I've launched Channel Memberships! Click the 'Join’ Button to see the perks. I'm most excited about a monthly Live Stream Hangout/Tasting for those who join the Grand Reserve tier! Thank you so much: www.youtube.com/@drmatthewhorkey/join
I'm happy for you...what a tasting! I've been drinking every vintage of Crasto Douro Red ever since I've had the first one...the value there is amazing, and I'm gonna give a shot to this white. Thanx
When i cant afford white burgundy or good barrel aged chenin, I love grenache blanc/gris and Macabeo blends from the Languedoc and Roussillon. Domaine roc des anges’ Llum is a mind blowing wine. Clos Du Gravillas L'Inatendu Blanc is also a fantastic value if you can find it!
I had a Weingut Prieler Pinot Blanc Ried Leithaberg around a year ago, that would fit this tasting. A very BIG white wine that I wasn't expecting to be up my alley. But it was! Complex, rich, and tasty.
The buttery taste in California chardonnay kept me away from barrel aged whites. You inspired me to revisit them, albeit at a lower price point. Thanks for another interesting, very well put together video.
I second that. I never got really enthousiastic about barrel aged whites, especially when they have too much of flavours/scents like butter, caramel and honey. Maybe I should give some a go again, but I am first of all a Riesling guy.
Dude, I'm putting my big Spanish hat to the side and letting you know that barrel fermented white wines completely rock in Spain. They have to be some of the most unknown and underappreciated white wines on the planet. Leaving aside stuff like Rioja, I recently had an amazing value and stunning Chardonnay produced in Somontano. This stuff is flying under the radar and would cost far more in other parts of the world. Tondonia white in Rioja and Chivite in Navarra are the excellent tip of the iceberg. I'm so jealous of that Matsu because I'm a regular drinker of the reds and I've yet to try it and had a few chances. Better get it when it shows its face I can't understand why barrel fermented wine isn't considered great stuff. WT
@@drmatthewhorkey I'm not surprised; the rest of the range is solid stuff. Seriously though Matt, I've recently bought some fantastic barrel aged whites. Konstantin said that Tondonia white changed his entire outlook of white wine. I think I've mentioned the very special wines from Ximenez Spinola in Jerez to you in the past. You really should try to get some. It's not your wheelhouse but that's why I'm suggesting it because I want to surprise you. Oak and white wine is an art.
I know you get this question a lot, but is there a reason you prefer to reveal the wines as you taste rather than all at the end? Is it somehow easier that way?
I've launched Channel Memberships! Click the 'Join’ Button to see the perks. I'm most excited about a monthly Live Stream Hangout/Tasting for those who join the Grand Reserve tier! Thank you so much: www.youtube.com/@drmatthewhorkey/join
The live streams are amazing.
I'm happy for you...what a tasting!
I've been drinking every vintage of Crasto Douro Red ever since I've had the first one...the value there is amazing, and I'm gonna give a shot to this white.
Thanx
They are a stellar producer! obrigado
Nice that you chose to taste whites from different countries, it was more interesting to me. Thank you!
🙏🙏🙏
When i cant afford white burgundy or good barrel aged chenin, I love grenache blanc/gris and Macabeo blends from the Languedoc and Roussillon. Domaine roc des anges’ Llum is a mind blowing wine. Clos Du Gravillas L'Inatendu Blanc is also a fantastic value if you can find it!
I know those wines and they are good!
I had a Weingut Prieler Pinot Blanc Ried Leithaberg around a year ago, that would fit this tasting. A very BIG white wine that I wasn't expecting to be up my alley. But it was! Complex, rich, and tasty.
Ouhhh it sounds lovely! I love me good Pinot Blanc
First!!! ☺️ love your videos 💪💪
🙏😎
The buttery taste in California chardonnay kept me away from barrel aged whites. You inspired me to revisit them, albeit at a lower price point. Thanks for another interesting, very well put together video.
🙏🙏
I second that. I never got really enthousiastic about barrel aged whites, especially when they have too much of flavours/scents like butter, caramel and honey. Maybe I should give some a go again, but I am first of all a Riesling guy.
Dude, I'm putting my big Spanish hat to the side and letting you know that barrel fermented white wines completely rock in Spain. They have to be some of the most unknown and underappreciated white wines on the planet. Leaving aside stuff like Rioja, I recently had an amazing value and stunning Chardonnay produced in Somontano. This stuff is flying under the radar and would cost far more in other parts of the world. Tondonia white in Rioja and Chivite in Navarra are the excellent tip of the iceberg.
I'm so jealous of that Matsu because I'm a regular drinker of the reds and I've yet to try it and had a few chances. Better get it when it shows its face I can't understand why barrel fermented wine isn't considered great stuff. WT
That Matsu is killer. I brought it to my collector friends and they all raved about it!
@@drmatthewhorkey I'm not surprised; the rest of the range is solid stuff. Seriously though Matt, I've recently bought some fantastic barrel aged whites. Konstantin said that Tondonia white changed his entire outlook of white wine. I think I've mentioned the very special wines from Ximenez Spinola in Jerez to you in the past. You really should try to get some. It's not your wheelhouse but that's why I'm suggesting it because I want to surprise you. Oak and white wine is an art.
It is in my wheelhouse!
White Rioja all day! Especially Lopez de Heredia.
🔥🔥🔥
I know you get this question a lot, but is there a reason you prefer to reveal the wines as you taste rather than all at the end? Is it somehow easier that way?
I prefer to reveal at the end… No matter which style, there are always people complaining
@@drmatthewhorkey oh interesting, so people complain when you don’t reveal after each tasting?
People complain no matter what…
Favorite cheap Costco: Precision.
😮😮
The only problem with barrel fermentation is that they don’t age as well.
I don’t believe this is always the case. In fact it helps a lot age longer