Wine formula is as follows....climate + soil + grape variety + vintage + winemaker= wine......in THAT order. How good that wine is depends on many things. Vintage date is definitely crucial to the end result! Great video. Always enjoy your perspective.
Before I started my journey on the delights of red wine drinking I would never have thought that the same bottle of wine, but different vintages would taste different. However I know through experience that they can taste differently, great video and explanations !
Been a wine drinker since November 2018. Just learned how to swirl! (August 2019). I had no idea there was so much to learn about wine, and the differences in vintages is something I thought would not change. Thanx for another, Madeline!
How about a breakdown of Champagne? NV vs. Vintage, extra brut vs Brut, etc. What does disgorgement date mean? Which champagne under $50 should we try?
Try drinking English Sparkling Wine, I would recommend Ridgeview from Ditchling in Sussex as a great example and one that you should be able to find in the states. Their Blanc de Blanc (a white made from white grapes) is a world beater and should be available for less than $50.
@@edwardblacklock2446 My understanding is that southern England is hot right now for wines due to the changing climate, combined with the chalky soil, which has great drainage properties. Cool stuff!
@@carlfarang That is broadly correct although its not just the vineyards on chalk that are doing well. In the South East there is also a lot of greensand which is also great for growing grapes, further down the south coast there are more varried soils along the Jurassic Coast (both Kimmerage & Portland are found here and give the names to the clay in Chablis) plus there is the volcanic soils of Cornwall and Devon as well as Norfolk being touted as having great potential with its very low levels of rainfall.
Thank you for another very fine video! As a Bordeaux drinker, I can tell you that vintages make a huge difference there. I would like to see you do a video on some of the lesser known (and therefore less expensive) villages in Burgundy. Places like Saint-Romain, Auxey-Duresses, Fixin, etc.
Interesting that you were comparing Rioja wines because that's what I'm drinking tonight lol Campo Viejo Rioja Tempranillo, 2017. It's got some nice earthy and baking spice/vanilla flavors upfront with just hints of black fruit. Not my all time fav wine but pretty good (especially with some tacos, which the spice flavors really complemented).
Nice tasting notes. Sounds like a good pairing. Yeah, quality levels in Rioja vary greatly. That being said, a little bit of research goes a long way! Have a great night.
If you've ever grown tomatoes, you know that some years they ripen fully and early and easily make great sauce. Perhaps the very next year they struggle to ripen, making acidic sauce that needs sugar to get it somewhat balanced. This is vintage variation.
This was a great video. I’m going to an event and someone said to bring wine from vintages between years 2000-2005. Does that mean I just have to bring a bottle of wine with a date stamp between the dates?
I wish you would taste Nighthawk Red from Bota Box and critique it. It’s a little sweet, but I really enjoy it with food as an everyday drink. Love your channel and your charming demeanor. Thanks
How did you teach yourself to make wine so entertaining and colorful, your written works are outstanding to engage with. Keep it all up. "Smells like a baseball glove" wow
I love how quickly you can pick out the aromas- it takes me a good few minutes to figure out what I'm smelling! Also, if you had to choose, which would you say was better quality (from a critic's standpoint)?
Very interesting , I love to dabble in making my own wines to from grapes , something of interest is if you could explain how a vintage wine is created ie , as I understand it and probably not many people do know and I hope I got this right and that is a wine becomes a vintage from the grapes that are grown and harvested and turned into wine of the same year , blended wines etc are not vintage . I think I got this correct, if not someone please correct this.
Do you have a video that explains the difference between non-vintage and multi-vintage blends? I've heard it has something to do with a thing called base wine but I don't really get it!
What are your thoughts on vintage accuracy on restaurants' wine lists? I once ordered a 2015 Givry 1er cru and was presented with the wrong vintage of the same wine (2014 I believe). In the context of that evening it didn't matter, but I can see that it could be a big deal. What would be the appropriate reaction? It's happened another time at a different restaurant, and I also didn't know what to say.
I've been noticing more restaurants removing the vintage from the list altogether so that they don't have to reprint when the vintage changes. To me, this is more of a logistics problem that happens also affect the guest experience. Exactly how you described! I just dined at Ascend in Bellevue and was pleasantly surprised to see their entire wine list was on an iPad. Solves the problem of costly reprints immediately, but do people want to read a wine list on a digital device? I did, but I get the feeling I'm not part of the norm.
@@winefolly Thanks for the reply. The argument about costly reprints makes sense, so does the idea of using iPads. I think in both cases I experienced, it would have been nice to hear from the waiter something along the lines of: "this is a different vintage that what's written on the menu, are you still OK with that bottle?"
Like any fruits, there are yearly seasonal variation, wine grapes are no exception. New world wines just are more prone to use techniques to enhance consistency.
I had a bottle of (i think) 2014 Vietti Barbera D'Asti. It was amazing there was the wet stone smell that reminding me of childhood art camp. (Art camp was in fairmount park and brick walls carving out the park were topped with slate. when it would rain there was this specific smell that was so recognizable and this win had that exact smell). No vintage since then has that smell. Not one. It is frustrating as all hell.
As much as this causes you turmoil, I absolutely love this story. It's incredible how the smell of a wine can evoke childhood memories. I had a very similar thing happen to me! #RESPECT
Just had an experience that shows the difference a vintage can make. Yesterday I took my friend, Kathy, to lunch to celebrate her landing a new job. The restaurant we went to still had Chateau Montelena Chardonnay at $36 a bottle (my mind is still blown!), but this time it was the 2016 instead of the 2015. The 2016 is more austere and less fruity than the 2015. I rated it at 90 as opposed to 93 for the 2015. It's been a long time since California had a really poor vintage, but there are differences. To get the best value for your money, it pays to know not only the vintages, but the variations within each vintage.
Haha, no. If you want be a pro, you're better off with Jancis Robinson. If you want to have fun, while casually learning about wine, watch Winefolly. While there _is_ an overlap, it's for different audiences.
Great explanation on what different vintages can do and mean for a wine. Thank you. Have you seen that Washington state is on the verge of getting another AVA? The Candy Mountain ava is one step closer to approval. Anyways, have a great day and thanks again for the video.
I would like to see a comparison of wines from the same grape variety, same region, same vintage, same location and if possible same actual vineyard (that will take research), but different winemaker, to see how much the skill of the maker can impact the wine.
🍇🍷🍺 Yes like Hops with 🍺 The Area Grown Soil, Weather, as well as variety! Year to year they differ.. Grapes same thing! For me I would love both but prefer the new world 2010 Notes FRUIT FORWARD! The 2009 Wine Could Do well with a little age & paired with food... Where IMO the 2010 is more versitile with or without food it would be a great wine 🍷 Have A Great Labor Day Weekend 🍇🍷 Cheers 🍻🍷🍷
Could you do an episode on Cabernets that are overly vanilla and do NOT pair well with any food as the vanilla overpowers everything ie Quilt, Caymus, or anything Wagner? Seems to be the new trend.
Wine Folly But what happened to structure , complexity and tannins?? The tannin polyphenols are the healthiest part of the wine. They come from extended masceration/fermentation periods. Even the high end wines are fruit forward and devoid of any strong tannins in the USA these days. Could you name a few high tannnin domestic cabs in a future video? I have found that the Yao Ming Cabernet explodes with healthy tannins. Love your channel and the education it gives.
More like perfect dinosaur, Raaaarrrr! Not enough wines have pictures of dinosaurs on them and even fewer have pirates. My dream is to one day make a wine with a pirate riding a dinosaur on the bottle. So that's my way of saying you should review awesome wine labels and maybe look at the history of labels in wine and how they were developed over the years, both to prove provenance and from an artistic point of view.
"2009 looks a lot more aged". Wow. Very helpful because everyone know what "looks aged" is the perfect way to describe colour. And washing your mouth with wine to taste it? I am seeing it for the first time.
I did describe how the rim of the '09 had more yellow-brown and color separation on the rim, but I ended up editing it out for length. As far as my method of tasting.. Believe it or not, it's netted me some awards in blind tastings! Really helps to understand the taste structure of a wine. Give it a try! (it's awkward at first!) Thanks for asking! I'll note that about the details. Seems a bit geeky, but definitely relevant :)
YOu should start an educational certificate on "wine communication" I work in a Commonwealth Controll Wine and Spirits shop that has one of the densest consumer markets, and while we have a large number of those in poverty, we ar also within some of the highest income neighborhoods. I believe buying wine at a statewide level does a diservice to the diversity of urban consumers, some of whom are well traveled and well off. But in order to compete with the amount of MD 2020 and Talyor Port we sell, I have to find a few high quality expensive wines to stock. THey wont go fast, but will sell at a more 'dignified' price point for those expecting quality. I have customers who asked for Dom Perignon. I have customer who have said, "Im going to see my mom for the first time in five years, gimme your best wine." I tried to explain to him that expensive wines require a lot of care to show true character. I less than 7 minutes you and Wine Folly colleagues clarify what is important. I wish I could gain the skills you have gained from your video productions.
Thanks for the focused feedback and recommendations! Currently, we offer Wine 101 and Wine 201 courses at winefolly.com but not a wine communicator award. It’s a really interesting concept! Thanks for sharing!
@@winefolly Give me the top three things you learned by doing Wine Folly Videos (not wine themselves, but making the videos). It would be an immense help to me and my customers.
Wine formula is as follows....climate + soil + grape variety + vintage + winemaker= wine......in THAT order. How good that wine is depends on many things. Vintage date is definitely crucial to the end result! Great video. Always enjoy your perspective.
Before I started my journey on the delights of red wine drinking I would never have thought that the same bottle of wine, but different vintages would taste different. However I know through experience that they can taste differently, great video and explanations !
Robert Parker but, we all want to know, is this THE Robert Parker?
@@winefolly I would love to say yes to that, but unfortunately I'm not !
Been a wine drinker since November 2018. Just learned how to swirl! (August 2019). I had no idea there was so much to learn about wine, and the differences in vintages is something I thought would not change. Thanx for another, Madeline!
How about a breakdown of Champagne? NV vs. Vintage, extra brut vs Brut, etc. What does disgorgement date mean? Which champagne under $50 should we try?
Sounds like a plan!
Try drinking English Sparkling Wine, I would recommend Ridgeview from Ditchling in Sussex as a great example and one that you should be able to find in the states. Their Blanc de Blanc (a white made from white grapes) is a world beater and should be available for less than $50.
edward blacklock ok, I'll try to find it here on the west coast.
@@edwardblacklock2446 My understanding is that southern England is hot right now for wines due to the changing climate, combined with the chalky soil, which has great drainage properties. Cool stuff!
@@carlfarang That is broadly correct although its not just the vineyards on chalk that are doing well. In the South East there is also a lot of greensand which is also great for growing grapes, further down the south coast there are more varried soils along the Jurassic Coast (both Kimmerage & Portland are found here and give the names to the clay in Chablis) plus there is the volcanic soils of Cornwall and Devon as well as Norfolk being touted as having great potential with its very low levels of rainfall.
Thank you for another very fine video! As a Bordeaux drinker, I can tell you that vintages make a huge difference there. I would like to see you do a video on some of the lesser known (and therefore less expensive) villages in Burgundy. Places like Saint-Romain, Auxey-Duresses, Fixin, etc.
That's a great idea! thanks for writing :)
Interesting that you were comparing Rioja wines because that's what I'm drinking tonight lol Campo Viejo Rioja Tempranillo, 2017. It's got some nice earthy and baking spice/vanilla flavors upfront with just hints of black fruit. Not my all time fav wine but pretty good (especially with some tacos, which the spice flavors really complemented).
Nice tasting notes. Sounds like a good pairing. Yeah, quality levels in Rioja vary greatly. That being said, a little bit of research goes a long way! Have a great night.
If you've ever grown tomatoes, you know that some years they ripen fully and early and easily make great sauce. Perhaps the very next year they struggle to ripen, making acidic sauce that needs sugar to get it somewhat balanced. This is vintage variation.
John Amidon 🙌 Perfect. Thank goodness people still grow things!
This was a great video. I’m going to an event and someone said to bring wine from vintages between years 2000-2005. Does that mean I just have to bring a bottle of wine with a date stamp between the dates?
Good info, but is there a source that tells you what were the good vintages for different regions? or current vintages for that matter?
i really like your wien glasses where did u get them
I wish you would taste Nighthawk Red from Bota Box and critique it. It’s a little sweet, but I really enjoy it with food as an everyday drink. Love your channel and your charming demeanor. Thanks
I agree. Fantastic.
How did you teach yourself to make wine so entertaining and colorful, your written works are outstanding to engage with. Keep it all up. "Smells like a baseball glove" wow
I love how quickly you can pick out the aromas- it takes me a good few minutes to figure out what I'm smelling! Also, if you had to choose, which would you say was better quality (from a critic's standpoint)?
The 2010.
@@winefolly Okay, thanks...
Very interesting , I love to dabble in making my own wines to from grapes , something of interest is if you could explain how a vintage wine is created ie , as I understand it and probably not many people do know and I hope I got this right and that is a wine becomes a vintage from the grapes that are grown and harvested and turned into wine of the same year , blended wines etc are not vintage . I think I got this correct, if not someone please correct this.
Do you have a video that explains the difference between non-vintage and multi-vintage blends? I've heard it has something to do with a thing called base wine but I don't really get it!
i wish i still had cubillo 2009 and 2010.
I loved this one, and am a huge fan of L de H and Rioja in general. Some more vintage tastings like this one would be cool!
the holy grail of la rioja.
What are your thoughts on vintage accuracy on restaurants' wine lists? I once ordered a 2015 Givry 1er cru and was presented with the wrong vintage of the same wine (2014 I believe). In the context of that evening it didn't matter, but I can see that it could be a big deal. What would be the appropriate reaction? It's happened another time at a different restaurant, and I also didn't know what to say.
I've been noticing more restaurants removing the vintage from the list altogether so that they don't have to reprint when the vintage changes. To me, this is more of a logistics problem that happens also affect the guest experience. Exactly how you described!
I just dined at Ascend in Bellevue and was pleasantly surprised to see their entire wine list was on an iPad. Solves the problem of costly reprints immediately, but do people want to read a wine list on a digital device? I did, but I get the feeling I'm not part of the norm.
@@winefolly Thanks for the reply. The argument about costly reprints makes sense, so does the idea of using iPads. I think in both cases I experienced, it would have been nice to hear from the waiter something along the lines of: "this is a different vintage that what's written on the menu, are you still OK with that bottle?"
Like any fruits, there are yearly seasonal variation, wine grapes are no exception. New world wines just are more prone to use techniques to enhance consistency.
Great video! I’m looking forward to attending your seminar in Napa
Yes! Harry!
I had a bottle of (i think) 2014 Vietti Barbera D'Asti. It was amazing there was the wet stone smell that reminding me of childhood art camp. (Art camp was in fairmount park and brick walls carving out the park were topped with slate. when it would rain there was this specific smell that was so recognizable and this win had that exact smell). No vintage since then has that smell. Not one. It is frustrating as all hell.
As much as this causes you turmoil, I absolutely love this story. It's incredible how the smell of a wine can evoke childhood memories. I had a very similar thing happen to me! #RESPECT
Just had an experience that shows the difference a vintage can make. Yesterday I took my friend, Kathy, to lunch to celebrate her landing a new job. The restaurant we went to still had Chateau Montelena Chardonnay at $36 a bottle (my mind is still blown!), but this time it was the 2016 instead of the 2015. The 2016 is more austere and less fruity than the 2015. I rated it at 90 as opposed to 93 for the 2015. It's been a long time since California had a really poor vintage, but there are differences. To get the best value for your money, it pays to know not only the vintages, but the variations within each vintage.
Hi Madeline, just wondering what do you think about wine tasting app gotBottle?
How do you differentiate vintage variance from the extra aging variance though?
You can't really. Although, you can tell if a wine will age longer based on where it currently is.
Just curious, did the labels give the percentages of the blend of each vintage?
They DID! I've promptly forgot them. They said identical #s (which is a little weird).
I see an improved version of Jancis Robinson emmerge, 👍
Haha, no.
If you want be a pro, you're better off with Jancis Robinson. If you want to have fun, while casually learning about wine, watch Winefolly. While there _is_ an overlap, it's for different audiences.
This was a great video. It was simple, humorous and so educational. 🍷👏
Great explanation on what different vintages can do and mean for a wine. Thank you.
Have you seen that Washington state is on the verge of getting another AVA? The Candy Mountain ava is one step closer to approval.
Anyways, have a great day and thanks again for the video.
Candy Mountain AND The Burn!!
I would like to see a comparison of wines from the same grape variety, same region, same vintage, same location and if possible same actual vineyard (that will take research), but different winemaker, to see how much the skill of the maker can impact the wine.
that sounds like a pretty ideal circumstance. I bet you could see something like that at a custom crush!
gee was the weather different each year?
Lol the t rex cracked me up. Have you looked into any wine producers from Montana?
Are those fertilized with dead Dinosaurs?
🍇🍷🍺 Yes like Hops with 🍺 The Area Grown Soil, Weather, as well as variety! Year to year they differ.. Grapes same thing! For me I would love both but prefer the new world 2010 Notes FRUIT FORWARD! The 2009 Wine Could Do well with a little age & paired with food... Where IMO the 2010 is more versitile with or without food it would be a great wine 🍷 Have A Great Labor Day Weekend 🍇🍷 Cheers 🍻🍷🍷
Could you do an episode on Cabernets that are overly vanilla and do NOT pair well with any food as the vanilla overpowers everything ie Quilt, Caymus, or anything Wagner? Seems to be the new trend.
Yeah, those oak / vanilla flavors can get a bit intense on some popular Cabernet wines. Thanks for the request!
Wine Folly But what happened to structure , complexity and tannins?? The tannin polyphenols are the healthiest part of the wine. They come from extended masceration/fermentation periods. Even the high end wines are fruit forward and devoid of any strong tannins in the USA these days. Could you name a few high tannnin domestic cabs in a future video? I have found that the Yao Ming Cabernet explodes with healthy tannins. Love your channel and the education it gives.
More like perfect dinosaur, Raaaarrrr! Not enough wines have pictures of dinosaurs on them and even fewer have pirates. My dream is to one day make a wine with a pirate riding a dinosaur on the bottle. So that's my way of saying you should review awesome wine labels and maybe look at the history of labels in wine and how they were developed over the years, both to prove provenance and from an artistic point of view.
Great video!
"2009 looks a lot more aged". Wow. Very helpful because everyone know what "looks aged" is the perfect way to describe colour. And washing your mouth with wine to taste it? I am seeing it for the first time.
I did describe how the rim of the '09 had more yellow-brown and color separation on the rim, but I ended up editing it out for length. As far as my method of tasting.. Believe it or not, it's netted me some awards in blind tastings! Really helps to understand the taste structure of a wine. Give it a try! (it's awkward at first!)
Thanks for asking! I'll note that about the details. Seems a bit geeky, but definitely relevant :)
I've noticed label changes and coloring of the wine within 1 year apart. Those are in my collection and will not be consumed.
YOu should start an educational certificate on "wine communication" I work in a Commonwealth Controll Wine and Spirits shop that has one of the densest consumer markets, and while we have a large number of those in poverty, we ar also within some of the highest income neighborhoods. I believe buying wine at a statewide level does a diservice to the diversity of urban consumers, some of whom are well traveled and well off. But in order to compete with the amount of MD 2020 and Talyor Port we sell, I have to find a few high quality expensive wines to stock. THey wont go fast, but will sell at a more 'dignified' price point for those expecting quality. I have customers who asked for Dom Perignon. I have customer who have said, "Im going to see my mom for the first time in five years, gimme your best wine." I tried to explain to him that expensive wines require a lot of care to show true character. I less than 7 minutes you and Wine Folly colleagues clarify what is important. I wish I could gain the skills you have gained from your video productions.
Please forgive typos and grammar, I spilt wine upon my keyboard.
Thanks for the focused feedback and recommendations! Currently, we offer Wine 101 and Wine 201 courses at winefolly.com but not a wine communicator award. It’s a really interesting concept! Thanks for sharing!
@@winefolly Give me the top three things you learned by doing Wine Folly Videos (not wine themselves, but making the videos). It would be an immense help to me and my customers.
Lopez de Heredia ? Buy their Reserva and compare 2004/2005 - might be more interesting.
0 percent chance I’m drinking the oh 9 with that description. Sounds like something you find at 10am on a Sunday from the college days
Not drinking anything at the moment because I'm on antibiotics but I DIIIIIID just adopt a dog and name him Gevery ;)
Hugging a dog named after an appellation in Burgundy lasts longer than drinking a glass of Burgundy!
Gevrey
California wines are more consistent since they blend for consistency. European wineries don't do that.
Please don’t drop the Hawaiian swing. Please