Great video as always. One point; I believe the correct way to open the net on a bottle is to separate the threads on top of the capsule, spread them out just big enough to slide down the sides of the neck, then from underneath the bottle, pull the netting so it fits snuggly, then twisting the knot at the bottom so it stays in place. Then proceed to open the bottle. Just my 2 cents!
I enjoyed this tasting - particularly how you talked about possibly it needing more time. One question: You mentioned that the wine was a bit imbalanced because of the high Tannins and low acidity. Would that change over time as the Tannins soften? I always thought that 'balance' was an internal quality of the wine - so opening a bottle prematurely would still be in balance, just not ready to drink. Can balance change?
The tannins would soften further over time. I didn't find that initial taste in balance from the perspective that there was a lot of harmony in the taste sensation. I got a huge mouth drying sensation from the tannins but no mouth watering from the acidity so it wasn't very complimentary. Over time if the tannins soften the balance may have improved.
Thank you TGE. I think you were pretty spot on. Your viewers may benefit from a video that shows what happens as bottles are cellared and allowed to age. Try the 20147 Chopo Jumilla Organic Monastrell. You will find very med acidity again. But maybe a better fruit forward offering with a matchin tannin profile that makes this wine a little better. Keep making these videos!!!
Thank you so much for the work put into this, you did a great job explaining 🥰
You are so welcome!
Just what I wanted to know. My fresh palate has latched on to spanish imports, and especially montastrell. Thank you for sharing.
Glad it was helpful!
Great video as always. One point; I believe the correct way to open the net on a bottle is to separate the threads on top of the capsule, spread them out just big enough to slide down the sides of the neck, then from underneath the bottle, pull the netting so it fits snuggly, then twisting the knot at the bottom so it stays in place. Then proceed to open the bottle. Just my 2 cents!
Noted. Will remember that for the future. I'm more of a tear it open and get to the wine now person
I enjoyed this tasting - particularly how you talked about possibly it needing more time. One question: You mentioned that the wine was a bit imbalanced because of the high Tannins and low acidity. Would that change over time as the Tannins soften? I always thought that 'balance' was an internal quality of the wine - so opening a bottle prematurely would still be in balance, just not ready to drink. Can balance change?
The tannins would soften further over time. I didn't find that initial taste in balance from the perspective that there was a lot of harmony in the taste sensation. I got a huge mouth drying sensation from the tannins but no mouth watering from the acidity so it wasn't very complimentary. Over time if the tannins soften the balance may have improved.
Also Carta Roja isn’t a particularly good Monastrell. Bit inelegant but does the job. 👍🏻
@@thegastrotraveler thanks for the feedback
Amazing
Thank you! Cheers!
Thank you TGE. I think you were pretty spot on. Your viewers may benefit from a video that shows what happens as bottles are cellared and allowed to age. Try the 20147 Chopo Jumilla Organic Monastrell. You will find very med acidity again. But maybe a better fruit forward offering with a matchin tannin profile that makes this wine a little better.
Keep making these videos!!!
2017 - pomegranites!
Nice video, very informative
Thanks. Glad you enjoyed it.
You need more views
Tell me about it 😉
Nice gadget
Yes the world's laziest wine opener