Is there anything in this that has changed, or I should know? Please and thank you.

Salut, OWC!!! I love that you mentioned the Missoula Floods and described the Loess!!!! And the Rocks district is very popular with Oregon producers here in the WIllamette Valley!!! We atually have been getting our Barbera from there!!!

I'm such a fan of your winecasts. Thank you! Carmenère from Lapostolle is my favorite!

@7:15 I just realized is inaccurate. You say Petit Chablis was created for increased white wine demand in the 1980’s but this region was technically created in 1944 according to The official administration website Vin De Bourgogne.

I would be over the moon to see TUWC come back..

Superb-eeeeee ;)

Mourvèdre is also becoming popular in Texas! The William Chris Mourvèdre is the best wine I've tried in the entire state.

Years Later! My daughter, who works, goes to school full-time, takes care of a husband, house and family, and drinks white Zinfandel (much to my, her sommelier mother, horror,)drinks it because it's dependable. I can't recall what labels she buys, but she always has about 2 to 3 bottles that she will sip on from time to time because she can always depend on it and it doesn't require any "thinking." For her, it's the ideal summer "porch pounder" because when it's chilled, it's refreshing. Can't argue! 😊

You nailed the pronunciation of 'Garganega'. Best from Verona!

What a great video - sherry is SO complicated and this really helps me to understand! Thank you!

Bonjour et gutentamy friend!!! Our winemaker loves reisling and gewurtz, and is doing a Rhine River cruise next summer. Intriguing, because our gewurtz has 1.8 % rs and is I think a magnificent expression. He also does his reislings dryer, and one of my friends says it's "just like the Mosel." Thanks for all you do, I think I am finally going to start my wsets this summer, and you've given me a firm foundation to start with!!!

Your videos are so great. Wishing you’d make more. This series feels unfinished

What the fuck is up with the Union Jack you fucking Seppo shitcunt?

Informative, thanks.

Hungarian language has 2 j’s, J and LY. So if see an L followed by a Y it’s always a J. And it’s the same sound as well it’s just a grammar thing.

Wow! I wouldn’t mind trying a Traditional Method Prosecco! We used to like Ménage a Trois Prosecco until we found that we like Lamarka Prosecco much better!!!

Great video! I make my own sparkling wines at home this way but don’t disgorge the yeast plug but I still add sugar to feed the yeast and make bubbles. Would it still be called the Traditional Method?

I always come back to your channel as it truly helped me push to get my certified somm… you inspired me to make my own study sheets and I learned a lot from watching every single video you made when you started. I always come back to check to see if there is a new one or rewatch one I Remember fondly. I hope everything is well and just wanted to say thank you in 2024 🙏

Your videos are so informative - love them!

No diploma, but love wine and like making it. Thanks for the great vids.

Chilean wines are really amazing and they are winning awards all over the world¡¡Why???Quality.....¡¡

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The Unknown Winecaster,where ever you are,thank you so much for the content you left us with..

He will return to great fanfare,riding a white horse. Best educational wine videos on KZfaq,full stop..

These are just amazing videos.. Wine is 'in' right now,with lots of new wine channels but this is still king.

This video is incredibly underrated.. Well made,informative, all the relevant information.. Just perfect I just couldn't get uneuf.. ( sorry,I couldn't help myself)

Similar to how a figure skater falls. A direct hit to the tailbone is very painful but, with momentum, the impact is on an angle making it much softer and often won't hurt

If it was a conscious choice or not, you say "... can contribute to her wine...", rather than "his", was a happy surprise. Thank you.

Don’t where you went but please come back. This is the best delivered wine ed on KZfaq. Clear & concise lectures.

Thank you for another great cast!!!!

Lovely

I wish you still made videos! You have helped me so much with my wine studies. Thank you :)

Any news on a return from this legend?

I remain a fan of you winecasts, and am grateful for all the info you pack into them. Wiah you were still creating new ones. Thank you for your help in understanding the grapes, the wine, the regions, and the history. Shine on!

Very informative! Thank you! 🥂

We have Lagrein on our estate, so i am excited to hear what you have tonsay at the Alto Aldige, because we have new plantings (2yrs old) of Teraldigo and Shxopatino, as well as barbera and Nebiollo !!!! So exciting to learn about the new (to us) varieties!!!

Merlot's fall, in my humble opinion, wasn't just about name branding. I think in the 90s that it became mass produced, companies like Trinchero were crushing 2 tons at a time, not sorting, and throwing in oak chips to sell "mass quantities." I am glad to remember the boutique producers who treat merlot properly.

Wow!!! Mind blown!!! Since we are in pinot Country, we dont think of anywhere else but burgundy, so glad to learn about this beautiful region and the particular styles they make!!!! I mist find some trusseau!!!!

I am really grateful for your clear, concise and concrete methodology!!! I have learned so much and i use your info all the time!!!

Thanks so much, i love your details and descriptors. Oily and unctuous!!!! Thats fabulous!!!!, Also, I love Firesteed!!! The winemaker I work for made an orange Pinot Gris in 19, and I think it's fabulous!!!

Something is missing at 02:34 in the equation! Energy(heat) is produced together with the alcohol+CO2, and it's important because the temp can affect the yeast activity.

Excellent, this was so clear thank you

thank you again!

thanks for putting this series together. very useful.

i had no idea about post-fermentation maceration oO

Very informative and helpful, thanks for your cast!

Hi the video couldn’t be watched

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Great and so helpful!

I thank God for grace through faith in Christ Jesus. These stuff seem so technical especially in this current age of mass production, industrialization and/or globalization. How do you practicing Jews truly trust that your food is Kosher?