Yes absolutely! A question from a fellow Burgundy aficionado perhaps a bit too tight for the current prices in the region. In general would you rather go for a village level wine from a famous appellation like Chassange-Montrachet or a 1er Cru from somewhere less illustrious? Well that’s kind of a silly question I realise but nevertheless. And well done on the blind tasting!
Love white burgundy…..there is so much to explore. Along with the major climate differences between Chablis to Cote Chalonnaise, the changes in the Burgundian graben north to south is a special journey in styles and flavors, especially in 1er cru! Thank you for a great video.
Hi Agnes. Once again love your enthusiasm. Bourgogne is my favorite area of them all. Would very much look forward to another blind tasting on the reds.
I am a man and don't taste wine with lipstick or lip gloss. How are you able to be so good at your tastings with, what seems evident, something on your lips? This is a serious question. I am impressed by this tasting and your approach to describing yout total impression of the wines after discussing the discrete elements.
Fantastic! Thank you so much for this. Yes a Red Burgundy version would be amazing too. What do you think of the Premier / Grand Cru labels in Champagne?
Great video Agnese! It’s always fun seeing how people interpret wines on the nose and palate. I would recommend just following well accepted conventions like 100 point (or 20) instead of confusing viewers and wasting video time explaining.
Thank You! 🙏🏻 And I am really sorry, but 100p scale is not mine. There are points given for nothing. And not that long ago Parker was confusing and is still confusing people with 100p scale, I have never judged in any competition wines on 100p. 10p is not unique for me only, it is just more common in EU, and not in US.
Simply fun enjoying your engaging & descriptive analysis. Can’t see myself spending that much for a great white wine. Red cabs and Bordeauxs yes. But I may get my wife a grand crux to see what a California Chardonnay aficionado thinks.
You're good! BTW, Robert Parker called and he said to me to say to you (because he's scared to talk to you himself), that 8.6 is the same as 86! 😄 And BTW if you used 86, you could just say 86 points instead of 8 point 6 points ;)
If I would have to compare the points, I would say that 8.6 in quality is definitely above 94 🫡🫡🫡 but I guess we have to taste together with Mr. Parker and compare notes. 😅😂😂😂
@@NoSediment Well he scores super high, as does Suckling, but that's not the point. But seriously, how is 8.6 on a 10 scale not the same as 86 on a hundred scale? Please help. Maybe that's a video idea. You could put on the Jason mask, grab a champagne sabre and tell us in a scary voice why how your scoring system is better Hehe.
The ACs in Burgundy are pretty accurate as they have had hundreds of years to sort it out. One vineyard that should be GC is Clos Saint Jacques. I just wish there was a lot more to go around of any Burgundy
Hi Agnes, this was very interesting! I do find Burgundy wines fascinating (something like Langhe wines..) but the prices of the best AOC are in my opinion too expensive...premiere or grand cru are now for very few.. I mean that something like 70/100 bucks it's ok for special occasion and for that price,, in Italy, people expects a really serius wine. Thanks God there are producers that make more than decent wines out there for 30/50 . Cheers and thanks for sharing
Hahahah! YES! Burgundy has become very, VERY expensive, to a point where it is no longer logical to spend such amount of money for a bottle to pop open and enjoy. 🫣
It was a confusing wine. I try to take prices into consideration when scoring wines. However, as smartly noted by someone else here, I knew what was that last bottle only when I reviled the first 3. Therefore, I shouldn’t have taken into consideration the price point. Since I didn’t know it for the first three. 🤦♀️ That was my mistake
At 2:43 you mention that producers can combine several 1er Cru sites into one (e.g. Pommard) to make a Pommard 1er Cru. Of that I was aware, but not that you could downgrade a Grand Cru site (or two) to a premiere cru. Can you give an example for this? Thanks :)
If you mix with premier or if you mix grand crus if i am not mistaken. The appellations and regulatiosn are quite tricky and also some lieu dits could be named with another lieu dits. Lots of chassagne can be named Morgeot even though they are not from that specific lieu dit.
Well, all that area is included in the aop Burgundy. Producer can blend it with other grapes from lesser site and therefore cannot label it at GC anymore. In this case they can look for the next best option. Sometimes, they might have only one row of vines, or in a bad vintage not enough fruit and simply not able to vinify the wine - again, another reason to label under different AOP. If You want to have a specific producer with an example, I have to think about it.. 🫡
Coincidentally we drunk a Macon Viré-Clessé, Domaine de la Bon Gran, 2012, last night. It was superb and definitely Premier Cru quality. Are you familiar with this producer?
Nice video but don't forget: to most people a 25 euro bottle is already a very expensive bottle. I'd like to hear more about affordable wines. Can you do that?
Thanks for the video. I am sorry to start this off with a few negatives here but there were parts of the video that were sort of sped up which I think really threw the flow of the video off and I was wondering what prompted you to do that? The editing also seemed to be very "jerky" with harsh cuts and again, I am not really sure why this method was chosen. Normally your videos seem to flow. On a positive note, you had me jealous with all the great wines you were tasting. Thank you for the video.
The talking is not an issue as what you say is very interesting and educational. If you go to 4:05 in the video you will see just one example of what I mean.
@TheDesertWineGuy hahahah, that exact thing has been done in all my tasting videos, because as I told You, I can smell wine or taste wine long. Otherwise You would have to watch 15min of me smelling the wine 😳😅
Great video again like always! I'm a bit perplexed by your scoring system, because at the face of it and in your description you evaluate the quality of the wine, i.e. good wine, great wine, excellent wine etc. a scoring system which only distinquiest the quality of the wine, yet when you later explain in the video that you take price into consideration, the score is no longer about the quality of the wine, but rather the ratio of quality relative to price, which affects your scores, which seems a bit inconsistent and especially confusing when you say you taste them blind (i.e without even knowing the score), yet you explain your scores reflect the price, how does this work? I think a seperate scoring system for price/quality should be used to assess the value of the wine, and let the score soley reflect the quality of the wine regrardless of price (which if you rate the wine blind anyway you wouldn't even know). except for that confusing (perhpas a bit inconsitent part) i loved this video and all the recent ones as well, keep up the great content looking forward to the next one! (i'll steal the idea and do a similar tasting myself soon!).
It makes sense, what You say. And I do agree, I need to be more consistent. Unfortunately, when the last wine came, and I understood what it was - and by then I already know its price it is very difficult to not score it down. 😔😔😔 I will try in the future score before I reveal wines. 🫡 However, when I do score wines for the competitions or publications, we know the price range. And I always take into consideration the quality within the price range. ✨ Thank You for Your comment. 🙏🏻🍾 Cheers!
@@NoSediment I can see you quality within a given price range makes sense (at least somewhat) because even though a 200 dollar (insert wine) is excellent, there are many other examples which are equally excellent and more commonly found in the 80-100 dollar price range, thus relatively the 200 dollar wine is not that good value. but still, quality is quality. and should probably be up to the consumer to decide if it is worth to spend 200 for something normally found at 80. Because at that logic the DRCs of the world would never score that high given the price bracket (you know what i mean, right). but the the "worth it" is a relative perspective which is different for all individuals. but again, great video! And given your scores, i'd definitly by the village and grand cru. the rest are good wine but perhaps even better at same price point. oh and the regional was probably quite good as well for burgundy.
Hello Agnese! New subscriber here and I absolutely love your channel. Fairly new to wine {recently decided on cellaring some} . Do you have a member group here on your channel? Like a monthly subscription for your loyal No Sediments Crew? I think you should and I would definitely subscribe to that. Thank you again
Thank You and warm welcome! 🙌 Unfortunately I do not, however, I am actively thinking about it. I wish to know and understand more what would people like You be more interested in, as I want to it to have an added value for everyone. 🙏🏻🙏🏻🙏🏻
I think he means that corton charlemagne is not considered a top grand cru. It is technically quite variable as it is a vast grand cru, similar to corton in red. Burgundy has a lot variability depending on the producer, the difference in terroirs is normally better spotted on when you try same producer. Anyways you were able to spot the quality correctly in each wine
I understand that it is larger in size, and as with everything in Burgundy much is dependent on the producer, however, I have never heard any wine critic mention that Corton Charlemagne is not a true GC for whites, it confuses me.
@@NoSediment I read mainly inside Burgundy from Jasper Morris or the blog from Patrick Essa who is a producer in the region ( his blog is in french though). Jasper Morris considers most of it, grand cru quality but Patrick Essa does not. Another great source for Terroir is monocepage, though the page is only in frenc I think. In the case of Corton red, everybpdy agrees that not all parts are grand cru quality and the prices are generally way lower than other grand crus.
Let me know in the comments if you would like me to do a similar blind tasting with red wines of Burgundy 🍷
Yes please!! 😊
Yes absolutely!
A question from a fellow Burgundy aficionado perhaps a bit too tight for the current prices in the region. In general would you rather go for a village level wine from a famous appellation like Chassange-Montrachet or a 1er Cru from somewhere less illustrious? Well that’s kind of a silly question I realise but nevertheless.
And well done on the blind tasting!
Sure!👍👍👍
Aligote.
@@peterburlin8198 Personally, I would go for Premeir Cru's minimum... But the producer itself matters a LOT.
Please do a similar tasting with red burgundy!! These are amazing thank you!
Thank You! 🙏🏻 We have planned that, hopefully very soon!
Love white burgundy…..there is so much to explore. Along with the major climate differences between Chablis to Cote Chalonnaise, the changes in the Burgundian graben north to south is a special journey in styles and flavors, especially in 1er cru! Thank you for a great video.
Thank You for commenting! 🙏🏻🙏🏻🙏🏻
Hi Agnes. Once again love your enthusiasm. Bourgogne is my favorite area of them all. Would very much look forward to another blind tasting on the reds.
Coming hopefully very soon. 🍷
I must say at 43 years in the biz. Yours is my FAVORITE channel. Good Job
I am blushing! ☺️ thank You! 🙏🏻
Beautiful video and descriptions during the tasting! Thank you! ❤️🔥🙌👍
Thank You! Cheers! 🍾🥂
I am a man and don't taste wine with lipstick or lip gloss. How are you able to be so good at your tastings with, what seems evident, something on your lips? This is a serious question. I am impressed by this tasting and your approach to describing yout total impression of the wines after discussing the discrete elements.
I don’t know. It doesn’t have taste or smell, so it does not bother me.
Niceee and good call! Montille is fantastic and I already shot my version of this video. You beat me to the punch!
Hahahah! Sometimes that happens, and vice versa! 😂😂😂
Loved it!
Fantastic! Thank you so much for this. Yes a Red Burgundy version would be amazing too. What do you think of the Premier / Grand Cru labels in Champagne?
Hopefully coming soon the red Burgundy version’ 🙌🙌🙌
Great video Agnese! It’s always fun seeing how people interpret wines on the nose and palate.
I would recommend just following well accepted conventions like 100 point (or 20) instead of confusing viewers and wasting video time explaining.
Thank You! 🙏🏻 And I am really sorry, but 100p scale is not mine. There are points given for nothing. And not that long ago Parker was confusing and is still confusing people with 100p scale, I have never judged in any competition wines on 100p. 10p is not unique for me only, it is just more common in EU, and not in US.
Montille is great. Just recently had a rouge Beaune 1er Cru Les Perrières 2016 which was very pleasant, got better with every day more being open
See this is one thing I can never understand. How can you have a delicious wine and not finish the bottle in a day or maybe two?
Lovely line up by the way.
Thank You! 🙏🏻
Simply fun enjoying your engaging & descriptive analysis. Can’t see myself spending that much for a great white wine. Red cabs and Bordeauxs yes. But I may get my wife a grand crux to see what a California Chardonnay aficionado thinks.
Yes, unfortunately it is true. GC of Burgundy has become very expensive, and this bottle was towards the more affordable side. 😳
You're good!
BTW, Robert Parker called and he said to me to say to you (because he's scared to talk to you himself), that 8.6 is the same as 86! 😄 And BTW if you used 86, you could just say 86 points instead of 8 point 6 points ;)
Hahahah, could You please tell him that it is not the case! 😓 😮💨😮💨😮💨
If I would have to compare the points, I would say that 8.6 in quality is definitely above 94 🫡🫡🫡 but I guess we have to taste together with Mr. Parker and compare notes. 😅😂😂😂
@@NoSediment Well he scores super high, as does Suckling, but that's not the point. But seriously, how is 8.6 on a 10 scale not the same as 86 on a hundred scale? Please help.
Maybe that's a video idea. You could put on the Jason mask, grab a champagne sabre and tell us in a scary voice why how your scoring system is better Hehe.
The ACs in Burgundy are pretty accurate as they have had hundreds of years to sort it out.
One vineyard that should be GC is Clos Saint Jacques.
I just wish there was a lot more to go around of any Burgundy
Amoureuses and Malconsorts are also considered grand cru quality with pretty much no discussion. They are sold at grand cru prices anyways.
Hi Agnes, this was very interesting! I do find Burgundy wines fascinating (something like Langhe wines..) but the prices of the best AOC are in my opinion too expensive...premiere or grand cru are now for very few.. I mean that something like 70/100 bucks it's ok for special occasion and for that price,, in Italy, people expects a really serius wine. Thanks God there are producers that make more than decent wines out there for 30/50 . Cheers and thanks for sharing
Hahahah! YES! Burgundy has become very, VERY expensive, to a point where it is no longer logical to spend such amount of money for a bottle to pop open and enjoy. 🫣
true@@NoSediment
Much more impressive blind tasting skills than I have. The score for the last wine confused me given your excitement though.
It was a confusing wine. I try to take prices into consideration when scoring wines. However, as smartly noted by someone else here, I knew what was that last bottle only when I reviled the first 3. Therefore, I shouldn’t have taken into consideration the price point. Since I didn’t know it for the first three. 🤦♀️ That was my mistake
@@NoSediment Makes a lot of sense, thanks for the reply.
Would love to see more of these tastings.... challenge with Burgundy is keeping the $$$ "reasonable"...
Yes, unfortunately the majority of prices, even for regional Burgundy are out of being “reasonable” ☹️
@@NoSediment SO sad... should your wine travels bring you to the midwestern USA (e.g Chicago , Ann Arbor etc) , please let us know.
Great!
As usual.😉🍷🍷
Thank You’ 🙏🏻
So "1er Cru" is the same as Premier Cru? Thank you
Yes, just shorter. 🙏🏻
At 2:43 you mention that producers can combine several 1er Cru sites into one (e.g. Pommard) to make a Pommard 1er Cru. Of that I was aware, but not that you could downgrade a Grand Cru site (or two) to a premiere cru. Can you give an example for this? Thanks :)
If you mix with premier or if you mix grand crus if i am not mistaken. The appellations and regulatiosn are quite tricky and also some lieu dits could be named with another lieu dits. Lots of chassagne can be named Morgeot even though they are not from that specific lieu dit.
Well, all that area is included in the aop Burgundy. Producer can blend it with other grapes from lesser site and therefore cannot label it at GC anymore. In this case they can look for the next best option. Sometimes, they might have only one row of vines, or in a bad vintage not enough fruit and simply not able to vinify the wine - again, another reason to label under different AOP. If You want to have a specific producer with an example, I have to think about it.. 🫡
Still have the 1985 Montrachet by DRC acquired in the late 80's ! I wonder if it is still any good ? SIGH..
I am not the one to ask for advice here, have never tasted. 😢😢😢😢
@@NoSediment My guess is not much fruit left... totally my fault for not opening sooner !
@ptg01 too sad! 😢
👍
Coincidentally we drunk a Macon Viré-Clessé, Domaine de la Bon Gran, 2012, last night. It was superb and definitely Premier Cru quality. Are you familiar with this producer?
Unfortunately no, I don’t know this one. 🥹 But it seems that I have to seek them out 🙏🏻
Nice video but don't forget: to most people a 25 euro bottle is already a very expensive bottle. I'd like to hear more about affordable wines. Can you do that?
In Burgundy, it is misson imposible
You are absolutely correct, there is no water around it. And unfortunately, in Burgundy that is very difficult to source. 😢
Thanks for the video. I am sorry to start this off with a few negatives here but there were parts of the video that were sort of sped up which I think really threw the flow of the video off and I was wondering what prompted you to do that? The editing also seemed to be very "jerky" with harsh cuts and again, I am not really sure why this method was chosen. Normally your videos seem to flow. On a positive note, you had me jealous with all the great wines you were tasting. Thank you for the video.
I am not sure what You mean.. 😪 I usually talk a lot, smell wine long and my editor has to deal with it. 😂😂 Nothing has changed. 🤷♀️
The talking is not an issue as what you say is very interesting and educational. If you go to 4:05 in the video you will see just one example of what I mean.
@TheDesertWineGuy hahahah, that exact thing has been done in all my tasting videos, because as I told You, I can smell wine or taste wine long. Otherwise You would have to watch 15min of me smelling the wine 😳😅
Someday...I will be able to pronounce french words on wine labels like Agnese. Someday. 👀😅
Hahaha, hopefully not, I have a lot of mistakes. 🥂
man i dont like girls with short hair, but this girl is just beautiful
Great video again like always! I'm a bit perplexed by your scoring system, because at the face of it and in your description you evaluate the quality of the wine, i.e. good wine, great wine, excellent wine etc. a scoring system which only distinquiest the quality of the wine, yet when you later explain in the video that you take price into consideration, the score is no longer about the quality of the wine, but rather the ratio of quality relative to price, which affects your scores, which seems a bit inconsistent and especially confusing when you say you taste them blind (i.e without even knowing the score), yet you explain your scores reflect the price, how does this work? I think a seperate scoring system for price/quality should be used to assess the value of the wine, and let the score soley reflect the quality of the wine regrardless of price (which if you rate the wine blind anyway you wouldn't even know).
except for that confusing (perhpas a bit inconsitent part) i loved this video and all the recent ones as well, keep up the great content looking forward to the next one! (i'll steal the idea and do a similar tasting myself soon!).
It makes sense, what You say. And I do agree, I need to be more consistent. Unfortunately, when the last wine came, and I understood what it was - and by then I already know its price it is very difficult to not score it down. 😔😔😔 I will try in the future score before I reveal wines. 🫡
However, when I do score wines for the competitions or publications, we know the price range. And I always take into consideration the quality within the price range. ✨
Thank You for Your comment. 🙏🏻🍾 Cheers!
@@NoSediment I can see you quality within a given price range makes sense (at least somewhat) because even though a 200 dollar (insert wine) is excellent, there are many other examples which are equally excellent and more commonly found in the 80-100 dollar price range, thus relatively the 200 dollar wine is not that good value. but still, quality is quality. and should probably be up to the consumer to decide if it is worth to spend 200 for something normally found at 80. Because at that logic the DRCs of the world would never score that high given the price bracket (you know what i mean, right). but the the "worth it" is a relative perspective which is different for all individuals. but again, great video!
And given your scores, i'd definitly by the village and grand cru. the rest are good wine but perhaps even better at same price point. oh and the regional was probably quite good as well for burgundy.
Hello Agnese! New subscriber here and I absolutely love your channel. Fairly new to wine {recently decided on cellaring some} . Do you have a member group here on your channel? Like a monthly subscription for your loyal No Sediments Crew? I think you should and I would definitely subscribe to that. Thank you again
Thank You and warm welcome! 🙌 Unfortunately I do not, however, I am actively thinking about it. I wish to know and understand more what would people like You be more interested in, as I want to it to have an added value for everyone. 🙏🏻🙏🏻🙏🏻
hmmm fair but corton isn't a true grand cru for whites
Why would You think so?
Not Corton Grand Cru, but Corton Charlemagne Grand Cru by the way! 😉
I think he means that corton charlemagne is not considered a top grand cru. It is technically quite variable as it is a vast grand cru, similar to corton in red. Burgundy has a lot variability depending on the producer, the difference in terroirs is normally better spotted on when you try same producer. Anyways you were able to spot the quality correctly in each wine
I understand that it is larger in size, and as with everything in Burgundy much is dependent on the producer, however, I have never heard any wine critic mention that Corton Charlemagne is not a true GC for whites, it confuses me.
@@NoSediment I read mainly inside Burgundy from Jasper Morris or the blog from Patrick Essa who is a producer in the region ( his blog is in french though). Jasper Morris considers most of it, grand cru quality but Patrick Essa does not. Another great source for Terroir is monocepage, though the page is only in frenc I think.
In the case of Corton red, everybpdy agrees that not all parts are grand cru quality and the prices are generally way lower than other grand crus.