Same Wine, 30 Years Apart: How Much Does It Change?
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- Опубліковано 2 чер 2024
- A wine tasting I will never forget. Thank you Surfshark for sponsoring this video! Go to surfshark.deals/ANDONG and enter promo code ANDONG for 83% off and 3 months free.
These days, we are all well aware about climate change. Can we taste climate change in a bottle of wine? My knowledge on wine and wine making is pretty slim, so I'm sitting down with wine expert Konstantin Baum to enhance my understanding of all things wine!
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Created, Hosted and Edited by Andong
Produced by Grace Phan-Nguyen
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DOP & Additional Editing by Eypee Kaamiño
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Additional Camera & Editing by Aaron Grasse
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Spanish subtitles by Daniel González
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00:00 Intro
1:44 Here's how this is gonna work.
2:48 Wine pairing with chips.
6:57 WTF is a "Master of Wine"?
11:14 Wine pairing with Döner.
17:36 How much bullsh*t is there in the wine world?
20:42 Wine pairing with frozen pizza
25:30 Good wine, good memories.
29:00 Wine pairing with vanilla ice cream.
33:23 How to taste climate change.
37:57 Surfshark
39:17 Vintage wine comparison. - Навчання та стиль
YES KONSTANTIN. The greatest english-language-but-they’re-german wine and food youtubers unite
🤣
@@KonstantinBaumMasterofWine I was fascinated by listening to Konstantin speak; he didn't seem to make the grammatical and word choice errors that most deutsche Leute do and yet he still had a noticeable accent. I'm not a huge fan of wine, but I'll check out his UA-cam channel right away!
@@eraigames think he worked in the UK, some of his slang is English
@@eraigames A very German accent paired with good English grammar has the same effect as a British accent. It comes across as fancy/sophisticated to an American.
He is so nice. It's amazing how much you don't know and how patient and didactic he is. That is what I like most in the wine people, the pros really know how to adapt to their public and to explain complex aromas, techniques, know how, etc. with very simple words and a lot of patience. The wine world is not as posh as people think it is, anybody can learn to taste and appreciate wine, you just have to try and enjoy it
THAT was a very professional episode, i was rivited till the end. I really enjoyed the set, lighting and camera work. It was great to see Andong getting more and more tipsy throughout and changing his character. It really showed the genuine interest he had in learning from Konstantine. I am going to get Pinot and Döner right now, you inspired me! oh and subscribed to Konstantine as well. Thanks and keep it up!
Thank you!
I'd argue this is one of your most ambitious projects and this is amazing! Already subbed to you both and the collab is such a surprise! Love the content. Keep it up!
I once got a Merlot from 1984. That taste was so fantastic that i became a wine drinker after that experience. I never tasted a wine better then that one.
Did it taste orwellian?
@@realteimopielinen If i was to drink that bottle today the answer is yes.
I'm so happy to see Konstantin here, he's my fav wine guy on UA-cam. This was a great episode 👌
I like this guest. He was professional and seemed very knowledgeable.
22:06
Probably the best summary I've heard when trying to explain why there is so much to know about wine. Because at the end of the day, it's all just fermented grape juice. But the way it's produced, stored and enjoyed can vary greatly.
Would not wines from the same vineyards 20 or 30 years apart taste different even if there was no climate change? Won't a Bordeaux vineyard wine from say 1980 taste different to a wine from the same vineyard made in 2000, a time period when the impact of climate change was (possibly) less pronounced?
Exactly. I fully believe in climate change and understand it is changing the way grapes ripen in the vineyard but age changes a wine regardless of the change in weather. Even with climate change there is natural changes in weather year to year. Not to mention taste depends on more than just the grapes. The vigneur has impact. So this test is interesting but says nothing about climate change. Stuff like this gives ammo to the climate change deniers. Saying things that are patently untrue doesnt help the cause at all. Konstantin Baum is awesome. I would watch anything he is in if he is talking wine
@@SirWussiePants They said in the video that yes the wine will have different tasting notes. But that it's the alcohol percentage and acidity of the wine that is being increased due to climate change. Anyone who works with yeast can tell you that the warmer it is the more active the yeast are and in wine making more active yeast means higher percentage alcohol. Therefore in a vineyard where the techniques and procedures haven't changed the thing that is creating a warmer environment is the climate. It's also important to remember that climate isn't the same as weather.
@@maidenrohina The higher temperatures mean that the grapes ripen more increasing the sugar level in the grapes making the higher alcohol content - not the temperature at fermentation. Picking earlier can alleviate that (but also increase acidity). I realize weather is not the same as climate.
The larger issue with climate change in wine making is the extremes that come with it - ie more early thaws causing the vines to bud then a frost that can kill them lowering yield. Not to mention more intense storms and variability. Plus pests that normally would die in winter wont and thus become a problem.
Yes, climate change changes the wine. But no, you cannot see that by drinking an old wine and a new one. With a time machine you could compare a 1 year old 1978 wine to a 1 year old 2021 wine, but comparing an aged wine to a young one is silly.
Yeah the difference between a 1 year old mead and even a 5 year old mead is night and day (I'm using mead as an example because the fermentable doesn't really change much year to year). Fresh wine and aged wine aren't really comparable. Maybe tasting a 30 yr and a 10 yr would be more comparable. But really without a time machine there isn't a way to AB test the "same" wine from year to year. If you kept a good journal and bought the same bottle year after year and could keep a record of tasting notes year to year you might be able to make some inferences but even then you are a variable.
Sure the wine changes and matures with age. So the statement that you can taste climate changes is ludicrous. Also climate change or not wine varies from year to year, as levels of sun, rain and temperature varies anyway. Some summers are hot, some are tepid some are cold and wet and on and on.
But one the whole climate change will impact wine growing and which varieties can be grown where
You found yourself a brave wine expert there - coming up with a 91P Lambrusco is pretty ballsy and could easily get you kicked out by some wine "experts". I enjoyed your wine tasting very much. Finding wines for every day food is a challenge we should invest more time into. Often times we don't care and just rip open another bottle of pinot grigio or chardonnay because it's our current "Hauswein". It's just a little bit of time and money invested that can make a huge difference. Cheap supermarket wine: 3 Euros. Okay-ish qualities start at 5 Euros in Germany, so we're really only 2 Euro off. I personally drink less wine than I used to ever since I stepped up my wine game, so in theory you can spend less although you tripled the quality.
Funny that here in Mexico, a great wine producer country, Lambrusco ins considered fancy wine.
@@MasterGeekMX In my country Lambrusco is considered "a fancy wine" when you're 14 or 15 years old (legal drinking age is 16 for wine & beer). The most expensive bottle you will find in stores is 7 Euros (the one in the video is about 15 Euro and not easy to get. You have to order it online). Average price is 5 Euros. Judging from the amount of headache you get for the buck it's potentially cheaper than beer.
@@psibiza Here legal drinking age is 18 (basically legal age for everything here). Despite our production of wine and tequila, beer is the most popular drink. Hard booze is either a thing for night club parties or people wanting to get wasted. From pretentious people that order a glass of Buchanan's, to a cheap sugar cane alcohol called Tonayán that is sold for less than an euro for half a liter of yellow liquid hangover.
But that is the magic of Status. Once you are "Master of wine" you can be ballsy. Because there is no "objective" standard to measure wine pairings, and if you say that is good, who is going to prove you wrong? It's similar to art, when I draw a shitty image it is just a shitty image, if a well-known artist does the same it is "challenging artistic norms and transcends conventions" 😅
@@Nico-od4yv You have no idea of how the wine scene works ... and you're babbling.
A wine expert hosted an 39th birthday party at his parents French restaurant in Kingsburg, CA for a friend. It was his 39th birthday and he purchased a 1939 BV for the occasion well in advance; we had other great wines too. We had Caesar salad with a pair of fried frog legs on the side of the plate, lettuce soup and braised oxtails with mashed potatoes. We had a lot of very nice wine. Touring the wine cellar they still had wine with 1909 stenciled on the bottles. I still have all the signed bottles we had. People should do that at significant events with wine. Yeah, I'm old.
A Konstantine X Andong video was not something i expected, but I wholeheartedly welcome. Especially if we get a whole hour long video out of it
I remember reading how climate change was becoming a major problem with regional wines being made in some places where the climate was changing and these regions not being able to make consistent batches anymore.
I don't know what I enjoyed more, seeing Andong's excitement for a new experience or the trip down memory lane. When I was stationed in Neu-Ulm in the mid 80s, I found a wonderful local winery...the Stettner-Heuchelberg reislings were the greatest thing I'd ever experienced in wine at the time. The 83s were just right at only a few years old at the time. A handful of wine tastings there enabled me to learn so much about how to taste wines...and later beers and coffees. I because quite a coffee snob directly.because of knowing what to taste for. But I digress...
I'd love to to return and do a bit of time travel like you showed here. Sadly, because I've developed celiac, there won't be any time travel to the many breweries I so thoroughly enjoyed back on the day.
Thanks for an amazing video, Andong!
Interesting video, I feel you two could get a whole series of films out of working together & watching your appreciation of wine go. It's nice seeming a beginner talk about wine as often there's often a lot of pretentiousness surrounding the subject. Also great that Konstantin is so down to earth.
I must say that my favourite wines would not be classed as real wines by a lot of wine experts. I'm lucky enough to live near Cairn O'Mohr fruit winery. They make all of their wines from local fruits & leaves. Things like their Spring Oak Leaf, Cherry wine or Sparkling Gooseberry being my three favourites.
But wine is very subjective, I remember an ex girlfriend being so excited to have me taste her favourite wine. She raved about it all the time. But on my first tasting of it I thought it was pretty disgusting. I also tended to ind that the Beaujolais nouveau race every November seemed more of a prestige thing rather than the new wines actually being any good.
Konstantin made a good point about some inexpensive wines pairing with the food or their region or "goût de terroir". Some of the most enjoyable times I've had with wine is trying the inexpensive local wines paired with local foods & produce whilst travelling.
My wife and I were in a little bistro in Port Angeles, Washington and had some wine. We told the waiter how nice it was, and what we had tasted in it. He seemed quite knowledgeable about it. Turns out ha owed the winery where it was made.
This is so great, a hilarious and sincere experience - I really appreciate that you don't pretend to know anything and just follow along the ride of KB
Surely there must be ONE other difference between these two wines 30 years apart. Namely, aging
Exactly my thoughts.
Yea, how can you compare a wine that aged 30 years vs one that is aged 2. This comparison makes absolutely no sense. Not to mention, soil nutrition of the plants change in 30 years. Who knows how that company takes care of their land. Were the same vines picked, did the original vines die out and this is a new generation? Did the wine company change suppliers for other additives that are added to wine? Just saying, there are NUMEROUS variables that could have changed. "climate change is why this tastes different" is just.....unscientific. Of course, weather changes on this planet every decade, whether humans affect it some or not. This is not one of his best videos.
@@11co5955 Or, the person with the actual wine tasting qualification knows what he's talking about and has accounted for this? What are your qualifications to challenge his conclusion?
Sure thing. I should have talked more about the alcohol that was way lower for the 86 as back than alcohol levels were generally lower because the summers were less hot.
Thanks guys! I love tasting different vintages of the same wine. Here in the Hunter Valley in Australia the Semillon repays aging - something I've been discovering more and more in recent times.
PS: it's always wonderful to find great Lambrusco.
Great session! My first date with my then future ex-husband was in Würzburg in the mid 1980‘s, in a very small pizzeria. We had pizza margarita and Lambrusco. The young waiter actually sang in Italian while he washed and dried glasses. For two very broke students, it was a very romantic evening 😍. It is a great memory and I am still partial to sip of Lambrusco once in a while.
Great to see Konstatin getting out there, love his channel
Already commented on Konstantins Video.. I love that collaboration!
Thanks for that!
Two really nice guys, so much passion, ambition and know-how... great to see you in such a cool conversation.
To comment on the warming. There are wine vineyards in Minnesota! It’s arctic cold. Granted these are new world hybrids (cab franc with river grapes). New world grapes are super cold hardy.
Great video, perhaps my favourite on the channel so far. The bar was already quite high, so very nice job! I have tried to experiment with wines for some time and pairing them with food, but still I felt that I learned something watching this. Good that it’s Saturday now, since I just had to pop open a bottle of red.
Ух, ты! Какой неожиданный материал! Век живи - век учись! И как открыть бутылку? Тоже искусство!
“This is SO GOOD!”, “yeah it’s quite nice” hahahahahahaha
Nice! I really enjoyed this Wine Master's suggestions, namely with donair. May I suggest another pairing option for the pizza? Sangiovese, from which Chiantis are made. When it comes to tomato-based recipes (e.g. bolognese sauce), I tend to settle for Chianti Classico & I'm rarely disappointed. Cheers!
Chianti Classico works well for tomato based food. Heck, a lot of Italian food goes well with Chianti Classico.
@@numanuma20 You got that right, Chris! 🍷🍷🍷
my favourite food youtuber and my favourite wine youtuber do a collab. i must be dreaming!
It actually happened! 😉
Когда ты видишь это взгляд маленького ребёнка в утро рождества ты понимаешь что это божественное сочетание вкусов
Спасибо за видео было очень интересно узнать о тонкостях виноделия
Konstantin's face when he realized he'll be drinking an '86 Margaux from a (let's face it) terrible wine glass :D:D:D
13:59 that got a snort and a sensible chuckle that joke was so perfectly delivered, Master of Wine, more like Master of Sass.
Edit: When the man pulled out the lambrusco, I got hit by a wave of nostalgia, thinking back to the my early teens getting hammered on cheap lambrusco, liebfraumilch and kirsberry.
This is probably your best video yet, Andong, Eppi and Grace! Good wine education with a side of climate science.
I'm going to start calling it a bine wottle now. Great video as always Andong :)
He did seem to be getting more animated as the video went on didn't he. Guess that's why they usually spit it out. Either that or Andong is a lightweight?🥴😁
Chernobyl-Jahrgang in Bleikristall. Was für eine tolle Idee.
The crossover episode I did not know I wanted!
And I just loved how Andong went "bine wottle" at just the second glass, the episode was already great, and from that point on it just kept getting better.
Wait, when exactly did he say that? I've been searching, but I can't find it.
@@alphanum001 13:33
@@L4wyrup Thanks!
He DOES seem a bit tipsy.
I didn't want to watch this episode do to it's long running time and that I know nothing about wine. But after watching, I feel it is great for wine noobs like me. Really down to earth format with no "wine snobbery" got me interested into tasting wine. Also as a whisky enthusiast, there seems to be many similar points in wine tasting. Thanks Andong for this great episode. Keep up the good work, and will be waiting for the next episode!
I've never been a huge wine guy, but my Fiancé has recently been big on Sardinian wines, so I've had a few glasses every now and again, and I'm starting to come around to red wine, which I never really expected.
Previously I could pretty much only drink a Riesling that tasted like grape juice and not wine. I'll have to check out his channel.
The slight slur and slowing of brain to mouth speed by the end of the video made a video I enjoyed even better 🤣
I enjoy both of your channels
And I really like the combination
Me too ✋️
Yo Andong, if you liked Lambrusco, you should try to match it with dishes from Emilia Romagna, especially the ragù based ones. It's made from there and it serves exactly the pourpose of equilibrate the fattiness of the flavours. Also, you should try to explore the different types of it: just at twenty kilometres of distance, the colours, the tastes and the aromas change completely. For example, I LOVE Grasparossa, the one made near Modena (a city well renowed for its balsamic vinegar, often made from Lambrusco grapes) and the ones from Reggio Emilia (like the Campanone): both of them are much rounder, tannic and deep than the average. At the opposite spectrum, there are the Salamino or the Sorbara (it is produced in the city where I live), that are way more crisp, acidic ("brusco" in the emilian dialect means something like "gently sour"), much closer to a rosé wine than a classic red, and they represent much more the typical Lambrusco taste. With them, the pairing of pork hock is a must have. Fun fact: the main reason for its bad reputation is related to its connection with the historical political leaning of the region: in Italy it is considered a "Communist wine" and a symbol of the "Festa dell'Unità", and by that a weapon against wine aristocracy. Have fun and great video!
Watching Andong slowly getting drunk
🤪
I must say, not airing out the older wine for 2 to 10 hours does it a dis-service. It depends on the wine, but decanting well in advance of tasting make 100% difference in the older wines. An older wine decanted properly is totally changed for the better.
Andong and the team had the wine later on to properly enjoy it. For the purpose of the video we did not have the time to do that.
Konstantin is the best! His channel is a most if you like wine and are looking to learn in a fun way!
'It's a childen's wine' lol!! Andong very funny. So pleased you have teamed up with Konstantin - very cool. Love Konstanin's approach. Great collaboration.
Tony
You clean up nicely Andong. Great episode as usual. Still waiting for the Food Network to announce your series debut. Be well..
P.S. This is probably the episode I’ve shared the most with friends and family..
What I find funny concerning the german wines is something my swabian family likes to complain about: the Trollinger doesnt melt your face away with acidity
Loved this video, learned a lot now I need to get an actual good Lambrusco and an Auslese
first wine paring. very good. agree with sparkling wine idea, good call to go with a less known french one. starting the tasting: always ask them what they smell but yes always tell them just tell what comes to mind! pinot noir the best is 15000, DRC, but yeah the place it comes from burgundy is great. good call on room temp since yeah back then room temp was likwe 16 Celsius! and yes white wine NOT to cold! the final testing with those glasses! i feel that.
At what point do you get a point of diminishing returns for wine aging? Surely, it couldn’t possibly be a constantly linear (or exponential?) growth in quality. I bet it would saturate after a sufficient amount of time.
It depends on the wine... some wine cannot age at all and others can last a lifetime or more.
Thank you for this Episode. Can we get a Shopping List for this wine's? Especially the Sparkling red wine. Sounds really interesting and sometimes really hard to find a good Dealer. Thank you!
Great video including that part on how the weather change over last few decades affects the winemaker and wines taste！(wouldn't call it climate a change at this point because climate is something to be measured over long period of time - not 20 years )
Loved the critique of your slurping and the crew enjoying the wine at the end! 😂
Never been to an Andong video this early, what a treat!
I have followed you both for a long time, and was amazed to see you together in this fantastic episode.
Pro Tip: With most of the advice you can start diving in whiskey or beer too.
It would be interesting to try a something a little older maybe circa 1950. Not necessarily easy or affordable though...
I love Andong's face when he sips the first wine, like "ohh shit so that's what quality stuff is like". Very satisfying to watch haha.
Is funky gym socks a technical wine term, or dead worms? I have tried some white or rose wines that tasted like that to me, however some people at the tastings I was at liked them.
what an amazing video, very cool concept, excellent execution, many thanks to you and mr baum!
"So welcome to my world." hit me so hard
I've always had a soft spot for German/Austrian whites, dating back to the early 80's. Sometime in the early 2000's the quality really went up, and it was all climate- basically just higher temps and longer seasons. 100% real and noticeable....
I suspect the enjoyment of the Riesling is probably as much to do with all the wine consumed up to that point as the wine itself being any better than the previous ones. ;)
so, enjoyable episode for the nice wine pairings and andong's reactions to all the wines. however I didn't feel it was so successful in demonstrating the effects of climate change. the observations about different flavors between the old vs young wines are more about maturation (i.e., primary vs tertiary characteristics). wish you could have commented further on your perceptions of the alcohol, acidity, and ripeness levels between the wines, which can be more directly traced back to differing climates.
jedenfalls, it was a very entertaining episode and was fun to watch.
alles gute!
As a semi experienced gardener, one thing I can guarantee you is that the soil those grapes were grown in, is not the same soil it was 32 years ago. There will be a different profile of nutrients both macro and micro, also the mix of soil life will be different depending on how the soil has been amended. People think that compost feeds the plants but that's not actually true, it feeds the microbes in the soil. Gardeners don't look after their plants, they look after their soil, which if healthy does 90% of the job for you. Of course how the grapes were trained, pruned and processed may also have changed but you would probably know more than me on this area.
You aren't just tasting climate change (plants don't take in much from the air but CO2, though of course weather will change the taste) but also 32 years of (presumably) hard work and labour by the farmers. Agriculture is no longer just 'plant a seed/vine and lol weather happens, might get something', technique and methods have improved as well.
I know same nothing about wine. One wine is from 2018 and the second one is about 30 years older. It it the biggest difference between this two bottle. Not a climate change.
2018 was also a very hot year in Bordeaux and 1986 was much more cool
Man I love sparkling wine, my favorite low price sparkling wine is Dolce amore from Lambrusco
d'Issan is my absolute favorite. Seeing an 86 just sitting on the table is awesome!
This is SUCH a good, interesting video! I like wine, but I don't know a lot about it, so this was really informative.
In order to taste climate change you would need 2 wines, from the same spot, made in 2 different time periods that have exactly tha same age as you drink them.
I'm afraid that is impossible, so I would recommend drinking the wine, remembering the taste and then after waiting, drink the second one when the age of the wines match.
Otherwise you can't attribute difference in taste to climate change, as wine age differs.
You can treat this as a challenge I suppose :)
Been meaning to watch this for a while, was a really cool video getting to see things in depth and the climate change concept with it was also great to hear about. Great video!
Love this crossover. I’ve been following Konstantine after watching his Coravin videos.
"Wine pairings dont have to be expensive" but you have to study 4 years XD
I really enjoyed this. I would like to know more. I have a couple of favorites, but I'm by no means an expert on any level. I just have a couple I like.
Could we please have a list of the wines mentioned in the video? ❤️
this was extremely interesting! I don't even drink wine that much, but this video was really interesting and full of information.
Bine Wottle @13:32 ? 🤣
An amazing video, tons of fact and great production. You should do this with other drinks/foods like cured meats and liquors
Great video! Now I feel pretty bad about my wi e habits 🙈 but am very tempted to look out for a decent experience :)
31:06 Love the reaction🤣
Initiation with a MW and these wines... wow. much envy. In my book, any proper wine novice hazing must involve a bottle of Yellowtail and some Carlo Rossi. And of course, Franzia.
Richtig gute combo. Ich liebe es wenn andong in ein gebiet vordringt, in welchem er sich nicht auskennt. Die rolle des wissbegierigen noobs steht dir ^^
what an excellent video, man... I'm a bit bummed it doesn't have a million views or so
The Crémant is a very good choice!
Two of my favorite German food youtubers together
Two of my favorite channels together, what a video 🍷
Thanks for tuning in!
@@KonstantinBaumMasterofWine I'm starting a channel in Spanish and you both are an inspiration for me, keep the good work
13:33 "bine wottle" - this definitely wasn't the 1st glass then 😆
Hopefully as many people go to Konstantin's channel as came here from his channel!
great video! the interview is super valuable, thank you
Very interesting, I am a Konstantin subscriber guess that’s why this was suggested. Always funny to see someone having their world expanded.
Was annoying though that the host starting slurping the wine out of the glass instead of sucking in air while the wine was in the mouth. But great vid none the less
Grat video!! Very professional!! (P.S: Just stop
making noise while you're drinking from the glass, you can make noises tasting the wine. But note while you drinking ahah
Congrats!
As soon as you said konstantine’s name, I pressed like. Literally as soon as you said his name
Change the name of the video. "Same wine 30 YEARS APART!!! You'll never guess the difference!"
Superb video, Andong!
Tipsy Andong is quite entertaining.
Those wine glasses at the end 😂 can’t hide your Russian roots
This is absolutely amazing. A true Master class.
konstantin subs let's go
Thank you!
I like sweet wine. The poets never wrote of "kisses drier than wine".
What's the best wine to dye your shirt with? Love the video :)
I just really wanted him to mix those wine vintages at the end
I really appreciate the "bullshit in the wine world" segment - there's so, SO much bullshit about wine, especially regarding the price/quality relationship. It's almost as bad as the art market...
I would be willing to fly to Berlin to do a video like this but about BEER (or my other passions: sake and other traditional Asian alcohols, non-grape wines, and herbal alcohols)!!!