Another mistake: Saving that nice bottle for a special occasion that never comes. (I’m not thinking of world class cellars here) If you have a couple dozen “special” bottles tucked up in your closet, don’t hoard them waiting for the absolute perfect moment… the moment is now. Invite a friend or two and pop those corks!
definitely. Once i stored a special beer (yeah, there are some beers that are meant to be aged before consumption) just to come home and find my father and his friend emptying it and complaining about the fact they dont like darker beers lol
Great topic as always. The two wine mistakes that are my pet peeve (1) not thinking that champagne IS wine. My sister often says “I never drink win; I only drink champagne”. The other end of the spectrum would only open champagne for special occasions. My advice: drink sparkling wine like you would drink any other white wine: everyday (e.g.,Prosecco), special occasions, aged/vintage, … and don’t forget the non-champagne bubblies (cava, franciacorta, …); they often offer amazing values. (2) Thinking that you can only drink premium wines with connaisseurs. I once advised a friend on buying an aged white burgundy (my definition of heaven), just released by the domaine. She did but does not want to drink it w/o me for fear of missing a heavenly experience. My advice: my dad often says “wine makes people happy”. once in a while, open an expensive vino and enjoy yourself with friends even if you cannot rattle off the 53 aromas that fancy wines critics have used to describe the wine. It’s like renting a Ferrari for a few hours and going for it. You may never appreciate the brilliance of the transmission or the genius of the chassis but I guarantee you will definitively have a huge smile on your face like I did recently. Bottom line: Don’t overthink, enjoy wine with friends and family, be happy, and leave the fancy words for wine pros and wine nerds like us
Definitely share great wines with friends regardless of level of "expertise." I have a close friend who knew nothing about wine so she was not be a wine snob. She knew no names. She did not like champagne she said, until she had 1982 Don Perignon. "I don't like champagne, but that's good!" She did not like "red wine," until she had several glasses of a 1990 Claude Dugat Gevrey-Chambertin Premiere Cru. White wine? Not really. Now she asks if I'm bringing any Joh. Jos. Prüm when I visit. ( I find JJ Prüm Spätlese wins over many "I don't like wine" folks). Definitely serve "great" wines to your friends, particularly those who "don't like wine." They may find they just don't like *bad* wine.
Corkscrews from your Agents and Wholesalers are MVPs. I have an expensive, wooden and metal corkscrew, but I carry three Murano corkscrews at work instead.
When I first watched one of your videos, it was because I had to buy an expensive wine as a gift, I had never consumed any myself. But you got me interested, now, barely 8 months later, I'm the family's "wine expert". Though I only drink a glass or two every three weeks or so, your videos have greatly helped to gain experience quickly. Though I'm still young and my taste is rather sensitive, so I prefer smooth wines with fewer tannins. Merlot is usually my favourite, and since you made videos about a few popular varieties, maybe it is time for one about Merlot? In my opinion, it is a good choice for beginners like me, who prefer more mellow wines.
If you like smooth grape varieties like Merlot, you will also like Italian wines made from Sangiovese f.ex., or even more so the variety Carmenere which was saved by being exported to South America a few hundred years ago before the vines all died from a disease in Europe. Stay thirsty, as Konstantin says 😉
I did that once, when I had too much smoked salmon and salty foods, and they took the water pitchers away, leaving bottles of white wine on the table. I was in painful shoes and didn't want to walk around in a venue I didn't know well. So I sat and slaked my thirst with the wine. I wanted to die the next day. That was absolutely the last time I ever drank too much LOL
My big wine mistake when I was younger was only drinking what other people liked. Researching and finding out what my own taste is really opened my eyes to the beauty of the wine world and made it not so intimidating. I even started a business of wine tasting because I hated how sommeliers would pour your glass and then walk away without any info or tasting notes.
I have not read all the comments but one think I think is important is to taste the wine when it is first opened. Is it tight? Does it need to rest till the next day , is it posbily corked? DO you think it will pair with the dinner? See how it changes between the first sip when you have it with Dinner.
The "not just drinking what you like" is the change that helped me the most. My favourite discovery along the way here was probably SIlvaner along with the variety in styles simply within Riesling.
🍷 I recommend making your own wine as a way to really understand wine. Start easy with store bought juice and yeast. First see how easy it is to make, then try more advanced techniques.
Very nice vid again Konstantin: I agree there ware not only a lot of misconceptions regarding wine, there are also a lot of wine "wisdoms" that aren't true at all. And there still are people who feel there is a need for mysticism around wine. There is not. Wine is a consumable. A fantastic, outstanding and unique consumable, but a consumable nonetheless. Something to enjoy wholeheartedly, not to worship.
I’m curious, if you are to briefly chill a red wine before serving, but it may still need an hour or more to decant/carafe before serving … you are back to room temp. Should you decant/carafe in the refrigerator then take it out before serving? How do you recommend handling this?
These are all great points, I think the most common one is serving red wine too warm and whites too cold. Of course this has a lot to do with the climate and weather where one lives, but it is something that both wine professionals and amateurs should take to heart. I remember reading somewhere that for assessing quality drinking wine at room temperature is good, as flaws or mistakes can't be hidden so easily. But for enjoyment and pleasure getting the temperature right is key. Getting out of one's comfort zone is also important as life can be so boring if we always stick to what we know and feel comfortable with. I have a question for everyone, how many of you are part of the 100 grapes club? Meaning how many of you have drink wines from 100 + cultivars/varieties? According to my Vivino I am at 92, hoping to push past that with two wine fairs in town this month and next. Stay thirsty, everyone. Zum Wohl!
Hallelujah!!! One of my huge bugbears is going to a restaurant and being served hot red wine from under the hot bar lights, or near the kitchen at 20-25°C. 😵😵I always ask them to chill the bott!e.
A wine mistake could be having preconceived ideas about a grape based on a previous experience. Eg I did not try Sauvignon Blanc for ages because I had a poor experience, too tart and too much vegetation. But now I see that many producers and countries especially New Zealand produce tropical flavour Sauvignons which is much more my taste. Do you think this is a natural progression via climate warming or man made I.e wine makers actively looking to adapt their wines in order to achieve a more popular flavour profile and therefore wider/larger audience? Anyhow Konstantin, absolutely love your videos, many thanks for sharing your passion and knowledge.👏
I don't know much about wine but I do love swigging chilled fizz or pino grudge and do enjoy quaffing room temp bordeaux. Not at all ok with cold red or lukewarm white. So there!
Thanks for another great informative video! Apropos the last point, can you please recommend some Austrian wineries to visit? My wife and I will come to Vienna in October. Unfortunately we are not able to taste different Austrian wines, since Kracher is the only really available Austrian producer here in Israel. So we hope to broaden our scope when visiting Vienna and Wachau valley.
Ive been to israel and i bought a bottle produced in israel , 120 shekel, not tried yet. Im from austria and if youd tell me where youre going i could give you some recommendation 👍
@@df71091 Thanks for a response! Israel is quite a small country and although wine is being produced here for a long time, a real tendency to quality is only beginning these days. We will be in Vienna and supposedly will be able to go for one or two days to Krems and Melk and some other destinations in the valley.
@@elijahumogilevsky7004 there are some fine wines from the region called Wagram, its close to vienna, "red veltliner" , i think its pretty special and only produced in that area. So the chances are high that you can taste them in vienna.
If you get serious, then buying mostly en primeur has some advantages, as the better stuff will take longer to mature so your quality journey goes steadily upwards. But do splurge on the odd bottle of mature stuff so you know you'll like the EP stuff you're buying in 10 years when it's ready. Also do diversify your collection: your taste may change as you age and you may find you prefer different styles. And try and find some regions/countries you like that aren't yet crazy expensive. Like South Africa or Siciliy or Greece.
15c and you wont go wrong with any. bad wine lower tempature can hide deffects. also stress on the wine like decant and recooling can be a issue but rarely. Temp is the hardest thing to explain a customer.
My top tip: drink blind, drink blind, drink blind. You will puncture all pretension and have to honestly profess what you like and don't. And that's fine.
Rather than measuring ml, I‘d recommend to only fill the wine up to the widest part of the glass, to optimize the surface, thus improving the contact with the oxygen. Works both with white and red wine.
@@h.hartwig I agree 👍 However I own a cocktail bar, restaurant, and hotel. We measure our pours by sight, which for a standard wine glass is 150 ml. Also I believe it to be the standard serving size.
@@MysticDonBlair In Germany, a calibration mark on every glass is mandatory if you serve open wine by the glass in a bar. Pour by sight is not accepted.
@@h.hartwig that’s very interesting. I’m an American living in Turkey. It was so challenging teaching my staff about wine. I actually fired someone for filling up a beer goblet with wine and serving it to guest.
Wine temperature - it's not as simple as he makes out. After 30 years of wine tasting, I've come to the conclusion that more acidic white wines such as Riesling and Sauvignon Blanc, along with sparkling wines, need to be colder than less acidic ones. When it comes to reds, the heavier it is, the warmer it can be, though never higher than 20ºC. In contrast, lighter reds such as Pinot Noir need to be a few degrees colder.
I’m definitely not an expert, but love wine, and I’ve learned that the easiest way to get a better experience is correct temperature and (most important) letting the wine breathe for some time before you drink it. A bit surprised that last wasn’t pointed out more in the video. (Christ, I sound like a pretentious ass….)
Ok. That zin bottle….I know they want to stand out, but why such an odd format? Won’t fit in my standard racks or wine fridge….guess if I get it I’ll just have to drink it when I get it home…..hmmm maybe that’s why the odd shape….not so dumb….😎
i think one of the biggest mistakes you can make is buying wine based solely on its price and the level of fancyness of the bottle. i had to enjoy a lot of piss tier wine in my life due to this in my lifetime lol
Ehhh, wine is the same as painting. If you like it, you like it. If it makes you feel then it's real. Other people's opinions are just that, opinions. So called experts, are usually just hacks that can't create anything worthwhile.
I went to a wine tasting recently and the temp outside was 30 degrees c and so the wine was way too warm and the alcohol really overshadowed the taste. I gave feedback saying that it would have been better to chill the red. I was told that we weren't tasting an appropriate wine I.e. beaujolais /pilot noir so no need... and this was from someone who was supposed to be an expert!
Biggest mistake you missed is drinking wines at an appropriate time. Don't save a bottle for a special occasion years past the optimal drinking time. Do not buy a recent vintage port and open it right away. Many wines are sold ready to drink, but more and more, I see red wines especially sold that are better drank 5+ years in the future.
Since I’m hand cleaning all my glasses, I really don’t like when people hold the glass in their palm, thinking they look fancy…. like some strange goblet…. or puts lots of greasy fingers on the sides….
I love how you’re not pedantic about wine, especially with your background and your title. When my friends think wine is something overly complicated and pedantic, I show them your stuff. Massive job, as always !
I think it's a mistake to drink extremely expensive wines too early in your wine journey. Life is too short to drink bad wine but if you are not familiar with Bordeaux, it could be a waste of money to dive straight into Chateau Lafitte because it would be hard to pick up all the subtleties of the wine. I would say, start with decent wines and only go for the very top ones, once you find a variety or region that you really like and understand.
I disagree on what you said on wine and food. Try eating a salmon with a red wine and wonder why it taste metalic. There's a reason Chardonnay is often recomended with salmon
Amazinly helpful. And so easy to agree with. Especially about the wine temperature issue….. I’ll be even more gratuful if you could share your restaurant service experience about dealing the customers.
Timing Not all wines are intended for direct consumption - some need a bit of time to calm down and settle. This is a pretty common problem in the nordics (where they have an alcohol monopoly) - where there’s a very limited possibility to buy anything but the lates release from the vineyard. That resulted in me having a very perplex relationship to Nebbiolo. When I started to really get into wine Nebbiolo was the sweetheart of all sommeliers. And as I listened to a bunch of Wine podcasts I started to buy Nebbiolos in order to try to understand what the fuzz was all about. The problem was that as I was only able to get the lates release that probably needed a decade or three in order to straighten out. But as I didn’t know that at the time - I just kept buying more and more expensive bottles of Nebbiolo, because I though that I obviously was missing something, and kept being disappointed. 15 bottles later I gave up - I though that Nebbiolo probably wasn’t for me. Skip a head a few years and I was visiting a restaurant where I knew (and trusted) the sommelier and she told me that she had a nice bottle of Nebbiolo open and wondered if I wanted a sip - and it turned out that I had one of my best wine experiences from that bottle - it was just beautiful and perfectly mature. The problem was that all my previous attempts had all just been a bit premature.
Excellent video! I’ve been heavily into wine for over 30 years, and even I picked up a tid bit of new information. My extra piece of advice to newer wine drinkers who might want to build a collection: buy/build your cellar with substantially more capacity than you currently think you need. It fills up very quickly!
Great point about equipment! I was going to buy a decanter for my older wines with sediment, but the ol’ Coffee Filter into a glass trick worked fine 😂👍🏻
@@nicomeier8098 Yep! In my opinion, basically almost any wine with enough fruit concentration can age well, with high acidity, residual sugar, tannic structure, and oxygenation during winemaking all helping.
Opened a 1999 grüner veltliner and it changed my view on old white wine. It haf a long finish and a hint of beerenauslese or met in the after taste. The barbaresco from 1985 tasted like soja sauce :(
Maybe a mistake? Is judging wines on price and this goes both ways. I've had people come into my wine store and scoff "I would never pay $20 for a white wine.. and I KNOW wine. Red wine, white wine..." these people you cannot reason with. I try to be open minded, but there are some "wine cleaner" products that supposedly take all the "bad" chemicals out of wine so you're not supposed to get a headache. I've had people ask me what my thoughts are. I just said "if it works for you then sure" but maybe this is my own mistake not being open minded enough. There are some that use chemicals, some that use magnets, some that use filters.. I'm not convinced yet. Perhaps a wine mistake is not asking enough questions. I know some people who asked for a sauterne and they were poured a burgundy. They felt a bit intimidated and didn't say anything and when they told me the story I explained the person either misheard you or just made a tremendous mistake. You won't get in trouble for being confused and saying that's not the wine you asked for.
Nachschlag gefällig... ;-) one more thought comes to mind. Often it could be more helpful not to avoid some of those mistakes, but actually make the mistakes. The goal is not to avoid all mistakes, but actually learn from them. 'Wow that Spätburgunder really tastes different when it is a bit cooler...' But first, one must realize that a mistake has actually been made and not blame the Spätburgunder because I drank it at the wrong temperature. Anyway,... great to watch the video and enjoyed it very much. Could watch the Konstantin Baum Videos all day long...;-)
What a pleasure seeing your videos. I think you pretty much nailed it. For me the biggest challenge is to find out my own taste in wines. If you are just starting our on your journey it might be easier to follow other 'masters' advice, but the real goal is to find out what you enjoy. For that purpose you have to be open and try a lot of different wines from different regions and like you advised : Travel a lot and visit some wineries and talk to the winemakers and taste and taste and.... Ythankful our videos give me great joy and i thankful for your obvious joy in creating them... Danke!
Look I respect the hard work somms do but some of my least favorite food and wine pairing experiences have been at top notch restaurants. Nothing disappoints me more than paying for a nice dinner and the somm pushing their 'tasting menu' which usually consists of mid-range wines that they have to turn over. Whenever I go to nice restaurants, I choose the wine I want to drink and adjust food accordingly (also taking into account what the restaurant specializes in). For point ten, thanks a lot and I agree. I've been traveling around the wine world for seven years full-time. I know that I don't know everything in wine but it really irks me on trips when some other 'wine people' that do this part time try to talk down to me. I'm in the cellar and in the vineyards the whole year round, that education is PRICELESS. (sorry to get all high-horsey for a second).
Another mistake is pigeonholing grape varities. There are so many various clones and the difference between regions makes a complete nonsense out of only liking, or disliking, one specific grape variety. Agrentinian Malbec is absolutely nothing like Cahors for example, and Pinot Noir is completely different just within France and Germany, let alone the new world.
I need help. The wine I normally drink is Sauvignon Blanc supermarket-sourced. It has no aroma even after swirling in the glass. Its taste is conspicuous by its absence and leaves my tongue traumatised like a garden slug prodded by a stick. My problem is that as an old age pensioner I can only afford six bottles of wine a week and a litre of gin. Do I abandon wine and switch to gin?
Baum you blew mind with the Albert Merkelbach label. That label is on every bottle they One of the greatest Riesling producers. That label brings a smile to my face, 40 years a regular in my cellar.
Mistake 11. Do not chase Reidel wine glass rebranding with slightly new glass shapes ever 12 months. I broke my habit long ago; the best all-purpose wine glass regardless of varietal is Gabrial.
I've worked in mitchlin restaurants and private Hotels , and had luck to taste try top end wines,, one night I was lucky enough to get a very very expensive half bottle of wine and an almost full one the boss was going to just chuck it away I said il take it if I can wowww it bad for a kitchen porter who used to scrub pans 😁🍷🍷 but my fav wine believe it or not is liebfraumilch and gewurztramine
Hello, can you review the wine from Thailand, I want to know if the wine from Thailand is of good quality compared to the wine of other countries, thank you.
Just one bone to pick. Of course you are correct that almost everyone, everywhere, serves wine at the wrong temperature. But going beyond that genera point is misleading. You should serve all wine at the temperature that is correct for each specific wine, and that temperature will depend as much on the specific wine as on whether it is red, white or other. Many quality white wines, (not overly oaked) will not come alive, as you say, unless, among other things, they reach something like "room temperature" which is itself not a constant. The point is that you have to taste and evaluate the temperature of the wine when you drink it. Fortunately, the key is practice, practice, practice.
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Another mistake: Saving that nice bottle for a special occasion that never comes. (I’m not thinking of world class cellars here) If you have a couple dozen “special” bottles tucked up in your closet, don’t hoard them waiting for the absolute perfect moment… the moment is now. Invite a friend or two and pop those corks!
Very true
Happened to me once. They occupied quite a lot of space. I mean, if there’s a social occasion, just buy a wine. No need to store 🍷🍷🍷👍🏻
This 100%! If you open that special bottle, it automatically becomes that magical moment right?
definitely. Once i stored a special beer (yeah, there are some beers that are meant to be aged before consumption) just to come home and find my father and his friend emptying it and complaining about the fact they dont like darker beers lol
💯💯💯
Great topic as always. The two wine mistakes that are my pet peeve
(1) not thinking that champagne IS wine. My sister often says “I never drink win; I only drink champagne”. The other end of the spectrum would only open champagne for special occasions.
My advice: drink sparkling wine like you would drink any other white wine: everyday (e.g.,Prosecco), special occasions, aged/vintage, … and don’t forget the non-champagne bubblies (cava, franciacorta, …); they often offer amazing values.
(2) Thinking that you can only drink premium wines with connaisseurs. I once advised a friend on buying an aged white burgundy (my definition of heaven), just released by the domaine. She did but does not want to drink it w/o me for fear of missing a heavenly experience.
My advice: my dad often says “wine makes people happy”. once in a while, open an expensive vino and enjoy yourself with friends even if you cannot rattle off the 53 aromas that fancy wines critics have used to describe the wine. It’s like renting a Ferrari for a few hours and going for it. You may never appreciate the brilliance of the transmission or the genius of the chassis but I guarantee you will definitively have a huge smile on your face like I did recently.
Bottom line: Don’t overthink, enjoy wine with friends and family, be happy, and leave the fancy words for wine pros and wine nerds like us
Definitely share great wines with friends regardless of level of "expertise."
I have a close friend who knew nothing about wine so she was not be a wine snob. She knew no names.
She did not like champagne she said, until she had 1982 Don Perignon. "I don't like champagne, but that's good!"
She did not like "red wine," until she had several glasses of a 1990 Claude Dugat Gevrey-Chambertin Premiere Cru.
White wine? Not really. Now she asks if I'm bringing any Joh. Jos. Prüm when I visit. ( I find JJ Prüm Spätlese wins over many "I don't like wine" folks).
Definitely serve "great" wines to your friends, particularly those who "don't like wine." They may find they just don't like *bad* wine.
Corkscrews from your Agents and Wholesalers are MVPs.
I have an expensive, wooden and metal corkscrew, but I carry three Murano corkscrews at work instead.
Agreed. I never would have known about obscure Italian reds, like Nero d'Avila, without making myself try them.
When I first watched one of your videos, it was because I had to buy an expensive wine as a gift, I had never consumed any myself. But you got me interested, now, barely 8 months later, I'm the family's "wine expert". Though I only drink a glass or two every three weeks or so, your videos have greatly helped to gain experience quickly. Though I'm still young and my taste is rather sensitive, so I prefer smooth wines with fewer tannins. Merlot is usually my favourite, and since you made videos about a few popular varieties, maybe it is time for one about Merlot? In my opinion, it is a good choice for beginners like me, who prefer more mellow wines.
If you like smooth grape varieties like Merlot, you will also like Italian wines made from Sangiovese f.ex., or even more so the variety Carmenere which was saved by being exported to South America a few hundred years ago before the vines all died from a disease in Europe. Stay thirsty, as Konstantin says 😉
Yes. Merlot theme. Include some 100% merlot wines, expensive and pocket friendly ones for comparison.
I was always told “Don’t drink wine to quench your thirst”. I enjoy your channel
I did that once, when I had too much smoked salmon and salty foods, and they took the water pitchers away, leaving bottles of white wine on the table. I was in painful shoes and didn't want to walk around in a venue I didn't know well. So I sat and slaked my thirst with the wine. I wanted to die the next day. That was absolutely the last time I ever drank too much LOL
One clear mistake would be to forget Portuguese wines. Among the cheapest and yet great in taste
My big wine mistake when I was younger was only drinking what other people liked. Researching and finding out what my own taste is really opened my eyes to the beauty of the wine world and made it not so intimidating. I even started a business of wine tasting because I hated how sommeliers would pour your glass and then walk away without any info or tasting notes.
Number 7 is SO true! This is the first time I've seen anyone else address this. I tell people this all the time, so thank you!
I have not read all the comments but one think I think is important is to taste the wine when it is first opened. Is it tight? Does it need to rest till the next day , is it posbily corked? DO you think it will pair with the dinner? See how it changes between the first sip when you have it with Dinner.
I hope you do some vids featuring Sherry!!
The "not just drinking what you like" is the change that helped me the most. My favourite discovery along the way here was probably SIlvaner along with the variety in styles simply within Riesling.
🍷 I recommend making your own wine as a way to really understand wine.
Start easy with store bought juice and yeast.
First see how easy it is to make, then try more advanced techniques.
You mentioned not using a waiter’s corkscrew very often. What type do you use. Thanks! Love your videos!
Excellent video - thank you - I wish I could like it twice because I can't afford to join as I spent the money on a nice primitivo
Very nice vid again Konstantin: I agree there ware not only a lot of misconceptions regarding wine, there are also a lot of wine "wisdoms" that aren't true at all. And there still are people who feel there is a need for mysticism around wine.
There is not. Wine is a consumable. A fantastic, outstanding and unique consumable, but a consumable nonetheless.
Something to enjoy wholeheartedly, not to worship.
Fino sherry is THE best white wine for cooking
“Better to invest that money into the wine”
Straight facts
Good points -delivered with a touch of dry humor.
Excellent advice which I’m already following for many years. Lucky me 🥂🥂🥂🍷🍷🍷
I’m curious, if you are to briefly chill a red wine before serving, but it may still need an hour or more to decant/carafe before serving … you are back to room temp. Should you decant/carafe in the refrigerator then take it out before serving? How do you recommend handling this?
decant first, put it back into the bottle and then fridge for 1 hour.
These are all great points, I think the most common one is serving red wine too warm and whites too cold. Of course this has a lot to do with the climate and weather where one lives, but it is something that both wine professionals and amateurs should take to heart. I remember reading somewhere that for assessing quality drinking wine at room temperature is good, as flaws or mistakes can't be hidden so easily. But for enjoyment and pleasure getting the temperature right is key. Getting out of one's comfort zone is also important as life can be so boring if we always stick to what we know and feel comfortable with. I have a question for everyone, how many of you are part of the 100 grapes club? Meaning how many of you have drink wines from 100 + cultivars/varieties? According to my Vivino I am at 92, hoping to push past that with two wine fairs in town this month and next. Stay thirsty, everyone. Zum Wohl!
Hallelujah!!! One of my huge bugbears is going to a restaurant and being served hot red wine from under the hot bar lights, or near the kitchen at 20-25°C. 😵😵I always ask them to chill the bott!e.
A wine mistake could be having preconceived ideas about a grape based on a previous experience. Eg I did not try Sauvignon Blanc for ages because I had a poor experience, too tart and too much vegetation. But now I see that many producers and countries especially New Zealand produce tropical flavour Sauvignons which is much more my taste. Do you think this is a natural progression via climate warming or man made I.e wine makers actively looking to adapt their wines in order to achieve a more popular flavour profile and therefore wider/larger audience?
Anyhow Konstantin, absolutely love your videos, many thanks for sharing your passion and knowledge.👏
Do you think you'd ever do an episode about the wines of Jura, or another one about brandy, perhaps?
Thanks god i fixed one of my mistakes. I sucribed 😅 thanks for tips
A further addition to your comment about how much to put in the glass. Good general rule of thumb is never filled past the widest point of the glass
I don't know much about wine but I do love swigging chilled fizz or pino grudge and do enjoy quaffing room temp bordeaux. Not at all ok with cold red or lukewarm white. So there!
mistake Nr. 4. is that not what you do all the time on the job and on this channel? love your channel, by they way ;-)
Thanks for another great informative video! Apropos the last point, can you please recommend some Austrian wineries to visit? My wife and I will come to Vienna in October. Unfortunately we are not able to taste different Austrian wines, since Kracher is the only really available Austrian producer here in Israel. So we hope to broaden our scope when visiting Vienna and Wachau valley.
Ive been to israel and i bought a bottle produced in israel , 120 shekel, not tried yet.
Im from austria and if youd tell me where youre going i could give you some recommendation 👍
Bründlmayer is a great Austrian producer and not too far from Vienna
@@df71091 Thanks for a response! Israel is quite a small country and although wine is being produced here for a long time, a real tendency to quality is only beginning these days.
We will be in Vienna and supposedly will be able to go for one or two days to Krems and Melk and some other destinations in the valley.
@@elijahumogilevsky7004 there are some fine wines from the region called Wagram, its close to vienna, "red veltliner" , i think its pretty special and only produced in that area.
So the chances are high that you can taste them in vienna.
If you get serious, then buying mostly en primeur has some advantages, as the better stuff will take longer to mature so your quality journey goes steadily upwards. But do splurge on the odd bottle of mature stuff so you know you'll like the EP stuff you're buying in 10 years when it's ready. Also do diversify your collection: your taste may change as you age and you may find you prefer different styles. And try and find some regions/countries you like that aren't yet crazy expensive. Like South Africa or Siciliy or Greece.
What is the location of the region at 7:49?
nice episode and good advice ! ^_^
Cooles Video!
Gib‘s zu, du hättest beinah gesagt „Stay classy (San Diego)“ 😋
15c and you wont go wrong with any. bad wine lower tempature can hide deffects. also stress on the wine like decant and recooling can be a issue but rarely. Temp is the hardest thing to explain a customer.
My top tip: drink blind, drink blind, drink blind. You will puncture all pretension and have to honestly profess what you like and don't. And that's fine.
Mistake: saying that fish only goes with white wine (that one my wife does and I can't convince her otherwise)
I recommend 150 ml of wine per glass.
1 (750 ml) bottle equals 5 glasses.
1:39
Rather than measuring ml, I‘d recommend to only fill the wine up to the widest part of the glass, to optimize the surface, thus improving the contact with the oxygen. Works both with white and red wine.
@@h.hartwig I agree 👍
However I own a cocktail bar, restaurant, and hotel.
We measure our pours by sight, which for a standard wine glass is 150 ml.
Also I believe it to be the standard serving size.
@@MysticDonBlair In Germany, a calibration mark on every glass is mandatory if you serve open wine by the glass in a bar. Pour by sight is not accepted.
@@h.hartwig that’s very interesting. I’m an American living in Turkey.
It was so challenging teaching my staff about wine.
I actually fired someone for filling up a beer goblet with wine and serving it to guest.
Wine temperature - it's not as simple as he makes out. After 30 years of wine tasting, I've come to the conclusion that more acidic white wines such as Riesling and Sauvignon Blanc, along with sparkling wines, need to be colder than less acidic ones. When it comes to reds, the heavier it is, the warmer it can be, though never higher than 20ºC. In contrast, lighter reds such as Pinot Noir need to be a few degrees colder.
I’m definitely not an expert, but love wine, and I’ve learned that the easiest way to get a better experience is correct temperature and (most important) letting the wine breathe for some time before you drink it.
A bit surprised that last wasn’t pointed out more in the video.
(Christ, I sound like a pretentious ass….)
A very common mistake i see people make is blindly believing that the older the wine the better. This leads to a lot of dissapointement.
Ok. That zin bottle….I know they want to stand out, but why such an odd format? Won’t fit in my standard racks or wine fridge….guess if I get it I’ll just have to drink it when I get it home…..hmmm maybe that’s why the odd shape….not so dumb….😎
🤣
Another common mistake : becoming an alcoholic.
maybe for u wine is complicated but not for me, i know everything about wine its really easy
Main mistake is not to tey second wine from france/ italy.
Mistake: judging wine by the price
if your going to be the Master ,please dress like anthony ainley ,,,good informative video
stay thirsty
i think one of the biggest mistakes you can make is buying wine based solely on its price and the level of fancyness of the bottle.
i had to enjoy a lot of piss tier wine in my life due to this in my lifetime lol
Ehhh, wine is the same as painting.
If you like it, you like it.
If it makes you feel then it's real.
Other people's opinions are just that, opinions. So called experts, are usually just hacks that can't create anything worthwhile.
Making sure you share it with the right person is my best advice.
Wine tastes so much better with a close friend who appreciates good wine.
What if you don’t have any friends?
@@EKdlwoasred Well then you just pretend and drink it on your own😂
Warm red wine drives me bonkers. Restaurants in Dublin are inclined to serve red wines that are too warm.
Great video Konstantin, thank you.
I went to a wine tasting recently and the temp outside was 30 degrees c and so the wine was way too warm and the alcohol really overshadowed the taste. I gave feedback saying that it would have been better to chill the red. I was told that we weren't tasting an appropriate wine I.e. beaujolais /pilot noir so no need... and this was from someone who was supposed to be an expert!
@@tomvellacott1926 i once conplained and the sommelier dropped an ice cube in my glass
@@df71091 genius
@@df71091 yuck
One big mistake I've made is waiting too long to drink a bottle. I've cellared wines for extended periods only to find that they were over the hill...
Lot of wines have serving and storing instructions on the back label or at least on their website. RTFM people.
another one: dont open old bottles for people who dont understand.
Mistake #11: only trying a grape varietal from one region.
Try them from all the regions to appreciate the taste difference
Great video and key points :)
Whether wine or food, your consumption preferences can only be made clear by broad sampling (feat. Bayesian updating)👍
Biggest mistake you missed is drinking wines at an appropriate time. Don't save a bottle for a special occasion years past the optimal drinking time. Do not buy a recent vintage port and open it right away. Many wines are sold ready to drink, but more and more, I see red wines especially sold that are better drank 5+ years in the future.
Since I’m hand cleaning all my glasses, I really don’t like when people hold the glass in their palm, thinking they look fancy…. like some strange goblet…. or puts lots of greasy fingers on the sides….
I love how you’re not pedantic about wine, especially with your background and your title.
When my friends think wine is something overly complicated and pedantic, I show them your stuff.
Massive job, as always !
Konstantin this is really good! If the algorithm allows, more WINE NO NO videos would be fantastic. World needs it.
I think it's a mistake to drink extremely expensive wines too early in your wine journey.
Life is too short to drink bad wine but if you are not familiar with Bordeaux, it could be a waste of money to dive straight into Chateau Lafitte because it would be hard to pick up all the subtleties of the wine. I would say, start with decent wines and only go for the very top ones, once you find a variety or region that you really like and understand.
Last week I opened and drank my 1969 Ferdinand Pieroth Münsterer Pittersberg Weißwein (Riesling and Silvaner) Crazy to think that it was 53 yrs old!
😲
I disagree on what you said on wine and food. Try eating a salmon with a red wine and wonder why it taste metalic. There's a reason Chardonnay is often recomended with salmon
Amazinly helpful. And so easy to agree with.
Especially about the wine temperature issue…..
I’ll be even more gratuful if you could share your restaurant service experience about dealing the customers.
Timing
Not all wines are intended for direct consumption - some need a bit of time to calm down and settle.
This is a pretty common problem in the nordics (where they have an alcohol monopoly) - where there’s a very limited possibility to buy anything but the lates release from the vineyard.
That resulted in me having a very perplex relationship to Nebbiolo.
When I started to really get into wine Nebbiolo was the sweetheart of all sommeliers. And as I listened to a bunch of Wine podcasts I started to buy Nebbiolos in order to try to understand what the fuzz was all about. The problem was that as I was only able to get the lates release that probably needed a decade or three in order to straighten out.
But as I didn’t know that at the time - I just kept buying more and more expensive bottles of Nebbiolo, because I though that I obviously was missing something, and kept being disappointed.
15 bottles later I gave up - I though that Nebbiolo probably wasn’t for me.
Skip a head a few years and I was visiting a restaurant where I knew (and trusted) the sommelier and she told me that she had a nice bottle of Nebbiolo open and wondered if I wanted a sip - and it turned out that I had one of my best wine experiences from that bottle - it was just beautiful and perfectly mature. The problem was that all my previous attempts had all just been a bit premature.
Another one could perhaps be that people think or are taught that all (red) wines get better with age
Excellent video! I’ve been heavily into wine for over 30 years, and even I picked up a tid bit of new information.
My extra piece of advice to newer wine drinkers who might want to build a collection: buy/build your cellar with substantially more capacity than you currently think you need. It fills up very quickly!
Beautiful shots at the end !
Great point about equipment! I was going to buy a decanter for my older wines with sediment, but the ol’ Coffee Filter into a glass trick worked fine 😂👍🏻
a mistake i have made: assuming my preferences are constant
Speaking of drinking food…how to match wine and soup? Kidding… Great content again !
interesting comment on wine pairings and so true
One mistake I often hear is that only red wine can age well, Riesling begs to differ.
Riesling can indeed, but so can chardonnay.
Ever had a really good 20+ years old vintage Champagne?
@@nicomeier8098 Yep! In my opinion, basically almost any wine with enough fruit concentration can age well, with high acidity, residual sugar, tannic structure, and oxygenation during winemaking all helping.
👍👍
Had a 1969 riesling silvana last week, Ferdinand Pieroth Münsterer Pittersberg white wine
Opened a 1999 grüner veltliner and it changed my view on old white wine.
It haf a long finish and a hint of beerenauslese or met in the after taste.
The barbaresco from 1985 tasted like soja sauce :(
don't smell the cork, just inspect it
Maybe a mistake? Is judging wines on price and this goes both ways. I've had people come into my wine store and scoff "I would never pay $20 for a white wine.. and I KNOW wine. Red wine, white wine..." these people you cannot reason with.
I try to be open minded, but there are some "wine cleaner" products that supposedly take all the "bad" chemicals out of wine so you're not supposed to get a headache. I've had people ask me what my thoughts are. I just said "if it works for you then sure" but maybe this is my own mistake not being open minded enough. There are some that use chemicals, some that use magnets, some that use filters.. I'm not convinced yet.
Perhaps a wine mistake is not asking enough questions. I know some people who asked for a sauterne and they were poured a burgundy. They felt a bit intimidated and didn't say anything and when they told me the story I explained the person either misheard you or just made a tremendous mistake. You won't get in trouble for being confused and saying that's not the wine you asked for.
Nachschlag gefällig... ;-) one more thought comes to mind. Often it could be more helpful not to avoid some of those mistakes, but actually make the mistakes. The goal is not to avoid all mistakes, but actually learn from them. 'Wow that Spätburgunder really tastes different when it is a bit cooler...' But first, one must realize that a mistake has actually been made and not blame the Spätburgunder because I drank it at the wrong temperature.
Anyway,... great to watch the video and enjoyed it very much.
Could watch the Konstantin Baum Videos all day long...;-)
What a pleasure seeing your videos. I think you pretty much nailed it. For me the biggest challenge is to find out my own taste in wines. If you are just starting our on your journey it might be easier to follow other 'masters' advice, but the real goal is to find out what you enjoy. For that purpose you have to be open and try a lot of different wines from different regions and like you advised : Travel a lot and visit some wineries and talk to the winemakers and taste and taste and.... Ythankful our videos give me great joy and i thankful for your obvious joy in creating them... Danke!
Look I respect the hard work somms do but some of my least favorite food and wine pairing experiences have been at top notch restaurants. Nothing disappoints me more than paying for a nice dinner and the somm pushing their 'tasting menu' which usually consists of mid-range wines that they have to turn over. Whenever I go to nice restaurants, I choose the wine I want to drink and adjust food accordingly (also taking into account what the restaurant specializes in).
For point ten, thanks a lot and I agree. I've been traveling around the wine world for seven years full-time. I know that I don't know everything in wine but it really irks me on trips when some other 'wine people' that do this part time try to talk down to me. I'm in the cellar and in the vineyards the whole year round, that education is PRICELESS. (sorry to get all high-horsey for a second).
Serving temp for champagne or sparkling wine ie., pinot based Rose sparklers?
6-10 Celsius for a fresh and crisp sparkling, for a vintage or a more complex one 8-12 Celsius is a fine range.
Agreed with the suggestion above.
Bare in mind that warmer sparkling can be volatile and likely to bubble over if you are not careful.
I have a wine fridge i keep at 54F, this has helped with my serving temps
Drink what you like like what you drink Cheers!
Another mistake is pigeonholing grape varities.
There are so many various clones and the difference between regions makes a complete nonsense out of only liking, or disliking, one specific grape variety.
Agrentinian Malbec is absolutely nothing like Cahors for example, and Pinot Noir is completely different just within France and Germany, let alone the new world.
So true. I cant stand to drink redwine at room temperature. Too hot. Its a common mistake to serve redwine too hot and white wine too cold.
I need help. The wine I normally drink is Sauvignon Blanc supermarket-sourced. It has no aroma even after swirling in the glass. Its taste is conspicuous by its absence and leaves my tongue traumatised like a garden slug prodded by a stick. My problem is that as an old age pensioner I can only afford six bottles of wine a week and a litre of gin. Do I abandon wine and switch to gin?
Great video, everything was spot on!
You show Merkelbach wine in this video. Do you like their old school way to make riesling? And do you like their wines?
Baum you blew mind with the Albert Merkelbach label. That label is on every bottle they One of the greatest Riesling producers. That label brings a smile to my face, 40 years a regular in my cellar.
Mistake 11. Do not chase Reidel wine glass rebranding with slightly new glass shapes ever 12 months. I broke my habit long ago; the best all-purpose wine glass regardless of varietal is Gabrial.
Good Grapes... Comes Good Wine...
i made home made wine, but during fermantine i got white layer on TOP attaching video , please suggest.
Greatest Mistake “I only drink red wines”. I love whites and often bring whites to parties them people are surprised that they are good.
I've worked in mitchlin restaurants and private Hotels , and had luck to taste try top end wines,, one night I was lucky enough to get a very very expensive half bottle of wine and an almost full one the boss was going to just chuck it away I said il take it if I can wowww it bad for a kitchen porter who used to scrub pans 😁🍷🍷 but my fav wine believe it or not is liebfraumilch and gewurztramine
Wine is the greatest excuse for travel that I can think of.... Also try random wines that you know nothing about.
Hello, can you review the wine from Thailand, I want to know if the wine from Thailand is of good quality compared to the wine of other countries, thank you.
Just one bone to pick. Of course you are correct that almost everyone, everywhere, serves wine at the wrong temperature. But going beyond that genera point is misleading. You should serve all wine at the temperature that is correct for each specific wine, and that temperature will depend as much on the specific wine as on whether it is red, white or other. Many quality white wines, (not overly oaked) will not come alive, as you say, unless, among other things, they reach something like "room temperature" which is itself not a constant. The point is that you have to taste and evaluate the temperature of the wine when you drink it. Fortunately, the key is practice, practice, practice.
The wine temperature mistake is the one is agree with most and come across most often in restaurants. It really gets me mad…
Good day! Have you tasted Russian wines? I live in this country and have not met good wines, maybe I'm wrong?
Strange question: Why are South American wine bottles so heavy?