@@KonstantinBaumMasterofWine I was fascinated by listening to Konstantin speak; he didn't seem to make the grammatical and word choice errors that most deutsche Leute do and yet he still had a noticeable accent. I'm not a huge fan of wine, but I'll check out his TH-cam channel right away!
@@eraigames A very German accent paired with good English grammar has the same effect as a British accent. It comes across as fancy/sophisticated to an American.
He is so nice. It's amazing how much you don't know and how patient and didactic he is. That is what I like most in the wine people, the pros really know how to adapt to their public and to explain complex aromas, techniques, know how, etc. with very simple words and a lot of patience. The wine world is not as posh as people think it is, anybody can learn to taste and appreciate wine, you just have to try and enjoy it
THAT was a very professional episode, i was rivited till the end. I really enjoyed the set, lighting and camera work. It was great to see Andong getting more and more tipsy throughout and changing his character. It really showed the genuine interest he had in learning from Konstantine. I am going to get Pinot and Döner right now, you inspired me! oh and subscribed to Konstantine as well. Thanks and keep it up!
I'd argue this is one of your most ambitious projects and this is amazing! Already subbed to you both and the collab is such a surprise! Love the content. Keep it up!
I once got a Merlot from 1984. That taste was so fantastic that i became a wine drinker after that experience. I never tasted a wine better then that one.
😚👍 It must have been awesome! I hope it Wasn't Orwellian 😋 1984 has been one of the books that have made me suffer the most... that imprisonment part, was too hard.
I like this guest. He was professional and seemed very knowledgeable. 22:06 Probably the best summary I've heard when trying to explain why there is so much to know about wine. Because at the end of the day, it's all just fermented grape juice. But the way it's produced, stored and enjoyed can vary greatly.
You found yourself a brave wine expert there - coming up with a 91P Lambrusco is pretty ballsy and could easily get you kicked out by some wine "experts". I enjoyed your wine tasting very much. Finding wines for every day food is a challenge we should invest more time into. Often times we don't care and just rip open another bottle of pinot grigio or chardonnay because it's our current "Hauswein". It's just a little bit of time and money invested that can make a huge difference. Cheap supermarket wine: 3 Euros. Okay-ish qualities start at 5 Euros in Germany, so we're really only 2 Euro off. I personally drink less wine than I used to ever since I stepped up my wine game, so in theory you can spend less although you tripled the quality.
@@MasterGeekMX In my country Lambrusco is considered "a fancy wine" when you're 14 or 15 years old (legal drinking age is 16 for wine & beer). The most expensive bottle you will find in stores is 7 Euros (the one in the video is about 15 Euro and not easy to get. You have to order it online). Average price is 5 Euros. Judging from the amount of headache you get for the buck it's potentially cheaper than beer.
@@psibiza Here legal drinking age is 18 (basically legal age for everything here). Despite our production of wine and tequila, beer is the most popular drink. Hard booze is either a thing for night club parties or people wanting to get wasted. From pretentious people that order a glass of Buchanan's, to a cheap sugar cane alcohol called Tonayán that is sold for less than an euro for half a liter of yellow liquid hangover.
But that is the magic of Status. Once you are "Master of wine" you can be ballsy. Because there is no "objective" standard to measure wine pairings, and if you say that is good, who is going to prove you wrong? It's similar to art, when I draw a shitty image it is just a shitty image, if a well-known artist does the same it is "challenging artistic norms and transcends conventions" 😅
Would not wines from the same vineyards 20 or 30 years apart taste different even if there was no climate change? Won't a Bordeaux vineyard wine from say 1980 taste different to a wine from the same vineyard made in 2000, a time period when the impact of climate change was (possibly) less pronounced?
Exactly. I fully believe in climate change and understand it is changing the way grapes ripen in the vineyard but age changes a wine regardless of the change in weather. Even with climate change there is natural changes in weather year to year. Not to mention taste depends on more than just the grapes. The vigneur has impact. So this test is interesting but says nothing about climate change. Stuff like this gives ammo to the climate change deniers. Saying things that are patently untrue doesnt help the cause at all. Konstantin Baum is awesome. I would watch anything he is in if he is talking wine
@@SirWussiePants They said in the video that yes the wine will have different tasting notes. But that it's the alcohol percentage and acidity of the wine that is being increased due to climate change. Anyone who works with yeast can tell you that the warmer it is the more active the yeast are and in wine making more active yeast means higher percentage alcohol. Therefore in a vineyard where the techniques and procedures haven't changed the thing that is creating a warmer environment is the climate. It's also important to remember that climate isn't the same as weather.
@@maidenrohina The higher temperatures mean that the grapes ripen more increasing the sugar level in the grapes making the higher alcohol content - not the temperature at fermentation. Picking earlier can alleviate that (but also increase acidity). I realize weather is not the same as climate. The larger issue with climate change in wine making is the extremes that come with it - ie more early thaws causing the vines to bud then a frost that can kill them lowering yield. Not to mention more intense storms and variability. Plus pests that normally would die in winter wont and thus become a problem. Yes, climate change changes the wine. But no, you cannot see that by drinking an old wine and a new one. With a time machine you could compare a 1 year old 1978 wine to a 1 year old 2021 wine, but comparing an aged wine to a young one is silly.
Yeah the difference between a 1 year old mead and even a 5 year old mead is night and day (I'm using mead as an example because the fermentable doesn't really change much year to year). Fresh wine and aged wine aren't really comparable. Maybe tasting a 30 yr and a 10 yr would be more comparable. But really without a time machine there isn't a way to AB test the "same" wine from year to year. If you kept a good journal and bought the same bottle year after year and could keep a record of tasting notes year to year you might be able to make some inferences but even then you are a variable.
Sure the wine changes and matures with age. So the statement that you can taste climate changes is ludicrous. Also climate change or not wine varies from year to year, as levels of sun, rain and temperature varies anyway. Some summers are hot, some are tepid some are cold and wet and on and on. But one the whole climate change will impact wine growing and which varieties can be grown where
This is so great, a hilarious and sincere experience - I really appreciate that you don't pretend to know anything and just follow along the ride of KB
A wine expert hosted an 39th birthday party at his parents French restaurant in Kingsburg, CA for a friend. It was his 39th birthday and he purchased a 1939 BV for the occasion well in advance; we had other great wines too. We had Caesar salad with a pair of fried frog legs on the side of the plate, lettuce soup and braised oxtails with mashed potatoes. We had a lot of very nice wine. Touring the wine cellar they still had wine with 1909 stenciled on the bottles. I still have all the signed bottles we had. People should do that at significant events with wine. Yeah, I'm old.
I don't know what I enjoyed more, seeing Andong's excitement for a new experience or the trip down memory lane. When I was stationed in Neu-Ulm in the mid 80s, I found a wonderful local winery...the Stettner-Heuchelberg reislings were the greatest thing I'd ever experienced in wine at the time. The 83s were just right at only a few years old at the time. A handful of wine tastings there enabled me to learn so much about how to taste wines...and later beers and coffees. I because quite a coffee snob directly.because of knowing what to taste for. But I digress... I'd love to to return and do a bit of time travel like you showed here. Sadly, because I've developed celiac, there won't be any time travel to the many breweries I so thoroughly enjoyed back on the day. Thanks for an amazing video, Andong!
I remember reading how climate change was becoming a major problem with regional wines being made in some places where the climate was changing and these regions not being able to make consistent batches anymore.
Already commented on Konstantins Video.. I love that collaboration! Thanks for that! Two really nice guys, so much passion, ambition and know-how... great to see you in such a cool conversation.
My wife and I were in a little bistro in Port Angeles, Washington and had some wine. We told the waiter how nice it was, and what we had tasted in it. He seemed quite knowledgeable about it. Turns out ha owed the winery where it was made.
Interesting video, I feel you two could get a whole series of films out of working together & watching your appreciation of wine go. It's nice seeming a beginner talk about wine as often there's often a lot of pretentiousness surrounding the subject. Also great that Konstantin is so down to earth. I must say that my favourite wines would not be classed as real wines by a lot of wine experts. I'm lucky enough to live near Cairn O'Mohr fruit winery. They make all of their wines from local fruits & leaves. Things like their Spring Oak Leaf, Cherry wine or Sparkling Gooseberry being my three favourites. But wine is very subjective, I remember an ex girlfriend being so excited to have me taste her favourite wine. She raved about it all the time. But on my first tasting of it I thought it was pretty disgusting. I also tended to ind that the Beaujolais nouveau race every November seemed more of a prestige thing rather than the new wines actually being any good. Konstantin made a good point about some inexpensive wines pairing with the food or their region or "goût de terroir". Some of the most enjoyable times I've had with wine is trying the inexpensive local wines paired with local foods & produce whilst travelling.
Great session! My first date with my then future ex-husband was in Würzburg in the mid 1980‘s, in a very small pizzeria. We had pizza margarita and Lambrusco. The young waiter actually sang in Italian while he washed and dried glasses. For two very broke students, it was a very romantic evening 😍. It is a great memory and I am still partial to sip of Lambrusco once in a while.
I didn't want to watch this episode do to it's long running time and that I know nothing about wine. But after watching, I feel it is great for wine noobs like me. Really down to earth format with no "wine snobbery" got me interested into tasting wine. Also as a whisky enthusiast, there seems to be many similar points in wine tasting. Thanks Andong for this great episode. Keep up the good work, and will be waiting for the next episode!
To comment on the warming. There are wine vineyards in Minnesota! It’s arctic cold. Granted these are new world hybrids (cab franc with river grapes). New world grapes are super cold hardy.
The crossover episode I did not know I wanted! And I just loved how Andong went "bine wottle" at just the second glass, the episode was already great, and from that point on it just kept getting better.
He did seem to be getting more animated as the video went on didn't he. Guess that's why they usually spit it out. Either that or Andong is a lightweight?🥴😁
Thank you again to Surfshark for sponsoring this video! Go to surfshark.deals/ANDONG and enter promo code ANDONG for 83% off and 3 months free. Also make sure to show Konstantin some love: th-cam.com/users/konstantinbaummasterofwine
Yea, how can you compare a wine that aged 30 years vs one that is aged 2. This comparison makes absolutely no sense. Not to mention, soil nutrition of the plants change in 30 years. Who knows how that company takes care of their land. Were the same vines picked, did the original vines die out and this is a new generation? Did the wine company change suppliers for other additives that are added to wine? Just saying, there are NUMEROUS variables that could have changed. "climate change is why this tastes different" is just.....unscientific. Of course, weather changes on this planet every decade, whether humans affect it some or not. This is not one of his best videos.
@@11co5955 Or, the person with the actual wine tasting qualification knows what he's talking about and has accounted for this? What are your qualifications to challenge his conclusion?
Sure thing. I should have talked more about the alcohol that was way lower for the 86 as back than alcohol levels were generally lower because the summers were less hot.
Nice! I really enjoyed this Wine Master's suggestions, namely with donair. May I suggest another pairing option for the pizza? Sangiovese, from which Chiantis are made. When it comes to tomato-based recipes (e.g. bolognese sauce), I tend to settle for Chianti Classico & I'm rarely disappointed. Cheers!
Great video including that part on how the weather change over last few decades affects the winemaker and wines taste！(wouldn't call it climate a change at this point because climate is something to be measured over long period of time - not 20 years )
Yo Andong, if you liked Lambrusco, you should try to match it with dishes from Emilia Romagna, especially the ragù based ones. It's made from there and it serves exactly the pourpose of equilibrate the fattiness of the flavours. Also, you should try to explore the different types of it: just at twenty kilometres of distance, the colours, the tastes and the aromas change completely. For example, I LOVE Grasparossa, the one made near Modena (a city well renowed for its balsamic vinegar, often made from Lambrusco grapes) and the ones from Reggio Emilia (like the Campanone): both of them are much rounder, tannic and deep than the average. At the opposite spectrum, there are the Salamino or the Sorbara (it is produced in the city where I live), that are way more crisp, acidic ("brusco" in the emilian dialect means something like "gently sour"), much closer to a rosé wine than a classic red, and they represent much more the typical Lambrusco taste. With them, the pairing of pork hock is a must have. Fun fact: the main reason for its bad reputation is related to its connection with the historical political leaning of the region: in Italy it is considered a "Communist wine" and a symbol of the "Festa dell'Unità", and by that a weapon against wine aristocracy. Have fun and great video!
I've never been a huge wine guy, but my Fiancé has recently been big on Sardinian wines, so I've had a few glasses every now and again, and I'm starting to come around to red wine, which I never really expected. Previously I could pretty much only drink a Riesling that tasted like grape juice and not wine. I'll have to check out his channel.
Когда ты видишь это взгляд маленького ребёнка в утро рождества ты понимаешь что это божественное сочетание вкусов Спасибо за видео было очень интересно узнать о тонкостях виноделия
Thanks guys! I love tasting different vintages of the same wine. Here in the Hunter Valley in Australia the Semillon repays aging - something I've been discovering more and more in recent times. PS: it's always wonderful to find great Lambrusco.
13:59 that got a snort and a sensible chuckle that joke was so perfectly delivered, Master of Wine, more like Master of Sass. Edit: When the man pulled out the lambrusco, I got hit by a wave of nostalgia, thinking back to the my early teens getting hammered on cheap lambrusco, liebfraumilch and kirsberry.
I must say, not airing out the older wine for 2 to 10 hours does it a dis-service. It depends on the wine, but decanting well in advance of tasting make 100% difference in the older wines. An older wine decanted properly is totally changed for the better.
I've always had a soft spot for German/Austrian whites, dating back to the early 80's. Sometime in the early 2000's the quality really went up, and it was all climate- basically just higher temps and longer seasons. 100% real and noticeable....
At what point do you get a point of diminishing returns for wine aging? Surely, it couldn’t possibly be a constantly linear (or exponential?) growth in quality. I bet it would saturate after a sufficient amount of time.
Great video, perhaps my favourite on the channel so far. The bar was already quite high, so very nice job! I have tried to experiment with wines for some time and pairing them with food, but still I felt that I learned something watching this. Good that it’s Saturday now, since I just had to pop open a bottle of red.
'It's a childen's wine' lol!! Andong very funny. So pleased you have teamed up with Konstantin - very cool. Love Konstanin's approach. Great collaboration. Tony
first wine paring. very good. agree with sparkling wine idea, good call to go with a less known french one. starting the tasting: always ask them what they smell but yes always tell them just tell what comes to mind! pinot noir the best is 15000, DRC, but yeah the place it comes from burgundy is great. good call on room temp since yeah back then room temp was likwe 16 Celsius! and yes white wine NOT to cold! the final testing with those glasses! i feel that.
Grat video!! Very professional!! (P.S: Just stop making noise while you're drinking from the glass, you can make noises tasting the wine. But note while you drinking ahah Congrats!
What I find funny concerning the german wines is something my swabian family likes to complain about: the Trollinger doesnt melt your face away with acidity
In order to taste climate change you would need 2 wines, from the same spot, made in 2 different time periods that have exactly tha same age as you drink them. I'm afraid that is impossible, so I would recommend drinking the wine, remembering the taste and then after waiting, drink the second one when the age of the wines match. Otherwise you can't attribute difference in taste to climate change, as wine age differs. You can treat this as a challenge I suppose :)
Richtig gute combo. Ich liebe es wenn andong in ein gebiet vordringt, in welchem er sich nicht auskennt. Die rolle des wissbegierigen noobs steht dir ^^
I suspect the enjoyment of the Riesling is probably as much to do with all the wine consumed up to that point as the wine itself being any better than the previous ones. ;)
As a semi experienced gardener, one thing I can guarantee you is that the soil those grapes were grown in, is not the same soil it was 32 years ago. There will be a different profile of nutrients both macro and micro, also the mix of soil life will be different depending on how the soil has been amended. People think that compost feeds the plants but that's not actually true, it feeds the microbes in the soil. Gardeners don't look after their plants, they look after their soil, which if healthy does 90% of the job for you. Of course how the grapes were trained, pruned and processed may also have changed but you would probably know more than me on this area. You aren't just tasting climate change (plants don't take in much from the air but CO2, though of course weather will change the taste) but also 32 years of (presumably) hard work and labour by the farmers. Agriculture is no longer just 'plant a seed/vine and lol weather happens, might get something', technique and methods have improved as well.
You clean up nicely Andong. Great episode as usual. Still waiting for the Food Network to announce your series debut. Be well.. P.S. This is probably the episode I’ve shared the most with friends and family..
I am looking to buy wine to store it in my basement for 20-40 years (for personal use). I was wondering if someone can recommend me good red wine that you can store for at least 20 years and does not cost more than 25 EUR per bottle (since I am a student). Thank you :)
Hey! First of all try to find a good wine store where you live, you’ll probably get some good recommendations there. I think at this pricepoint you‘ll find some decent Bordeaux and Riesling and for a few more Euros maybe even an entry level Barolo or a Vin Jaune, which is super interesting as well. I doubt that Most wines at this pricepoint can age for 40 years, but even 15-20 years can give you great results :)
@@MisterInfinity24 Hey, Thank you for your response. I am quite lucky to be able to live in Germany as well, where vine is pretty cheap compared to other countries in the world. As I grew up in the french culture, I have this stereotype that I will not drink any other vine, except these from france. Luckily I have one good vine store that I know, but sadly not in my town, but instead where my parents live. Anyhow from my research I found that the most important "attribute" is the vine grape and that looking at red vines Syrah, Merlot or cabernet sauvignon seem to be a good choice. Also I try to stay away from so called "Cuvée's" since these ones are just a mix of many grape sorts. I agree with you that Bordeaux can be a good choice. Maybe, as mentioned by Konstantin, less known vine yards like these in the Savoie can be a good choice, too. I just cannot forget the moment where my (french) grandpa found a bottle from 1960 in his basement, opened it and shared it with us. It was truly magical haha :D
@@frenchtoast1068 Bah si tu préfères des vins français, achète quelques bouteilles quand tu vas visiter ta famille, ça va coûter moins cher qu‘en Allemagne et le choix sera beaucoup plus grand. Nonobstant, je te conseille vraiment d‘essayer des vins provenants d‘autres pays. Un Chianti, Barolo ou Riesling bien vieilli.. c‘est une superbe expérience!
@@MisterInfinity24 Haha merci pour tes conseilles. En premier il faut dire que j'ai essayer des Riesling de Bade Wurtemberg (pas loins de Fribourg), mais je préfere largement le Riesling de l'Alsace ou je vais quelques fois par an. Le seul problème d'acheter des vins en France c'est que je n'habite pas en France et que j'aimerais, comme expliqué, les garder/conserver pour plusieurs années. Mais en fin t'as vraiment raison, de toute facon ca va durer un peut de temps jusque j'ai trouver un vins que je veut garder dans ma cave. Mais c'est vrais, la France est bien connu pour avoir des vins a des prix beaucoup moins cher que par example en Allemagne. J'ai vecu quelque temps a Nice et à Chambery, Haute-Savoie, et en terme de choix de vins et de relation prix-qualité c'etait une superbe expérience :D Peut-etre comme tu as dit la meilleur option c'est de simplement achété du vins dès que je suis dans le Sud ou en Alsace chez ma famille ;) J'avais completement oublier ..
Is funky gym socks a technical wine term, or dead worms? I have tried some white or rose wines that tasted like that to me, however some people at the tastings I was at liked them.
For Andong and those that want to initiate in wine, please do not slurp the wine! That's bad manners. Taste it normally, without slurping, letting it fall on to your tongue, then you can add dimension by sipping air into your mouth, but only when the wine is already there! And I would say that is an expert technique, first learn color, body, smell, etc. ;D Eat a large variety of things and try to memorize the smells of fruits, vegetables, grass, leather, tobacco, flowers, spices, it will be very useful to recognize those smells in wine and better enjoy the experience.
I know same nothing about wine. One wine is from 2018 and the second one is about 30 years older. It it the biggest difference between this two bottle. Not a climate change.
Thank you for this Episode. Can we get a Shopping List for this wine's? Especially the Sparkling red wine. Sounds really interesting and sometimes really hard to find a good Dealer. Thank you!
Very interesting, I am a Konstantin subscriber guess that’s why this was suggested. Always funny to see someone having their world expanded. Was annoying though that the host starting slurping the wine out of the glass instead of sucking in air while the wine was in the mouth. But great vid none the less
so, enjoyable episode for the nice wine pairings and andong's reactions to all the wines. however I didn't feel it was so successful in demonstrating the effects of climate change. the observations about different flavors between the old vs young wines are more about maturation (i.e., primary vs tertiary characteristics). wish you could have commented further on your perceptions of the alcohol, acidity, and ripeness levels between the wines, which can be more directly traced back to differing climates. jedenfalls, it was a very entertaining episode and was fun to watch. alles gute!
Been meaning to watch this for a while, was a really cool video getting to see things in depth and the climate change concept with it was also great to hear about. Great video!
I really appreciate the "bullshit in the wine world" segment - there's so, SO much bullshit about wine, especially regarding the price/quality relationship. It's almost as bad as the art market...
Initiation with a MW and these wines... wow. much envy. In my book, any proper wine novice hazing must involve a bottle of Yellowtail and some Carlo Rossi. And of course, Franzia.
".... and the best go for $1000 a bottle." I know he is a MS but i disagree.. It is true that when you get to those price points the wine is most definitely amazing but you dont have to go that far to reach the realm of 'the best'.. At about $100 a bottle you have reached the pinnacle of quality.. Everything after that is name recognition.
Imo the passage from 24:27 to 24:29 was cut to agressively. The "delicious" by Konstantin and his comment after fall under the radar, due to it being cut so abrubtly.
YES KONSTANTIN. The greatest english-language-but-they’re-german wine and food youtubers unite
🤣
@@KonstantinBaumMasterofWine I was fascinated by listening to Konstantin speak; he didn't seem to make the grammatical and word choice errors that most deutsche Leute do and yet he still had a noticeable accent. I'm not a huge fan of wine, but I'll check out his TH-cam channel right away!
@@eraigames think he worked in the UK, some of his slang is English
@@eraigames A very German accent paired with good English grammar has the same effect as a British accent. It comes across as fancy/sophisticated to an American.
He is so nice. It's amazing how much you don't know and how patient and didactic he is. That is what I like most in the wine people, the pros really know how to adapt to their public and to explain complex aromas, techniques, know how, etc. with very simple words and a lot of patience. The wine world is not as posh as people think it is, anybody can learn to taste and appreciate wine, you just have to try and enjoy it
THAT was a very professional episode, i was rivited till the end. I really enjoyed the set, lighting and camera work. It was great to see Andong getting more and more tipsy throughout and changing his character. It really showed the genuine interest he had in learning from Konstantine. I am going to get Pinot and Döner right now, you inspired me! oh and subscribed to Konstantine as well. Thanks and keep it up!
Thank you!
I'd argue this is one of your most ambitious projects and this is amazing! Already subbed to you both and the collab is such a surprise! Love the content. Keep it up!
I'm so happy to see Konstantin here, he's my fav wine guy on TH-cam. This was a great episode 👌
I once got a Merlot from 1984. That taste was so fantastic that i became a wine drinker after that experience. I never tasted a wine better then that one.
Did it taste orwellian?
@@realteimopielinen If i was to drink that bottle today the answer is yes.
😚👍 It must have been awesome! I hope it Wasn't Orwellian 😋 1984 has been one of the books that have made me suffer the most... that imprisonment part, was too hard.
I like this guest. He was professional and seemed very knowledgeable.
22:06
Probably the best summary I've heard when trying to explain why there is so much to know about wine. Because at the end of the day, it's all just fermented grape juice. But the way it's produced, stored and enjoyed can vary greatly.
You found yourself a brave wine expert there - coming up with a 91P Lambrusco is pretty ballsy and could easily get you kicked out by some wine "experts". I enjoyed your wine tasting very much. Finding wines for every day food is a challenge we should invest more time into. Often times we don't care and just rip open another bottle of pinot grigio or chardonnay because it's our current "Hauswein". It's just a little bit of time and money invested that can make a huge difference. Cheap supermarket wine: 3 Euros. Okay-ish qualities start at 5 Euros in Germany, so we're really only 2 Euro off. I personally drink less wine than I used to ever since I stepped up my wine game, so in theory you can spend less although you tripled the quality.
Funny that here in Mexico, a great wine producer country, Lambrusco ins considered fancy wine.
@@MasterGeekMX In my country Lambrusco is considered "a fancy wine" when you're 14 or 15 years old (legal drinking age is 16 for wine & beer). The most expensive bottle you will find in stores is 7 Euros (the one in the video is about 15 Euro and not easy to get. You have to order it online). Average price is 5 Euros. Judging from the amount of headache you get for the buck it's potentially cheaper than beer.
@@psibiza Here legal drinking age is 18 (basically legal age for everything here). Despite our production of wine and tequila, beer is the most popular drink. Hard booze is either a thing for night club parties or people wanting to get wasted. From pretentious people that order a glass of Buchanan's, to a cheap sugar cane alcohol called Tonayán that is sold for less than an euro for half a liter of yellow liquid hangover.
But that is the magic of Status. Once you are "Master of wine" you can be ballsy. Because there is no "objective" standard to measure wine pairings, and if you say that is good, who is going to prove you wrong? It's similar to art, when I draw a shitty image it is just a shitty image, if a well-known artist does the same it is "challenging artistic norms and transcends conventions" 😅
@@Nico-od4yv You have no idea of how the wine scene works ... and you're babbling.
Konstantin is the best! His channel is a most if you like wine and are looking to learn in a fun way!
Would not wines from the same vineyards 20 or 30 years apart taste different even if there was no climate change? Won't a Bordeaux vineyard wine from say 1980 taste different to a wine from the same vineyard made in 2000, a time period when the impact of climate change was (possibly) less pronounced?
Exactly. I fully believe in climate change and understand it is changing the way grapes ripen in the vineyard but age changes a wine regardless of the change in weather. Even with climate change there is natural changes in weather year to year. Not to mention taste depends on more than just the grapes. The vigneur has impact. So this test is interesting but says nothing about climate change. Stuff like this gives ammo to the climate change deniers. Saying things that are patently untrue doesnt help the cause at all. Konstantin Baum is awesome. I would watch anything he is in if he is talking wine
@@SirWussiePants They said in the video that yes the wine will have different tasting notes. But that it's the alcohol percentage and acidity of the wine that is being increased due to climate change. Anyone who works with yeast can tell you that the warmer it is the more active the yeast are and in wine making more active yeast means higher percentage alcohol. Therefore in a vineyard where the techniques and procedures haven't changed the thing that is creating a warmer environment is the climate. It's also important to remember that climate isn't the same as weather.
@@maidenrohina The higher temperatures mean that the grapes ripen more increasing the sugar level in the grapes making the higher alcohol content - not the temperature at fermentation. Picking earlier can alleviate that (but also increase acidity). I realize weather is not the same as climate.
The larger issue with climate change in wine making is the extremes that come with it - ie more early thaws causing the vines to bud then a frost that can kill them lowering yield. Not to mention more intense storms and variability. Plus pests that normally would die in winter wont and thus become a problem.
Yes, climate change changes the wine. But no, you cannot see that by drinking an old wine and a new one. With a time machine you could compare a 1 year old 1978 wine to a 1 year old 2021 wine, but comparing an aged wine to a young one is silly.
Yeah the difference between a 1 year old mead and even a 5 year old mead is night and day (I'm using mead as an example because the fermentable doesn't really change much year to year). Fresh wine and aged wine aren't really comparable. Maybe tasting a 30 yr and a 10 yr would be more comparable. But really without a time machine there isn't a way to AB test the "same" wine from year to year. If you kept a good journal and bought the same bottle year after year and could keep a record of tasting notes year to year you might be able to make some inferences but even then you are a variable.
Sure the wine changes and matures with age. So the statement that you can taste climate changes is ludicrous. Also climate change or not wine varies from year to year, as levels of sun, rain and temperature varies anyway. Some summers are hot, some are tepid some are cold and wet and on and on.
But one the whole climate change will impact wine growing and which varieties can be grown where
A Konstantine X Andong video was not something i expected, but I wholeheartedly welcome. Especially if we get a whole hour long video out of it
Great to see Konstatin getting out there, love his channel
Never been to an Andong video this early, what a treat!
This is so great, a hilarious and sincere experience - I really appreciate that you don't pretend to know anything and just follow along the ride of KB
A wine expert hosted an 39th birthday party at his parents French restaurant in Kingsburg, CA for a friend. It was his 39th birthday and he purchased a 1939 BV for the occasion well in advance; we had other great wines too. We had Caesar salad with a pair of fried frog legs on the side of the plate, lettuce soup and braised oxtails with mashed potatoes. We had a lot of very nice wine. Touring the wine cellar they still had wine with 1909 stenciled on the bottles. I still have all the signed bottles we had. People should do that at significant events with wine. Yeah, I'm old.
I don't know what I enjoyed more, seeing Andong's excitement for a new experience or the trip down memory lane. When I was stationed in Neu-Ulm in the mid 80s, I found a wonderful local winery...the Stettner-Heuchelberg reislings were the greatest thing I'd ever experienced in wine at the time. The 83s were just right at only a few years old at the time. A handful of wine tastings there enabled me to learn so much about how to taste wines...and later beers and coffees. I because quite a coffee snob directly.because of knowing what to taste for. But I digress...
I'd love to to return and do a bit of time travel like you showed here. Sadly, because I've developed celiac, there won't be any time travel to the many breweries I so thoroughly enjoyed back on the day.
Thanks for an amazing video, Andong!
I remember reading how climate change was becoming a major problem with regional wines being made in some places where the climate was changing and these regions not being able to make consistent batches anymore.
Already commented on Konstantins Video.. I love that collaboration!
Thanks for that!
Two really nice guys, so much passion, ambition and know-how... great to see you in such a cool conversation.
My wife and I were in a little bistro in Port Angeles, Washington and had some wine. We told the waiter how nice it was, and what we had tasted in it. He seemed quite knowledgeable about it. Turns out ha owed the winery where it was made.
Interesting video, I feel you two could get a whole series of films out of working together & watching your appreciation of wine go. It's nice seeming a beginner talk about wine as often there's often a lot of pretentiousness surrounding the subject. Also great that Konstantin is so down to earth.
I must say that my favourite wines would not be classed as real wines by a lot of wine experts. I'm lucky enough to live near Cairn O'Mohr fruit winery. They make all of their wines from local fruits & leaves. Things like their Spring Oak Leaf, Cherry wine or Sparkling Gooseberry being my three favourites.
But wine is very subjective, I remember an ex girlfriend being so excited to have me taste her favourite wine. She raved about it all the time. But on my first tasting of it I thought it was pretty disgusting. I also tended to ind that the Beaujolais nouveau race every November seemed more of a prestige thing rather than the new wines actually being any good.
Konstantin made a good point about some inexpensive wines pairing with the food or their region or "goût de terroir". Some of the most enjoyable times I've had with wine is trying the inexpensive local wines paired with local foods & produce whilst travelling.
Great session! My first date with my then future ex-husband was in Würzburg in the mid 1980‘s, in a very small pizzeria. We had pizza margarita and Lambrusco. The young waiter actually sang in Italian while he washed and dried glasses. For two very broke students, it was a very romantic evening 😍. It is a great memory and I am still partial to sip of Lambrusco once in a while.
“This is SO GOOD!”, “yeah it’s quite nice” hahahahahahaha
I didn't want to watch this episode do to it's long running time and that I know nothing about wine. But after watching, I feel it is great for wine noobs like me. Really down to earth format with no "wine snobbery" got me interested into tasting wine. Also as a whisky enthusiast, there seems to be many similar points in wine tasting. Thanks Andong for this great episode. Keep up the good work, and will be waiting for the next episode!
To comment on the warming. There are wine vineyards in Minnesota! It’s arctic cold. Granted these are new world hybrids (cab franc with river grapes). New world grapes are super cold hardy.
The crossover episode I did not know I wanted!
And I just loved how Andong went "bine wottle" at just the second glass, the episode was already great, and from that point on it just kept getting better.
Wait, when exactly did he say that? I've been searching, but I can't find it.
@@alphanum001 13:33
@@L4wyrup Thanks!
He DOES seem a bit tipsy.
I'm going to start calling it a bine wottle now. Great video as always Andong :)
He did seem to be getting more animated as the video went on didn't he. Guess that's why they usually spit it out. Either that or Andong is a lightweight?🥴😁
Thank you again to Surfshark for sponsoring this video! Go to surfshark.deals/ANDONG and enter promo code ANDONG for 83% off and 3 months free. Also make sure to show Konstantin some love: th-cam.com/users/konstantinbaummasterofwine
Surely there must be ONE other difference between these two wines 30 years apart. Namely, aging
Exactly my thoughts.
Yea, how can you compare a wine that aged 30 years vs one that is aged 2. This comparison makes absolutely no sense. Not to mention, soil nutrition of the plants change in 30 years. Who knows how that company takes care of their land. Were the same vines picked, did the original vines die out and this is a new generation? Did the wine company change suppliers for other additives that are added to wine? Just saying, there are NUMEROUS variables that could have changed. "climate change is why this tastes different" is just.....unscientific. Of course, weather changes on this planet every decade, whether humans affect it some or not. This is not one of his best videos.
@@11co5955 Or, the person with the actual wine tasting qualification knows what he's talking about and has accounted for this? What are your qualifications to challenge his conclusion?
Sure thing. I should have talked more about the alcohol that was way lower for the 86 as back than alcohol levels were generally lower because the summers were less hot.
This is probably your best video yet, Andong, Eppi and Grace! Good wine education with a side of climate science.
Nice! I really enjoyed this Wine Master's suggestions, namely with donair. May I suggest another pairing option for the pizza? Sangiovese, from which Chiantis are made. When it comes to tomato-based recipes (e.g. bolognese sauce), I tend to settle for Chianti Classico & I'm rarely disappointed. Cheers!
Chianti Classico works well for tomato based food. Heck, a lot of Italian food goes well with Chianti Classico.
@@numanuma20 You got that right, Chris! 🍷🍷🍷
my favourite food youtuber and my favourite wine youtuber do a collab. i must be dreaming!
It actually happened! 😉
Great video including that part on how the weather change over last few decades affects the winemaker and wines taste！(wouldn't call it climate a change at this point because climate is something to be measured over long period of time - not 20 years )
Yo Andong, if you liked Lambrusco, you should try to match it with dishes from Emilia Romagna, especially the ragù based ones. It's made from there and it serves exactly the pourpose of equilibrate the fattiness of the flavours. Also, you should try to explore the different types of it: just at twenty kilometres of distance, the colours, the tastes and the aromas change completely. For example, I LOVE Grasparossa, the one made near Modena (a city well renowed for its balsamic vinegar, often made from Lambrusco grapes) and the ones from Reggio Emilia (like the Campanone): both of them are much rounder, tannic and deep than the average. At the opposite spectrum, there are the Salamino or the Sorbara (it is produced in the city where I live), that are way more crisp, acidic ("brusco" in the emilian dialect means something like "gently sour"), much closer to a rosé wine than a classic red, and they represent much more the typical Lambrusco taste. With them, the pairing of pork hock is a must have. Fun fact: the main reason for its bad reputation is related to its connection with the historical political leaning of the region: in Italy it is considered a "Communist wine" and a symbol of the "Festa dell'Unità", and by that a weapon against wine aristocracy. Have fun and great video!
Ух, ты! Какой неожиданный материал! Век живи - век учись! И как открыть бутылку? Тоже искусство!
I've never been a huge wine guy, but my Fiancé has recently been big on Sardinian wines, so I've had a few glasses every now and again, and I'm starting to come around to red wine, which I never really expected.
Previously I could pretty much only drink a Riesling that tasted like grape juice and not wine. I'll have to check out his channel.
Когда ты видишь это взгляд маленького ребёнка в утро рождества ты понимаешь что это божественное сочетание вкусов
Спасибо за видео было очень интересно узнать о тонкостях виноделия
Thanks guys! I love tasting different vintages of the same wine. Here in the Hunter Valley in Australia the Semillon repays aging - something I've been discovering more and more in recent times.
PS: it's always wonderful to find great Lambrusco.
You should check out Konstantin's channel if you think wine is all bullshit. He has an incredible palate an is an extremely educated person.
13:59 that got a snort and a sensible chuckle that joke was so perfectly delivered, Master of Wine, more like Master of Sass.
Edit: When the man pulled out the lambrusco, I got hit by a wave of nostalgia, thinking back to the my early teens getting hammered on cheap lambrusco, liebfraumilch and kirsberry.
I enjoy both of your channels
And I really like the combination
Me too ✋️
I must say, not airing out the older wine for 2 to 10 hours does it a dis-service. It depends on the wine, but decanting well in advance of tasting make 100% difference in the older wines. An older wine decanted properly is totally changed for the better.
Andong and the team had the wine later on to properly enjoy it. For the purpose of the video we did not have the time to do that.
Change the name of the video. "Same wine 30 YEARS APART!!! You'll never guess the difference!"
Chernobyl-Jahrgang in Bleikristall. Was für eine tolle Idee.
I've always had a soft spot for German/Austrian whites, dating back to the early 80's. Sometime in the early 2000's the quality really went up, and it was all climate- basically just higher temps and longer seasons. 100% real and noticeable....
At what point do you get a point of diminishing returns for wine aging? Surely, it couldn’t possibly be a constantly linear (or exponential?) growth in quality. I bet it would saturate after a sufficient amount of time.
It depends on the wine... some wine cannot age at all and others can last a lifetime or more.
Great video, perhaps my favourite on the channel so far. The bar was already quite high, so very nice job! I have tried to experiment with wines for some time and pairing them with food, but still I felt that I learned something watching this. Good that it’s Saturday now, since I just had to pop open a bottle of red.
'It's a childen's wine' lol!! Andong very funny. So pleased you have teamed up with Konstantin - very cool. Love Konstanin's approach. Great collaboration.
Tony
first wine paring. very good. agree with sparkling wine idea, good call to go with a less known french one. starting the tasting: always ask them what they smell but yes always tell them just tell what comes to mind! pinot noir the best is 15000, DRC, but yeah the place it comes from burgundy is great. good call on room temp since yeah back then room temp was likwe 16 Celsius! and yes white wine NOT to cold! the final testing with those glasses! i feel that.
Konstantin's face when he realized he'll be drinking an '86 Margaux from a (let's face it) terrible wine glass :D:D:D
Grat video!! Very professional!! (P.S: Just stop
making noise while you're drinking from the glass, you can make noises tasting the wine. But note while you drinking ahah
Congrats!
Love this crossover. I’ve been following Konstantine after watching his Coravin videos.
What I find funny concerning the german wines is something my swabian family likes to complain about: the Trollinger doesnt melt your face away with acidity
I have followed you both for a long time, and was amazed to see you together in this fantastic episode.
In order to taste climate change you would need 2 wines, from the same spot, made in 2 different time periods that have exactly tha same age as you drink them.
I'm afraid that is impossible, so I would recommend drinking the wine, remembering the taste and then after waiting, drink the second one when the age of the wines match.
Otherwise you can't attribute difference in taste to climate change, as wine age differs.
You can treat this as a challenge I suppose :)
Loved the critique of your slurping and the crew enjoying the wine at the end! 😂
This is absolutely amazing. A true Master class.
Richtig gute combo. Ich liebe es wenn andong in ein gebiet vordringt, in welchem er sich nicht auskennt. Die rolle des wissbegierigen noobs steht dir ^^
I suspect the enjoyment of the Riesling is probably as much to do with all the wine consumed up to that point as the wine itself being any better than the previous ones. ;)
Two of my favorite German food youtubers together
As a semi experienced gardener, one thing I can guarantee you is that the soil those grapes were grown in, is not the same soil it was 32 years ago. There will be a different profile of nutrients both macro and micro, also the mix of soil life will be different depending on how the soil has been amended. People think that compost feeds the plants but that's not actually true, it feeds the microbes in the soil. Gardeners don't look after their plants, they look after their soil, which if healthy does 90% of the job for you. Of course how the grapes were trained, pruned and processed may also have changed but you would probably know more than me on this area.
You aren't just tasting climate change (plants don't take in much from the air but CO2, though of course weather will change the taste) but also 32 years of (presumably) hard work and labour by the farmers. Agriculture is no longer just 'plant a seed/vine and lol weather happens, might get something', technique and methods have improved as well.
You clean up nicely Andong. Great episode as usual. Still waiting for the Food Network to announce your series debut. Be well..
P.S. This is probably the episode I’ve shared the most with friends and family..
what an amazing video, very cool concept, excellent execution, many thanks to you and mr baum!
Loved this video, learned a lot now I need to get an actual good Lambrusco and an Auslese
The slight slur and slowing of brain to mouth speed by the end of the video made a video I enjoyed even better 🤣
Two of my favorite channels together, what a video 🍷
Thanks for tuning in!
@@KonstantinBaumMasterofWine I'm starting a channel in Spanish and you both are an inspiration for me, keep the good work
I am looking to buy wine to store it in my basement for 20-40 years (for personal use).
I was wondering if someone can recommend me good red wine that you can store for at least 20 years and does not cost more than 25 EUR per bottle (since I am a student).
Thank you :)
Hey! First of all try to find a good wine store where you live, you’ll probably get some good recommendations there. I think at this pricepoint you‘ll find some decent Bordeaux and Riesling and for a few more Euros maybe even an entry level Barolo or a Vin Jaune, which is super interesting as well. I doubt that Most wines at this pricepoint can age for 40 years, but even 15-20 years can give you great results :)
@@MisterInfinity24 Hey,
Thank you for your response. I am quite lucky to be able to live in Germany as well, where vine is pretty cheap compared to other countries in the world. As I grew up in the french culture, I have this stereotype that I will not drink any other vine, except these from france. Luckily I have one good vine store that I know, but sadly not in my town, but instead where my parents live.
Anyhow from my research I found that the most important "attribute" is the vine grape and that looking at red vines Syrah, Merlot or cabernet sauvignon seem to be a good choice. Also I try to stay away from so called "Cuvée's" since these ones are just a mix of many grape sorts.
I agree with you that Bordeaux can be a good choice. Maybe, as mentioned by Konstantin, less known vine yards like these in the Savoie can be a good choice, too.
I just cannot forget the moment where my (french) grandpa found a bottle from 1960 in his basement, opened it and shared it with us. It was truly magical haha :D
@@frenchtoast1068 Bah si tu préfères des vins français, achète quelques bouteilles quand tu vas visiter ta famille, ça va coûter moins cher qu‘en Allemagne et le choix sera beaucoup plus grand. Nonobstant, je te conseille vraiment d‘essayer des vins provenants d‘autres pays. Un Chianti, Barolo ou Riesling bien vieilli.. c‘est une superbe expérience!
@@MisterInfinity24
Haha merci pour tes conseilles.
En premier il faut dire que j'ai essayer des Riesling de Bade Wurtemberg (pas loins de Fribourg), mais je préfere largement le Riesling de l'Alsace ou je vais quelques fois par an.
Le seul problème d'acheter des vins en France c'est que je n'habite pas en France et que j'aimerais, comme expliqué, les garder/conserver pour plusieurs années.
Mais en fin t'as vraiment raison, de toute facon ca va durer un peut de temps jusque j'ai trouver un vins que je veut garder dans ma cave. Mais c'est vrais, la France est bien connu pour avoir des vins a des prix beaucoup moins cher que par example en Allemagne. J'ai vecu quelque temps a Nice et à Chambery, Haute-Savoie, et en terme de choix de vins et de relation prix-qualité c'etait une superbe expérience :D
Peut-etre comme tu as dit la meilleur option c'est de simplement achété du vins dès que je suis dans le Sud ou en Alsace chez ma famille ;) J'avais completement oublier ..
d'Issan is my absolute favorite. Seeing an 86 just sitting on the table is awesome!
Is funky gym socks a technical wine term, or dead worms? I have tried some white or rose wines that tasted like that to me, however some people at the tastings I was at liked them.
For Andong and those that want to initiate in wine, please do not slurp the wine! That's bad manners. Taste it normally, without slurping, letting it fall on to your tongue, then you can add dimension by sipping air into your mouth, but only when the wine is already there! And I would say that is an expert technique, first learn color, body, smell, etc. ;D Eat a large variety of things and try to memorize the smells of fruits, vegetables, grass, leather, tobacco, flowers, spices, it will be very useful to recognize those smells in wine and better enjoy the experience.
I know same nothing about wine. One wine is from 2018 and the second one is about 30 years older. It it the biggest difference between this two bottle. Not a climate change.
2018 was also a very hot year in Bordeaux and 1986 was much more cool
Thank you for this Episode. Can we get a Shopping List for this wine's? Especially the Sparkling red wine. Sounds really interesting and sometimes really hard to find a good Dealer. Thank you!
As soon as you said konstantine’s name, I pressed like. Literally as soon as you said his name
Man I love sparkling wine, my favorite low price sparkling wine is Dolce amore from Lambrusco
"So welcome to my world." hit me so hard
Could we please have a list of the wines mentioned in the video? ❤️
Watching Andong slowly getting drunk
🤪
where the hell do you find that 2011 Auslese for 6 euros, I can only find one online at 22
type in the exact name, also like he mentioned other countries tax alchohol and co2 so its automatically more expensive
Very interesting, I am a Konstantin subscriber guess that’s why this was suggested. Always funny to see someone having their world expanded.
Was annoying though that the host starting slurping the wine out of the glass instead of sucking in air while the wine was in the mouth. But great vid none the less
what an excellent video, man... I'm a bit bummed it doesn't have a million views or so
so, enjoyable episode for the nice wine pairings and andong's reactions to all the wines. however I didn't feel it was so successful in demonstrating the effects of climate change. the observations about different flavors between the old vs young wines are more about maturation (i.e., primary vs tertiary characteristics). wish you could have commented further on your perceptions of the alcohol, acidity, and ripeness levels between the wines, which can be more directly traced back to differing climates.
jedenfalls, it was a very entertaining episode and was fun to watch.
alles gute!
This is SUCH a good, interesting video! I like wine, but I don't know a lot about it, so this was really informative.
Tipsy Andong is quite entertaining.
It would be interesting to try a something a little older maybe circa 1950. Not necessarily easy or affordable though...
"Wine pairings dont have to be expensive" but you have to study 4 years XD
0:40 that would only be true if the wine did not age in the bottle, no? Plus variations in weatherbyear to year are what leads to good and bad years.
Been meaning to watch this for a while, was a really cool video getting to see things in depth and the climate change concept with it was also great to hear about. Great video!
The Crémant is a very good choice!
this was extremely interesting! I don't even drink wine that much, but this video was really interesting and full of information.
0:40 when wine ages it produces more methanol atleast that was why I was told.. so there is a difference😊
Superb video, Andong!
I really appreciate the "bullshit in the wine world" segment - there's so, SO much bullshit about wine, especially regarding the price/quality relationship. It's almost as bad as the art market...
I mad about this glasses they choose for the sparkling wine,the smoky ones. Where can I get them?
Best MOW , Constantin is amazing
Loved the video
great video! the interview is super valuable, thank you
Initiation with a MW and these wines... wow. much envy. In my book, any proper wine novice hazing must involve a bottle of Yellowtail and some Carlo Rossi. And of course, Franzia.
"First I take the wine into my mouth"
Indeed,that I how I do it as well except perhaps I word it differently.
love how precise you are tho
".... and the best go for $1000 a bottle."
I know he is a MS but i disagree..
It is true that when you get to those price points the wine is most definitely amazing but you dont have to go that far to reach the realm of 'the best'..
At about $100 a bottle you have reached the pinnacle of quality..
Everything after that is name recognition.
Imo the passage from 24:27 to 24:29 was cut to agressively. The "delicious" by Konstantin and his comment after fall under the radar, due to it being cut so abrubtly.
wish I could find that auslese in Denmark