That's very kind, thank you. It's never fun to have to make a correction, but I hate the thought of someone going around misinformed because I got something wrong. Cheers!

Thank you for watching! Cheers!

Thank you and thanks for your comments!

Thank you! I'm glad it's helpful. I enjoyed doing this particular cast quite a bit. Cheers!

Thank you! I'm aiming to cast on a little bit of everything and, eventually, on a lot of everything. One of the nice things about wine is that I'll never want for something to talk about. Thanks for watching and commenting. Cheers!

Thank you, I'm glade you thought so. I really enjoyed preparing this cast; so, glad to hear it was helpful. Cheers!

I should hear that more often. Thank you and cheers!

Thank you. Those are terrific suggestions. I'll put them in the queue! Cheers!

Thanks for the suggestion. I meant to discuss those things in that cast, but it was getting a bit long. So, I do have the slides to discuss some of those points and will eventually fold them into another cast or create a dedicated cast. Thanks again and cheers!

Thank you for the suggestion. To be candid, though a lot is said in the trade, sometimes quite confidently, about the relationship between soil and flavor in wine, very little in the way of reproducible evidence has come forward to support those claims. Someday I'll do a cast on terroir (I'm both dreading and anticipating it, in fact) but it will probably be quite critical of claims that soil type X leads to flavor Y; so, that's why I've avoided doing the type of cast that you're suggesting. Thanks again, though. Cheers!

@@TheUnknownWinecaster You are missing the biggest influence on the taste (minerality) differences in wines from the same grape variety. You did mention Mosel, Burgundy and eg. Calmont. In Burgund the hills are chalk from the Paris till up to the German border. So the Mosel between Luxembour (Schebgen) and Germany up tp Trier is chalk. The Mosel Canyon (terrassen Mosel - Calmont) is slate. There is a taste difference between blue/gray slate and Red (iron). The exposure of Mosel Ahr, Rheingau Rhein is slopes between 65 and 30 degrees. All handpicked harvest with lost of radiant sun of the rivers. There is also a temp. factor, the rivers prevent night frost in spring. In some parts fog makes it cooler with keeps the alcohol content in the wines lower. e,g, Ruwer and Saar. Sorry, i learned because i visited these areas. But it is so much more complicated. than just mentioning slope. But soil, granite, slate chalc make big diffrences in how the grapes are getting the water with there minerality. In my opinion Riesling s a grfape that is able to show all these diffrent carachters. So yes it is proven that teroir is responseble for that.