Відео

Altesino, especily the Montosoli with age. Appriciate the video, will try some of the suggestions!

Overall would you say you prefer older wines? I actually prefer "young" wines. When I say young, I don't mean straight out of the producer, I mean more like 6-8 years. I like to feel the ripe fruit coming out of the glass. I of course enjoy some terciary flavours, but not when they dominate the wine.

I have my doubts on wine consumption going down. Normally when an industry is hurting, they start offering better prices on their product. Go on line and take a look at the pricing wineries are charging for their tastings and you will see that there is no lowering at all. I keep getting offers from a big winery in Napa (Peju) saying that shipping is free but when you look at the prices of their wines you will see they are very high. I call BS on the lowering of wine sales. Yes, wineries are expanding their markets to different types of drinkers and also putting wine in different packaging but that also goes into expansion of sales and not due to a lowering of them.

I think its the so-called premiumisation situation. Where I live when people talk about wine they always mean the expensive ones, the benchmarks e.g, the Super-Tuscans etc. So they don't drink a lot, nor very regularly, but they buy very expensive bottles when they do.

I drink less wine because of the ticking clock once the bottle is open. Once the cork comes out you have mere day(s) to finish it. The next day, the bottle of red sits on the counter and I feel compelled to drink it - whether I feel like it or not. My wife has chosen to drink less wine at home during the week ("don't feel like it" is her rationale). So now I have to want to drink a bottle over the next few days before I will open one. This has cut down my consumption. I am sitting on 150 bottles in my wine cabinet so there are bigger gaps between wine shopping trips. Making cocktails one at a time very easy, so I probably am shifting to more spirit drinking.

blame the restaurants on wine prices not the 3 tier system

Too bad i can't find anything made by St. George in my state.

Overpriced in my opinion… good but nothing great

do they give refills on the generous pour?

I like the idea of another way to review wines. The more input one has on an item, the more informed choice can be made. Number scores have a place, but really, a Cote Rotie , cru Barolo or classed Bordeaux should almost always have a score in the mid to upper 90s. What does that tell you?

The high priced super Tuscans are SOOO over rated. They are far too similar to Cali cabs. Not alot of character. Sangiovese and Nebbiolo wines are infinitely more interesting, and have alot more personalities.

Looking forward to trying this out. Thank you for sharing your experience.

Always enjoy your vids but please stop the canned music underneath. Competes with you !

Fully agree disliking Meiomi. I really like this format and I value your opinion. Subscribing now.

I'm a big fan of Syrah. While I love Syrah from Santa Barbara County, it seems to me that they are not as savory as the examples from Washington state or the Rhone Valley. I do appreciate that very good Syrah can be had without nearly the damage that Cab can so easily do to one's bank account. Also, I think you could use a better mic.

Jalapeño pepper? Did you think it was spicy?

Full video here: ua-cam.com/video/XhTeRW16h6Q/v-deo.htmlsi=KZ0kLZDCpFnQfyGs

I like wente. Want to try daou.

Great bottle, just picked up some today! Lovely orange notes and a little bitter, just like you said. Yum yum!

M & M is the one!!

Hate hate hate that I have to work my way around an iPad wine list at Capitol … I’ve switched steak houses Found the iPad way too much work to compare choices .. Surprised they haven’t had complaints..

Col Solare at $290 That is a $200 markup at least... The wine list there is based on name recognition and not QPR. Somm there has their work cut out for them. Chateau Musar is a decent value and a different wine to try that will pair well with steak. My advice there is check corkage fee and show up with your own wine. Keep up good work. My other channel has videos like yours and I know how difficult this can be.

God, this is exactly what I don't want in a Marlborough Sauvignon Blanc. I just want the tropical and green apple punch, no grass and no vegetal aspects. Do you know of any of those more recently? Many years ago now you used to be able to find that a lot. There was a brand called Monkey Bay that I loved, a cheapie that has largely disappeared. The last notable one I found was called Ponga, but also now largely gone. I guess this varietal doesn't sell as well in that regard as it did around 2005

Both The Prisoner & Guado AT were my picks for the exact reasons you noted. Funny/sad story- a few years back when returning home from a weekend away with my wife I found that my daughter had emptied a 2000 Tignanello from my cellar. 😢 She was looking for a cheap bottle to open and assumed that since I had 14 of the same bottles that it must be a daily drinker. She was horrified and thought I’d be mad but I really just wanted to know if it’s held up as nicely as the ‘97 & ‘99.

Thanks for being a Wine Spies Operative, mate! We’ve been bringing the best wines from around the world, since 2007!

Boggle was a nice surprise

William Hill

in Denmark this is 58 dollars. :S

Agreed!! I am not a fan of table side tech.

Frei Brother make a great PN. I am a big fan of Josh cab sav’s even if Pinots aren’t. Mac Murray is my favorite on your list. Stay away from LaCrema Monterey.

Herb and garlic roasted chicken, garden salad w/blue cheese crumbles and a fresh baguette.

Did you ever get that Sicilian producer list together??

Wow, our palates and interests seem to be very aligned, Chris. I buy as much Poggione and Ciacci as I can every year to lay down. Love Argiano, too, but I think their prices are going up, up, up…

I’ve had Sinor-Lavallee wines (San Luis Obispo) and pretty sure they make an entry level Pinot that’s about this price range, maybe a tick higher. Really earthy and good fruit.

Fantastic stuff, Chris. We can’t get enough of our Morgon and Fluerie Gamays!

Steen!

Right there with you with Freakshow! Worst wine I ever tasted

Villa Maria is more flavorful than those three

Try Diatom by Greg Brewer, a terrific entry level chardonnay for under $25.

Great review ... enjoying the 2020 now paired with my famous home made pizza (meat lovers) LOL. Cheers 🍷 I have a 2019 ORMA waiting for a fat rib eye steak to pair with 🙂

Worst Chards ?? Would be fun

great advice. same qualities for red vs white? summer vs winter? day vs night? Curious if the setting would change expectations as far as aroma to taste differences. awesome video as always!

very informative. might have to try it out this summer!

I agree with your assessment, you pointed out some great value cabs that were my on my “go-to” list many years ago. Now I seem to rarely drink cab unless it’s with a meal. Do people still drink cab for the love of it over say Malbec, Zinfandel, Chianti, Sangiovese…and other lighter and medium bodied reds that seem to be more suitable for casual consumption? Don’t hate on me- you are spot on but there are sooooo many reds that are well made and under $25 but they require a little curiosity and exploration. Wish good Pinot still existed at that price point- there are a few, but fleeting…cheers

great recommendations. any thoughts on a reasonably priced wine that would entice a non-wine drinker?

Agree 100% with the 3 to avoid. I hate Josh - too sweet. I also have not enjoyed the Charlers Smith Substance - too thin for me. One that you didn't mention that I would say is a crowd pleaser for me is Juggernaugt Hillside Cab from Bogle. Black Stallion used to be my favorite in this category but I can't buy it for under 25 anymore. Thanks for the video

Great video! I love to read his emails but havent purchased from him. Sometimes ill buy the wines he emails from euro retailers and have them delivered to my dads cellar in france.

Thank you for doing this type of video!

very informative sir!

Most winemakers don’t leave the matter of residual sugar up to brix. That factor should be controlled at harvest and even if it gets out of hand, there are other options to keep your wine dry and at a reasonable alcohol percentage or to prevent stuck fermentation. Most of the time, the decision to arrest fermentation, involving a heavy hand of filtration and sulfites, or to add sugar after fermentation is a calculated one designed to smooth over undesirable notes or those considered not mass consumer friendly. Point being, the correlation between alcohol content and sugar content just isn’t there.