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How to win someone's heart with blind tasting? We rank the best wines to age! | Spittin' Sips
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- Опубліковано 26 лют 2024
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This is absolutely my favorite wine content out on the internet. I look forward to these videos so much. I especially loved all of Henry’s questions this week - what a great conversation, so much interesting content. The Sherry overview was particularly cool.
For people getting into wine here in the US and trying to learn more, Wine Folly has a great website, videos, and resources - a similar relaxed attitude to this page, where no one is snobbish about wine. The only downside to Wine For the People for me is that a lot of the Aussie wines you guys talk about are hard to find here in my part of the U.S. Wine Folly is probably the best informal wine education we have stateside.
I wish there would be more podcasts like this. Above 101 but informative and interesting
Aw thanks! We promise to keep delivering them!
Love sherry and if you can get your hands on it, see if you can get Corta Y Raspa Miraflores Alta…. 100% Palomina Fino, 10.5 ABV. Here in NY I can get it for $24. Fantastic with olives and hard cheese. Cheers!
Oh man! That makes us want to move to NY!
Also my answer to Henry’s question about what wine to drink having people over for football would be Prosecco or Cava, but I don’t get sparkling wine headaches like Noah so I may be a bit biased. I often have the neighborhood ladies over to hang out, most of them are not super into wine, and I have never failed anytime I give them a decent inexpensive sparkling. Always a crowd pleaser and goes with almost all food!
Cava - severely underrated in Australia
France, the No.1 exporter of wine in the world regularly has surpluses of wine...over the last several years even from Bordeaux, and they're regularly distilling it, rather than dropping the prices down. In fact the prices keep on rising year on year and are currently at a point where Bordeaux and Burgundy wines, are out of the price range of regular people. Within a couple of years more, Champagne will join them. It's already hard to find a good Champagne below $200 per bottle.
Anyhow they're distilling it all the way down to pure ethanol which they then use in other industries; for cleaning products, disinfectants, parfumes...etc.
Distillation is the way! We're 100% behind it!
Your point on Chardonnay that people who don't like it haven't tried enough is my relationship with Sauvignon Blanc in a nutshell. Just two days ago tried a Sauvignon Blanc from either Argentina or Chile, don't remember which, that managed to completely avoid the grassiness and cat pee notes that I disliked in Hawkes Bay.
It was a Singerstone Sauvignon Blanc from Chile that did the trick.
Oh man - if you can find it, get your hands on Slovenian Sauvignon Blanc - stunning, unreal actually!
Touching on Brendan’s recommendation of Noble Rot, SWILL is an excellent publication as well.
Oh! We're searching that one out!
You should do sips n slicks where you all rock mafioso slick backs and do blind 1v1’s of heavy super tuscans v bordeauxs
We're into this...throwing it past the team for the thumbs up!
For all that Shiraz, what about boiling it down to make food service products, like demi-glace or stock for restaurants. Get it shelf stable and sell it to cruise ships, airlines, pubs - they can serve red wine sauce where they couldn’t before. Now you’re making other things more premium instead of making wine cheap.
Interesting - that'd be a LOT of demi-glace! Could you imagine? 8 Million Litres?
If spittin’ sips isn’t doing it for you how about skullin’ spitoons?
I endorse this!!!
Double Endorse!
Nice!
Thanks!
Step one to help the Australian wine surplus: stop Yellow Tail, the Fosters of Australian wines, from producing wine
Yeah - but then someone else would do it instead no?
importance of variety is highly overrated tbh, specially when vineyard ages😅
It's funny isn't it - it's the most AND least important thing at the same time - Schrodinger's Grape?
@@wineforthepeople I could argue its never more important than other parts of the “terroir” equation. it is important to new world, like you guys because you had no history or culture already but from where I come from, variety is a already set in stone😄
@@Ruirspirul Interesting! More and more New World winemakers are starting to move towards that model - because we have freedom to place any variety anywhere - doesn't necessarily mean we should!
@@wineforthepeople it takes time though… all those old world regions that have set varieties, it took them centuries to get there. experimentation is also great!
@@Ruirspirul We could actually learn a lot from their experimentation - like dry-farming for example, would very quickly narrow the field of varieties that are appropriate for an individual place.
P r o m o S M 👊
Yep!