I’ve just consumed 3 hours worth of videos on this channel, and just now I realize that he hasn’t posted since 3 years😢please come back!!!! by far the best technical wine videos to be found!
Your casts have become my most favourite method of refreshing my knowledge. Your content, and presentation skills (voice, material) - so good! Thank you.
Thank you Mr Winecaster! This is a very professional source of up to date detailed information. A very reputable study guide, and always appreciated! Please keep up the good work.
I just stumbled on your channel while preparing to study for the introductory exam from CMS. I really appreciate the small "bite-sized" snippets. Thank you!
Thanks for taking the time to comment. I started doing these casts mostly to cement my own grasp of the information but also because I wished that there had been more stuff out there in this format when I was pursuing a certification, so I'm always glad to hear the others find them helpful. Cheers!
Great cast as always. Your screen casts have become a part of my daily routine and I often enjoy them as a start to a day of studying wine. I do have one suggestion however. The brown-grey background on the slides used in this cast makes reading the text difficult. While it is soft on the eyes which is nice, there is low differentiation between background and text which makes everything blend together to some degree. Or maybe...I'm just getting old and my eyes aren't what they used to be. :)
Thanks for taking the time to write in and make that observation. I've noticed the problem, too, and it's one of the reasons that I sometimes change the font color on specific words and phrases to a dark black, but it might be a good move to turn all of the text that color. I actually like the aesthetics of how this particular theme is set up, but, in the end, the casts are about getting information to my viewers and not just looking pretty. Thanks again for commenting. Cheers!
It's not Chablis. Lol!! I'm from Cali and even I have had to explain that to people. Especially here in the UK when asked about Californian "Champagne". Thanks for these winecasts =)
Thank you for watching them and for taking the time to comment. I enjoyed making this cast in general but have to confess to a taking a special relish when recording the "it's not Chablis" section as it's s an issue that i'm passionate about -- so I hope that passion came through. Cheers!
John Sabo Canadian MS wrote a book mainly on his interest in Volcanic soils from Alexander Valley to Sicily. Long story short In this book he describes his research on a link to Phosphorus in those Volcanic Soils and how they altered the wines in a way no other Soils have because of this much higher concentration. Any interesting perspective on this ? More and more it seems soil does have a link to wine complexity I'm just curious since there is a lack of understanding still and Chablis is well in it! Haha
Hello! Thanks for the comment. I haven't read Szabo's book (though I've read a couple of reviews of it) so I can only comment on his argument at a remove, but here's what I find frustrating about the current state of discussion of soil and wine (and related issues like minerality) -- writers imply causal connections between soil and flavor or other concepts like "complexity" but then aren't willing (or can't) do the much more tedious and difficult job of proving that connection. Here's a quote from his book taken from a review. Referring to work done by Kevin Pogue at Whitman College here in Walla Walla in Washington, he starts by noting that according to Pogue there's a correlation between concentrations of iron in vineyard soils and in the grapes grown on them and then Szabo says, "...it stands to reason that wine chemistry, and by extension, texture and flavor, are affected by the high iron concentration, however circuitously." That actually doesn't stand to reason. Apart from noting that I've yet to hear someone taste a Washington wine and say "Oh, shit, I'm getting iron," it doesn't follow that chemistry automatically manifests as flavor (or texture or any other sensory property). It might, but there's no reason to assume that it must or does in any particular instance. He does note in the next sentence that "proving that scientifically, however, is another matter altogether," but that isn't quite the point because it doesn't follow logically in the first place. Don't get me wrong, there's plenty of evidence that the effect of soil on grapes isn't zero -- for starters factors like drainage (which is a function of soil type) and heat retention can have a big effect on how grapes develop and ripen, and I understand there's some evidence that pH in soil affects pH in grapes (inversely), but the effect of soil on flavor, complexity and "minerality" doesn't as yet have a lot going for it in terms of evidence -- though it may in the future. Sorry about the long, rambling response. As you can tell, this topic gets me riled up (probably why I've avoided casting on it -- I'm afraid I'm gonna come off like an old grump). Anyway, hope there's something in there that's interesting or helpful. Cheers!
The Unknown Winecaster hahaha no worries amazing response!!! Really appreciated you getting back to me with that information I've learned a lot from these cast and I really wanted to know your opinion on that subject since it is controversial. But now I see what you're saying you can prove that soil like drainage in the pH does affect the growth of the grapes as well as other things but to say there's mineralogy coming from the soil is going to be quite hard to prove in court! lol
Recently in a blind tasting there was some discussion on what causes gas to form in some wines like Riesling and Gruner. That might be an interesting cast.
@7:15 I just realized is inaccurate. You say Petit Chablis was created for increased white wine demand in the 1980’s but this region was technically created in 1944 according to The official administration website Vin De Bourgogne.
Wasn't the 2019 crop lost to frequent hailstorm damage despite all the nets and large pots of fire to prevent the vine temperature falling below zero degrees celcius.
I have one on the quality framework and am starting to do individual regions (so far Catalonia and Rioja, but look for more). I'm probably going to take the approach with Spain (and Italy and Germany) that I took with France which was to let a picture emerge through discussion of the individual areas of production; now that I've started individual regions in Italy, France and Spain it seems redundant to go back and talk about the country as a whole. Thanks for watching and for taking the time to write in. Cheers!
I have no idea why this channel hasn't grown into the hundreds of thousands. This guy does an incredible job explaining wine. And what a great voice.
I’ve just consumed 3 hours worth of videos on this channel, and just now I realize that he hasn’t posted since 3 years😢please come back!!!! by far the best technical wine videos to be found!
I'm doing my WSET and your posts are extremely helpful. Keep it up.
The bluntness made me laugh out loud. It is not Chablis. Wonderful information. Thanks for the effort. My family is grateful.
Your casts have become my most favourite method of refreshing my knowledge. Your content, and presentation skills (voice, material) - so good! Thank you.
I listen to all your videos in hopes there are a few seeds planted. Thanks for the video, extremely informative.👍👍👍
Thanks, as always, for the kind words and for watching. Cheers!
Thank you Mr Winecaster! This is a very professional source of up to date detailed information. A very reputable study guide, and always appreciated! Please keep up the good work.
Thank you. I appreciate the comments. Thank you for watching, and I'm glad the casts are helpful. Cheers!
Seconded!
Very interesting cast! I did not know why California had Chablis labels...feel wiser now. Many thanks,
Thanks! Glad to hear it was informative. Cheers!
I just stumbled on your channel while preparing to study for the introductory exam from CMS. I really appreciate the small "bite-sized" snippets. Thank you!
Thanks for taking the time to comment. I started doing these casts mostly to cement my own grasp of the information but also because I wished that there had been more stuff out there in this format when I was pursuing a certification, so I'm always glad to hear the others find them helpful. Cheers!
Excellent info, well produced, straightforward delivery. Thumbs up!
Many thanks! Cheers!
Very well done cast once again.
Can you do a cast (or maybe more) on soil types?
Absolutely fantastic as usual
Thanks!
It's Not Chablis! (cracked me up)
Great information. 👍🏼thank you
Thank you and thanks for watching! Cheers!
Great cast as always. Your screen casts have become a part of my daily routine and I often enjoy them as a start to a day of studying wine. I do have one suggestion however. The brown-grey background on the slides used in this cast makes reading the text difficult. While it is soft on the eyes which is nice, there is low differentiation between background and text which makes everything blend together to some degree. Or maybe...I'm just getting old and my eyes aren't what they used to be. :)
Thanks for taking the time to write in and make that observation. I've noticed the problem, too, and it's one of the reasons that I sometimes change the font color on specific words and phrases to a dark black, but it might be a good move to turn all of the text that color. I actually like the aesthetics of how this particular theme is set up, but, in the end, the casts are about getting information to my viewers and not just looking pretty. Thanks again for commenting. Cheers!
It's not Chablis. Lol!! I'm from Cali and even I have had to explain that to people. Especially here in the UK when asked about Californian "Champagne". Thanks for these winecasts =)
Thank you for watching them and for taking the time to comment. I enjoyed making this cast in general but have to confess to a taking a special relish when recording the "it's not Chablis" section as it's s an issue that i'm passionate about -- so I hope that passion came through. Cheers!
Thank you!
My pleasure. Thanks, as always, for watching. Cheers!
John Sabo Canadian MS wrote a book mainly on his interest in Volcanic soils from Alexander Valley to Sicily. Long story short In this book he describes his research on a link to Phosphorus in those Volcanic Soils and how they altered the wines in a way no other Soils have because of this much higher concentration. Any interesting perspective on this ? More and more it seems soil does have a link to wine complexity I'm just curious since there is a lack of understanding still and Chablis is well in it! Haha
Hello! Thanks for the comment. I haven't read Szabo's book (though I've read a couple of reviews of it) so I can only comment on his argument at a remove, but here's what I find frustrating about the current state of discussion of soil and wine (and related issues like minerality) -- writers imply causal connections between soil and flavor or other concepts like "complexity" but then aren't willing (or can't) do the much more tedious and difficult job of proving that connection. Here's a quote from his book taken from a review. Referring to work done by Kevin Pogue at Whitman College here in Walla Walla in Washington, he starts by noting that according to Pogue there's a correlation between concentrations of iron in vineyard soils and in the grapes grown on them and then Szabo says, "...it stands to reason that wine chemistry, and by extension, texture and flavor, are affected by the high iron concentration, however circuitously." That actually doesn't stand to reason. Apart from noting that I've yet to hear someone taste a Washington wine and say "Oh, shit, I'm getting iron," it doesn't follow that chemistry automatically manifests as flavor (or texture or any other sensory property). It might, but there's no reason to assume that it must or does in any particular instance. He does note in the next sentence that "proving that scientifically, however, is another matter altogether," but that isn't quite the point because it doesn't follow logically in the first place. Don't get me wrong, there's plenty of evidence that the effect of soil on grapes isn't zero -- for starters factors like drainage (which is a function of soil type) and heat retention can have a big effect on how grapes develop and ripen, and I understand there's some evidence that pH in soil affects pH in grapes (inversely), but the effect of soil on flavor, complexity and "minerality" doesn't as yet have a lot going for it in terms of evidence -- though it may in the future. Sorry about the long, rambling response. As you can tell, this topic gets me riled up (probably why I've avoided casting on it -- I'm afraid I'm gonna come off like an old grump). Anyway, hope there's something in there that's interesting or helpful. Cheers!
The Unknown Winecaster hahaha no worries amazing response!!! Really appreciated you getting back to me with that information I've learned a lot from these cast and I really wanted to know your opinion on that subject since it is controversial. But now I see what you're saying you can prove that soil like drainage in the pH does affect the growth of the grapes as well as other things but to say there's mineralogy coming from the soil is going to be quite hard to prove in court! lol
Recently in a blind tasting there was some discussion on what causes gas to form in some wines like Riesling and Gruner.
That might be an interesting cast.
Do you mean "gas" in the sense of "fizz" or in the sense of "petrol" notes?
Fizz...zizzz
Well done,
Thank you! Cheers!
Will be lodging in Chatillon-sur-Seine when taking in the Tour du Champagne this summer. Any Cremant de Bourgogne recommends?
Can we get a cast on the Cote De Beaune?
@7:15 I just realized is inaccurate. You say Petit Chablis was created for increased white wine demand in the 1980’s but this region was technically created in 1944 according to The official administration website Vin De Bourgogne.
Wasn't the 2019 crop lost to frequent hailstorm damage despite all the nets and large pots of fire to prevent the vine temperature falling below zero degrees celcius.
do one on Etna Rosso and Etna Bianco!!!
I love Etnas, but I should probably do one on Sicily first! Cheers!
Is it possible to get a wine cast on Spain?
I have one on the quality framework and am starting to do individual regions (so far Catalonia and Rioja, but look for more). I'm probably going to take the approach with Spain (and Italy and Germany) that I took with France which was to let a picture emerge through discussion of the individual areas of production; now that I've started individual regions in Italy, France and Spain it seems redundant to go back and talk about the country as a whole. Thanks for watching and for taking the time to write in. Cheers!
Tkz, for everything, clear and good information. Cheers🍷👏👏👏👏 @r_ribeir0
Thank you and thanks for taking the time to watch. Cheers!