Wine Tasting and Talking About the 100 Point Scale, Terroir, Biodynamic, Natural Wine and more

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Wine Tasting and Talking About the 100 Point Scale, Terroir, Biodynamic, Natural Wine and more

Рет қаралды 1,248

Күн бұрын

With this video, I met with Frank from @frankdrinkswine to taste a couple of wines and to discuss a range of topics including Burgundy, terroir, the 100 point system, technology in winemaking, biodynamic viticulture, natural wine and the wines of Australia.
Frank's Instagram is very good with postings nearly each day. The postings are insightful and often hilarious.
As for the wines tasted:
2019 By Farr Irrewarra Chardonnay from Geelong, Victoria, Australia, priced at about $50
2021 Grivot Goisot Sauvignon St Bris, Burgundy, France, priced at about $20
#winelife #winetasting #wine #australianwine #burgundy #biodynamicwine #naturalwine #wset #winetime #winenot #winelovers #bobpaulinski #masterofwine

Пікірлер: 42

@user-mb1hg4qu9f 12 күн бұрын

Thanks, Bob. 👍🏻

@bobpaulinskimasterofwine 12 күн бұрын

I appreciate your comment.

@abcdefghijkl5408 Ай бұрын

Great conversation - thanks for sharing your perspective.

@bobpaulinskimasterofwine Ай бұрын

Thank you. 👍

@UncleFrankDrinksWine Ай бұрын

Thanks Bob! That was a lot of fun. I enjoyed every minute of it. 😊🥂

@bobpaulinskimasterofwine Ай бұрын

Hi Frank, it was a lot of fun. 🍷

@carlcadregari7768 Ай бұрын

Missed this one when I was on vacation. This is a great format and great information. Love SB from Saint Bris! I’m completely in the drink what you like camp, but don’t be afraid to explore. I’m doing a presentation for my local AWS chapter on just that next month, alternative wines/grapes to try. I’m by far not an expert, but I’ve read some Steiner and The Wine Library’s publication on Biodynamic viticulture, and compared it to what my father, who was a plant geneticist who ran a research lab for two large production companies, taught me about managed farming and I’d echo you, biodynamics is set up and prevention where production farming is setup, prevention, resistance and recovery for maximizing outcomes. Im about a third of the way into reading Dr. Jaime Goodes book on regenerative viticulture, good read so far for a geek like me. Cheers and thanks again for a great post!

@bobpaulinskimasterofwine 29 күн бұрын

Hi Carl, good luck with the upcoming presentation. Looks like you’re ticking all of the right boxes in preparation for the event. Thanks for the good word on the video.

@matthewbykowski2353 Ай бұрын

Fun video, thanks for sharing. Nice to get a some expanded insight on you thoughts. I really appreciate your thoughts on individuals enjoyment of it. "You're getting satisfaction out of it, that's all that matters".

@bobpaulinskimasterofwine Ай бұрын

Hi Matthew, I appreciate your comment. I hope all is well.

@juanmanuelmunozhernandez7032 Ай бұрын

This is an interview for the ages of this channel. FrankDrinksWine is an amazing communicator, I too found him on Instagram some time ago and he's just absolutely great. Lots of big topics and no scripted answers: that's what we want in an interview.

@bobpaulinskimasterofwine Ай бұрын

Thanks for the good word on this video. This one was a lot of fun.

@dangareau3143 Ай бұрын

New subscriber here. Just recently found your channel and this one is definitely a much watch for anyone enjoying their wine journey no matter how long they’ve been doing it. Super insightful and just creates more interest on so many topics. Great video!!

@bobpaulinskimasterofwine Ай бұрын

Hi Dan, thanks for the good word on my channel. Much more to come. Cheers. 🍷

@dmitrivassiliev15 Ай бұрын

Good stuff, Bob. Thanks.

@bobpaulinskimasterofwine Ай бұрын

Thanks Dimitri. 🍷

@TKMartinez 6 күн бұрын

Very interesting conversation about natural wines. I rather like Konstantin Baum's suggestion to refer to these wines as "low intervention" rather than "natural." Winemaking is a craft, right? There are certainly winemakers who allow "low intervention" to mean "lazy," but in an era when we must all be more conscious about the footprint of our production, then hopefully there is motivation to produce low intervention wines that embody clarity and complexity that indicate higher quality.

@bobpaulinskimasterofwine 6 күн бұрын

Hi TK, it’s a topic with a broad range of considerations. With some “natural” wines are not all that low intervention. The fruit can be conventionally farmed. Some also use a degree of fining and filtration as well. I agree, the lazy word often comes into play, but this sort of wine production requires a skilled hand to get it right. As for the footprint, it’s certainly a growing concern. I’ve recently tasting a range of Pet Nat from Australia. The wines are coming a very long distance! Thanks for taking time to comment. Much appreciated.

@eugenebae Ай бұрын

Bob, belated congratulations on your 10,000 subscribers. You'll reach 100,000 before the end of 2026.

@bobpaulinskimasterofwine Ай бұрын

Hi Eugene, lofty numbers, but I’m all in! Cheers!

@eugenebae Ай бұрын

@@bobpaulinskimasterofwine I have a GREAT track records for predicting sub numbers for my favorite KZfaqrs. I love your way of educating the public and you are also DONW TO EARTH to boot. I hope you'll continue for a long time. Many thanks, from your loyal follower.

@bobpaulinskimasterofwine Ай бұрын

@@eugenebae Eugene, it’s early morning in CA, I just waking up. Your message is a good way to start day. I hope your prediction is right. Much appreciated. 🍷

@stevenholt4936 Ай бұрын

Excellent and informative video, Bob. I can't comment on natural wines but I think biodynamics is a fad. There is well made wine and...the rest. 100 scale - not a fan. Your analysis was spot on. I go with a merchant whose judgement I trust and stick with them - nobody I buy from uses a scoring system. Re-Aussies, I used to buy a lot but they sold out and produced too much high alcohol fruit bombs. Now they are trying to row back from that, so I have started buying again - in fact, I am drinking a Botham Cab Sauv this evening. Agree about Burgundy but I still buy a half case of en primeur each year. The last red was 2016 and white, 2022 - I am 69 so I have bought my last case of red wines en primeur. Great to see your channel is growing.

@bobpaulinskimasterofwine Ай бұрын

Steven, as always, good to hear from you. I’m glad you enjoyed the video. We covered a lot of ground. Sounds like you’re buying more Burgundy than I am. I tend to stick with Chablis, Cote Chalonnaise and Macon. Also drinking more Cru Beaujolais. I tasted Botham back when I lived in Australia, but not since. I need to search it out. Cheers🍷

@stevenholt4936 Ай бұрын

@@bobpaulinskimasterofwine Thanks, Bob. Cru Beaujolais is excellent value. As I say, I have bought my last (half case) of red Burgundy en primeur (2016) but I think white is still decent value - mainly St Aubin, Auxey-Duresses, Pouilly Fuisse, and Chablis. Having said that, I shan't be buying any more white Burgundy after the 2022 vintage. Apart from the odd special bottle I have enough now to see me out - my last en primeur purchases, apart from white Burgundy, have been 2021 Chianti Classico, 2019 Brunello di Montalcino.

@stevenholt4936 Ай бұрын

...and, strangely, a Corbieres blanc

@bobpaulinskimasterofwine Ай бұрын

@@stevenholt4936 Corbieres Blanc! Wonderful value. What’s the story? Any specific producer?

@bobpaulinskimasterofwine Ай бұрын

@@stevenholt4936 We drink many of the same wines.

@finiansweeney2066 Ай бұрын

My big problem with selling natural wine is the inconsistency of different bottles. So when you are selling them in a wine store 95% of customers will dislike them and return them. This scares them and they will then shop for the safe bottle. If I was still in the wine trade I would not stock them unless there was a big health warning with them. For the same reason I would not sell oaked Sauvignon Blanc or Marques De Murrieta Capellania as it was not what the customer was expecting.

@bobpaulinskimasterofwine Ай бұрын

I agree with you on the inconsistency piece. The wines can be all over the place. A high return rate is a problem, but even worse are those who do not return the wine, instead choosing to shop in a different store.

@blurds Ай бұрын

I don't think I've known someone to drink as much Saint Bris as you! How do you compare it to some of the loire appellations for Sauvignon? Enjoyed the interview and the natural feel to the video. Random question - when was the last time you were in France?

@bobpaulinskimasterofwine Ай бұрын

😂🤣 It’s popped up twice over the last year. I suppose that is a lot! The best examples are very good, but it lacks the depth and layers of the better SB from the Loire. I visit France nearly every year, but it’s been a while. The last time was early 2023. I’ll be back in Europe in September, but in Portugal and Poland.

@Ruirspirul Ай бұрын

fun fact, thats why most fruits have sugars. so when they fall they start fermenting and become more pungent for animals and incects😊

@bobpaulinskimasterofwine Ай бұрын

It makes sense! Thanks for commenting.

@bucal53 Ай бұрын

This guy has attitude. Sorry , Bob , I love your approach to wine , but this guy turns me off. I love your other interviews

@bobpaulinskimasterofwine Ай бұрын

I appreciate your candid message. That’s exactly what I want to hear!

@nichotime Ай бұрын

Commentary! 👍Senses need practice; friends' comments help notice more nuance. Scores are for lesser wines (0pinion?), Great wines are beyond scores w unique unexpected surprises, always more than any taster's ability. Infite aspects are noticeable as wine develops = difficult to keep track & focus. More detailed focus on your tasting impressions, please and thanks!

@bobpaulinskimasterofwine Ай бұрын

Senses need constant practice, it’s like hitting the gym, use it or lose it. Personally, I don’t pay much attention to scores. As for great wines, what makes them great? And then there’s vintage variation. More details in tasting impressions. Got it! 🍷