What makes watching Wineking channel so fun is not only the expertise of MW Peter and Wineking, but also the chemistry between these two with sarcastic but sincere comments from Peter. Hi Jay, The master of wine content creator. Job well done. Love what you create as always. 👍
Our local wine bar had one of these "abominations" for its Wine Club offerings in Sept 2018. It was called "Rack and Barrel Cabernet" out of Lodi. The only comment I had written on my Tasting Notes sheet was, "Hideous". I'm delighted to know that I'm in agreement with Peter and Jay.
Coming from having knowledge in whisk(e)y this was an interesting video. To me it makes sense that they probably added something to add oakiness to the wine since bourbon (or any spirit really) will suck a lot of the tannins and 'spice' out of the barrel. This makes bourbon casks great for scotch, since you can generally get more nuance out of the wood and the residual tannin is turning into vanillin which gives a vanilla flavour and can contribute to a caramel or butterscotch flavour in the whisky. However, when you use those same barrels for wines, I would appreciate that all that it's going to do to the wine is allow it to pick up residue left by the bourbon which is not conducive to producing a wine with subtle and nuanced flavours as it will likely fight with the grape (two completely different flavour profiles).
Remember that bourbon barrels must be new when used for the brown stuff. So in practical terms these white oak barrels could be just 3 years old. And with the residue of the whiskey I could definitely see them having an outsized effort, although I imagine that they are still using essence.
Could you please tell Peter that the Mondavi Bourbon Barrel Cabernet in my country (Thailand) costs $45 and that a lot of people buy it? I would like to see his reaction hahaha
Im ashamed to admit that Josh Cellars Cabernet Sauvignon aged in Bourbon Barrels is what originally got me into drinking reds... I swear I've improved my sense of taste! Love this theme! Great job :D
Slight correction: wine makers don't get bourbon barrels for cheap because they've "been used for hundreds of years and the barrels are dead." The real reason is because in order for whiskey to be called bourbon, one of the requirements is that is has to be aged in new, unused oak barrels. So once a barrel is used for bourbon, it can never be used for bourbon again. There is a glut of used bourbon barrels that can be acquired cheaply, which is why you've seen a surge in bourbon barrel aged wine, beer, and other spirits (scotch, tequila, rum, etc.). On the flip side, NEW barrels are extremely expensive because of the demand bourbon distillers create on a relatively scarce resource (unused oak).
master peter. i love your sincereness to wine and even you are already master of wine but you never stop studying. im learning not only wine but the life from you. huge repect and love from Korea. thanks ;-) p.s. i love the way you laugh. hehehe~lol
I’ve never liked a wine aged in bourbon barrels, so I can imagine how these must have tasted. However, and I am sorry, Peter, but it was absolutely hilarious to watch you taste and comment on them!
These videos are honestly sooooooo helpful! I have thought about buying most of those brands of wine in the recent past. I’m glad y’all do these videos! Thank you truly
Man you guys were BRUTAL! I've been drinking wine for close to 50 years. It is a wonderful beverage that improves its flavor with food, and make food better tasting too. My rule is that you drink what you enjoy. Next rule is that it is just as easy to spill a glass filled with a $100. a bottle wine as a $5. bottle of wine. Rule 3, price does not improve quality, although as a general idea, a more expensive wine will probably taste better than a cheaper one. That said, I have never tasted a bourbon aged wine in my life, nor do I intend to. I've had non bourbonized Ménage, and for a slice of pizza or a hamburger off the grill, it is a great wine. It's cheap, it goes down, it's not trying to prove anything to anyone. I've had several Layer Cakes in my time, and they universally disappoint. They tend to be those rare selections that actually improve when you put an ice cube in the glass. My in laws once presented me with a fine Apotek Cabernet. I think it was cabernet. It might have been a dry muscadine. It was pretty gross. No, I would not serve it with hamburgers or pizza. It is suitable for an underage teenager's drinking binge first weekend away in college. Now as for overoaked, when it comes to Chardonnay, I LOVE oak, you can't put enough oak in the bottle to make me happy, especially if it has undergone malolactic secondary fermentation. Sugar, you are spot on. I won't go near a Kendall Jackson chard because of the sugar/sweetness. Anyway, gentlemen, it was fun listening to you.
I understand where Peter's coming from and totally respect his value on 'pure' and elegant wines, but wondering if some of the wines (especially those that are heavily commercialized) should be treated as pop sodas... like choosing between coke or mountain dew. As such, measuring quality at this point these types of wine is a bit meaningless ... just matter of consumer preferences. (To Peter's point, these wines are intentionally pandering to the consumer palate) That said, this video is valuable to not to confuse commercialized wine to think they are 'good' or 'quality' wines because they appeal well to the consumers. Huge thanks to Peter and Jay for keeping us honest and straight on this.
@@account4402 The point was not suggesting to consume alcohol instead of soda. It was to point out that some wines that are made with very high commercial intent should be seen as if consumers are choosing soda . That is, a consumer does not gauge quality of coke vs. pepsi... rather they try to select ones that please their palate and preferences.
Subscribed. I don't really know you folks, am not that much into wine reviewers or the wine press (I would rather drink and experience wine than talk and read about it). But after watching a couple of your videos I have to say that Peter is the coolest cat I have ever seen in my 42 years of drinking wine. He's the kind of guy who is so interesting and well spoken that people probably stop talking when he walks into the room because they don't want to miss anything he says. BTW, if I want bourbon I'll grab myself a bottle of Booker's Small batch (though admittedly I'm a single malt Scotch person when it comes to whisky). I don't want bourbon influencing the taste of my wine. Run away when you see bourbon barrel aged on the label of a bottle of wine!! No good can come from it.
로버트 몬다비 버번 지난주에 마셨었는데 진짜 첫 잔에서는 꽉 막힌 듯한 답답한 맛과 인위적인 향기 그리고 시간이 지날수록 지나치게 퍼지는 알코올 느낌 때문에 아내와 혹평을 하며 마셨었는데.. 피터옹이 대노하는 모습에 뭔가 제 입이 잘 맞췄다는 게 뿌듯해지기도 하네용 ㅎㅎ
Thank you SO MUCH for suffering through these horrible wines and exposing this marketing gimmick. Naturally, I was a little curious about the bourbon barrel aged.
Love you guys !! 🤣🤣🤣 makes me wants to go hardcore on some wine training course . Your unpretentious love for wine totally rocks and speaks to me ! Thanks for doing this for us ! ❤️❤️
Actually a wine course can teach you how to express the wine in words better. The wine course is more to explore the description of wine, and recognition of wine type. A worthy investment of it.
i sampled a bourbon barrel wine priced at $50 and i ran for the hills. it was awful and a crime against humanity. conversely, i really enjoy bourbon that has aged in wine barrels. namely port barrels. wonderful content, guys. keep up the good lord's work!!!
Love your tastings and I'm so glad it's you guys taking a hit for the team here. Re the 15.9% ABV brute. Adding a splash of water can dramatically improve wines like that particularly if they have good underlying concentration
Wow! This is the first ever video I have seen from you guys. I am a craft beer reviewer on UA-cam (for 13 years). I have had a lot of Bourbon barrel aged beers and I enjoy them. I mainly checked it out because I have been trying to expand my interest in wine. I know little about it. So I had a 2020 1000 Stories Zinfandel aged in Bourbon Barrels simply because of my beer interests. You did not talk about that one but I could see some of the same characteristics in the one I had compared to what you talked about. This was an educational video for me. I just subscribed and I want to check out some of your reviews for "REAL" wine. Maybe I'll find something I really like.
have no idea why i got recommended this video when I can't drink any alcohol. Also I have No Idea What they are talking about. BUT for some reason, I am having fun watching this
I must admit I love the Zinfandel 1000 stories, which is a very good wine for me. At the end of the year in my country, Belgium, and in one of the big supermarkets here, it will be sold like every year: one bottle bought, one offered. At €10 a bottle, it's a bargain.
I loved the video. Peter your reactions are hilarious. One thing I did want to question is how the char on the barrel might actually be stripping the wine's nuance. Most wine barrels I know of are toasted on the inside to allow the oak to express certain nuances, however bourbon barrels are charred on the inside to create a surface of carbon. This char tends to aid in removing congeners from the bourbon as it ages as well as creating maillard reaction related flavours in the wood. However I do believe this layer of carbon would hinder the flavour of wine more than help, as the wine alcohol level is much lower than barrel strength bourbon (around 60 - 65% ABV)
Seeing this video has me wondering how many bottles/glasses of wine has tricked me🤔🤔 Well, I guess the only way for me to learn more about wines is to drink more wine!🍷🍷
You guys just make a man want to join the table and have a good time. By the way, I would really love to see you guys trying some Portuguese Wines. I do believe that we have lovelly wines in Portugal, on budget, maybe not first quality bordeaux but still superb wines from south like Cartuxa, Cortes de Cima, Ermelinda de Freitas or from north Douro region like Casa Fereirinha and many others. Wish you both the best!
Cask strength whiskey is usually 55-63% I have only had 2 Whiskey finished wines that truly benefited from the whiskey. "Cooper and Thief" being excellent - though slightly sweet so I recommend it for dessert and not the meal
It's interesting how world of spirits intermingle with each other. Bourbon barrels are extremely traditional for aging whiskey, but recently I had an Irish whiskey aged in wine casks. Which is actually very nice. It's Tilling Single Malt if anyone is curious. Now wine aged in bourbon casks? That's something lol.
Love you guys to funny but very educational! My palette is getting better because of your videos.Sorry you have to go through this as I admit I was in the mass consumer sector buying these wines not anymore. Thank You.
love this content, and Peter's South African accent is as strong as ever .. had to do some googling after I watched the first video .. was like wtf he is from SA ???
glad ya'll touched on this trend. I've had a whiskey barrel aged wine and it's almost always been just what you guys said: hyper manipulated fruit/fake oak bombs. happen to be watching this enjoying a dram of wine barrel aged whiskey. the whiskey is quality but I don't attribute it to the wine barrels. I know too much about how barrels change as they oak their spirits.
As a whisky distillery I have confidence in that a wine could taste incredible in a Bourbon cask but my lack of wine making skill is stopping me from making that come true
You know what's funny. Every time I come across a wine that says "aged in bourbon barrels" I immediately lose interest in trying it. I guess I was accidentally onto something.
@@Rafael_Fuchs These are probably third or fourth filling bourbon casks sold to winemakers by whiskey producers that, as is said in the video, are really dead.
@@NinthSettler They're pretty dead after the first use for bourbon. They use those barrels for Scotch because of that. That wine would have to age in the barrel for a few years minimum to really pull a meaningful flavor out of the old bourbon barrels. Also, due to regulations for bourbon, they sell those barrels for cheap because they cannot use them again.
No, you're not onto something. The best wine is the one you like. At least, that's a motto that should be adopted. I suspect that our wine experts aren't really into bourbon, or whiskey, if they were, they might find the play rather enjoyable. For example. I can take a person who's been drinking bourbon whiskey and introduce them to some of the finest islay scottish whiskeys and they'd not like them. They haven't developed a palette for them. That's what's going on here, I suspect.
@@Rafael_Fuchs They cannot use them again not because they're bad, but because of the regulation on what a bourbon can be. The heat that comes with a bourbon is because of the new oak barrel itself, and that's often gone by the end. But that element wouldn't be helpful in wine. We have to remember that sometimes barrels, even though used, can impart wonderful essences remining in the wood and from the previous spirit. These can compliment or hinder the new spirit. And like all things, you have to have a palette for the taste. Understanding and dissecting the flavors requires a palette for it.
Spanish producers have used bourbon barrels for 50 years+ :-) just they don't put it on label. Bourbon barrels are always first use barrels, so plenty of oak left, almost all scotch whiskey is on bourbon barrels, they are never allowed to be reused for it to be called bourbon. Some Spanish producers steam the bourbon barrels thoroughly to get out the whiskey from the staves though
"Why do some have this fake oak flavour and others not at all, if they all come from bourbon barrels." Well, that's an easy answer. Bourbon is a very, very diverse spirit that can be aged for very little, or very long, as there is no time requirement for it to be produced, only that it needs to "touch" a new oak barrel. Some bourbons are essentially aged for seconds, while some are aged for 20+ years. And that's not even discussing the aging of the barrels themselves, because not all new oak is of the same age, flavour based on region or aged the same way. These all contribute to the uniqueness of each bourbon. Depending on the traits that the spirit has, based on it's flavours, one wine manufacturer may tend to value one type of barrel over another. And this can lead to wildly different results in the flavouring of the wine. You have to remember that these wines are for people who love BOTH spirits, not simply people who enjoy one and dislike the other. Hope this helps. :)
Okay. You have done it. You have saved this soul from a life of bad wine! I don't know how I can thank you, I have started on a new journey thanks to you! Apothic inferno was literally my favorite wine, it was my go to, I LOVED it! Then I saw this video. I was astonished, then I binged most of your other videos, rewatched many. Absorbed all I could, even went out and bought a proper wine glass! Then I went and bought my favorite abomination to sit down with it and actually experience, instead of just drinking it, to see if I could understand your perspective..... How did I think this was good? Just sitting there with a glass and experiencing it over about 30-45 minutes and wow, it was not good at all! At one point it straight up smelled like walking into a mechanic's shop, gasoline, hydraulic fluid, bathroom cleaner, I was astonished! This really is horrible, and I don't think I will be buying it again, and searching for much better options for the price. Maybe also I have learned in this very short time not to just sit and drink wine, but to experience it, and I owe that to you! THANK YOU!
Here in Belgium, at the end of the year, my favorite supermarket will be selling the 1000 stories Zinfandel (not the red label, but the black one) for 1+1 free. At 10€ a bottle, it's a bargain. Personally, I love this wine.
We don't only enjoy your knowledge your friendship too guys, keep going greetings from Argentina we also have very good wine here you should try some in your videos.
To me if oak is supposed to be a character in the particular wine, it needs to be like the baritone in a choir. You hear (smell/taste it) but it isn't the main player and it's playing backup and yet still harmonizes and dances beautifully with all the other parts. I've had wine like the ones here. Not bourbon but a cheap "oak aged" California chardonnay, and it was terrible, because it wasn't really oak aged, it was oak seasoned and it was the loudest note on the nose and the pallette. Ersatz like Peter says.
와인킹님, 혹시 보실지 모르겠지만 궁금한게 있는데요. 저번에 freakshow cab도 피터가 오크칩이랑 에센스 쓴거라고 하셨는데 최근에 michael davids가서 너네 칩이나 에센스 쓰냐고 물어보니까 거기선 또 아니라 하더라구요. 사이트 상에서도 배럴 숙성 기간만 나오고. 그 외에 오늘 소개한 와인들도 해당 사이트들 가서 확인해보니 에센스나 칩 쓴 것에 대한 표시가 따로 없는데, 원래 이런 와인에서는 칩이나 에센스 쓰고서 discription이나 technical note에 별도로 기재를 안하나요? 최근 캘리 와서 버본 숙성 와인들을 마실 기회가 종종 있는데 단순히 버본향이 지나친건지 아니면 원래 알던 칩이나 에센스향이 맞는건지 헤깔립니다ㅠㅠ
와인에 대해 전혀 모르는 1인입니다만 영상들을 정주행 하다가 이 영상을 보니 피터옹께서 추구하는 와인이 뭔지 좀 알것 같습니다. 와인을 신선한 생선이라고 치면 참돔과 방어, 참치, 연어 등등이 있을텐데 이런 원재료의 느낌을 매우 중요시하시는… 하지만 저 캘리포니아산 어보미네이션 ㅋㅋㅋㅋ 표현에 빵 터졌습니더. 아무튼 저 흉물들은 저질 생선가지고 소금, 후추 잔뜩 뿌리고 튀김옷을 두껍게 입힌후 방어로 만든 피쉬앤칩스라면서 사기치고 비싸게 파는 놈들이라 이거네요. 와알못으로써 진짜 많은걸 배웁니다.
What makes watching Wineking channel so fun is not only the expertise of MW Peter and Wineking, but also the chemistry between these two with sarcastic but sincere comments from Peter.
Hi Jay,
The master of wine content creator.
Job well done.
Love what you create as always.
👍
Our local wine bar had one of these "abominations" for its Wine Club offerings in Sept 2018. It was called "Rack and Barrel Cabernet" out of Lodi. The only comment I had written on my Tasting Notes sheet was, "Hideous". I'm delighted to know that I'm in agreement with Peter and Jay.
„Ersatz“ means Replacement, the Fake Ersatz-Kaffee replaced real Bean-coffee
Depending on the context "substitute" is a valid translation as well.
My mother is Afrikaans and i didnt even think some people arent familiar with that word.
@@stephenshields4095 It's the same in German, so a good portion of the world are probably familiar with that word.
@@NeelaLeknaz My ansatz is that ersatz is scheisse.
@@dominikgietl5670 the context doesn't matter because the words has the same translation. You can choose from both options every time
You two are hilarious!
My (second) favorite wine channel!
@@joonhyungahn4877 What's your first?
Coming from having knowledge in whisk(e)y this was an interesting video. To me it makes sense that they probably added something to add oakiness to the wine since bourbon (or any spirit really) will suck a lot of the tannins and 'spice' out of the barrel. This makes bourbon casks great for scotch, since you can generally get more nuance out of the wood and the residual tannin is turning into vanillin which gives a vanilla flavour and can contribute to a caramel or butterscotch flavour in the whisky.
However, when you use those same barrels for wines, I would appreciate that all that it's going to do to the wine is allow it to pick up residue left by the bourbon which is not conducive to producing a wine with subtle and nuanced flavours as it will likely fight with the grape (two completely different flavour profiles).
Remember that bourbon barrels must be new when used for the brown stuff. So in practical terms these white oak barrels could be just 3 years old. And with the residue of the whiskey I could definitely see them having an outsized effort, although I imagine that they are still using essence.
Could you please tell Peter that the Mondavi Bourbon Barrel Cabernet in my country (Thailand) costs $45 and that a lot of people buy it? I would like to see his reaction hahaha
I feel you buddy. I drink Penley Estate from Wine Connection for 1000baht 30usd and it's night and day
Jail sentence for everybody
Cooper and Thief is an excellent bourbon barreled wine...in my opinion. It’s about $33.00.
Im ashamed to admit that Josh Cellars Cabernet Sauvignon aged in Bourbon Barrels is what originally got me into drinking reds... I swear I've improved my sense of taste!
Love this theme! Great job :D
it is good all bourbon barrel aged wine rocks
Josh really isn’t too bad though I don’t like their bourbon barrel ones
12:35 최고의 극찬 ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ
Love you guys!!! I work for Total wine, and I CAN'T stop people from buying all those worst of the worst!!!!!! AAAAAA!!
Slight correction: wine makers don't get bourbon barrels for cheap because they've "been used for hundreds of years and the barrels are dead." The real reason is because in order for whiskey to be called bourbon, one of the requirements is that is has to be aged in new, unused oak barrels. So once a barrel is used for bourbon, it can never be used for bourbon again. There is a glut of used bourbon barrels that can be acquired cheaply, which is why you've seen a surge in bourbon barrel aged wine, beer, and other spirits (scotch, tequila, rum, etc.). On the flip side, NEW barrels are extremely expensive because of the demand bourbon distillers create on a relatively scarce resource (unused oak).
Grands crus classés the previous week, then this THATS WHAT I LOVE ABOUT WINEKING.
1st growths too! Haha
master peter. i love your sincereness to wine and even you are already master of wine but you never stop studying. im learning not only wine but the life from you. huge repect and love from Korea. thanks ;-) p.s. i love the way you laugh. hehehe~lol
I feel like after each of these Peter should be given some good, vintage Champers to rinse his memory.
앞영상에서 그 비싸고 훌륭한 와인을 준 이유가 이거였군ㅋㅋㅋㅋㅋㅋㅋㅋㅋ
"please excuse me that I have ruined your saturday morning Peter" lmao!
hi Jay from Toronto, Canada! love watching your videos with Peter.
I’ve never liked a wine aged in bourbon barrels, so I can imagine how these must have tasted.
However, and I am sorry, Peter, but it was absolutely hilarious to watch you taste and comment on them!
으엌ㅋㅋㅋㅋ 버번와인이라는게 이런건줄 첨알았습니다. 상큼한 주말의 시작을 저런술로 대접하시다니 ㅋㅋㅋ
방금 코스트코 다녀왔는데 몬다비 버번이었는지 뭔지 잘 기억은 안나지만 어쨌든 안집었다는거에 제 손을 칭찬해주고 싶습니다 ㅋㅋ
몬다비 버번 와인 너무 궁금하네요. 내일 코스트코 한번 확인해보려고요. ㅋㅋ
These videos are honestly sooooooo helpful! I have thought about buying most of those brands of wine in the recent past. I’m glad y’all do these videos! Thank you truly
와인킹 유튜브를 보며 와인을 접하면서 확실히 안목이 많이 늘어갑니다. 작년에 비비노 순위가 좋아서 먹어봤던 1000 stories 진판델 먹고서는 와 이게 조작된 맛이구나 했는데 오늘 확인하는 계기가 된거 같아서 뿌듯하면서도 오묘한 기분입니다.
Man you guys were BRUTAL! I've been drinking wine for close to 50 years. It is a wonderful beverage that improves its flavor with food, and make food better tasting too. My rule is that you drink what you enjoy. Next rule is that it is just as easy to spill a glass filled with a $100. a bottle wine as a $5. bottle of wine. Rule 3, price does not improve quality, although as a general idea, a more expensive wine will probably taste better than a cheaper one. That said, I have never tasted a bourbon aged wine in my life, nor do I intend to. I've had non bourbonized Ménage, and for a slice of pizza or a hamburger off the grill, it is a great wine. It's cheap, it goes down, it's not trying to prove anything to anyone. I've had several Layer Cakes in my time, and they universally disappoint. They tend to be those rare selections that actually improve when you put an ice cube in the glass. My in laws once presented me with a fine Apotek Cabernet. I think it was cabernet. It might have been a dry muscadine. It was pretty gross. No, I would not serve it with hamburgers or pizza. It is suitable for an underage teenager's drinking binge first weekend away in college. Now as for overoaked, when it comes to Chardonnay, I LOVE oak, you can't put enough oak in the bottle to make me happy, especially if it has undergone malolactic secondary fermentation. Sugar, you are spot on. I won't go near a Kendall Jackson chard because of the sugar/sweetness. Anyway, gentlemen, it was fun listening to you.
미국에서 버번위스키에 경우 법적으로 무조건 새로운 오크통으로 숙성하게 되어 있어서 사용된 오크통은 분해되서 장작이 되거나 스카치 위스키 숙성용으로 팔려나갑니다 특히 켄터키에선 남아도는게 버번배럴이라
맥주양조용으로 사용하기도 합니다
뭔가 장작태울때 좋은냄새 날거같은 느낌
구독자들이 제일 좋아하는 컨텐츠 ㅋㅋㅋ 피터옹이 와인마시며 욕뱉는...
I appreciate you and Peter sharing your knowledge for wine enjoyers and people looking into studying wine, best wishes to your family and Peters!
요새 중국이나 일본에서도 그럴듯한 와인이 나온다는 이야기를 들은 적이 있는데요. 시간이 난다면 아시아 지역에서 생산되는 와인도 한번 품평해주세요!
어우 피터 인트로만 봤는데도 댓글을 참을수가 없네요 ㅋㅋㅋ
피터쌤 시작할때 컨디션 너무 좋으셔서 내가 다 죄송해지네;; ㅋㅋㅋ
I understand where Peter's coming from and totally respect his value on 'pure' and elegant wines, but wondering if some of the wines (especially those that are heavily commercialized) should be treated as pop sodas... like choosing between coke or mountain dew.
As such, measuring quality at this point these types of wine is a bit meaningless ... just matter of consumer preferences. (To Peter's point, these wines are intentionally pandering to the consumer palate)
That said, this video is valuable to not to confuse commercialized wine to think they are 'good' or 'quality' wines because they appeal well to the consumers. Huge thanks to Peter and Jay for keeping us honest and straight on this.
@@account4402 The point was not suggesting to consume alcohol instead of soda. It was to point out that some wines that are made with very high commercial intent should be seen as if consumers are choosing soda . That is, a consumer does not gauge quality of coke vs. pepsi... rather they try to select ones that please their palate and preferences.
Your point have argued a few months ago and my point is "Which car would you buy made in Japan or China at the same price?"
We go from $700 bottles to $7dollar bottles amazing I love this channel.I feel a little bad for Peter but better him than me
Subscribed. I don't really know you folks, am not that much into wine reviewers or the wine press (I would rather drink and experience wine than talk and read about it). But after watching a couple of your videos I have to say that Peter is the coolest cat I have ever seen in my 42 years of drinking wine. He's the kind of guy who is so interesting and well spoken that people probably stop talking when he walks into the room because they don't want to miss anything he says.
BTW, if I want bourbon I'll grab myself a bottle of Booker's Small batch (though admittedly I'm a single malt Scotch person when it comes to whisky). I don't want bourbon influencing the taste of my wine. Run away when you see bourbon barrel aged on the label of a bottle of wine!! No good can come from it.
This dude Peter is a trip. He has such a way with words.
로버트 몬다비 버번 지난주에 마셨었는데 진짜 첫 잔에서는 꽉 막힌 듯한 답답한 맛과 인위적인 향기 그리고 시간이 지날수록 지나치게 퍼지는 알코올 느낌 때문에 아내와 혹평을 하며 마셨었는데..
피터옹이 대노하는 모습에 뭔가 제 입이 잘 맞췄다는 게 뿌듯해지기도 하네용 ㅎㅎ
Thank you SO MUCH for suffering through these horrible wines and exposing this marketing gimmick. Naturally, I was a little curious about the bourbon barrel aged.
You entertain and educate as always !! Life is too short to drink bad wine! 👍
0:27
무야호~~
그만큼 오크통 하시단거지~
Love you guys !! 🤣🤣🤣 makes me wants to go hardcore on some wine training course . Your unpretentious love for wine totally rocks and speaks to me ! Thanks for doing this for us ! ❤️❤️
Actually a wine course can teach you how to express the wine in words better. The wine course is more to explore the description of wine, and recognition of wine type. A worthy investment of it.
i sampled a bourbon barrel wine priced at $50 and i ran for the hills. it was awful and a crime against humanity. conversely, i really enjoy bourbon that has aged in wine barrels. namely port barrels. wonderful content, guys. keep up the good lord's work!!!
I just tried one of these and was appalled. I totally agree the old man.
Ersatz is actually German for an alternative product kin of
ersatz = replacement
1 to 1 translation
Yes, like a replacement.
앜ㅋㅋㅋ제목이 바꼈엌ㅋㅋㅋㅋㅋㅋㅋㅋㅋ
이영상 킬포는 초반의 부드럽고 행복한 피터님과 영상 후반에 최고의 극찬을 하는 피터님의 갭차이 인듯 합니당ㅋㅋㅋㅋㅋㅋ 오크칩때의 ptsd가 몰려오는 피터님의 무야호ㅋㅋㅋㅋㅋㅋㅋ
Love your tastings and I'm so glad it's you guys taking a hit for the team here. Re the 15.9% ABV brute. Adding a splash of water can dramatically improve wines like that particularly if they have good underlying concentration
Peter is Judge Judy of the wine world. I LOVE his rantings.
Thanks for doing this review. Always fun to watch Peter when bad wines are being sampled.
Those were more than just bad wines, those were utterly spoiled bad wines.
I love the quick pace due to elimination of dead time. Good banter.
이 영상보고 이전 영상(그랑크뤼편) 다시 가서 봤는데 ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ 이번 영상에서 스승님 입가에 미소가 싹 사라지셨어요
Wow! This is the first ever video I have seen from you guys. I am a craft beer reviewer on UA-cam (for 13 years). I have had a lot of Bourbon barrel aged beers and I enjoy them. I mainly checked it out because I have been trying to expand my interest in wine. I know little about it. So I had a 2020 1000 Stories Zinfandel aged in Bourbon Barrels simply because of my beer interests. You did not talk about that one but I could see some of the same characteristics in the one I had compared to what you talked about. This was an educational video for me. I just subscribed and I want to check out some of your reviews for "REAL" wine. Maybe I'll find something I really like.
피터옹 열받는거 보려고 보는 분?
1인 🙋♀️
계속 돌려보고 있습니다ㅋㅋ 하이라이트 9분15초 부터
와인으로 이렇게 어그로를 잘 끌 줄 누가 알았겠습니까 ㅋㅋㅋ
진짜 매번 짜릿함ㅋㅋㅋㅋㅋ
comes across a very competent and delivered lighthearted
so fun to watch. Would love to see you review Pessimist, Prisoner, Taken and wines like that from Costco.
깜놀! 언젠가 밴드에 어떤 버번에서 어떤 와인과 비슷한 오크향이 나는 것 같다고 문의 드린적이 있는데 실제로 이런일이 있군요!
have no idea why i got recommended this video when I can't drink any alcohol. Also I have No Idea What they are talking about. BUT for some reason, I am having fun watching this
Thank you Peter and Chae! Love the brutal honesty and sarcasm of Peter. Great chemistry as always.
지난주 5대 사또는 마치 고아원 보내기 전에 사주는 탕수육 같은것이었군요...
포경수술전에 돈까스 먹으러 가는것...
Wee
I must admit I love the Zinfandel 1000 stories, which is a very good wine for me. At the end of the year in my country, Belgium, and in one of the big supermarkets here, it will be sold like every year: one bottle bought, one offered. At €10 a bottle, it's a bargain.
버번위스키 숙성은 그냥 마케팅 요소일뿐이구나
So much fun with nevertheless serious knowledge and quality expectations, keep it up !
I loved the video. Peter your reactions are hilarious.
One thing I did want to question is how the char on the barrel might actually be stripping the wine's nuance. Most wine barrels I know of are toasted on the inside to allow the oak to express certain nuances, however bourbon barrels are charred on the inside to create a surface of carbon. This char tends to aid in removing congeners from the bourbon as it ages as well as creating maillard reaction related flavours in the wood. However I do believe this layer of carbon would hinder the flavour of wine more than help, as the wine alcohol level is much lower than barrel strength bourbon (around 60 - 65% ABV)
이마트와 와인앤모어가 1000스토리즈를 미친듯이 깔던 이유가 궁금했는데... 계획이 있었네. 이 영상을 위해서였어. ㅋㅋㅋㅋ
저도 혹해서 살뻔...ㅠㅠ
마시쑝님 영상 마려워요 ㅎㅎ업로드해주세영
반갑습니다..👋
왜 요새는 영상 안올리시나요ㅠㅠ
진판델 괜찮던데 ㅋ 레시피 중에 간을 잘 맞췄으니 좀 비싼 것도 이해가더만요. 와인전문가는 화날지 몰라도 난 맛나면 이만원짜리 떡볶이도 먹는 사람이라 ㅎㅎ
Seeing this video has me wondering how many bottles/glasses of wine has tricked me🤔🤔
Well, I guess the only way for me to learn more about wines is to drink more wine!🍷🍷
썸네일ㅋㅋㅋ 무~~야~~호~~~
You guys just make a man want to join the table and have a good time. By the way, I would really love to see you guys trying some Portuguese Wines. I do believe that we have lovelly wines in Portugal, on budget, maybe not first quality bordeaux but still superb wines from south like Cartuxa, Cortes de Cima, Ermelinda de Freitas or from north Douro region like Casa Fereirinha and many others. Wish you both the best!
Cask strength whiskey is usually 55-63%
I have only had 2 Whiskey finished wines that truly benefited from the whiskey. "Cooper and Thief" being excellent - though slightly sweet so I recommend it for dessert and not the meal
It's interesting how world of spirits intermingle with each other. Bourbon barrels are extremely traditional for aging whiskey, but recently I had an Irish whiskey aged in wine casks. Which is actually very nice. It's Tilling Single Malt if anyone is curious. Now wine aged in bourbon casks? That's something lol.
Love you guys to funny but very educational! My palette is getting better because of your videos.Sorry you have to go through this as I admit I was in the mass consumer sector buying these wines not anymore. Thank You.
Just tried a Jerman Pinot Grigio, loved it. Would like to see you guys review PG from around the world.
love this content, and Peter's South African accent is as strong as ever .. had to do some googling after I watched the first video .. was like wtf he is from SA ???
다들 무야호 생각하고 들어오셨구나 ㅋㅋㅋㅋ
You two are so funny!!
Thanks for the fun videos.
Your genuineness really comes through and is appreciated. 🥂
Life is a tragedy when seen in close-up, but a comedy in long-shot.
Its better then comedy shows for me lol
두분 요근래영상에서 뭔가 새로운 에너지가 있어보이세요👍🏻👍🏻
Personally I like bourbon barrel aged but I’m also not big on wine, this is what I’m using to get into it
Guys! You are amazing! This is really entertaining! I´m a fun from Sweden-Hungary! Just keep going!
glad ya'll touched on this trend. I've had a whiskey barrel aged wine and it's almost always been just what you guys said: hyper manipulated fruit/fake oak bombs. happen to be watching this enjoying a dram of wine barrel aged whiskey. the whiskey is quality but I don't attribute it to the wine barrels. I know too much about how barrels change as they oak their spirits.
As a whisky distillery I have confidence in that a wine could taste incredible in a Bourbon cask
but my lack of wine making skill is stopping me from making that come true
You know what's funny. Every time I come across a wine that says "aged in bourbon barrels" I immediately lose interest in trying it. I guess I was accidentally onto something.
Good for Scotch. Terrible for wine.
@@Rafael_Fuchs These are probably third or fourth filling bourbon casks sold to winemakers by whiskey producers that, as is said in the video, are really dead.
@@NinthSettler They're pretty dead after the first use for bourbon. They use those barrels for Scotch because of that. That wine would have to age in the barrel for a few years minimum to really pull a meaningful flavor out of the old bourbon barrels.
Also, due to regulations for bourbon, they sell those barrels for cheap because they cannot use them again.
No, you're not onto something. The best wine is the one you like. At least, that's a motto that should be adopted. I suspect that our wine experts aren't really into bourbon, or whiskey, if they were, they might find the play rather enjoyable.
For example. I can take a person who's been drinking bourbon whiskey and introduce them to some of the finest islay scottish whiskeys and they'd not like them. They haven't developed a palette for them. That's what's going on here, I suspect.
@@Rafael_Fuchs They cannot use them again not because they're bad, but because of the regulation on what a bourbon can be. The heat that comes with a bourbon is because of the new oak barrel itself, and that's often gone by the end. But that element wouldn't be helpful in wine.
We have to remember that sometimes barrels, even though used, can impart wonderful essences remining in the wood and from the previous spirit. These can compliment or hinder the new spirit. And like all things, you have to have a palette for the taste. Understanding and dissecting the flavors requires a palette for it.
The laugh @10:15 when reading "private selection" ahah i had one of my best laugh ever on youtube!
피터옹이 안좋아하실걸 알면서도 오크농축액 와인 리뷰해주셔서 감사합니다ㅋㅋㅋㅋ 섬세한 맛이 전혀 없다는걸 알지만 나무맛 좋아하는 입맛은 어쩔수 없나 봅니다. 어포씩 인페르노를 마셔보니 정말 톱밥 같은 맛이 나서 오크충인 저로써는 너무 맛나게 먹었네욬ㅋㅋㅋㅋ
오랜만에 극대노 하시는 모습 보니까 반갑기도하고 좋네요 ㅋㅋㅋㅋ 아직 정정하신 모습이 보기 좋습니다 ㅎㅎ
12:55 피터옹 졸귀ㅜㅜㅜㅜ
Spanish producers have used bourbon barrels for 50 years+ :-) just they don't put it on label. Bourbon barrels are always first use barrels, so plenty of oak left, almost all scotch whiskey is on bourbon barrels, they are never allowed to be reused for it to be called bourbon. Some Spanish producers steam the bourbon barrels thoroughly to get out the whiskey from the staves though
"Why do some have this fake oak flavour and others not at all, if they all come from bourbon barrels."
Well, that's an easy answer. Bourbon is a very, very diverse spirit that can be aged for very little, or very long, as there is no time requirement for it to be produced, only that it needs to "touch" a new oak barrel. Some bourbons are essentially aged for seconds, while some are aged for 20+ years. And that's not even discussing the aging of the barrels themselves, because not all new oak is of the same age, flavour based on region or aged the same way. These all contribute to the uniqueness of each bourbon.
Depending on the traits that the spirit has, based on it's flavours, one wine manufacturer may tend to value one type of barrel over another. And this can lead to wildly different results in the flavouring of the wine. You have to remember that these wines are for people who love BOTH spirits, not simply people who enjoy one and dislike the other.
Hope this helps. :)
borbon has to been aged for at least two years to be a "straight bourbon"
이번편 재밌게 봤습니다!!
다음엔 진판델 시리즈로 해줬으면 좋겠어요!!!
오늘도 교훈과 재미를 동시에 챙겼네요.
나중에 기회가 된다면 프랑스 이탈리아 스페인 남아공 그리스 칠레 호주 뉴질랜드 미국등 유명한 와인산지의 와인이 아닌나라의 와인도 소개해주면 어떨까요?
Is “bad wine” wine that you don’t like, or wine that you like, but someone more authoritative says you shouldn’t - or both?
Okay. You have done it. You have saved this soul from a life of bad wine! I don't know how I can thank you, I have started on a new journey thanks to you!
Apothic inferno was literally my favorite wine, it was my go to, I LOVED it! Then I saw this video. I was astonished, then I binged most of your other videos, rewatched many. Absorbed all I could, even went out and bought a proper wine glass! Then I went and bought my favorite abomination to sit down with it and actually experience, instead of just drinking it, to see if I could understand your perspective.....
How did I think this was good? Just sitting there with a glass and experiencing it over about 30-45 minutes and wow, it was not good at all! At one point it straight up smelled like walking into a mechanic's shop, gasoline, hydraulic fluid, bathroom cleaner, I was astonished! This really is horrible, and I don't think I will be buying it again, and searching for much better options for the price.
Maybe also I have learned in this very short time not to just sit and drink wine, but to experience it, and I owe that to you! THANK YOU!
Here in Belgium, at the end of the year, my favorite supermarket will be selling the 1000 stories Zinfandel (not the red label, but the black one) for 1+1 free. At 10€ a bottle, it's a bargain. Personally, I love this wine.
Found my new fave wine channel
"The best for you was Layer Cake"
This video gave me a lot of laughs, but I liked that comment the most 🤣
생각치도 못했던 주제인데 너무 좋았습니다. 버번배럴 믿고 거를 수 있게 해주셔서 감사합니다 :)
미안해요 피터..ㅠ
기대하던 질색하는 모습 그대로라 즐겁게? 봤어요
내가 이렇게 악마가 되어가는 것인가..
1:50 Today's key-point
We don't only enjoy your knowledge your friendship too guys, keep going greetings from Argentina we also have very good wine here you should try some in your videos.
To me if oak is supposed to be a character in the particular wine, it needs to be like the baritone in a choir. You hear (smell/taste it) but it isn't the main player and it's playing backup and yet still harmonizes and dances beautifully with all the other parts.
I've had wine like the ones here. Not bourbon but a cheap "oak aged" California chardonnay, and it was terrible, because it wasn't really oak aged, it was oak seasoned and it was the loudest note on the nose and the pallette. Ersatz like Peter says.
I grew up in Italy and move back to the USA and first thing I noticed and disdained were California wines the oakyness was like drinking wood 🪵 😳
damn, I actually like these types of wines :(
와인킹님, 혹시 보실지 모르겠지만 궁금한게 있는데요. 저번에 freakshow cab도 피터가 오크칩이랑 에센스 쓴거라고 하셨는데 최근에 michael davids가서 너네 칩이나 에센스 쓰냐고 물어보니까 거기선 또 아니라 하더라구요. 사이트 상에서도 배럴 숙성 기간만 나오고. 그 외에 오늘 소개한 와인들도 해당 사이트들 가서 확인해보니 에센스나 칩 쓴 것에 대한 표시가 따로 없는데, 원래 이런 와인에서는 칩이나 에센스 쓰고서 discription이나 technical note에 별도로 기재를 안하나요? 최근 캘리 와서 버본 숙성 와인들을 마실 기회가 종종 있는데 단순히 버본향이 지나친건지 아니면 원래 알던 칩이나 에센스향이 맞는건지 헤깔립니다ㅠㅠ
포트와인에 대한 평가도 궁금합니다~
Now Peter deserves a top White Wine tasting...
Wow never took thsi issue in consideration. Thanks for this interesting video
와인에 대해 전혀 모르는 1인입니다만 영상들을 정주행 하다가 이 영상을 보니 피터옹께서 추구하는 와인이 뭔지 좀 알것 같습니다. 와인을 신선한 생선이라고 치면 참돔과 방어, 참치, 연어 등등이 있을텐데 이런 원재료의 느낌을 매우 중요시하시는… 하지만 저 캘리포니아산 어보미네이션 ㅋㅋㅋㅋ 표현에 빵 터졌습니더. 아무튼 저 흉물들은 저질 생선가지고 소금, 후추 잔뜩 뿌리고 튀김옷을 두껍게 입힌후 방어로 만든 피쉬앤칩스라면서 사기치고 비싸게 파는 놈들이라 이거네요. 와알못으로써 진짜 많은걸 배웁니다.
피터선생님 한국 오시면 제가 맛있는거 꼭 대접할께요 건강 잘챙기시고 오늘같이 힘찬 욕 하시는 모습 오랫동안 보여주세요