Thank you! That's very kind. I'm glad the content is helpful. As far as the pronunciation goes, I'm the first to admit that while I'm getting better I've had some clunkers in there, so watch out, especially the French stuff. Cheers!

Thanks! It's good to be back in circulation. Looking forward to catching up on your channel's content -- really like your new vibe! Cheers!

Thanks you! The source I saw didn't tie the "4th most planted" datum to a specific year; however, the Certified Specialist of Wine study guide form the Society of Wine Educators for 2015 lists it as the 9th most planted grape in France and the source I typically use for planting data (www.adelaide.edu.au/wine-econ/databases/winegrapes-section-IX.pdf) has its share of French land under vine dropping by 2 percentage points between 2000 and 2010, so I'm estimating that the 4th most planted figure applies to sometime in the early to mid 2000s. I probably should have gone with 9th most planted after 2010, as I have clearer data for that claim. Oh well. I hope that helps. You have a terrific channel, by the way. I subscribed! Cheers!

Thanks so much for the reference, that's an amazing PDF. Cheers! And thanks for the sub, I am glad you are enjoying my channel :D

Fantastic to hear! It's hard to find wines from outside of the big four states in Washington, but if I'm ever out your way I'll look out for it. Cheers!

It can be a terrific wine when handled well (both in the vineyard and the winery), but there's a reason why it tends to play more of a supporting role than a starring one, and it really is more at home in blends as a rule -- something in which there is no shame. Cheers!

Thanks for the suggestion. I've been thinking about something like that for a while. Perhaps I'll give it a bump forward in the queue. Cheers!

Hmm. Meritage, he? What an interesting idea. You may see that sooner rather than later. Cheers!

Great! Meritagealliance.com is a good resource. I invited Mitch Cosentino (winemaker responsible for the very first meritage, his 1986 Poet) to our wine store in Fremont for a customer pouring recently. A gentleman and all-around nice guy. He runs PureCru out of Napa now.

Thanks for the message and congratulation on completing the WSET-3 -- it's a really terrific curriculum. I pursued my first certification (CSW) because I didn't know anything about wine and wanted a structured way to get to know more because I felt that if left to my own supervision I wouldn't cover the material I needed to; so, a certification gave me a kind of accountability for mastery of the content I wanted. That was great for me, but if you're the sort of person that can acquire content on their own without the aid of a structured curriculum, then you may just want to read and read and read and talk and talk and talk to wine people (and, of course, taste a lot, too). One of the most knowledgeable wine people I know, Arnie M. at Esquin here in Seattle, doesn't have single certification to his name but his command of the lore and law of wine leaves me humbled every time we speak. If you do prefer something more structured, the various certifications are all great in their own way depending on what you're looking for. Here's my opinionated rundown on what you'll get with each one: WSET Diploma -- people who've passed it tell me that it really makes you think about wine at a deep, theoretical level. CSW (Society of Wine Educators) -- phenomenal breadth of content. French/Italian/Spanish Wine Scholar -- phenomenal depth in the subject area. CMS -- people who've passed their various offerings tell me good mix of depth and breadth with additional elements and service practicum that you may or may not want. As you know, the certifications aren't cheap and I only decided to pursue additional ones because, though I don't work in the industry (well, I guess I'm a wine vlogger, whatever that means), I'm exploring that possibility perhaps as a part-time or later-in-life option. I hope something in here was helpful. Thanks again for the question and cheers!

@@TheUnknownWinecasterI also appreciate the structure, as well as the insider knowledge (since my instructors thus far have not only been certified wine educators but also industry professionals) that's been added to the book material by having a course taught by a human being. I am an avid reader, and I have consumed a number of books about wine, both general (like the Larouse and CIA books) and specific (like Clarke's book on Bordeaux). However, the classroom instruction still adds a lot, imho, to what I can accomplish self-teaching. The quantity of wine I get to taste would be hard to replicate at home too, at least in such a short time span (100+ wines in my WSET-3 class alone). Like you, I'm exploring possibilities for future work. I'll be retiring from the Navy next year after a 25-year career and, while I can't simply dabble in wine while living off my retirement, I am - like you - considering a part-time or 3rd career in wine someday. The Capital Wine School here in DC offers the WSG classes, and I've heard they're a good stepping stone between WSET-3 and the diploma level, however no future offerings are currently on their calendar so I've no idea when I might be able to take them. I'll probably take the first diploma class in August to get a taste of what that series will be like. Thanks again for a truly excellent channel. I've only recently discovered you and am really enjoying catching up on all the past casts. Cheers!

Frank Dell be sure to check out Chateau Musar next tier up of wine “Hochar” talk about a wonderful experience for under $45 bucks! I adore the amount of sediment some of their wines throw about

Thank you, Daniel Alexander. Will do.

Thank you and thanks for the suggestions. Cheers!