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This guy reminds me of the guy from the sopranos that robs Artie for the wines 😂😂love the videos and the knowledge thank you

I also learned this way to open wax sealed bottles 👍

I love watching people enjoy wine

I love the honesty in this video!

Some wax capsules harden, and some remain "plastic-y". Yours was the latter type; that was a fun video!

LOL.

Great video. Nice to see there js more and more informative videos about Spanish wines one RUclips. Spain offers tremendous value

Amazing video! I am going to my first wine tour ever this September to La Rioja. Any recommendations of vineyards and that I must try? There are soooooo many that it’s over whelming.

Great episode.. Thank for the effort.. Can't get enough of spanish wines.. i love your content.. hopefully for more and maybe some fortified spanish wines..

I'm drinking a bottle of 2021 Crush. It's so bizarre. On the nose, it's heavily alcoholic. Clears the nose, actually. But on the pallette, it's not bad for the price point. So fucking odd.

Great video monsieur Bonner, would you kindly recommend a specific hidden gem Spanish wine?

There’s no better pairing for garlic prawns than a Spanish well aged Rueda Reserva / Gr. Reserva! Try that! Nothing against a good Sauvignon Bl., but this is it! Trust me 👌

The variety and quality of Catalan wines have nothing to envy of those from France or Italy. Outside of Spain they are super unknown, and the variety that such a small territory offers you is remarkable.

I went there last year and was impressed by the quality of Corpinnat sparkling

Nice video, well done.

Off to Bordeaux to study wine and art shortly …. And then onto Paris to perfeccionar mi francés - profesor de español y sommelier de vinos. Merçi beaucoup!

Love the simplicity of the format! 4 real categories of life occasion and how wine can be paired with.

I have a wine cooler: some kind of coat, filled with gel, put in to the deep freezer: within a few minutes, every wine is chilled down and I can drink any white wine or rosé I am dreaming of! Cheers!

Thank you very much for highly informative videos. I will start my study in wine as soon as possible. For now I'm starting in watching videos and study books, ebooks, sensoric literature. Could you give information if it is possible to book courses of study with you or a school or in a Chateau? I guess it would be a good methode to study theoric and practically

This is exactly what I wanted to know👍🏾

It was clearly a thing. He wasn’t “evil” at all he just got insanely popular and influential and the type of wine he liked happened to be really big, bold high alcohol wines. What’s the mystery?

I started subscribing to his news letter back in the mid. 80's. His main influence has been to greatly inflate the prices of wines from Bordeaux & California. I was able to get great Zinfandels for little money until his started rating some in the 90's. Prices exploded soon after. I know from his earliest writings that his main problem with some wine makers is that they would filter their wines so as to limit sediment. He felt that, and I agree, that it would strip the wines of depth and some complexity.

I thought this was Guenter Steiner for a second

Dehtyaag tak esi tarah ke naana prakar se prakarit manorog bhaanti brittiyon se digbhramit vicharit dunidaari byuooh jaal sanyukt dikhaawa roopy chaatukaarita chaalanki chaapalooshi laalasa roopy chaal jaal se esi kaam me lage raho kaahe ki kaamanaye bhi anannt hai mahamoorachand om namah shivaya om

WTF RUclips award plaque do you have behind you? You only have 4K subscribers.... Maybe you're the fraud.

Great stuff ! Thanks a lot. Cheers

This video (and all your other ones, really) is gold 😀

Getting a job at an upscale bar and they serve very obscure wines. This video is perfect, thank you!

There really are some outstanding examples of Bobal produced by very serious producers. Well done for highlighting Utiel-Requena.

I am new to wine (avoided it all my life), when I was young I stayed with a french family in Amplepuis who watched me drink beer and spirits but couldn't tolerate wine, they would tease me endlessly. I began to 'understand' wine circa 2022, I am now like a kid in a candy store sampling the different styles, I must say I don't seem to enjoy dry wines (red or white) I have found Spanish wine cracks the back of my tongue too hard, I adore Italian Chianti I have gone through a few now and the Rhône seems to appeal to me. Anyway a local store here called supervalu in Ireland was selling Vacqueyras by Remy Ferbras and I bought a bottle, then 2, then 2 more and 1 for ma soeur, I am a beginner in terms of understanding wine on the tongue, but my nose is gift from our lord...and when I sniffed the cork of Vacqueyras; I was transported into the Frejus fruit markets of my youth, in terms of wine I am young on the tongue, but I will say without question that this is the most complex and enjoyable wine I have ever tasted. What is the magic of the south of France? The best Pastis, the best weather and NOW the best wine! 😂

Wow. Such refreshing content. So glad to have found your channel. Subscribed.

So Amarone producers were decades ahead of the curve😂😂😂 I think it is remarkable how low he'd score Burgundy. In fact even today scores for Burgundy seem way lower across most critics unless you enter Grand Cru level. Why?

When I met Parker in 1984, a bottle of Lafite was $45 on release. Now, it's $1,100. Parker popularized fine wine in a way that had never been done before. You could argue that he made wine popular and so he brought the peoples' opinion to the wine makers. Yes. The phenomenon is real.

if parker isn't most influential who on earth is!?

Parker was the most influential critic ever. If you read his books, he would write about winemaking practices that great wineries had in common. From that perspective, he truly, and I think purposefully changed the way that wines were made. He did put an emphasis on physiological ripeness over “wine by the numbers” where you look at the sugar levels and the acid levels and used those two numbers to determine when to pick versus using other metrics, including taste to determine ripeness. If you read books on winemaking from the 70’s and 80’s, there is an emphasis on these numbers to establish “balance.” Parker changed that. After Parker, a lot of smaller wineries started making great wines. His scores also weren’t as deferential to the 1855 classification as other critics were. If a First Growth made a bad wine, he would call it out. Parker was probably too influential as a critic, but ultimately, that is not his fault. He was just very good and consistent.

I have never taken this nonsense seriously. The truth is that Parker was and is the world's greatest taster. Extremely honest and straight forward. He has done so much good for consumers and the industri. He put chateauneuf du pape on the map. And so on. The parkerisation nonsense is made out of jealousy and stupidity. Nothing else. There is a reason no one in Bordeaux made their en primeur prices before Parker published his scores for the wines. His influence for the industri was enormous. And nowadays allmost every professional taster use the 100 point scale he invented.

wine is all about flavor and extremely subjective. Wine novices tend to enjoy sweeter wines. You taste buds need to develop and get trained to taste all the nuances. I am not rich so I am not going to buy a wine for 100 dollar or euro. When I lived in California I collected wine and would buy them yung and let them age. That is a good way of doing it.

The way you Said the first tool sounds dirty to my mind 😅

Thank you so much for this video Julien. "Green" wine makes so much sense it's hard to imagine anyone disagreeing. I've been exploring quite a lot of low intervention wine in the past couple of years and it has been a revelation. Many producers that adopt organic/low intervention methods are really passionate about their wines and I've really enjoyed discovering great wines from small producers and the prices are good too. It's not just wine either. My favourite olive oil comes from a superb producer in Almeria - In the Tabernas desert. It's probably the driest spot in Europe but by adopting a healthy and holistic business model they are making stunning olive oil which is showered with international awards. I also enjoy the organic oil made in the Subetica region of Cordoba that is also equally revered. Andalucia is drying up badly but these are two examples of producers working with nature and environment and producing great quality. A really excellent video. I also appreciate that a veteran of the wine trade, such as yourself, can acknowledge the benefits and I enjoyed all the chapter descriptions. When the 'Green Revolution' took place all those decades ago it it bought billions of people out of food poverty in a short time. We are now aware of the environmental cost of that transition but we also know how to do things better for produce and the environment. Do we really want to drink wine that has had chemicals poured all over the grapes and soaked into the soil? I remember reading Olivier Humbrecht telling us "shit in, shit out" and he is bottling Grand Cru organic wine. WT

Whoever or whatever was responsible for that horrid trend of over-oaking wines, it was a sad period in the history of winemaking. It was a real chore finding quality wines whose varietals could be fully appreciated. Thank goodness the industry outgrew this adolescent misadventure.

Parker was absolutely not open to subtle wines (hence his complete misunderstanding og burgundy) and I'm sorry, but your citing an article from someone who who necessarily has a bias--she took over for Parker at the Advocate, for crying out loud. And you worked with the "Flying Winemaker"? Yea, I can't take any of this seriously. I followed Parker from the very beginning and he consistently made and broke wines--and they were always over-oaked fruit bombs that did't go with food--antithetical to everything that I believe makes wine. The only thing he did contribute to, to a point (though this really came out of Davis and Bordeaux) was cleaning up the wineries and making the wine-making process more rigorous. Did his palate play into an American need for something to "identify" as "quality" (I am reminded of the over-roasted coffees that Americans have come to identify with "quality"), yes. Oak and fruit (i.e. sugar, something Americans are addicted to) is something you can identify. But Parker wines were made Parker wines for Parker's palate (and hundreds of winemakers confirmed that they were doing this over the years, knowing that it was the only way to break into the market). And rather than educate people, he played into their worst instincts while consistently lying about his palate (no, he can't remember wines he had years ago, or even yesterday). He is, quite frankly, a marketing genius, and a wine tasting fraud.

Hi Julien, That was a really excellent and informative video. I'm the odd one out because I certainly know this wine and the bodega it comes from. Cards on the table my wife's family come from Valladolid and Toro is just to the west. I've visited Toro many times and I'm well acquainted with wines from Toro. A branch of the family even produce a low intervention, organic wine from Toro. I should also mention that many of the vines from Toro survived phylloxera. Valladolid is a great place for wine lovers. Ribera on the doorstep to the east; Toro on the doorstep to the west and Cigales on the doorstep to the north. I haven't even mentioned the white wines like Rueda but all these Denominacions also make whites. You are a bit of a tease Julien. I thought that glass of red on the table was the legendary wine and we would get some notes. I've never tasted it and can't for the life of me understand the price. However, I've been a big fan of their 'Almirez' for years. I did once buy a bottle of the Victoriana, which today is three times the price, and didn't think it was much better. My problem with the price of the 'most expensive bottle' is that it hardly scores any better than the Almirez by 'you know who' and he likes to give big scores for this kind of wine. By the way, prices of any Spanish wine that whiffs of great price/quality is going up. WT

Parker popularized the 100 point scale. Before this, the idea of comparing a German white wine to a Burgundy red was ridiculous. Winemakers switched from trying to produce the best wine for their terroir to trying to produce the highest scoring wine. This goes along with wines like Cabernet Sauvignon replacing more obscure varieties in places like Eastern Europe as winemakers are targeting familiar tastes with high scores over more unique, traditional and interesting wine. I don't blame Robert Parker, he didn't intend to do this and it probably would have happened without him, but his scoring system was the catalyst.

Most interesting video about wine i have seen for a long time. I remember visiting Canon la Gaffeliere in the late 90's Stephan von Neipperg (owner) was complaining about the trend, and I fully agreed, but all my friends just loved the simplicity of buying a wine en primeur, and if Parker gave it a high score, they could sell it with a big profit. Actually I don't think Bordeaux has moved away from the Parker style enough yet, look at 2022 right bank, you can hardly find a sub 15° alc/vol wine to buy, and many producers pulled up Cab.Franc to plant more Merlot

I lost you but good to see you back Julien. Great video, as expected again.

Good video. The Parkerization that you describe is one thing, but unfortunately winemakers also started making spoofilated wines with fake oak and colors and reverse osmosis. These wines are a travesty and Parker is often wrongly blamed for starting this trend. Wines should be made in the vineyard.

Marketing equals $$$

Well, it was Robert Parker who nfluenced all the time that 1982 is exceptional - but look today: which Château has really made the best wine of all the time in 1982? I guess probably non - maybe, we could except Gruaud-Larose, but there could be a discussion if als 2022 or 1962 (hist on if stored under perfect conditions). So the cheer up of the 1982 vintage is mainly caused by Robert Parker and in retrospective, very debatable. Or look at Lafite-Rothschild 1986: Parker rated it initally with 96 Points, then retasted it later again, bought lots of cases of it and rated it then 100 points. Or look at the Côte-R'otie La Turque 1985 of Guigal: Parker rated it 100 points and wrote: "if there is a wine worth to be killed for: this". I have tasted this wine (bottle was perfect), but it is by far not in the zop ten of wines I had in my life.Lalst: I participated once in a wine tasting wher only 100-point-Parker wines have been served: though the bottles were in perfect condition, I didn't rate any of these bottles with 100 ooints... My personal conclusion: Robert Parker is quite manipulative and by far not innocent as he is now declared. Judge yourself!