, on the first read, I am not sure this can be applied to wine. 🍷 but thank You for challenging me! 🧐
This wasn’t exactly what came to mind but certainly fits what I was going to try and explain. The wine at different depths will give different color saturations against the surface it is being contrasted against, producing different hues, which become different colors.
According to my dear friend WSET, it is mot the case. But as I do feel less confident to argue this topic now. I have to dig deeper in this topic, and I have a person in my mind that I would love to invite for an interview. 🍷🍷🍷🫡
I’m pretty new to wine (been studying for about 2 years, intensely) but the color thing has always been a huge question in my mind. It always bugged me reading “deep ruby center to pale brickish rim” in notes. Good to hear I’m not crazy!
I totally agree, but, about food and wine pairing, very often when you read a wine description, the red wine is recommended to pair with cheese (from the wine professionals). I never experienced such pairing being good, cheese makes all red wines taste the same (like basic 3€ wine) but white wine, champagne and sherry/port can often make great pairings. Happy new year Agnese, love your videos!
I think cheese world is so diverse, and yet there are a lot of generalisations made when it comes to pairing them with wine. It makes sense that not all of them work. Some work greatly, some not so much! 😓
This was an interesting one and thoughtful esp the point that small producers are better then bigger. If You are big and succesful then You have more resources and that cant be bad. So thanks alot for an interesting video to discuss on.
Dear Agnès d'Amour , every time I open a nice bottle of wine , I take the time to drink slowly , letting the wine to open and see it evolve in the glass , amd watching your videos. So we're kind of drinking together. Today , it is a 2020 Chateau Kirwan. Kind of young , but ... CHEERS !
Excellent video. I believe humility shows the real knowledge of a person. In wine, as in everything, the more we know, the more we realize we know very little.
I hear You, the moment I feel a little bit more comfortable with my knowledge, someone comes and sets me straight. 😳 I try to keep open mind now, but I still fail sometimes.
Another great video, Agnese. I agree on all these points, though I have been guilty of espousing some of these beliefs. Your point about color is very true as how can a wine show completely different shades of two different colors? Another thing that bothers me is this misguided notion that every varietal needs a different glass. Yes, if you are an MW or MS, maybe you can detect a slight differentiation between a Syrah in two different glasses. But most of us won't notice the difference, it's quality vs. quantity. The notion that only France or other "traditional" countries are the only ones capable of producing good wine. I think that is often a matter of perception or sales/marketing, rather than assessing quality on its own. That "sweet" wines are poor quality or uncool; some of the world's best wines are sweet or fortified wines. Respect, curiosity, and humility should be qualities that we all strive for in our wine journey and in our lives in general. Cheers!
It is so funny, that I have heard many MW’s arguing against specific glass for each grape 🍇, so no they also don’t necessarily need that. It is nice to have a beautiful glass to enjoy Your beautiful drink though. 🍷 Thank You for adding more to this topic! 🙏🏻
Hi, I have been enjoying your videos, I'm only new to trying different wine's, and have recently started doing videos on my reviews of certain wine's I come across! One huge thing that bugs me is the amount of wine channels on TH-cam which only review wine's over $50 a bottle! I've done my reviews on wine's all under $30 and found some awesome bottles especially the Bremerton range which unfortunately I drank before I started doing the videos 😆 🤣 😂 the majority of nightly wine drinker's in Australia which is most wine drinker's don't want to spend $50+ a night on a bottle of wine, they want their wine under $30, budget wine's are the biggest sellers here due to our cost of living crisis! Of course we have well off people who spend big bucks every week to drink high priced wines but they're honestly few and far between! I only do low budget wine's under $30 with maybe the odd exception for Special occasions in my low budget and low quality videos, but eventually I hope at least a couple of people might see them and get some idea's of some good affordable daily drinking wine's! Keep up the great work I'm still loving your videos ❤
I completely understand You, and the price point You mentioned (50$) is not unique limit to Australia, it is everywhere. And I think it is important to keep the balance, I cannot tell You how much people in masterclasses ask me - have I tasted Dom Perignon or Krug. And how does it taste, and is it worth the money, etc. It interests them, despite them not wanting or not being able to afford the wine. Of course they want to know some suggestions on more affordable bottles, but that is something they can also explore themselves. 😌
@NoSediment thanks heaps for getting back to me, and yes it does interest me to try the bottles of Krug and Dom Perignon I'm contemplating saving up for a bottle of Dom for next New Year's but by then I'm probably going to be facing $450 instead of $350, Krug like Penfolds Grange I don't have much interest in, whereas Dom and Bollinger are both Champagnes we learnt about since we were kids so it's more nostalgic than anything else! I'm enjoying doing videos on wines under $30 with Aussie Wine Lover plus Whiskeys and bourbons on The Aussie Mixer which I'm literally doing a video on Wild Turkey Rare Breed in about 10 seconds 😆 🤣 😂 thanks heaps again for getting back to me you're awesome 👌
One of the sweetest things I’ve experienced is a junior sommelier decanting a young Condrieu in a 1 Michelin star restaurant. She was correct, but a decanter won’t fit in a wine bucket. The senior sommelier wanted to take her head…. but I intervened and said just put it in the fridge! She, the junior sommelier and I are still friends.
Viognier I assume.. white wines in restaurants tend to be overly chilled. No need for an ice bucket if the bottle is already fairly cool. Also, a young voignier likely didn’t need to be decanted. I’d have avoided both of these processes and served it in its natural state. Cheers.
Dear Agnese, I'm big fan of you and your work here. There has been a question that jumped to my mind when I heard your chapter "Added Sugar is the enemy". Do you know why the most commonly sold wine in Europe/Continental is being ignored by YT big names like Konstantin, Matthew, Wineking and many others? Im talking about Primitivo, especially di Manduria, like all non-wine experts, friends, and folks I know, use that wine denomination as a "sure bet" to bring as a present or choice for the dinner. Please, if possible, can you be the first one to bring up this topic and openly discuss it? Thank you, and keep up the great work.
I really would love to, and I have an early video on Primitivo/Zinfandel as a grape (probably way too dated now). But I want to go there, film material so I can also show You how it looks and where it is grown. This is the only reason I haven’t had a more serious video yet. 🍷
great video ! ... oh yes, i love my carbonare with a nice barolo and my chili con carne with an older riessling ... i even like a nice red wine with fries and 'frikandel speciaal' the looks i get are hilarious ....
One of my eye opening jobs the GM and chef would get together every couple of weeks and have dinner at the bar and try numerous different wines with the food. They would try whites, roses, and red with all kinds of dishes just to find interesting pairings we could offer guests. Every quarter they would have a meeting where we got to try the successful pairing with all the dishes.
As for wine pairings with food I agree that you should drink the wine you like with the food you like but know that there are definitely styles/varieties that will pair so badly that both the wine and the food are negatively affected. A local winery had an amazing chef who did dinners where he paired wines and a good pairing can elevate both the food and the wine. At one dinner he had 2 wines with each meal - a good pairing and a bad pairing and I will distinctly remember one "bad" pairing where both the soup and wine both tasted like water when paired together even though both were good on their own. It was horrible. So pairings matter - just not as much as we like to think.
Yes, as I said that there are certainly rules to follow. And as You are saying that can certainly elevate the dinner. But I also would argue that not all would experience these pairings the same - for one it would be terrible pairing, for another it would be just fine. I guess, what I am trying to say is that we should always trust ourselves and if anyone is approaching with dogmatic view that You don’t agree with, that is completely fine!
Actually at least in California many of the corporate wineries have legacy contracts for vineyards producing very nice fruit they will bottle separately. Sometimes you taste missed potential because it gets no more oak/attention than their volume wines.
100% on all points. When it comes to the role of sugar additions it's a whole can of worms that many people don't fully understand and/or make completely wrong assumptions because of hearsay. I also can't bring myself to take the whole Fruit Day, Root, Day, etc. thing seriously when tasting wine. Or really at any point in the whole process. I do have an app for it purely for entertainment purposes. It's especially funny if I'm in a group of professionals who are all raving about a wine and I know at least one of them believes all this. Then pull out the app and it tells us it's a Root or Leaf day. Hmmm.... Another annoyance. Professionals and other wine snobs freaking out because I grabbed my glass by the bowl to take a sip. Yet, they will also cup their super cold white wine in a vain attempt to warm it up. Neither will dramatically warm the wine at all. Not the 10-20 seconds I grabbed that glass. Nor the 30-60 seconds someone is trying to warm up that 33ºF Chardonnay. It would take tens of minutes of holding that Chardonnay to appreciably warm it up and no one can stand to hold the bowl with both hands for that long. Of course we want to drink our wines at an ideal temperature, but the reality is we rarely do.
Isn't it the case that when vines are planted more densely, they have to fight more for resources, resulting in lower yield per vine and higher quality? So you would actually need to know the number of vines per area as well as the yield either per wine or per area.
This is usually true, and if all the spots for vines are filled that gives You very good information. Once some vines are pulled out or have died the numbers start to change. And yes, still the yield does not always correlate with quality, it is much more complex than that. If vine has all the recourses it can generate high yields and retain high quality.
There are several interesting scientific articles on yield to quality ratio and there is a certain cross over point and also, the single year will also play a difference, just like all the other factors mentioned in the video… this is what makes viticulture so interesting, studying at university and learning… not just go with the flow what so many unfortunately do
Dom Pérignon is great, there is nothing wrong with large producers, but for reviews, articles or videos, small producers are far better entertainment. I value your opinion more on wine I haven't tried, and especially wine I haven't heard of - most of your other viewers probably do too.
As with all things, it bothers me, when people get too strict with their wine-rules. "Never do this...", "Always do that..." is utterly dull. Mixing wine with sparkling water, for example, is not a crime against humanity, but makes for a great summer drink.
The emphasis is on “directly”: of course, no slate, limestone or similar particles will find their way into your wine. But to my knowledge, the microbiome has been found to influence grape chemistry relatively directly, and there is a significant correlation between certain soils and microbiome types. 🤓So maybe sloppy language is kinda justified... But they don't add cassis, orange peels or violets either. I admit, however, that you can definitely taste a failed acidification with citric acid directly. 🙃
In this case You are mixing two things. The orange aroma, of course does not come from the orange, but it is proven that wines contain the same/similar molecules that are responsible or associated with orange aroma. So there is that. Regarding to minerals - minerals (as known by the geology do not have aroma so it cannot be traced in wine 🥂
@@NoSediment Okay okay! 😂 I don't know about most chemistry details. My point is, it is ok to use aroma associations to communicate about wine no matter if founded in real substances or not. If language accomplishes mutual understanding, it is justified. I for my part refused to use "minerality" to describe certain wine traits for many years - until it dawned on me that leather, tobacco, forest floor etc. aren't in wine either, and that it was some kind of snobism (sic!) on my part because I was "in the knowing" about minerals vs. minerality and others may not have been.
In a way I agree with You, we can and should describe wine the way we understand it the best, and in the way that it makes sense to others. I myself, often find salty minerality in wines. I just don’t think it comes from soils. Thank You for being part of the discussion! 🥂🥂🥂
Still missed the untouchable baloney: terroir as almost anything more than marketing. The maker, the making process, weather, fruit quality, yeast, etc all have a far greater impact on the result than how close to the ocean the vineyard is or some other fantastic context. Terroir might be just in front of phases of the moon at harvest when it comes to the final wine.
Thanks Agnes. Do we even have to care about what wine professionals think? I'm serious. I've been drinking wine for forty years and I'm entirely self taught. My knowledge of wine is far superior to the average 'wine professional'. Wine has such an elevated status that it intimidates so many people that could enjoy it without a fear of seaming ignorant. It literally is a drink to be enjoyed at the end of the day and a person can spend what they feel comfortable with. My recent trend is towards natural Mediterranean wines which I love for their flavour and historic techniques. Wine consumption is diminishing and we need to bring it back to the people and away from wine snobbery.
I wish every wine pro had your attitude, Agnese. For me, it's pure nonsense to insult someone else's wine choice. If you drink Barefoot and like it, awesome. If you need to drink $50 pinot to like pinot, also awesome. Talking down to anyone about their wine preferences is so lame. P.S. So glad Jason's mask made it over to the new set. ;-)
I agree. Snobbiness is one of the things that makes people afraid to talk about and enjoy wine. I suspect most professionals would agree that you should always drink what you like. It is movies and TV shows that tend to portray the wine world as wine snobs. I make wine and my own mother apologized to me that she put ice in my wine. I told her that she should drink it the way she likes. Wine is meant to be enjoyed not displayed or thought of as art (though I bet the art world hates the snobby nature they are stuck with as well).
Pulling the capsule off, when possible, instead of going through the cutting process. Many times it can be done with little or no effort. A "somm" once looked at me in horror when I did it in front of him. I asked him for a reason why not? It's quick, convenient, easy. He couldn't come up with a reason. I say pull it off when you can.
As a wannabe Natty Wine Boi, I hate capsules. I always remove Burgundy Bottle Capsules, but I cut Bordeaux, because Bordeaux bottles look weird without a capsule on them.
In the somm world it is never pulled off because underneath You might reveal some dirt, which at the white tablecloth dinner table might not be pleasant. Another than that - You can do whatever You feel like to.
@@NoSediment No - I have seen facial expressions of others, when I have done it, that gives me the impression they consider me a fool for doing so. I have been to too many wine tastings where the host is naught but a sales rep. and they simply consider they have the superior knowledge about wine. Very annoying. I was once served a glass of Shiraz from a previously opened bottle which had spent the previous evening in a refridgerator at a winery. I was swirrling the wine around in my mouth in feeble attempts to warm it a little - now I know a look of derision when I see it.
although I absolutely agree, Champaign winemaking is anything but pure, lets not mix up chaptalization of Burgundy, as in adding sugar before fermentation with dosage of Champaign😅
also, when discussing small winery vs corporate winery, it is unfair to have Champaign and still wine producers in same comparison. as we already mentioned, making a sparkling wine is all about mixing and matching different vintages of your unripe wines that were aged on lees for centuries. that cant be discussed in same vain as still, terroir winemaking small vs big wineries
Describing vins clairs as unripe is very wrong, and is definitely up there in nonsense often mentioned when talking about Champagne. This is amongst one of the top subjects greatly misunderstood in Champagne as well. I feel I will need to make another top. 🔝
@@NoSediment definition of ripeness is very flexible. 16-17 brix in Champaign can be considered ripe, in Burgundy it can be 19-20 and in Douro it can be 23-26. but if you compare grapes that are destined for sparkling wine in any wine region of the world, they will always be unripe in comparison with other styles of wine in the same region. thats why I call them unripe. in other words, any grapes that are harvested to be made into sparkling wines will be technically unripe.
All right - a dosage of up to about 10 grams per liter in a sparkling wine is fine since the initial fermentation has depleted the sugar while retaining the acidity. However there are many popular wines with about 30 grams added (disguised by artificial yeasts?) designed i.e. manipulated to appeal to the sugar/high fructose American palate. Refute me.
The question is why does that bother You? Judging by Your comment You are not drinking those wines. So why is it a problem, that someone else likes these wines? They are clean, free of VA and any other microbiological spoilage. It is much easier to make clean wine with fully finished alcoholic fermentation and add sweeteners later, than to arrest fermentation. So I get it, and majority of people like some sweetness, there is also scientific reason for that (I made a video on sugar, You can watch it there). So I don’t want to shame anyone, and will not do that.
I'm wondering if or how much the a wine suffers after an immediate hefty transport in comparison with exactly the same wine that stayed totally quiet during some weeks? I mean this apart from very old wines with heavy sediment.
I believe there has also been some studies into this topic. I’ve not had to chance to test it specifically myself, but importer and producer friends will definitely say a transporter will will be stressed and need a couple of weeks to find itself….
I disagree. Certain techniques (e.g. hand picking vs machine, very fine sorting by machine vs no sorting or aging in barriques vs huge stainless steel) has costs and you will see that in the quality. However, the price point at which all of that can be done and the winery makes a profit is far lower (somewhere around $50 depending on labor costs in that given region) than the price of high end wines.
I agree with everything You said. However, again.. 😅 price alone does not mean wine will be of high quality - all that technology must also be used correctly. There are also many wines that use price as a marketing strategy and they fail, because the quality does not correlate with the price they have set. 😌
@@AnarchoKapital There are people that may invest tens of thousands of dollars in Bourgogne wines from the 50's - 80's. Mind that in these years after the WWII and until 1995 the quality of Bourhogne wines was quite questionable. And still prices are sky rocket high.
I disagree on color. Wine consistently absorbs light, and the only difference is how much wine the light travels through. One wine might completely absorb blue light very quickly, where another transmits blue light farther, even if both absorb the same amount of red light. Two wines could look the same at 25mm thick, but different at 1 mm thick. I don't think this says much about quality or origin of the wine, and ignore anyone talking about ruby or garnet colors. Rubies and garnets and wine all come in a wide variety of colors.
I think You make great point, because You talk about two different wines showing different colors at the same depth/thick layer. And that is absolutely fine and there is nothing that seems unreasonable. It is not the same with single wine poured in one glass - that we describe. Unfortunately, I have not found any proof that wine will have one color at the rim and different color at the core. 🙃
While garnets and rubies come in a wide variety of colours, when used in describing wine, the terms refer to the colours, rather than the gemstones. The colours' origins lie in typical specific examples, ruby generally being lightish red and garnet being a browner, deeper red. As red wines age, they get browner, so a browner red (garnet) colour, is an indication of maturity in a wine.
The one thing that bothers me the most is minerality. I don't get it, despite I have WSET3 qualification. I don't understand it, it doesn't make any sense to my very logical brain, it sounds just pretentious and nonsense. Also, the wet stones descriptor bothers me a lot. I haven't tried to put wet stones in my mouth, so I have no idea what that means and how it feels. I wish WSET removed these two descriptors from their list as to me they are NONSENSE 😂
I didn’t think WSET actually have minerality in their description wheel. 🤷♀️ I use the term, but I like to explain it. Wet stones, I also sometimes use - like You imagine pebbles in the sea? That nose, not the taste, of course. 💆🏼♀️
@NoSediment well, both the WSET teachers I had (level 2 and 3) used Minerality in their tasting notes. On this I liked one of Konstantin Baum's videos where he challenged this description. Sorry, to me,Minerality it's nonsense 🤷♀️ Wet stones/pebbles from the sea? Or from a river? I'm sure the smell would change and at that point is not the stones you are smelling but other factors affecting them. Thank you for challenging the system with this video though, I like that 😘
@@lauracanna2201You absolutely correct, it is different smell and most probably not the stones themselves. 😅 I am guilty there. Just as I describe tannins as velvety or silky - it is not the cloth that we feel on the palate, but the association.
In my opinion: all the swooshing, air sucking, tumbling, etc., in the mouth when tasting wine is nonsense--same as with olive oil. Nobody actually consumes the product in this manner and, more importantly, these bizarre actions significantly alter the qualities of the wine; a wine may be fine and enjoyable when sipped normally during consumption, but may be tortured into an unbalanced state after such activity. Swirling the glass is of course great and should be recommended, but the only manner in which the meaningful character of any wine comes out is when it is sipped.
I don’t mind, in fact there is science behind. But, I do agree that some people do it so loudly and too much that it simply makes no sense any more, and for sure, as You said already, You loose more than You gain!
What bothers me the most are few things: 1. Newly discovered wine drinker dismiss and refused to try a new wine. 2. Lack of simple knowledge by merchant. 3. When i ordered full body wine, recived medium body wine.
Your last point is potentially entirely subjective unless you’re both trained to the same level. Despite that, I tend not to speak in absolutes with Guests. I’ll say “this wine is quite rich. This wine has more mouth feel and texture. This wine is fresher, but with a longer finish.” Because I don’t want to be held over a barrel about “medium or medium plus”.
@@adamg.manning6088 sure, i usually give reference to a particular wine to compare. For example, i make it a habit to say that i would like to have a full body wine something similar to Amrone, brunello, rosso montalcino or malbec. But yes it can be subjective in the end
@@seminky5341 You’ve listed three quite different wines there, one of which simply being a grape variety that could be grown in a number of places, to a wide range of styles. I’m sorry to say, but your guidance is incredibly unhelpful, and the Sommelier now has to find a wine that is high Acidity like Sangiovese, 15% alcohol and with cooked, jammy blue and black fruits. That’s no mean feat, and not surprising that you feel like you’re getting served a compromise, because it is. I’d strongly suggest that you take a course like WSET so that you can begin to delineate particular wine regions and styles, so that you can hone in on your specific tastes and preferences. Just understand that in these courses you are trying to understand and explain all wines, rather than just your preferences. Good luck.
Great points! On the color, it doesn't bother me if people are simply describing what they observe...at one angle it looks like X, at another angle it looks more Y. I think it's just little pieces of information that you put together at the end of the tasting to help you understand and appreciate the wine.
Yes, You are absolutely correct. 🍷
Thanks for this again, real insight. Can you do a a masterclass on Sauternes, perhaps you already did ?
Sure, I love Sauternes and sweet wines in general’ 🫡
Nice content as always, Agnese. I appreciated your take on color. I have heard Barolo described as having a “brick” colored rim, and have imagined seeing that-curious your take on that. Description of color is the sloppiest aspect of wine writing. The density of color gets mixed up in the naming of the color. Anyway, your description made a lot of sense.
Does adding sugar to burgundy happen pre-fermentation? Dosage on champagne is after the disgorgement, right? To me, there is a difference there…
My pet peeve: screw cap = cheap wine. Even people who should know better hold a cork bias.
Thanks, HNY 🥂🍾💥🌺❤️
Yes, I think I said that in the video. Usually sugar is added for two reasons - to increase alcohol (so prior fermentation) and to add sweetness (after fermentation). Maybe I didn’t explain it right. 🤔 Yes, many have commented that people still believe that screw cup is for bad wines, and yes, that is pure nonsense.
As a process scientist I‘ll have to disagree with you on the Color part.
Color pigment density shifts absorption depending on the film thickness. This is called lambert-Beer law. By tilting the glass you reduce the path length. This is a well known fact in Color coatings (can be used in automotive) and is used there even to create effects.
In the case of aged reds for example:
Thick Layer/full glass volume: The strong absorbance of blue-green wavelengths leads to intense red transmission, giving the liquid a rich, saturated red color.
Thin Layer:reduced absorption in the blue-green region allows more of those wavelengths to transmit, possibly blending with red wavelengths and causing the liquid to look lighter or shift slightly toward orange/yellow.
It’s therefore absolutely possible to have a brownish rim and to have the full volume appear ruby still.
Thank You, I have read through this and some other comments suggested by other followers, however, I am yet to find that it applies to wine. So, I guess, the fact that there are exceptions (and this specific one is widely used in chemistry) does not mean it applies to wine and our eyes. 👀 If, however, I will find a proof that it applies, I will happily talk about that on my video!
I have always compared the different colours and hues on the rim vs the liquid in the glass to Thin Layer Chromatography (TLC), where different molecules adsorb to the TLC plate at different rates, leading to different colours spreading out over the plate. The wines I have noticed this most on are the thicker, more viscous and darker fortified like Aussie Stickies and PX Sherry's, where you often see a greenish rim against the dark brown liquid.
Happy New Year, Agnese, and thanks for yet another down-to-earth video! I appreciate you for advocating against snobism and for a leisurely approach to wine.
As for the color, I think dichromatism mentioned by a fellow commenter may be a thing. I definitely feel e.g. a brownish or orangeish age tint is more obvious in the less saturated rim than the core.
Very good point, I am currently looking into that and cannot find any proof that it applies to wine as well. And in fact this was thought to me in WSET. But saying this, I really need to study it further, I might need to retract my statement. 😏
@@NoSediment Please keep us updated!
2:49 also a homogenous liquid can lead to several color perceptions depending on the thickness of the layer. The principle is called dichromatism en.m.wikipedia.org/wiki/Dichromatism and its most commonly observed in pumpkin seed oil. But considering the wide range of different molecules which can be present in wine, it could actually also play a role for the color perception.
This is a very good point You are making. I will make sure to study this further, however, on the first read, I am not sure this can be applied to wine. 🍷 but thank You for challenging me! 🧐
This wasn’t exactly what came to mind but certainly fits what I was going to try and explain. The wine at different depths will give different color saturations against the surface it is being contrasted against, producing different hues, which become different colors.
According to my dear friend WSET, it is mot the case. But as I do feel less confident to argue this topic now. I have to dig deeper in this topic, and I have a person in my mind that I would love to invite for an interview. 🍷🍷🍷🫡
I’m pretty new to wine (been studying for about 2 years, intensely) but the color thing has always been a huge question in my mind. It always bugged me reading “deep ruby center to pale brickish rim” in notes. Good to hear I’m not crazy!
No You are not. But some have advised me to look deeper into this topic, which I will! 😉
Nice discussion and beautiful Vizsla!
Cheers! 🥂
I totally agree, but, about food and wine pairing, very often when you read a wine description, the red wine is recommended to pair with cheese (from the wine professionals). I never experienced such pairing being good, cheese makes all red wines taste the same (like basic 3€ wine) but white wine, champagne and sherry/port can often make great pairings. Happy new year Agnese, love your videos!
I think cheese world is so diverse, and yet there are a lot of generalisations made when it comes to pairing them with wine. It makes sense that not all of them work. Some work greatly, some not so much! 😓
This was an interesting one and thoughtful esp the point that small producers are better then bigger. If You are big and succesful then You have more resources and that cant be bad. So thanks alot for an interesting video to discuss on.
Thank You for commenting, I do hope some of this helps. 🍷
Such a great video Agnese I agree not all small producers are better than big producers. 🎉❤
So many simple and straightforward logics being overcomplicated by the “pros”. Thanks for speaking up. ❤
Thank You! 🙏🏻
Dear Agnès d'Amour , every time I open a nice bottle of wine , I take the time to drink slowly , letting the wine to open and see it evolve in the glass , amd watching your videos. So we're kind of drinking together. Today , it is a 2020 Chateau Kirwan. Kind of young , but ... CHEERS !
Wow, what a lovely bottle of wine! 🍷 cheers’
@@NoSediment Always a pleasure dear Agnès 😜😍❤💥
Excellent video. I believe humility shows the real knowledge of a person. In wine, as in everything, the more we know, the more we realize we know very little.
I hear You, the moment I feel a little bit more comfortable with my knowledge, someone comes and sets me straight. 😳 I try to keep open mind now, but I still fail sometimes.
Totally agreed with your point of view... true and fair
Thank You! 🙏🏻
Just really enjoy your content. Thank you.
Thank You and cheers! 🥂
Another great video, Agnese. I agree on all these points, though I have been guilty of espousing some of these beliefs. Your point about color is very true as how can a wine show completely different shades of two different colors? Another thing that bothers me is this misguided notion that every varietal needs a different glass. Yes, if you are an MW or MS, maybe you can detect a slight differentiation between a Syrah in two different glasses.
But most of us won't notice the difference, it's quality vs. quantity. The notion that only France or other "traditional" countries are the only ones capable of producing good wine. I think that is often a matter of perception or sales/marketing, rather than assessing quality on its own. That "sweet" wines are poor quality or uncool; some of the world's best wines are sweet or fortified wines. Respect, curiosity, and humility should be qualities that we all strive for in our wine journey and in our lives in general. Cheers!
It is so funny, that I have heard many MW’s arguing against specific glass for each grape 🍇, so no they also don’t necessarily need that. It is nice to have a beautiful glass to enjoy Your beautiful drink though. 🍷
Thank You for adding more to this topic! 🙏🏻
Hi, I have been enjoying your videos, I'm only new to trying different wine's, and have recently started doing videos on my reviews of certain wine's I come across! One huge thing that bugs me is the amount of wine channels on TH-cam which only review wine's over $50 a bottle! I've done my reviews on wine's all under $30 and found some awesome bottles especially the Bremerton range which unfortunately I drank before I started doing the videos 😆 🤣 😂 the majority of nightly wine drinker's in Australia which is most wine drinker's don't want to spend $50+ a night on a bottle of wine, they want their wine under $30, budget wine's are the biggest sellers here due to our cost of living crisis! Of course we have well off people who spend big bucks every week to drink high priced wines but they're honestly few and far between! I only do low budget wine's under $30 with maybe the odd exception for Special occasions in my low budget and low quality videos, but eventually I hope at least a couple of people might see them and get some idea's of some good affordable daily drinking wine's! Keep up the great work I'm still loving your videos ❤
I completely understand You, and the price point You mentioned (50$) is not unique limit to Australia, it is everywhere. And I think it is important to keep the balance, I cannot tell You how much people in masterclasses ask me - have I tasted Dom Perignon or Krug. And how does it taste, and is it worth the money, etc. It interests them, despite them not wanting or not being able to afford the wine. Of course they want to know some suggestions on more affordable bottles, but that is something they can also explore themselves. 😌
@NoSediment thanks heaps for getting back to me, and yes it does interest me to try the bottles of Krug and Dom Perignon I'm contemplating saving up for a bottle of Dom for next New Year's but by then I'm probably going to be facing $450 instead of $350, Krug like Penfolds Grange I don't have much interest in, whereas Dom and Bollinger are both Champagnes we learnt about since we were kids so it's more nostalgic than anything else! I'm enjoying doing videos on wines under $30 with Aussie Wine Lover plus Whiskeys and bourbons on The Aussie Mixer which I'm literally doing a video on Wild Turkey Rare Breed in about 10 seconds 😆 🤣 😂 thanks heaps again for getting back to me you're awesome 👌
One of the sweetest things I’ve experienced is a junior sommelier decanting a young Condrieu in a 1 Michelin star restaurant. She was correct, but a decanter won’t fit in a wine bucket.
The senior sommelier wanted to take her head…. but I intervened and said just put it in the fridge!
She, the junior sommelier and I are still friends.
Sweet story! Thank You’ 🙏🏻
Viognier I assume.. white wines in restaurants tend to be overly chilled. No need for an ice bucket if the bottle is already fairly cool. Also, a young voignier likely didn’t need to be decanted. I’d have avoided both of these processes and served it in its natural state. Cheers.
Cool video and a cool new setup/studio 😎
Thank You, it was my last year’s goal, to move out of my study room! 🥂🥂🥂
Dear Agnese, I'm big fan of you and your work here.
There has been a question that jumped to my mind when I heard your chapter "Added Sugar is the enemy".
Do you know why the most commonly sold wine in Europe/Continental is being ignored by YT big names like Konstantin, Matthew, Wineking and many others?
Im talking about Primitivo, especially di Manduria, like all non-wine experts, friends, and folks I know, use that wine denomination as a "sure bet" to bring as a present or choice for the dinner.
Please, if possible, can you be the first one to bring up this topic and openly discuss it?
Thank you, and keep up the great work.
I really would love to, and I have an early video on Primitivo/Zinfandel as a grape (probably way too dated now). But I want to go there, film material so I can also show You how it looks and where it is grown. This is the only reason I haven’t had a more serious video yet. 🍷
great video ! ... oh yes, i love my carbonare with a nice barolo and my chili con carne with an older riessling ... i even like a nice red wine with fries and 'frikandel speciaal' the looks i get are hilarious ....
One of my eye opening jobs the GM and chef would get together every couple of weeks and have dinner at the bar and try numerous different wines with the food. They would try whites, roses, and red with all kinds of dishes just to find interesting pairings we could offer guests. Every quarter they would have a meeting where we got to try the successful pairing with all the dishes.
As for wine pairings with food I agree that you should drink the wine you like with the food you like but know that there are definitely styles/varieties that will pair so badly that both the wine and the food are negatively affected. A local winery had an amazing chef who did dinners where he paired wines and a good pairing can elevate both the food and the wine. At one dinner he had 2 wines with each meal - a good pairing and a bad pairing and I will distinctly remember one "bad" pairing where both the soup and wine both tasted like water when paired together even though both were good on their own. It was horrible. So pairings matter - just not as much as we like to think.
Yes, as I said that there are certainly rules to follow. And as You are saying that can certainly elevate the dinner. But I also would argue that not all would experience these pairings the same - for one it would be terrible pairing, for another it would be just fine. I guess, what I am trying to say is that we should always trust ourselves and if anyone is approaching with dogmatic view that You don’t agree with, that is completely fine!
Actually at least in California many of the corporate wineries have legacy contracts for vineyards producing very nice fruit they will bottle separately. Sometimes you taste missed potential because it gets no more oak/attention than their volume wines.
100% on all points. When it comes to the role of sugar additions it's a whole can of worms that many people don't fully understand and/or make completely wrong assumptions because of hearsay.
I also can't bring myself to take the whole Fruit Day, Root, Day, etc. thing seriously when tasting wine. Or really at any point in the whole process. I do have an app for it purely for entertainment purposes. It's especially funny if I'm in a group of professionals who are all raving about a wine and I know at least one of them believes all this. Then pull out the app and it tells us it's a Root or Leaf day. Hmmm....
Another annoyance. Professionals and other wine snobs freaking out because I grabbed my glass by the bowl to take a sip. Yet, they will also cup their super cold white wine in a vain attempt to warm it up. Neither will dramatically warm the wine at all. Not the 10-20 seconds I grabbed that glass. Nor the 30-60 seconds someone is trying to warm up that 33ºF Chardonnay. It would take tens of minutes of holding that Chardonnay to appreciably warm it up and no one can stand to hold the bowl with both hands for that long. Of course we want to drink our wines at an ideal temperature, but the reality is we rarely do.
All very good points, I agree with everything You have said here. I haven’t even really studied the idea of root/fruit day though👀
Wine with food….yeah lots options that are not limited to the “rules”. Great information. Cheers.
Thank You! Cheers! 🥂
Isn't it the case that when vines are planted more densely, they have to fight more for resources, resulting in lower yield per vine and higher quality? So you would actually need to know the number of vines per area as well as the yield either per wine or per area.
This is usually true, and if all the spots for vines are filled that gives You very good information. Once some vines are pulled out or have died the numbers start to change. And yes, still the yield does not always correlate with quality, it is much more complex than that. If vine has all the recourses it can generate high yields and retain high quality.
There are several interesting scientific articles on yield to quality ratio and there is a certain cross over point and also, the single year will also play a difference, just like all the other factors mentioned in the video… this is what makes viticulture so interesting, studying at university and learning… not just go with the flow what so many unfortunately do
Shout out for the popcorn and wine pairing cameo.
I think it is a great wine pairing’ 😅😅😅
Dom Pérignon is great, there is nothing wrong with large producers, but for reviews, articles or videos, small producers are far better entertainment. I value your opinion more on wine I haven't tried, and especially wine I haven't heard of - most of your other viewers probably do too.
As with all things, it bothers me, when people get too strict with their wine-rules. "Never do this...", "Always do that..." is utterly dull. Mixing wine with sparkling water, for example, is not a crime against humanity, but makes for a great summer drink.
I agree, we really should be more open and inviting! 🥂
If bricks are low you add sugar to increase alcohol level.
Great content. Thank you! Nonsense bothering me: people directly linking so called 'minerality' with soil types!
Omg, yes, yes! I was debating about it and wanted to put it in the top as well. 🤓
The emphasis is on “directly”: of course, no slate, limestone or similar particles will find their way into your wine. But to my knowledge, the microbiome has been found to influence grape chemistry relatively directly, and there is a significant correlation between certain soils and microbiome types. 🤓So maybe sloppy language is kinda justified...
But they don't add cassis, orange peels or violets either. I admit, however, that you can definitely taste a failed acidification with citric acid directly. 🙃
In this case You are mixing two things. The orange aroma, of course does not come from the orange, but it is proven that wines contain the same/similar molecules that are responsible or associated with orange aroma. So there is that. Regarding to minerals - minerals (as known by the geology do not have aroma so it cannot be traced in wine 🥂
@@NoSediment Okay okay! 😂 I don't know about most chemistry details. My point is, it is ok to use aroma associations to communicate about wine no matter if founded in real substances or not. If language accomplishes mutual understanding, it is justified. I for my part refused to use "minerality" to describe certain wine traits for many years - until it dawned on me that leather, tobacco, forest floor etc. aren't in wine either, and that it was some kind of snobism (sic!) on my part because I was "in the knowing" about minerals vs. minerality and others may not have been.
In a way I agree with You, we can and should describe wine the way we understand it the best, and in the way that it makes sense to others. I myself, often find salty minerality in wines. I just don’t think it comes from soils. Thank You for being part of the discussion! 🥂🥂🥂
Still missed the untouchable baloney: terroir as almost anything more than marketing. The maker, the making process, weather, fruit quality, yeast, etc all have a far greater impact on the result than how close to the ocean the vineyard is or some other fantastic context. Terroir might be just in front of phases of the moon at harvest when it comes to the final wine.
one of the best videos ever
Thanks Agnes. Do we even have to care about what wine professionals think? I'm serious. I've been drinking wine for forty years and I'm entirely self taught. My knowledge of wine is far superior to the average 'wine professional'. Wine has such an elevated status that it intimidates so many people that could enjoy it without a fear of seaming ignorant. It literally is a drink to be enjoyed at the end of the day and a person can spend what they feel comfortable with. My recent trend is towards natural Mediterranean wines which I love for their flavour and historic techniques. Wine consumption is diminishing and we need to bring it back to the people and away from wine snobbery.
Very good question, I actually did explore it on one of my podcasts episodes. It is really something we should asks ourselves.
I think the word terroir is misunderstood misused and not always helpful
I would love to see a video about what terroir means to you
Thanks!
I wish every wine pro had your attitude, Agnese. For me, it's pure nonsense to insult someone else's wine choice. If you drink Barefoot and like it, awesome. If you need to drink $50 pinot to like pinot, also awesome. Talking down to anyone about their wine preferences is so lame. P.S. So glad Jason's mask made it over to the new set. ;-)
I agree. Snobbiness is one of the things that makes people afraid to talk about and enjoy wine. I suspect most professionals would agree that you should always drink what you like. It is movies and TV shows that tend to portray the wine world as wine snobs. I make wine and my own mother apologized to me that she put ice in my wine. I told her that she should drink it the way she likes. Wine is meant to be enjoyed not displayed or thought of as art (though I bet the art world hates the snobby nature they are stuck with as well).
Pulling the capsule off, when possible, instead of going through the cutting process.
Many times it can be done with little or no effort.
A "somm" once looked at me in horror when I did it in front of him. I asked him for a reason why not? It's quick, convenient, easy. He couldn't come up with a reason.
I say pull it off when you can.
As a wannabe Natty Wine Boi, I hate capsules.
I always remove Burgundy Bottle Capsules, but I cut Bordeaux, because Bordeaux bottles look weird without a capsule on them.
In the somm world it is never pulled off because underneath You might reveal some dirt, which at the white tablecloth dinner table might not be pleasant. Another than that - You can do whatever You feel like to.
Have you ever encountered a very young wine and drawn this through your teeth a time or two to get some air into it or observed others doing so?
Yes, I have seen others to do that, is that something that bothers You?
@@NoSediment No - I have seen facial expressions of others, when I have done it, that gives me the impression they consider me a fool for doing so. I have been to too many wine tastings where the host is naught but a sales rep. and they simply consider they have the superior knowledge about wine. Very annoying. I was once served a glass of Shiraz from a previously opened bottle which had spent the previous evening in a refridgerator at a winery. I was swirrling the wine around in my mouth in feeble attempts to warm it a little - now I know a look of derision when I see it.
although I absolutely agree, Champaign winemaking is anything but pure, lets not mix up chaptalization of Burgundy, as in adding sugar before fermentation with dosage of Champaign😅
I don’t mix here anything, I explain that sugar can be and is added at various stages of winemaking, and depending on that outcomes are different.
also, when discussing small winery vs corporate winery, it is unfair to have Champaign and still wine producers in same comparison. as we already mentioned, making a sparkling wine is all about mixing and matching different vintages of your unripe wines that were aged on lees for centuries. that cant be discussed in same vain as still, terroir winemaking small vs big wineries
Describing vins clairs as unripe is very wrong, and is definitely up there in nonsense often mentioned when talking about Champagne. This is amongst one of the top subjects greatly misunderstood in Champagne as well. I feel I will need to make another top. 🔝
@@NoSediment definition of ripeness is very flexible. 16-17 brix in Champaign can be considered ripe, in Burgundy it can be 19-20 and in Douro it can be 23-26. but if you compare grapes that are destined for sparkling wine in any wine region of the world, they will always be unripe in comparison with other styles of wine in the same region. thats why I call them unripe. in other words, any grapes that are harvested to be made into sparkling wines will be technically unripe.
By Your definition there will always be grapes (that cannot accumulate a lot of sugar) unripe.
All right - a dosage of up to about 10 grams per liter in a sparkling wine is fine since the initial fermentation has depleted
the sugar while retaining the acidity. However there are many popular wines with about 30 grams added (disguised by artificial
yeasts?) designed i.e. manipulated to appeal to the sugar/high fructose American palate. Refute me.
The question is why does that bother You? Judging by Your comment You are not drinking those wines. So why is it a problem, that someone else likes these wines? They are clean, free of VA and any other microbiological spoilage. It is much easier to make clean wine with fully finished alcoholic fermentation and add sweeteners later, than to arrest fermentation. So I get it, and majority of people like some sweetness, there is also scientific reason for that (I made a video on sugar, You can watch it there). So I don’t want to shame anyone, and will not do that.
I'm wondering if or how much the a wine suffers after an immediate hefty transport in comparison with exactly the same wine that stayed totally quiet during some weeks? I mean this apart from very old wines with heavy sediment.
That is a good point, when I just started my wine journey I was a firm believer in that. But I haven’t been able to study this further. 😔
I believe there has also been some studies into this topic. I’ve not had to chance to test it specifically myself, but importer and producer friends will definitely say a transporter will will be stressed and need a couple of weeks to find itself….
Two things:
-‘This wine doesn’t suit my palate!’
- Snobbish disregard of quality wines with a screw cap finish.
I thought that screw cup is a history (as I quality indicator) 🤷♀️
"Cork is better than a screw cap!" Nonsense!
Who says that?!? 😑😳🤭
A strange thing I was told once was "Real wine is red wine"
I have heard this nonsense a couple of times, true! 💆🏼♀️
I agree. I had a Pinot with steak and veggies (at a wedding) and it was the best meal I ever had.
Sounds perfect! 👌
Why my comments have been deleted!
I am not sure, I don’t think I have deleted any of Your comments. 😔
Who the heck calculates yield per vine?? 😂
Everyone! Winemaking should make financial sense as well! 😅
I think that the most nonsensical thing is that price = quality.
I disagree. Certain techniques (e.g. hand picking vs machine, very fine sorting by machine vs no sorting or aging in barriques vs huge stainless steel) has costs and you will see that in the quality.
However, the price point at which all of that can be done and the winery makes a profit is far lower (somewhere around $50 depending on labor costs in that given region) than the price of high end wines.
understood, yes.@@AnarchoKapital
I agree with everything You said. However, again.. 😅 price alone does not mean wine will be of high quality - all that technology must also be used correctly. There are also many wines that use price as a marketing strategy and they fail, because the quality does not correlate with the price they have set. 😌
Strong believer of this’
@@AnarchoKapital There are people that may invest tens of thousands of dollars in Bourgogne wines from the 50's - 80's. Mind that in these years after the WWII and until 1995 the quality of Bourhogne wines was quite questionable. And still prices are sky rocket high.
I disagree on color. Wine consistently absorbs light, and the only difference is how much wine the light travels through. One wine might completely absorb blue light very quickly, where another transmits blue light farther, even if both absorb the same amount of red light. Two wines could look the same at 25mm thick, but different at 1 mm thick. I don't think this says much about quality or origin of the wine, and ignore anyone talking about ruby or garnet colors. Rubies and garnets and wine all come in a wide variety of colors.
I think You make great point, because You talk about two different wines showing different colors at the same depth/thick layer. And that is absolutely fine and there is nothing that seems unreasonable. It is not the same with single wine poured in one glass - that we describe. Unfortunately, I have not found any proof that wine will have one color at the rim and different color at the core. 🙃
While garnets and rubies come in a wide variety of colours, when used in describing wine, the terms refer to the colours, rather than the gemstones. The colours' origins lie in typical specific examples, ruby generally being lightish red and garnet being a browner, deeper red. As red wines age, they get browner, so a browner red (garnet) colour, is an indication of maturity in a wine.
The one thing that bothers me the most is minerality. I don't get it, despite I have WSET3 qualification. I don't understand it, it doesn't make any sense to my very logical brain, it sounds just pretentious and nonsense. Also, the wet stones descriptor bothers me a lot. I haven't tried to put wet stones in my mouth, so I have no idea what that means and how it feels. I wish WSET removed these two descriptors from their list as to me they are NONSENSE 😂
I didn’t think WSET actually have minerality in their description wheel. 🤷♀️ I use the term, but I like to explain it. Wet stones, I also sometimes use - like You imagine pebbles in the sea? That nose, not the taste, of course. 💆🏼♀️
@NoSediment well, both the WSET teachers I had (level 2 and 3) used Minerality in their tasting notes.
On this I liked one of Konstantin Baum's videos where he challenged this description. Sorry, to me,Minerality it's nonsense 🤷♀️
Wet stones/pebbles from the sea? Or from a river? I'm sure the smell would change and at that point is not the stones you are smelling but other factors affecting them.
Thank you for challenging the system with this video though, I like that 😘
@@lauracanna2201You absolutely correct, it is different smell and most probably not the stones themselves. 😅 I am guilty there. Just as I describe tannins as velvety or silky - it is not the cloth that we feel on the palate, but the association.
In my opinion: all the swooshing, air sucking, tumbling, etc., in the mouth when tasting wine is nonsense--same as with olive oil. Nobody actually consumes the product in this manner and, more importantly, these bizarre actions significantly alter the qualities of the wine; a wine may be fine and enjoyable when sipped normally during consumption, but may be tortured into an unbalanced state after such activity. Swirling the glass is of course great and should be recommended, but the only manner in which the meaningful character of any wine comes out is when it is sipped.
I don’t mind, in fact there is science behind. But, I do agree that some people do it so loudly and too much that it simply makes no sense any more, and for sure, as You said already, You loose more than You gain!
What bothers me the most are few things:
1. Newly discovered wine drinker dismiss and refused to try a new wine.
2. Lack of simple knowledge by merchant.
3. When i ordered full body wine, recived medium body wine.
Your last point is potentially entirely subjective unless you’re both trained to the same level.
Despite that, I tend not to speak in absolutes with Guests. I’ll say “this wine is quite rich. This wine has more mouth feel and texture. This wine is fresher, but with a longer finish.” Because I don’t want to be held over a barrel about “medium or medium plus”.
Yes, I was going to say, body might be quite subjective for each of us. So maybe it is mot necessary done on purpose. 😅
@@adamg.manning6088 sure, i usually give reference to a particular wine to compare. For example, i make it a habit to say that i would like to have a full body wine something similar to Amrone, brunello, rosso montalcino or malbec. But yes it can be subjective in the end
@@seminky5341
You’ve listed three quite different wines there, one of which simply being a grape variety that could be grown in a number of places, to a wide range of styles.
I’m sorry to say, but your guidance is incredibly unhelpful, and the Sommelier now has to find a wine that is high Acidity like Sangiovese, 15% alcohol and with cooked, jammy blue and black fruits.
That’s no mean feat, and not surprising that you feel like you’re getting served a compromise, because it is.
I’d strongly suggest that you take a course like WSET so that you can begin to delineate particular wine regions and styles, so that you can hone in on your specific tastes and preferences. Just understand that in these courses you are trying to understand and explain all wines, rather than just your preferences.
Good luck.
@adamg.manning6088 if you are that good, the common dominator is full body/ rich type of wines. U dont have to make it complicated.
I am a professional drinker of expensive fermented grape juice
😏
@@NoSediment hehe you love me