its funny he only mentions classical music when talking about pairing with wine and thats kind of a point isnt it? who listened to classical music? nobody. lets try to pair wines with Prefab Sprout for a change😅 great interview…
Another fascinating video and informative as well as entertaining. Michael's take on typicity versus originality is quite insightful. His opinion on scores opposed to medals was refreshing, as wine scores seem less useful. With more wine drinkers ignoring wines with less than 90+ points, using medals could highlight quality levels. Michael also reiterates what others have said about aging wines and enjoying them young. It's time to open some bottles. Cheers, and thanks for the deep dive.
Loved the insights by Mr. Shuster! My favorite was determining whether a wine is medal-worthy by "Yum! Yum!" His sentiment echoes that of my dining companion who, while not very bookishly knowledgeable about the wine worldm has what I consider the most unparalleled palate. If she says, "Yum! Yum!" that's like a medal, and if she wants to get another bottle, that's a Gold!
Post-watch: What an absolute legend. I think he's made his way through wine writing because he's not afraid of speaking his mind on any topic. Inspiring, endearing... I need to meet this guy.
Pairing wine and music sounds like a fun idea to do occasionally, especially when you have your music t-shirts on. Maybe pair a Barossa Valley Shiraz when listening to AC/DC! 🍷 🤘🏻
Really wonderful video and interview, thank you so much! I thoroughly enjoyed Michael Schuster’s very common sense and simple approach to appreciation of wine. Keep up the great work!
Thank You! 🙏🏻 I am very excited this was a fun interview for others to watch as well. Sometimes, I get the feeling that what I find interesting in the world of wine, not necessarily is interesting for others. 🫣
Typicity is a big one and probably the hardest part of tasting wine for me without formal training or a mentor. When I tried Chenin Blanc for the first time it was difficult to form an opinion or learn anything since I had no idea what Chenin Blanc (in general) is suppose to taste like. On the up-side, it gives me an excuse to get 3-4 bottles to work through and figure it out.
I have also struggled with Chenin Blanc, and now I have really fallen in love with it. Whether I can detect it in the blind tasting is a different question. 😅
How much of wine “content” is purely BS ratings, reviews, and marketing? Purveyors trying to sell a product and reviewers trying to sell themselves and their “palate” to the makers and the consumer? So little of the content is enjoyment and appreciation of the moment. It is sly one-upmanship, humble bragging, or flat-out exhibition of discretionary income. The whole wine sideshow is rotten
I wouldn’t go as far as to say it is rotten. Certainly it is not. But indeed there are too many people who do promote BS and too many who will believe blindly and not check the information.
Excellent interview, Agnese. I certainly agree with him about scores: I have never understood whether it is meant to be an absolute or relative scale, nor whether vfm should be a factor. Words are more important than numbers, in this regard. I don't quite agree with him about blind tasting. I hold an annual wine evening, where the guests bring the food and I select and supply the wines. We taste in pairs blind for a number of reasons: accurate comparison without being influenced by the label; it promotes concentration on tasting rather than just drinking the wines; and the guests find it enjoyable - it adds a quiz element to the evening. I only offer wines blind at normal dinner parties with friends who are knowledgeable about the subject. I certainly agree about enjoyment being the main point, which is where I part company with Andrew Jefford: I simply do not enjoy young good quality claret or Barolo, for example, so I don't drink them early, unless they are from a fruit forward year or, in the case of claret, they have been made to drink within 2/3 years of the vintage. I would much rather drink a Beaujolais Village or Bourgogne rouge, or Rioja Crianza, say, than 2020 Cru Classé Bordeaux. I usually buy my en primeur wines in half-cases so I can chart and understood a wine's development. Description is a minefield. I didn't quite go along with Andrew in your earlier interview because I find relating a fine wine, in particular, to everyday smells and tastes useful: fruits, flowers, chocolate, coffee, smokiness, etc. Some descriptions, though, I just don't get - and perhaps it is just a lack of imagination on my part - wet rock, for example. Saltiness, yes, if it is wet rock by the sea shore but who goes round tasting or smelling wet rocks? Michael's wine journey began at about the same time as mine in the mid-1970s, although he is a few years older than me, so much of his experience resonated. His Margaux moment happened to me but with a 1963 Taylor's vintage Port at a restaurant celebrating a friend's 21st. Anyway, enough from me but keep 'em coming - I really enjoyed this. Btw, there is nothing wrong with your English pronunciation.
Hahah, thank You for a very insightful comment, and sharing Your own experience as well. 🙏🏻 aside from the fact that I have smelled some of the rocks 😂😂😂 more for fun, less for the wine appreciation - for me truly great wine will trigger memories beyond simple fruit descriptions. At least, these have always been my greatest memories of wines! However, none of us can reject the reasoning behind these descriptors, and why they are actually very, very useful. 🥂🍾 Cheers and thank You again for watching and commenting! 🙏🏻
@@NoSediment I agree (except for the smelling rocks thing) that creating memories is the most important aspect of wine tasting vocabulary. My notes are usually brief but sufficient to trigger that memory, especially the people who shared the experience.
Such a wonderful conversation! You may want to do a teaching video to discuss and define wine structure for viewers who aren’t familiar with the concept. I find it to be a complex concept that requires a fairly nuanced familiarity with wine.
I look for balanced structure which is easier to taste than to describe… like a room furnished nicely and pleasant to the eye… a balanced wine is most pleasant to the nose and tastebuds!
Scores are important to me. Like most consumers, I buy wine for gifts, parties and special occasions at a higher price point than for a regular dinner. I drink a lot of $20 wine and much less above that price, so I won't enjoy a random $40 wine more than my favorite $20 wine. At a higher price point I will choose something similar to something familiar based on scores. I am never going to decide between a Bordeaux and a Burgundy based on score, so his point about rating different wines on the same scale being nonsense is irrelevant. Medals mean nothing to me, lots of bad wines win medals from contests that don't mean anything. Since I am not familiar with most contests, a medal doesn't tell me anything.
Interesting that You say so about medals, as medals are given based on scores (if a wine achieve certain score it translates into golden/silver medal). But, I think more important than scores are following the wine critics that You share similar wine taste. This way - You are more safe, I guess! 💪
I would love to see you interview someone from the USA similar to him. I think you will get an interesting perspective on wine. Michael Schuster is very knowledgeable and I enjoy this podcast.
its funny he only mentions classical music when talking about pairing with wine and thats kind of a point isnt it? who listened to classical music? nobody. lets try to pair wines with Prefab Sprout for a change😅 great interview…
Hahaha, I think it depends on music and wine! But I have had some amazing times listing to rock music and enjoying beautiful wine! 🍷
Another fascinating video and informative as well as entertaining. Michael's take on typicity versus originality is quite insightful.
His opinion on scores opposed to medals was refreshing, as wine scores seem less useful. With more wine drinkers ignoring wines with less than 90+ points, using medals could highlight quality levels.
Michael also reiterates what others have said about aging wines and enjoying them young. It's time to open some bottles. Cheers, and thanks for the deep dive.
He is such a charismatic person with huge amount of knowledge and experience, it is just joy to listen to him! 🙏🏻
Loved the insights by Mr. Shuster!
My favorite was determining whether a wine is medal-worthy by "Yum! Yum!"
His sentiment echoes that of my dining companion who, while not very bookishly knowledgeable about the wine worldm has what I consider the most unparalleled palate. If she says, "Yum! Yum!" that's like a medal, and if she wants to get another bottle, that's a Gold!
I have always thought, that wine which is the first to empty is the best wine of the evening! 🙌
Last video with Gaia Gaja was also great and now Michael Schuster. Could listen to him all day. Thank you Agnese. I learned a lot from both episodes.
Thank You for tuning in for these longer versions! 🙏🏻🙏🏻🙏🏻 very happy they bring joy and are interesting to listen to! 🙏🏻
Lovely interview Agnes, I could listen Mr. Shuster for hours!!
Indeed, he is very wise and lovely to listen to. 🥂 I agree.
Very smart and very enjoyable.
Thank You, I appreciate it a lot. 🙏🏻
The selection of topics (and guests!) in these podcasts is godly.
Post-watch: What an absolute legend. I think he's made his way through wine writing because he's not afraid of speaking his mind on any topic. Inspiring, endearing... I need to meet this guy.
@juanmanuelmunozhernandez7032 he is indeed an absolute legend! And so great to taste wines with him together! 🥂
@@NoSediment That's a massive privilege and accomplishment I can only hope to achieve in the far future! Cheers 🍷
Pairing wine and music sounds like a fun idea to do occasionally, especially when you have your music t-shirts on. Maybe pair a Barossa Valley Shiraz when listening to AC/DC! 🍷 🤘🏻
Sounds like a perfect pairing! 🙌🙌🙌
Really wonderful video and interview, thank you so much! I thoroughly enjoyed Michael Schuster’s very common sense and simple approach to appreciation of wine. Keep up the great work!
Thank You! 🙏🏻 I am very excited this was a fun interview for others to watch as well. Sometimes, I get the feeling that what I find interesting in the world of wine, not necessarily is interesting for others. 🫣
Typicity is a big one and probably the hardest part of tasting wine for me without formal training or a mentor. When I tried Chenin Blanc for the first time it was difficult to form an opinion or learn anything since I had no idea what Chenin Blanc (in general) is suppose to taste like. On the up-side, it gives me an excuse to get 3-4 bottles to work through and figure it out.
I have also struggled with Chenin Blanc, and now I have really fallen in love with it. Whether I can detect it in the blind tasting is a different question. 😅
Absolutely entertaining and informative interview! I really like Michael's approach to evaluating wines. Thank you very much for it!
Thank You for watching’ 🙌🙌🙌 🍾🥂✨ Cheers!
Most interesting interview. Thank you. Wine is a lifetime of learning and pleasure and as he said, many other things!
Thank You! 🙏🏻 happy You enjoyed it. 🍷
Another fabulous interview, Michael is such a Gent.
Gaia Gaja was amazing and now this, a real treat!!
Thank You! Really happy Your enjoyed this episode, and hopefully will equally like the next one! 🙌
How much of wine “content” is purely BS ratings, reviews, and marketing? Purveyors trying to sell a product and reviewers trying to sell themselves and their “palate” to the makers and the consumer? So little of the content is enjoyment and appreciation of the moment. It is sly one-upmanship, humble bragging, or flat-out exhibition of discretionary income. The whole wine sideshow is rotten
I wouldn’t go as far as to say it is rotten. Certainly it is not. But indeed there are too many people who do promote BS and too many who will believe blindly and not check the information.
Excellent interview, Agnese. I certainly agree with him about scores: I have never understood whether it is meant to be an absolute or relative scale, nor whether vfm should be a factor. Words are more important than numbers, in this regard.
I don't quite agree with him about blind tasting. I hold an annual wine evening, where the guests bring the food and I select and supply the wines. We taste in pairs blind for a number of reasons: accurate comparison without being influenced by the label; it promotes concentration on tasting rather than just drinking the wines; and the guests find it enjoyable - it adds a quiz element to the evening. I only offer wines blind at normal dinner parties with friends who are knowledgeable about the subject.
I certainly agree about enjoyment being the main point, which is where I part company with Andrew Jefford: I simply do not enjoy young good quality claret or Barolo, for example, so I don't drink them early, unless they are from a fruit forward year or, in the case of claret, they have been made to drink within 2/3 years of the vintage. I would much rather drink a Beaujolais Village or Bourgogne rouge, or Rioja Crianza, say, than 2020 Cru Classé Bordeaux. I usually buy my en primeur wines in half-cases so I can chart and understood a wine's development.
Description is a minefield. I didn't quite go along with Andrew in your earlier interview because I find relating a fine wine, in particular, to everyday smells and tastes useful: fruits, flowers, chocolate, coffee, smokiness, etc. Some descriptions, though, I just don't get - and perhaps it is just a lack of imagination on my part - wet rock, for example. Saltiness, yes, if it is wet rock by the sea shore but who goes round tasting or smelling wet rocks?
Michael's wine journey began at about the same time as mine in the mid-1970s, although he is a few years older than me, so much of his experience resonated. His Margaux moment happened to me but with a 1963 Taylor's vintage Port at a restaurant celebrating a friend's 21st.
Anyway, enough from me but keep 'em coming - I really enjoyed this. Btw, there is nothing wrong with your English pronunciation.
Hahah, thank You for a very insightful comment, and sharing Your own experience as well. 🙏🏻 aside from the fact that I have smelled some of the rocks 😂😂😂 more for fun, less for the wine appreciation - for me truly great wine will trigger memories beyond simple fruit descriptions. At least, these have always been my greatest memories of wines! However, none of us can reject the reasoning behind these descriptors, and why they are actually very, very useful. 🥂🍾 Cheers and thank You again for watching and commenting! 🙏🏻
@@NoSediment I agree (except for the smelling rocks thing) that creating memories is the most important aspect of wine tasting vocabulary. My notes are usually brief but sufficient to trigger that memory, especially the people who shared the experience.
This was excellent. Great cast and what gentleman. Thank you….
Thank You. 🙏🏻 Cheers! 🍷
Such a wonderful conversation! You may want to do a teaching video to discuss and define wine structure for viewers who aren’t familiar with the concept. I find it to be a complex concept that requires a fairly nuanced familiarity with wine.
I look for balanced structure which is easier to taste than to describe… like a room furnished nicely and pleasant to the eye… a balanced wine is most pleasant to the nose and tastebuds!
Thank You for the suggestion - I haven’t thought about it, but it makes sense to make a video about it. 🫡
Scores are important to me. Like most consumers, I buy wine for gifts, parties and special occasions at a higher price point than for a regular dinner. I drink a lot of $20 wine and much less above that price, so I won't enjoy a random $40 wine more than my favorite $20 wine. At a higher price point I will choose something similar to something familiar based on scores. I am never going to decide between a Bordeaux and a Burgundy based on score, so his point about rating different wines on the same scale being nonsense is irrelevant. Medals mean nothing to me, lots of bad wines win medals from contests that don't mean anything. Since I am not familiar with most contests, a medal doesn't tell me anything.
Interesting that You say so about medals, as medals are given based on scores (if a wine achieve certain score it translates into golden/silver medal). But, I think more important than scores are following the wine critics that You share similar wine taste. This way - You are more safe, I guess! 💪
Another outstanding episode!!!
Happy You enjoyed it! 🍾
I would love to see you interview someone from the USA similar to him. I think you will get an interesting perspective on wine. Michael Schuster is very knowledgeable and I enjoy this podcast.
Me too, hopefully soon I will have the possibility. 🤞🤞