then, the 3 bottles arrived, 2 premier cru les lys and 1 chablis both daniel dampt. I tasted the premier cru 2014, a round, harmonious wine that expresses its best at least one hour after opening the bottle. But as an Italian I have a soft spot, like all of us Italians, for the youngest white wine! 😊😊😊
The reason why these videos are successful is: i) Peter is very knowledgeable, yet direct and not affraid to point out the harsh realities of any wine, but also importantly ii) Jay is such a great presenter, asks the right questions and leads the discussion in the direction that he knows Peter will focus on - and as such he is a great, knowledgeable host.
It would be great if you were to put up text at the end of the video that lists the individual wines you are tasting. We use your videos to help plan some tastings of our own, and I end up going back and freezing the video to write them down, it would be really helpful if they were just listed. Thanks for these great videos!
If they continue with this quality content, this will be the first wine channel on UA-cam to reach 1m subscribers. PS: I would love these guys to travel the wine world and taste different wines around the world. A wine vlog. ♥️♥️♥️
When Jay says that after this clip it will be empty of 2014 Chablis...he was speaking the truth. After the release of this video I bought two bottles Chablis Grand Cru 2014 in 2022 and I have not found 2014 anywhere since that time - only in restaurants for 2000 eur and up. I drank on bottle and it is gorgeous.
I love this tasting as Chablis is my favorite expression of the Chardonnay varietal. In total agreement that oak can be a killer of otherwise great Chablis. You did a wonderful job on this, many thanks, Wineking! I will subscribe. Cheers 🥂
Interesting results! This is really a story of vintage. It's a real shame that climate change means young people (like me!!!) and future generations won't experience the same wines as past generations. And it's also a shame about that Laroche. I had the budget 18' Chablis recently and while it was ripe, it was very enjoyable and good for the price!
Jay decided to delete my other comment, fellow winos/wapples check out the channel ' Unico Zelo'. Very underrated and entertaining wine guys from Australia!
@@kicker2511 Hey kicker, what's up? I made a separate comment about that channel, but I don't think it was deleted, I think a spam filter got it because I used a link to the channel. Nevertheless, highly recommend you check out Unico Zelo, they also have funny/entertaining wine tastings! Spread the word if you like them :)
I hope you will do tasting of pinot noirs of the world and educate us of the characteristics of each regions of the world. Bourgogne , South America, Oregon, California (Napa, Sonoma, Monterey..etc.) MW Peter is the star of the Wineking video and Jay is the best wine content creator! Your video makes my day on Mondays . . . Kudos to Jay and Peter !
More than any other, this video parallels my wine experience. The best wine I have ever tasted was a Grand Cru Chablis. It has been 30 years and I have been trying to reproduce that experience with no success. As with this flight, the quality of the wine I taste--especially French wine--is not well correlated with either its price or its pedigree. There is so much bottle-to-bottle variation that you can rarely count on a bottle tasting as good as the label suggests it should. For some reason, I find that Italian wine is much more consistent. For dry, white wines I really like Verdicchio. I generally prefer it to chardonnay. I don't think I have ever had a bad bottle. A professional wine-making craft should not result in a plain Chablis beating a Premiere Cru and Grand Cru Chablis--each more than double the price--in a blind taste test. It's no wonder that in a 1976 blind tasting two then-unknown Napa Valley vineyards embarrassed the French in their own backyard.
Agree Vintubateur. These wines need more time and developing. Not just the grand crus. At least 5 years, but rather 10 or 15 years and have patience. You're rewarded. For now decant the wines, or use wider wine glasses. Preferably with a suitable meal. Do not serve the wines too cold and take time. And important, no coffee or sweats in advance.
Hey Jae. Love the videos! You and Peter make for a great pair. Would be helpful if you post where you purchased the wines from. I live in the So Cal area and would love to see a list of your go to wine stores. Thanks and keep up the great work!
I had a neighbor who I introduced Lambics to while we were living in Belgium. After many weekends of Lambics, I asked him to show me some good French wines since he was very knowledgeable. I let him know that I preferred red wine. He told me he was going to bring over a bunch of whites he wanted me to try. One of them was a Chablis. That bottle totally changed my opinion on white wines. Now my favorite wine is a chablis and I enjoy white wines more often. However, I do miss the prices of French wines in Belgium as I no longer live there. I went to look for a Chablis in the states and it hurt me that they were in the 30s. No more 7-10 euro bottles for me anymore. Anyways, I love the channel! Cheers!
샤블리를 가장 좋아하는데 많은 사람들이 샤블리의 풍미를 알 수 있게 와인킹에서 일반급으로 가성비 좋게 진행했으면 좋겠네요. 프랑스 갈 때마다 사서 마셨었는데 한국에서는 너무 가격이 부담스러워서 자주 마시기가 힘드네요. 그런 이유때문인지 의외로 제 주변의 많은 분들이 샤블리를 잘 모르더라고요. 항상 기다리고 있습니다.
Roland Lavantureux is a great winemaker!! He adjusts his winemaking style to best suit the vintage, which is why in 2018 he used oak (I imagine). Have you tried any Vincent Dauvissat Chablis?
A few comments. I've tried a Domaine Laroche village Chablis 2018 and absolutely did not like it (it was from K&L), so I suspect it could be the producer's style. Thanks for adding Christophe Et Fils in, now I want to try them! Domaine Pinson makes great value wines, and drinking the 2019 Les Clos so young pop and pour might affect the tasting, versus letting it cellar for 5 to 10 years (or even 15 to 20). I wonder if you decanted the Les Clos 2019 for some time, before tasting, whether the oak flavors will mellow out a bit more. I loved this video, please do more Chablis tastings!
You know I’m not at all really into wine but these guys seems so chill and relaxed with a good conversation I wouldn’t mind throwing back a few boxes of wine with them
Great videos with you two! Amazing energy and atmosphere. If I could just suggest that the wines were listed in the description that would be a great help. In return I promise not to buy any '14 Chablis 😋
I vividly recall lunching alone at The Rusty Pelican on PCH in Newport Beach, Cal in 1974. I had Sand Dabs and the girl suggested a glass of Chablis. If I had know just how difficult it would be to duplicate that perfect moment with that perfect wine I certainly would have paid more attention to the mundane trivia concerning vintage, appellation and such. I still seek. The perfect Chablis still evades. Thank you gentlemen for helping keep the dream alive.
Peter, I found some lovely 2017 Chablis that are exactly as you say, chalk, rock, flint, mineral, and some fruit, with bracing acidity, and great precision, but I also agree that the 2018 and 2019 were lacking.
I find Chablis pretty boring honestly... I probably havn't tried the right ones yet. German and Austrian Chardonnays on the other hand... so much variety and delicousness
It's quite amazing, having lived in Bourgogne most of my life, to see 2 complete strangers on the other side of the world talking about things that are, for me and my fellow bourguignons, so "visceral". Our love for and reliance on terroir, make it so it's a little bit of our earth that is traveling and being appreciated. I've only seen a couple videos from your channel, and with Peter, but this man is spot on, as usual it seems. The sharp minerality is the key feature of a white bourgogne, it's a shame if some winegrowers are losing their way. I don't know about reintroducing the death penalty, but I understand the sentiment :D
Hi Jae! Hi Peter! Have just discovered your wonderfully good humoured channel and thouroughly enjoyed this presentation of Chablis wines. As a great Chablis fan I find your remarks intriguing and very insightful. A shame that Peter didn't find his preferred Chablis characteristics but there's much to be said about that. I note Peter's preference for a 2014 style vintage. That was indeed a cooler, high acidity vintage. Very lean and pure, extremely crisp, in fact probably too much so for most people's taste (in my experience) because the 2014s were quite "strict" and are only now starting to become more approachable. I would put 2014 at one extreme of the Chablis vintage spectrum. Personally I find the 2017s more balanced with just a bit more ripeness and concentration on the palate to contrast the crisp, elegant and focused Chablis style. But that's just my preference. 2008 and 2014 type vintages are now more the exception and you are right to point out that Chablis is affected now by hotter years. In the first instance this is actually great news because there is now much better ripeness across the vineyard and more consistency than in the past. Even Petit Chablis has a bit more body now making it more balanced and sometimes a great alternative. That said, recent vintages have indeed been quite hot and dry. Ironically the challenge now is not to harvest ripe grapes but to harvest at the right date to preserve enough freshness (acidity). 2019 is at the opposite extreme of the vintage spectrum, a dry winter even before the growing season and a very hot summer with several heatwaves. The grapes were really small and concentrated and the wines, bottled quite recently, are still very concentrated and robust. I am not familiar with the Domaine Pinson Grand Cru Les Clos but if you detected oakiness then this will only seem completely exagerated in a hot vintage with such a young wine. Honestly, I think it is far to soon to be trying 2019s. I do have a fond memory of a Pinson 2017 Premier Cru Forets which was just crisp and fresh enough with just enough smoothness on the palate, definately no invasive oakiness. As for the 2018s, the fact that the simple Chablis impressed you most doesn't surprise me at all! This is another hot year but not as dry and so with bigger grapes. The wines are more elegant, indeed very easy going and flattering, the suaveness of the fruit really hides the underlying complexity of many of the wines. It is indeed the simpler Chablis that currently reveals it's depth and potential more easily. However, with many Premiers Crus and Grands Cru, the natural richness and density of their terroir combined with the fullness of a sunny vintage actually makes it more difficult to really detect all their complexity and depth and they can ironically seem quite simple. It is indeed very deceiving when they're young, but this has always been the case with many Chablis, even in the past. Just as the cooler vintages must be kept a few years so the acidity "relaxes" a bit and loses it's sharpness, the hotter vintages must be kept so that the fruit layer can "decompose". An example: the Grand Cry Vaudésir is the hottest area in the vineyard. It is often a richer, more ostentatious, slightly burgundian wine. In 2019 I tasted a 1999 Vaudésir (hot vintage!). It had become much more refined and unsderstated with a polished but very distinct and complex mineral backbone that was present throughout the tasting. And still incredibly fresh! Now don't worry, this doesn't mean that you will have to wait 20 years every time to find the typical Chablis texture in hot vintages. I remember the 2015s being very rich and powerful when they were bottled. But since last year (2020) they have really become much leaner and the minerality is coming back to the surface. Great to enjoy now, but they can also be kept for many years (as long as the producer made sure to harvest soon enough and not over oak the wine). I am surprised when I read reviews that recommend keeping Grands Crus 2-3 years after bottling. Really this is not long enough. You described the 2018 Vaulorent as being honest and really nice with good terroir grip and weight and also good acidity. Just lacking in complexity, although the potential seems to be there. My guess is the easiness of the vintage character is masking the complexity and it will take a few years for that to change, like with the 2015s. One reason why the Vaulorent is indeed more expensive than other Premiers Crus is that it is the only one right next to the Grands Crus, basically an extension of the Grands Crus slope. I can attest that it's potential is more like that of a Grand Cru. Many people are naturally hesitant to store white wines for more than 2 or 3 years, but with good Chablis 5 years is a good starting point with the best results coming often after 10-15 years!
프리미어급 샤블리는 접근 가능성이 많이 높은 편이어서 그래도 화이트 와인 중 자주 접하는 편인데요. 날카로움을 느꼈던 적이 없던 것 같네요. 온난화로 인해서 그런 점을 느끼기 어려워지는게 안타깝네요. 집에 셀러에 혹시라도 안먹고 쟁여둔 14년 샤블리가 있으면 좋겠네요 TT
I’m curious to know if the decision for winemakers to use oak for richer fruit has to do with the aging potential of the wine. Are they making wines to be enjoyed years down the line when the wine is more integrated? At that point, I wonder if the oak makes more sense on the palette?
I understand that white wines usually aren't aged, but do you think maybe that one you really didn't like maybe the maker was trying to make something to be aged some? Would the oakiness mellow out with age?
The guy on the right reminds me of my dad who passed away 3 years ago. Had a very tongue in cheek attitude, always happy, open minded, confident, and loved wine. Wish I could do this kind of stuff with him. Miss ya, pops! ❤❤
The one that knocks them off their course is the "Christoph et fils". If you take this one bottle out order-wise they aren't wrong. And the question on why the fifth bottle winemaker used old oak instead of clean new barrels? Hmmm... Ego and foolishness........ I've always "ignored" white wines, because of the simpleness of the processs in making them. Pray for ideal weather, get good grapes and do what works, what wine-makers have done for centuries, that's it! Funny stuff, a week ago i got gifted a box of the Christoph and sons bottle. It is good stuff.
Ahh Chablis. Can you please do a SOUTH AFRICAN episode! I want some SA Chardonnay's, Hamilton Russell eg. I also want to see if Peter can get the South African theme. Love your videos
What do you think about German Chardonnays from Saar or Mosel? The ripening period in Germany is longer because of the slightly cooler climate and the soil is very minerally.
The big stars of chablis domaine Vincent Dauvissat and domaine Raveneau are not there :( For Bordeaux tasting we had the best of the best, we want it too for Chablis! Thanks for your vidéos!
I'm french (living in Switzerland since 1998), and I also love Chablis wines. Quite some time ago, I bought excellent bottles from a small producer, and after some years of aging it was delicious. I fully agree, "oak infusion" (like a friend, oenologist, was calling this trend) is a wine taste killer! What I like in Chablis is the special balance between fruit/flowers (lemon, grapefruit...) that we can find also in great Burgundy whites, and the mineral aspect (which is much less present in Burgundy, in particular the ones from Puligny-Montrachet are rather on the "butter" side). By the way, I just discovered your channel, and talking about minerality, did you ever tried Nicolas Joly's wines?
Jae is the best! Would love to see a blind tasting of Chardonnay including El Enemigo Chardonnay 2017 or 2019 from Mendoza Argentina! Would especially love to see Peter's reaction to it.
I bought a 2014 Domaine Larouche Premiere Cru for 42 Euros in Beaune and enjoyed it with colleagues in Lyon years ago. It was quite impressive. I regretted not buying the Grand Cru (64 Euros). This past May, I enjoyed a 2021 William Favre in a lovely restaurant (Le Chiquito) near Cergy, France.
2014 was the coolest summer of the decade in central France. I have some good news for you guys: summer of 2021 also started out cool and very wet. With some luck 2021 can become a very good vintage.
There is a chance of that happening, however we got lots of hail in the late spring and I think it might have quite an adverse effect on this year's fruit. I'm french and I regrettably don't follow wine that much but I love this channel.
One of my favorite tasting of wines was at a tiny farmhouse I happened across in the Chablis region. He had a Petit Chablis that I wish I could have had 10 cases sent home. At the time I thought Chablis was crap as my mother drank the cheap box wine stuff so I wasn't looking forward to the tasting. Boy was I wrong.
Chablis can be very costly, for entry level still need a high price. New world chardonay can be budget, but the taste mostly cream and butter but chablis, especially unoaked, is very refreshing and fruits note, with balance acidity. I believe burgundy weather affect the result of grape outcome.
I visited Chablis in 1995, the wines were outstanding and so affordable then I only drank GC. Re Peter's global warming reference. Many years ago I remember tasting a bunch of GC and PC red Burgundies from the very hot 03 vintage which to me had morphed them into generic rich new world Pinot's. It was depressing!
Surprised at Peter s vehemence on the oaked Chablis. I understand one can prefer one style compared to another, but scoring the wine much better if it were a Puligny clearly shows bias and one should also recognize intrinsic quality regardless of personal preferance. Always turned down by intolerance to the point of refusing being open to different wine styles within the bounderies of an appellation. By the way, stainless steel ageing and preventing malolactic aren't traditional elevage practices unless tradition starts in the 1960s. In fact Chablis used even smaller barrels than southern burgundy in the past, the feuillette (132L). Reference producer raveneau wines for instance are also closer to a meursault style.
"I only have one liver, and if I'm going to waste it, I want to waste it on the good stuff." Words of wisdom from Peter!
Def!!! Totally agree!!!
then, the 3 bottles arrived, 2 premier cru les lys and 1 chablis both daniel dampt. I tasted the premier cru 2014, a round, harmonious wine that expresses its best at least one hour after opening the bottle. But as an Italian I have a soft spot, like all of us Italians, for the youngest white wine! 😊😊😊
That was interesting video!!
I am waiting for uploading the video about wines from Languedoc and abruzzo!!!
꼭 4번 크리스토퍼 샤블리는 기억해야겠네요. 샤블리 엄청 좋아하는데.... 2014도 잊지 말아야겠어요.
이번에도 역시 좋은 영상 감사합니다. 조쉬는 언제 초대 하시나요~ㅎㅎ 조쉬의 찰진 딕션 또 듣고싶습니다. 햄버거 영상은 왜 계속 보게 되는지,,,ㅎㅎ
15:39 genuine anger OMG
자 이제 와인샵가서 2014년 빈티지 샤블리 보이면 일단 사겠습니다 ㅋㅋ
영원히 고통받는 버번 배럴
Now you HAVE to find a 14 and 08 Chablis and put them in amongst other wines and see if Peter can find them…
he'll have zero problem, all else equal
The reason why these videos are successful is: i) Peter is very knowledgeable, yet direct and not affraid to point out the harsh realities of any wine, but also importantly ii) Jay is such a great presenter, asks the right questions and leads the discussion in the direction that he knows Peter will focus on - and as such he is a great, knowledgeable host.
And because Jay’s laugh is contagious
Captain obvious
They have great chemistry. Hence, why they are good friends 😊
It would be great if you were to put up text at the end of the video that lists the individual wines you are tasting. We use your videos to help plan some tastings of our own, and I end up going back and freezing the video to write them down, it would be really helpful if they were just listed. Thanks for these great videos!
I love how these guys get increasingly more drunk throughout the evening
Would be weird if it was the opposite.
Thats their job lmao
If they continue with this quality content, this will be the first wine channel on UA-cam to reach 1m subscribers.
PS: I would love these guys to travel the wine world and taste different wines around the world. A wine vlog. ♥️♥️♥️
That would be sooooo sick!
🍇🍇🍇
When Jay says that after this clip it will be empty of 2014 Chablis...he was speaking the truth. After the release of this video I bought two bottles Chablis Grand Cru 2014 in 2022 and I have not found 2014 anywhere since that time - only in restaurants for 2000 eur and up. I drank on bottle and it is gorgeous.
Peter so mild-mannered... I want to see more RAGE!!!!! It's unfortunate that the Domaine Laroche showed so poorly.
Chablis calms his soul; Jae will get him riled up soon ;)
피터옹의”08년과 14년은 아주 특별한해였다.”
이말은 할머니가 얘기해주는 전래동화처럼..
재밌는 판타지소설의 도입부처럼..
그런 설레는 느낌을 받았습니다 대단해요!
How are so many wines flawed, almost in every other tasting :o
“Chablis? If it’s ‘14 you were expecting me…” -Peter Koff
I love this tasting as Chablis is my favorite expression of the Chardonnay varietal. In total agreement that oak can be a killer of otherwise great Chablis. You did a wonderful job on this, many thanks, Wineking! I will subscribe. Cheers 🥂
피노누아 특집 너무 보고 싶습니다! 대부분 보르도 블렌드나 신대륙이어서ㅠㅠ
피노누아도 저가라인이나 초고가 라인 다룰게 많을거 같습니다!
Interesting results! This is really a story of vintage. It's a real shame that climate change means young people (like me!!!) and future generations won't experience the same wines as past generations. And it's also a shame about that Laroche. I had the budget 18' Chablis recently and while it was ripe, it was very enjoyable and good for the price!
Jay decided to delete my other comment, fellow winos/wapples check out the channel ' Unico Zelo'. Very underrated and entertaining wine guys from Australia!
@@DanA-bt7dr what comment?
@@kicker2511 Hey kicker, what's up? I made a separate comment about that channel, but I don't think it was deleted, I think a spam filter got it because I used a link to the channel. Nevertheless, highly recommend you check out Unico Zelo, they also have funny/entertaining wine tastings! Spread the word if you like them :)
@@DanA-bt7dr big fan of Uniclo Zelo as an Australian it's a fantastic expression of how good Australian wines can and should be
I hope you will do tasting of pinot noirs of the world and educate us of the characteristics of each regions of the world.
Bourgogne , South America, Oregon, California (Napa, Sonoma, Monterey..etc.)
MW Peter is the star of the Wineking video and Jay is the best wine content creator!
Your video makes my day on Mondays . . .
Kudos to Jay and Peter !
More than any other, this video parallels my wine experience. The best wine I have ever tasted was a Grand Cru Chablis. It has been 30 years and I have been trying to reproduce that experience with no success. As with this flight, the quality of the wine I taste--especially French wine--is not well correlated with either its price or its pedigree. There is so much bottle-to-bottle variation that you can rarely count on a bottle tasting as good as the label suggests it should. For some reason, I find that Italian wine is much more consistent. For dry, white wines I really like Verdicchio. I generally prefer it to chardonnay. I don't think I have ever had a bad bottle.
A professional wine-making craft should not result in a plain Chablis beating a Premiere Cru and Grand Cru Chablis--each more than double the price--in a blind taste test. It's no wonder that in a 1976 blind tasting two then-unknown Napa Valley vineyards embarrassed the French in their own backyard.
언제 사우스 아프리카 와인 특집도 해주세요 코로나로 와인업계가 너무 힘들어 하더라구요 ㅠ (친구네가 와이너리 운영중이어서 얘기 많이들었어여)
Maybe as a grand cru, domaine pinson need to age more to integrate oak better...
i don't think they were talking about the taste but more of the characteristics of the appellation chablis.
Agree Vintubateur. These wines need more time and developing. Not just the grand crus. At least 5 years, but rather 10 or 15 years and have patience. You're rewarded. For now decant the wines, or use wider wine glasses. Preferably with a suitable meal. Do not serve the wines too cold and take time. And important, no coffee or sweats in advance.
Hey Jae. Love the videos! You and Peter make for a great pair. Would be helpful if you post where you purchased the wines from. I live in the So Cal area and would love to see a list of your go to wine stores. Thanks and keep up the great work!
I had a neighbor who I introduced Lambics to while we were living in Belgium. After many weekends of Lambics, I asked him to show me some good French wines since he was very knowledgeable. I let him know that I preferred red wine. He told me he was going to bring over a bunch of whites he wanted me to try. One of them was a Chablis. That bottle totally changed my opinion on white wines. Now my favorite wine is a chablis and I enjoy white wines more often. However, I do miss the prices of French wines in Belgium as I no longer live there. I went to look for a Chablis in the states and it hurt me that they were in the 30s. No more 7-10 euro bottles for me anymore. Anyways, I love the channel! Cheers!
look for Maconnais, Pinot Gris if you like Chablis, and there are wines from the Riesling that have that same mineral character.
2014년산 샤블리... 넌 죽었다..
샤블리를 가장 좋아하는데 많은 사람들이 샤블리의 풍미를 알 수 있게 와인킹에서 일반급으로 가성비 좋게 진행했으면 좋겠네요.
프랑스 갈 때마다 사서 마셨었는데 한국에서는 너무 가격이 부담스러워서 자주 마시기가 힘드네요.
그런 이유때문인지 의외로 제 주변의 많은 분들이 샤블리를 잘 모르더라고요.
항상 기다리고 있습니다.
Roland Lavantureux is a great winemaker!! He adjusts his winemaking style to best suit the vintage, which is why in 2018 he used oak (I imagine). Have you tried any Vincent Dauvissat Chablis?
샤블리는 14년,, 메모,,,,
A few comments. I've tried a Domaine Laroche village Chablis 2018 and absolutely did not like it (it was from K&L), so I suspect it could be the producer's style. Thanks for adding Christophe Et Fils in, now I want to try them! Domaine Pinson makes great value wines, and drinking the 2019 Les Clos so young pop and pour might affect the tasting, versus letting it cellar for 5 to 10 years (or even 15 to 20). I wonder if you decanted the Les Clos 2019 for some time, before tasting, whether the oak flavors will mellow out a bit more. I loved this video, please do more Chablis tastings!
I’ve had 1er Cru Domaine Laroche that I bought in Beaune (42 Euros) and it was stunning.
You know I’m not at all really into wine but these guys seems so chill and relaxed with a good conversation I wouldn’t mind throwing back a few boxes of wine with them
Jae Young, impressive and easy to watch tasting
Great videos with you two! Amazing energy and atmosphere. If I could just suggest that the wines were listed in the description that would be a great help. In return I promise not to buy any '14 Chablis 😋
I vividly recall lunching alone at The Rusty Pelican on PCH in Newport Beach, Cal in 1974. I had Sand Dabs and the girl suggested a glass of Chablis. If I had know just how difficult it would be to duplicate that perfect moment with that perfect wine I certainly would have paid more attention to the mundane trivia concerning vintage, appellation and such. I still seek. The perfect Chablis still evades. Thank you gentlemen for helping keep the dream alive.
저렇게 화내실길래 화내게한 크리스토프 있나 찾아봤는데 제주도에선 찾기힘드네요;;ㅎㅎ
"We give it to my wife?" Hahahahaha, this is a great channel and I've never really drank wine.
추천영상에 산지오베제가 있다는거는??!!
제 바램이 이루어지나요? 모렐리노, 끼안티, 브루넬로, 로쏘디몬탈치노 보고싶어요!!
저는 와인을 모르는 사람인데 두분 감별하고 식별하시는게 너무 신기해서 자꾸 보게 되네요 잘봤습니다.
좋은 품질의 포도를 억지로 가렸다니 와인은 모르지만 듣기만 해도 아쉽네요😅😅
Yes! We Love Peter! ♥️
이 영상을 보면서 맛없는 레드와인을 마시는건...정말...ㅠㅠㅠㅠㅠㅠㅠ쒯..
요새 호주 와이너리들 보면 저열량 라인업들을 많이 파는것 같은데 전문가분들께서 느끼기에도 맛에 차이가 있는지 한번 날카롭게 검증해주시면 재밌고 유익한 컨텐츠가 될것 같습니다!
참으로 보는 사람이 즐겁습니다
Can you taste Trader Joe’s wines please!?
This would be fun to watch!
잊을만 하면 떠오르는 버번 배럴의 추억 ㅋㅋㅋㅋㅋㅋㅋ
2번,4번 샤블리도 한국에서 구할 수 있을까요?
Not first :)
Whew!! Thanks for the assurance! Although I stored up a few Chablis but most are "2014" ( just one 2012 and two 2020😁)
냄새로만 빈티지를 구별하는 클라스..경탄
Peter, I found some lovely 2017 Chablis that are exactly as you say, chalk, rock, flint, mineral, and some fruit, with bracing acidity, and great precision, but I also agree that the 2018 and 2019 were lacking.
I find Chablis pretty boring honestly... I probably havn't tried the right ones yet. German and Austrian Chardonnays on the other hand... so much variety and delicousness
샤블리... 비싼 것이 꼭 좋다는 생각을 버리겠습니다. 물론 비싼 건 아직 마셔보지도 못했지만요...ㅎㅎㅎ 1er Cru도 아직은 못 마셔봐서 샤블리들부터 섭렵하고 급을 올리면서 마셔보겠습니다.^^
the number 5 wine is destinated for drink in 10 years...
Sometimes, i blieve peter's taste can become the tendency of wine-produce.
Without oaked, following high purity
Cheap but not cheaper. Oak but not "oaker". 😂
I would love to hear what Jay and Peter think of kongsgaard chardonnays some day. I love your channel!
From one Peter to another.. Buy Eleni & Edouard Vocoret Chablis. mindblowingly clean, sharp and piercing!
It's quite amazing, having lived in Bourgogne most of my life, to see 2 complete strangers on the other side of the world talking about things that are, for me and my fellow bourguignons, so "visceral". Our love for and reliance on terroir, make it so it's a little bit of our earth that is traveling and being appreciated.
I've only seen a couple videos from your channel, and with Peter, but this man is spot on, as usual it seems. The sharp minerality is the key feature of a white bourgogne, it's a shame if some winegrowers are losing their way. I don't know about reintroducing the death penalty, but I understand the sentiment :D
You two just have way too much fun tasting (and drinking) wine! Still a lot of fun to watch.
Hi Jae! Hi Peter! Have just discovered your wonderfully good humoured channel and thouroughly enjoyed this presentation of Chablis wines. As a great Chablis fan I find your remarks intriguing and very insightful. A shame that Peter didn't find his preferred Chablis characteristics but there's much to be said about that. I note Peter's preference for a 2014 style vintage. That was indeed a cooler, high acidity vintage. Very lean and pure, extremely crisp, in fact probably too much so for most people's taste (in my experience) because the 2014s were quite "strict" and are only now starting to become more approachable. I would put 2014 at one extreme of the Chablis vintage spectrum.
Personally I find the 2017s more balanced with just a bit more ripeness and concentration on the palate to contrast the crisp, elegant and focused Chablis style. But that's just my preference. 2008 and 2014 type vintages are now more the exception and you are right to point out that Chablis is affected now by hotter years. In the first instance this is actually great news because there is now much better ripeness across the vineyard and more consistency than in the past. Even Petit Chablis has a bit more body now making it more balanced and sometimes a great alternative. That said, recent vintages have indeed been quite hot and dry. Ironically the challenge now is not to harvest ripe grapes but to harvest at the right date to preserve enough freshness (acidity).
2019 is at the opposite extreme of the vintage spectrum, a dry winter even before the growing season and a very hot summer with several heatwaves. The grapes were really small and concentrated and the wines, bottled quite recently, are still very concentrated and robust. I am not familiar with the Domaine Pinson Grand Cru Les Clos but if you detected oakiness then this will only seem completely exagerated in a hot vintage with such a young wine. Honestly, I think it is far to soon to be trying 2019s. I do have a fond memory of a Pinson 2017 Premier Cru Forets which was just crisp and fresh enough with just enough smoothness on the palate, definately no invasive oakiness.
As for the 2018s, the fact that the simple Chablis impressed you most doesn't surprise me at all! This is another hot year but not as dry and so with bigger grapes. The wines are more elegant, indeed very easy going and flattering, the suaveness of the fruit really hides the underlying complexity of many of the wines. It is indeed the simpler Chablis that currently reveals it's depth and potential more easily. However, with many Premiers Crus and Grands Cru, the natural richness and density of their terroir combined with the fullness of a sunny vintage actually makes it more difficult to really detect all their complexity and depth and they can ironically seem quite simple. It is indeed very deceiving when they're young, but this has always been the case with many Chablis, even in the past.
Just as the cooler vintages must be kept a few years so the acidity "relaxes" a bit and loses it's sharpness, the hotter vintages must be kept so that the fruit layer can "decompose". An example: the Grand Cry Vaudésir is the hottest area in the vineyard. It is often a richer, more ostentatious, slightly burgundian wine. In 2019 I tasted a 1999 Vaudésir (hot vintage!). It had become much more refined and unsderstated with a polished but very distinct and complex mineral backbone that was present throughout the tasting. And still incredibly fresh!
Now don't worry, this doesn't mean that you will have to wait 20 years every time to find the typical Chablis texture in hot vintages. I remember the 2015s being very rich and powerful when they were bottled. But since last year (2020) they have really become much leaner and the minerality is coming back to the surface. Great to enjoy now, but they can also be kept for many years (as long as the producer made sure to harvest soon enough and not over oak the wine). I am surprised when I read reviews that recommend keeping Grands Crus 2-3 years after bottling. Really this is not long enough. You described the 2018 Vaulorent as being honest and really nice with good terroir grip and weight and also good acidity. Just lacking in complexity, although the potential seems to be there. My guess is the easiness of the vintage character is masking the complexity and it will take a few years for that to change, like with the 2015s. One reason why the Vaulorent is indeed more expensive than other Premiers Crus is that it is the only one right next to the Grands Crus, basically an extension of the Grands Crus slope. I can attest that it's potential is more like that of a Grand Cru. Many people are naturally hesitant to store white wines for more than 2 or 3 years, but with good Chablis 5 years is a good starting point with the best results coming often after 10-15 years!
Thanks for the information! Really helpful in understanding Chablis....
프리미어급 샤블리는 접근 가능성이 많이 높은 편이어서 그래도 화이트 와인 중 자주 접하는 편인데요. 날카로움을 느꼈던 적이 없던 것 같네요. 온난화로 인해서 그런 점을 느끼기 어려워지는게 안타깝네요. 집에 셀러에 혹시라도 안먹고 쟁여둔 14년 샤블리가 있으면 좋겠네요 TT
I’m curious to know if the decision for winemakers to use oak for richer fruit has to do with the aging potential of the wine. Are they making wines to be enjoyed years down the line when the wine is more integrated? At that point, I wonder if the oak makes more sense on the palette?
와우 기다렸습니다. 왠일로 월요일에 영상이 업로드 않되나 기다리다 잠들었는데 깨보니까 알림에 뜨더군요 새벽 3시30분인데 ㅋㅋ 내일 일은 조졌습니다만 영상은 재미있게 봤습니다. 감사합니다.
I understand that white wines usually aren't aged, but do you think maybe that one you really didn't like maybe the maker was trying to make something to be aged some? Would the oakiness mellow out with age?
The guy on the right reminds me of my dad who passed away 3 years ago. Had a very tongue in cheek attitude, always happy, open minded, confident, and loved wine. Wish I could do this kind of stuff with him. Miss ya, pops! ❤❤
The one that knocks them off their course is the "Christoph et fils". If you take this one bottle out order-wise they aren't wrong. And the question on why the fifth bottle winemaker used old oak instead of clean new barrels? Hmmm... Ego and foolishness........
I've always "ignored" white wines, because of the simpleness of the processs in making them. Pray for ideal weather, get good grapes and do what works, what wine-makers have done for centuries, that's it!
Funny stuff, a week ago i got gifted a box of the Christoph and sons bottle. It is good stuff.
Ahh Chablis. Can you please do a SOUTH AFRICAN episode! I want some SA Chardonnay's, Hamilton Russell eg. I also want to see if Peter can get the South African theme. Love your videos
What do you think about German Chardonnays from Saar or Mosel? The ripening period in Germany is longer because of the slightly cooler climate and the soil is very minerally.
The big stars of chablis domaine Vincent Dauvissat and domaine Raveneau are not there :(
For Bordeaux tasting we had the best of the best, we want it too for Chablis!
Thanks for your vidéos!
피터께서 그랑크뤼에 정말 실망을 많이하셨는지 표정부터 어조까지 진심으로 화난게 느껴지네요
I'm french (living in Switzerland since 1998), and I also love Chablis wines. Quite some time ago, I bought excellent bottles from a small producer, and after some years of aging it was delicious.
I fully agree, "oak infusion" (like a friend, oenologist, was calling this trend) is a wine taste killer!
What I like in Chablis is the special balance between fruit/flowers (lemon, grapefruit...) that we can find also in great Burgundy whites, and the mineral aspect (which is much less present in Burgundy, in particular the ones from Puligny-Montrachet are rather on the "butter" side).
By the way, I just discovered your channel, and talking about minerality, did you ever tried Nicolas Joly's wines?
피터선생님 오늘은 쪼금 취하신듯 느껴지네요 ^^ 간 혹사하셔서 늘 걱정입니다^^;;
I learned some points on Chablis here that motivate me to return to buying it again, thank you, very enjoyable!
형님! 장기 프로젝트로 와인마스터들이 no1으로 꼽는 페트르슈 한번 부탁드려요 ㅎㅎ
Jae is the best! Would love to see a blind tasting of Chardonnay including El Enemigo Chardonnay 2017 or 2019 from Mendoza Argentina! Would especially love to see Peter's reaction to it.
I absolutely agree, Chablis is one of the best Chardonnay in the world!
피터의 전문성과 프로페셔널러티는 잠시 접어 놓더라도 이정도의 assertiveness 로 본인 주장을 펼치는 그 자신감은 그냥 나올 수는 없을 것 같다 그 자신감이 멋지다
Do Boxed Wines!
Peter will love it!
I had a lot of VA Chablis and Mersault from 2017. And not only one bottle but multiple ones.
피터 스승님의 와인에 대한 열정은 진짜 존경스럽습니다...피터가 와인이다 🍷🍷🍷 2014년 샤블리~ 더는 없겠습니다
This is fantastic my friend.
샤블리라니!!!! >.< 등급이 좋다고 다 좋은게 아니구나 또 한번 알고 갑니다~!
I bought my first bottle of Chablis this week because of this video.
I bought a 2014 Domaine Larouche Premiere Cru for 42 Euros in Beaune and enjoyed it with colleagues in Lyon years ago. It was quite impressive. I regretted not buying the Grand Cru (64 Euros). This past May, I enjoyed a 2021 William Favre in a lovely restaurant (Le Chiquito) near Cergy, France.
2014 was the coolest summer of the decade in central France. I have some good news for you guys: summer of 2021 also started out cool and very wet. With some luck 2021 can become a very good vintage.
There is a chance of that happening, however we got lots of hail in the late spring and I think it might have quite an adverse effect on this year's fruit. I'm french and I regrettably don't follow wine that much but I love this channel.
I was always disappointed in Chablis so I quit buying.
Buy Raveneau
고급 화이트와인도 다뤄주세요ㅜㅜ 50만원이상에ㅎ...
Great to see you both and gain knowledge about wine. Cheers!
One of my favorite tasting of wines was at a tiny farmhouse I happened across in the Chablis region. He had a Petit Chablis that I wish I could have had 10 cases sent home. At the time I thought Chablis was crap as my mother drank the cheap box wine stuff so I wasn't looking forward to the tasting. Boy was I wrong.
Chablis can be very costly, for entry level still need a high price. New world chardonay can be budget, but the taste mostly cream and butter but chablis, especially unoaked, is very refreshing and fruits note, with balance acidity. I believe burgundy weather affect the result of grape outcome.
와인에 와 자도 모르는 사람인데 완전 몰입해서 봤네요 와인에 대해 색깔과 향만 맡아도 저렇게 안다는건 정말 장인이라 가능한가봐요 너무 멋져요 한국에서 흔하게 살 수 있는 중저가 와인 하나 추천해주실 수 있나요? 술 잘 못마시는데 와인 한번 마셔보고 싶어졌어요😊
It’s ok with oak in Grand Cru.
I would love to see cote de beaune some time, Nice videos!
love your videos, always laugh out loud !!!
I visited Chablis in 1995, the wines were outstanding and so affordable then I only drank GC. Re Peter's global warming reference. Many years ago I remember tasting a bunch of GC and PC red Burgundies from the very hot 03 vintage which to me had morphed them into generic rich new world Pinot's. It was depressing!
Why is 2014 Chablis good? I thought 2014 vintage is not a good vintage compare to 2015 and 2016
2014 was an excellent vintage IMO
아.. 부르고뉴는 안나왔으면 했는데 결국 나와버렸지만 윌리엄 페브르 악평나와서 다행이다ㅋ
고급 화이트도 리뷰한번 부탁드려요
Surprised at Peter s vehemence on the oaked Chablis.
I understand one can prefer one style compared to another, but scoring the wine much better if it were a Puligny clearly shows bias and one should also recognize intrinsic quality regardless of personal preferance. Always turned down by intolerance to the point of refusing being open to different wine styles within the bounderies of an appellation.
By the way, stainless steel ageing and preventing malolactic aren't traditional elevage practices unless tradition starts in the 1960s. In fact Chablis used even smaller barrels than southern burgundy in the past, the feuillette (132L). Reference producer raveneau wines for instance are also closer to a meursault style.