Thank you for this very clear and informative set of videos on Bordeaux wine. I was first introduced to 'claret' by my uncle as a teenager, and I have never ceased loving the wines from this region.
@claudettefredericks59726 күн бұрын
Hi Mr T, you said your name do fast, I didn't quite get it 😅 However, thank you for this very clear explanation of Tannins. I'm sharing it on my Facebook page for my show here on Guyana - First Look Morning Show. Thanks. Looking forward for more of your videos. Claudette
@Pithead20 күн бұрын
I've got a cheapy bottle in the fridge right now. I hope it's a dry and minerally one.
@IvanHernandezelearning25 күн бұрын
You star by looking at the color
@leebay97372 ай бұрын
❤
@missc8883 ай бұрын
1. Grape Variety (type of grape) 2. Origin (where it is from) 3. Vintage (year in which grapes were used/ harvested to make the wine) 4. New World (Modern makers I.e Australia, NZ / Old (where wine comes from historically Europe/ Mediterranean) 5. Eye - 5 senses I.e sound of wine poured, sight looking at wine, smell of wine, taste, touch - eye is the look colours, contrast likely taste of wine, age ability. 6 Nose - smells/ aromas, young or old etc 7. Taste, sweet, sour (acidic, crisp, zingy) or bitter/ tannic only elements applicable to wine…. 8. Flavours - are actually picked up by smell / nose not taste 9. Weight - light, heavy, full, medium, determined by sweetness + alcohol / texture / flavours - light have delicate flavours, watery texture, low sweetness + alcohol … heavy = bold flavours, thick texture, higher alcohol volume + sweetness
@ILovetoCookForYou3 ай бұрын
thanks! super video
@vegasrenie3 ай бұрын
I used a corkscrew on a screwcap many, many years ago! Screwcaps were new, so it wasn't even in the realm of possibility that there would be anything other than good 'ol cork! Still embarrassed. lol
@andreaspensasomm27213 ай бұрын
Please fix the audio mix!!! The "stamp" sound is too high in the mix. Should be subtle. You are great the sound effects and music in these videos should not be louder than the speaker.
@mulukentesfaye43834 ай бұрын
You are unique, Thank you so much!
@andresrubio60234 ай бұрын
I kinda of disagree about the bonarda similarities with mourvedre...both fruit forward and some similar notes, rich...but different with bonarda and it's lightly color, and definitely less tannins...
@animaux854 ай бұрын
Great video. I'm a winemaker and learned a few new things.
@user-kx5gg1qi8n4 ай бұрын
Мне нравится дегустация вин, спасибо❤
@kennyjones62465 ай бұрын
Very helpful & great insights! Thank you!
@zekaf25006 ай бұрын
Great video now I know something new about wine 🍷..
@user-ih9pf6dm9g6 ай бұрын
Lost me at “white wine”…
@alytemple21686 ай бұрын
I was wondering what are some ways to tell if a bottle of wine that has been open has gone bad?
@mimic84046 ай бұрын
Aligote is my favorite white wine. It is very good with oysters! I used to love Chablis, but once I tried Aligote I fell in love.
@Mantombi1986 ай бұрын
🥂
@kvpdesign52977 ай бұрын
Is there a specific reason why tannins are not “welcome” in white wines, or why the twigs, skins and pips are being removed before maceration?
@Testing3297 ай бұрын
Gloria a ti ,señor,por todo / viva Christo Rey
@mobildotkanal7 ай бұрын
I have a question you Sir Intovino, How many kind of wine can we tasted the Wine normally in once period taste, to get a poin of better taste? Thank you
@lordmfitzgerald3rd7548 ай бұрын
Côtes du Rhône with a Wensleydale and Cranberry or a spicy cheddar works well.
@PaoloLoCascio8 ай бұрын
bellissime le Langhe in questo periodo da il meglio di sé! nonostante abiti in Piemonte le ho conosciute ed apprezzate solo recentemente .. KZfaq.com/c/PaoloLoCascio
@clubch42838 ай бұрын
Very useful knowledge. Thank you
@juliuswestercappel4029 ай бұрын
☺️ I have a question regarding aroma in wine. Some speak of primary, secondary,tertiary aroma’s. My doubt is,: if the aroma’s appear after the fermentation which then is secondary, where do I place the primary? Because for my understanding, you will only detect them after a fermentation, please help thank you very much.🤗
@melusincube3247Ай бұрын
The primary aromas come from the grapes them self or through fermentation. The secondary aromas come post fermentation that means after they have been stored in oaks to mature . Tatiary these are aromas that come from oxidation which happens after the wines have been stored in the oaks for a long time so simpler terms aromas caused by the action of oxygens.hope this helps .
@babygracecalago570410 ай бұрын
This puts me at ease. I thought my wine is bad because of sour taste
@giorgigazashvili427210 ай бұрын
Georgia is the cradle and birthplace of winemaking, more than 8000 years of tradition!
@choloverde10 ай бұрын
I’m in!!! Great teacher!
@QualeQualeson11 ай бұрын
It's the strangest thing. I watched this video a couple days ago, and I thought to myself: "This is never going to be relevant for me so that's one thing I don't have to remember". The very next day I opened a bottle of Beaujolais, and I didn't even think about it at first, but I noticed that my second sniff was more subdued than the first. I thought; "I'll be damned!" I checked the vintage and drinking window and found that the bottle is likely on a downward trend, and upon further inspection it showed these signs in general as far as I'm able to tell. So as it turned out, it took exactly one day before my initial notion was proven wrong. On the bright side, I'm unlikely to ever forget this handy piece of knowledge now, so thanks! :D
@elizadozell368011 ай бұрын
thanks so much for sharing. I have just started working for a producer that makes a straight Mataro in Western Australia and this video really helped. Cheers!!
@nirex32 Жыл бұрын
Thank you for sharing your great knowledge! So much fun to listen to you!
@Meow-pe2dz Жыл бұрын
Mmm Aligote for me was not a great pleasure overall
@YouGotUnlucky Жыл бұрын
This is what not having a script looks like
@geronimo10227 ай бұрын
agree!
@andrewkarl5174 Жыл бұрын
Having the torrentes by Colume tonight, great value wine. I’ll have to try their Malbec. Cheers and thanks
@myra6614 Жыл бұрын
Thank u
@christinah.7477 Жыл бұрын
This is crazy! He opens the foil by twisting the whole bottle, and puts the "worm" in the cork with the bottle on the table. This isn't wine service, it's opening a bottle of wine!
@danielmaluba7862 Жыл бұрын
Aromas? When ever I do this I only smell and sense gases and fumes! Am I just buying shitty wines?
@princenicholasherrman2347 Жыл бұрын
White wine with cheese. I guess it depends which cheese.
@oursacredfire Жыл бұрын
Ah a ahh a a ahh ah ehh um a ahh
@pizzacatking Жыл бұрын
Great video - Rhône white blends are amazing
@louwenjuan8179 Жыл бұрын
very helpful, thank you
@user-dl6lu6nc4l Жыл бұрын
Georgia[europe] is where we discover wine right
@tomseiler2408 Жыл бұрын
Don't overlook Monastrell from Jumilla; Casa Castillo (El Gravas, La Tendida) is excellent!!! Juan Gil, Bleda, Madrid Romero, Luzón, Ponce (DePaula).
@hrabia Жыл бұрын
I use tip of corkscrew to cut the foil, works best and doesnt need more knives
@angieflowe3925 Жыл бұрын
Is this wine served room temperature or chilled?
@mjpc5226 Жыл бұрын
Geat insight and tips. Thank you
@TwinFavorites Жыл бұрын
Great review. I am excited to try more Mourvedre. I heard it got to Spain via Phoenecians. I love the licorice, spicy and tannic character of the graoe
@Marie-rk8ft Жыл бұрын
about step one, what does the gradient tell me about the wine? why am I looking for it