Are Big Wine Brands good or bad? The Blind Tasting.
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- Опубликовано: 13 апр 2024
- Is there beauty behind the Big Brands?
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I use this wine key: Forge de Laguiole Ebony
I have used this glass in this Video: Nude Glass Stem Zero Delicate White Wine Glass
I have tasted the following wines in this Video:
Black Tower Fruity White, Europe
www.wine-searcher.com/find/bl...
Barefoot Merlot, California, USA
www.wine-searcher.com/find/ba...
2021 Bodegas Campo Viejo Tempranillo, Rioja DOCa, Spain
www.wine-searcher.com/find/ca...
2020 Baron Philippe de Rothschild Mouton Cadet, Bordeaux, France
www.wine-searcher.com/find/ba...
2022 Yellow Tail Shiraz, South Eastern Australia
www.wine-searcher.com/find/ye...
2021 Ruffino Chianti DOCG, Tuscany, Italy
www.wine-searcher.com/find/ru...
2021 Casillero del Diablo Reserva Cabernet Sauvignon, Central Valley, Chile
www.wine-searcher.com/find/ca...
The 100 Point Scoring System (from www.robertparker.com):
96-100: An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Wines of this caliber are worth a special effort to find, purchase and consume.
90 - 95: An outstanding wine of exceptional complexity and character. In short, these are terrific wines.
80 - 89: A barely above average to very good wine displaying various degrees of finesse and flavor as well as character with no noticeable flaws.
70 - 79: An average wine with little distinction except that it is soundly made. In essence, a straightforward, innocuous wine.
60 - 69: A below-average wine containing noticeable deficiencies, such as excessive acidity and/or tannin, an absence of flavor or possibly dirty aromas or flavors.
50 - 59: A wine deemed to be unacceptable.
The wine world is a colorful place. There are tens of thousands of producers making wine all around the globe. Wine media often focuses on the small artisanal producers who get their hands dirty in the vineyards and meticulously watch every barrel during fermentation.
But the truth is that a large chunk of the wine that is being consumed around the world comes out of the cellars of a few dozen wineries.
Some of them are family businesses, some are publicly traded. What unites them is that they are producing oceans of wine and selling them to Millions of thirsty consumers in all markets from Chile to China. Us wine nerds often look down on the big wine brands and call their products industrial wine as opposed to the more “natural” products coming out of small estates.
I don’t like that distinction as no wine is natural and no wine is industrial: All wine is made from nature’s fruit by men and is, therefore, a cultural product - an AGRIcultural product
Bigger producers are often more risk-averse and therefore more prepared to use methods and additions that stabilize the wine - trying to avoid oxidation, refermentation, and precipitation of solids.
That is not necessarily bad. It might strip a wine of a bit of personality, but it also increases the chance of you being able to enjoy an unspoiled bottle.
Also: The big brand might not usually represent the pinnacle of wine quality but they need to be good enough so that wine newbies are not repelled by that very important first taste.
I therefore asked Leon to buy some of the most widely available wine brands for me to taste and rate blind.
He selected wines for this blind tasting from something called the Wine Intelligence Global Wine Brand Power Index - which ranks the most well-known and respected big brands.
These should be wines that every one of you can find and buy in your markets, well as long as you are not living in North Korea or Iran that is. So let's find out whether there is beauty behind the big brands!
One of my WSET instructors (who was in the MW program at the time) said that it's important to drink a large variety of wines. Same varietals from different appellations/AVAs, same varietal different methods (especially in Rosé), and wines from a large range of wineries and producers. The rationale behind it was that the average person may not want to geek out over the eucalyptus notes in a Coonawarra cab but they may want something that is easy to find in their area and inoffensive. She also said that you never know what your blind test may include, so having exposure to a large variety is helpful in that circumstance.
Yeah same but I'm not gay
@@Amberlynn_Reid tf
I feel like many WSET instructors are in the MW program, very few if any manage to finish it though. 2 of my instructors had been in it for man years
@@itsmederek1 one of my West instructors told me to use the intervention on MW2.
I got a huge collateral on high rise because of it
Why would anyone not try to taste many different wines……? Unless they don’t care and like what they like….. if you wanna know a lot, drink one wine…… ?
Finally a review where I've tried every single one of 'em 😁
I find judging lower cost wines by depth color to be problematic since they may have mega purple added- So while Konstantin is correct that light reds may be thinner- unexpected darkness can be a tip off.
As always an interesting topic, your vlogs are encouraging to dive deeper into the wine world and learn each day something new.
I agree that for the same money, wines from Chile usually offer the best value.
Great video, KB.
I find lots of enjoyable sauvignon blancs from the Marlborough region of N.Z. that are under $10.. both Costco and Trader Joes always have many entry level wines, both red and white ,that are good bargains at
$ 10. and under.
Thank you for your sacrifice… I haven’t tasted the kangaroos in a long time but I am thoroughly impressed that you can tell what they are by blind tasting. For my low budget wines, my go to are southern Rhone, Monsant and Jumilia. I guess I really like Granache!
E. Guigal and louis jadot are two big producers that I feel deliver great quality across their products and price points.
Very different from industrial swill
my first wine purchases was casillero del diablo. It set me up with a passion of wine and work. Now days i can settle with clos de apalta... you keep expanding. And for me the Casillero del diablo was the start of the journey to end up where wine is a feeling and a craveing. Somedays i want to drink Vosne others i want lambusco, but every day is a champagne day, that i can always drink not every day is Sherry day here tho xD
Great video. It was interesting to watch. I am a newbie with wines, so I am trying out my 1st wines. Thanks
I'm going to show my grandmother your channel tonight. She's gunna appreciate your videos
Cool video! Regarding supermarket wines, I‘d love to see you blind tasting and sharing your opinion on the entry level VDPs (Gutswein, Ortswein) in the range of 10-20 euros, since they are also very accessible and often a dooropener to the new generation of wine enjoyers. Keep up the great work!
Aha - wines I buy, rather than the ones I get bought :) . Excellent video thanks (I thought the last one would be Concha Y Toro Reserva, but Casillero del Diablo Reserva is actually cheaper! Superbo video Senor Baum!!!)
Great review. I’ve seen all of these wines except the white but never pulled the trigger to buy one. I will now try the Campo and Diablo.
I guess my fav mass-produced wine is the Bogle Petite Syrah.
Great vlog, thanks. I love the fact that 81 is a “good” wine. I was a B-minus student, and I was good, too! It’s a part of the scoring range not used by experts, but it should be.
another great video,thanks for doing a mass market wine tasting. my favourite big brand producers is louis jardot i love a macon village by this label
I tipically use Yellow Tail Shiraz in comparison with some french syrah in a blind tasting with my students. This is to show them how, the same variety can bring to very different results depending on the productive style. I gotta say that many students (american students) quite like the YT Shiraz.
"I gotta say that many students (american students) quite like the YT Shiraz.".
I'm not surprised. 😁
If you just started in wine you tend to favor sweeter and higher % wines over acidic pinots from burgundy. That is why zinfandel and primotivo works so well for the majority of the population.
Your comment about a basic Chianti struck a note with me. In one of my first business trips I’m in Rome, in a very rustic family trattoria, enjoying a nice pizza and their house wine (in carafe, it was a basic but good Chianti). Maybe the best wine I had in my life from an overall enjoyment I got from it, even if objectively it was an “80something” wine.
That's because Italian wines are designed with food in mind. They are meant to be enjoyed with food.
New post on your channel. I live in Sonoma County.
I love this concept…I enjoy beautifully made, rather expensive wines. The key is to find nice wines at a great price range for everyone to enjoy.
I have to say that Costco has a few wines that are actually quite the value. Are they great wines? No. But they are approachable, well priced wines. I actually quite enjoy some of them. To name a few…the Gigondas (if you can find it) is probably their best. Then the Friuli Pinot Grigio is quite nice. Then I like the Sonoma Chardonnay.
I really love how you presented this video. There are many good drinking wines that are perfect for people new to wine but are also fine for a day you don’t want to break into the cellar.
Looking forward to more of your content
The winner - the Casillero del Diablo - is no surprise to me. They are consistently producing good wine for little money year in year out.
Like the Cab they do .
Wow spoiler alert
It is fascinating to hear your blind comparisons between these mass produced wines. I've had many of these brands over the years and they are still popular with many of my friends who are "occasional" wine-drinkers. Curious regarding your word choice as you often use "flavor" when describing the aroma/nose/scent of the wines you are sampling. As always, I love your reviews.
Good video. The Casillero is one of the few supermarket wines I buy. I am surprised about the Mouton. I had that before as well and dont remember it that tannic. The Yellow Tail somehow got me started to get into wine…you grow bored of it very fast and want to try better wines quickly 😎🍷🍷
Cool video concept- my favorite large brand wines: Cloudy Bay Sauv Blanc (had a 2007 last year that was an incredible bottle) and Faustino I Gran Reserva. Both a bit higher in price than the wines featured in your video, but mass produced and widely available nonehtless.
I might live in Oz but I've never tasted Yellowtail. Here, it's regarded as an export wine to introduce non wine drinkers to the joys of wine. For more big brand whites I'd suggest something from Pernod Ricard's Jacob's Creek range of wines.
Jacob's Creek makes nice wines! Love their moscatos for spicy Asian foods!
Love your videos and your English is so amazing. How many non native speakers say “barely”? Keep up the great work.
Barely anyone 😅
I felt the same about a recent bottle of casillero del Diablo I had. I wasn’t expecting much for the price but was very surprised with the balance and fruit.
Casillero del Diablo was my gateway into wine. First bottle I ever legally purchased!
My go to big red is Lindemann Cabernet Sauvignon. Would like a similar video but focusing on whites. Great video though.
Whilst none of these wines will make someone fall in love with wine, I think you made a really good point about these sorts of wines being likely most people’s first experience of wine, so it’s important that there are well made options at these affordable price points that open the door for people.
Usual fav for a weeknight non-thinking wine is anything Spanish. Borsao used to be a go-to for me. I also tend to use them in my NY Sours. I'll have to give Casillero del Diablo and other Chilean wines a go for cocktails, thanks Konstantin!
Konstantin, a video idea for you to consider. Compare a non reserva wine with the same wine as a Riserva/Gran Reserva/Gran Selezione. Choose areas where the difference is regulated vs where it is not. Discuss if the difference is worth the price difference. Maybe 4 sets of wines.
Campo Viejo was always a treat wine when I was broke at uni, I think it's a solid wine and used to be £5 in supermarkets quite often
I am always impressed by the skills of the wine makers for the big commercial brands. Yeah, you will never get a tremendous wine but the skill it takes to make a wine taste the same year after year even though the grapes/juice changes due to weather every season is impressive blending techniques. I prefer smaller wineries where I may adore their wine one year and not so much the next year but I can still appreciate the skills of the winemakers of the big boys.
You know about food chemicals and additives, do you?
Commercialization of wines to look, smell and taste the same year after year regardless of the vintage is called manipulation not winemaking. Some very famous wines are “manufactured” this way. No self respecting winemaker takes pride in producing a product like that. Those kinds of wines are boring, without character or personality and give little enjoyment to someone who truly understands the world of wine. I make wine, professionally, and when a customer asks me why the wines taste different from year to year I tell them I make wine not Coca Cola. I appreciate the different nuances a vintage does to my fruit and the resulting wine. It keeps my profession interesting. Without it, we would simply be a manufacturing plant.
@@kevingeeting4011 It's called respecting your clientele. Who cares if it's "manufactured" if people like it. One could just as easily argue that using the oh-so-hip indigenous yeast approach is simply not doing your job. You are abandoning responsibility for what your product will taste like. It's silly anyway because yeast is yeast and it doesn't matter if you use a purchased yeast to achieve an effect. It's precisely as "natural" as any natural wine. There's room in the world for all sorts of wine, but to say things like "no self respecting winemaker" just shows you as a pompous bore.
@@pme1691 First of all, I never said anything about using indigenous yeasts. One should use the selected yeast strain that achieves the goal one is going for in the final wine. The “manufactured” term is used in accordance with a winemaker’s goal of trying to make the wine taste the same every year. I do believe most winemakers do not want to make wines in that fashion, as they appreciate the vintage differences from year to year. Wine is a living, natural product. To manipulate it into “sameness” every year shows more pompous bore than the way I, and many of my colleagues, make it. Most of the time a great wine will make itself…..the winemaker is simply there to guide it into what it wants to become. I’m sure many people love those types of wines you are speaking of, and those wineries producing them have become quite successful but that doesn’t make them good wines…..just popular to a certain customer base.
I feel sorry for those people because the world of wine is so vast and varied that it would be a shame to drink the same thing over and over. Perhaps the finest wine you have ever had in your life is on a shelf in some store or a cellar of yours or a friend’s just waiting to be discovered? That’s why I don’t agree with the mass produced “manufactured” wines. I want to drink something more interesting and with some personality.
Traditionally Champagne is blended to taste the same every year.
It might have been fun if your assistant had included a nice $30.00 bottle of Cabernet. Maybe even one you had already tasted. I love all your videos. Thanks! 😀
You pointed me to a new Chilean wine that seems intriguing. My favorite big brand wine is not that big, Veuve Clicquot, the base champagne is still tasty to me, though the prestige labels are still darn good.
I love Giesen. Marlborough Sauvignon Blanc is my favorite style of wine and theirs is my favorite Marlborough for the price. Also their Hawke’s Bay Chardonnay is pretty nice. Such an incredible value for money in my book (costs around $10-$12 USD around here!)
I've had this Rioja a number of times at various functions I've attended and always enjoyed it, and I've rarely been disappointed by "value" wines from Chile, both, always a good bet for the money.
When you discuss the flavors I remember to ask you a question I always wanted to. About the artificially added flavors in wine. Are there such practices and can you find such wines on a tasting?
Interesting tasting thanks! I can get all three of the higher rated wines at the local supermarkets in Yokohama (there's also Yellowtail but yeah nah). Will give the Casillero del Diablo a crack.
Would love to see more big brand reviews...my favourite big brand is Veuve :P
Big brand favourite….. sparkling wine… champagne…. Treno doc…. Franciacorta all makes some good stuff that we need on a sunny day after work on the way home
My go-to big brand is Wyndham Bin 555 shiraz. Reliable, juicy and fruit forward. Red Knot is another wine I may get for the same reasons.
This for the video. This was more relevant to me. I'd love to see some of these large scale brands mixed into some of your other blinds. Thanks.
Casilliero del Diablo has been so consistently good for years. I bought it all the time from off licenses/supermarkets in London when i was a student. I could afford it and it was everywhere.
I have had old vintages of Charles Shaw Chardonnay in blind tasting. Consistently mistaken for Jura or old world Chenin Blanc due to the oxidative character of the wine. Well respected in blinds by the group for its high acidity which really helped keep these white wines intact over the long haul.
As someone that only buys moderately priced wines and by no means knowledgeable I agree the Casillero del Diablo would be my favourite too. They sell several varieties as well.
Had Jay Lee collaborated, he would’ve thrown a grand crux in there 😅.
Awesome video Konstantin !
How different was it from the DRC taste ?
Jay Lee surely as f*ck wouldn't have paid for it. He thinks people mistreat him because he is Asian. I guess things are much better in North Korea and it's sibling across the border which is only what it is because of outsourcing.
Thanks. Although I drink quite a few high end wines on special occasions I’ve also explored the lower end over many years for serving at concerts etc and have consistently found wines from Chile seldom bad and almost always outstanding value - indeed your last one Casillero is a favourite. For whites the basic Trimbach Riesling is a delicious focused bone dry wine at an amazing price.
Great video
Hoya de Cadenas is my favorite cheap wine. $10 a bottle and tastes great. At $25 is Marquez de Caceres Gran Reserva, to me is really good.
Both Rioja.
Interesting to see how low Chianti Rufina scored. When in London my go to, lazy no brainer choice was always Cote du Rhone (vilage level if available, but any village for that matter). Now, in Italy I really stuggle. I found a couple of options from Antinori, which are quite good even at the supermarket level. I also once in one of the airports somewhere I picked up one of those little 250ml bottles, just because it was Pinot Noir. It was from the mass producer Calvet, but it was surprisingly good. I didn't expect that at all.
Côtes du Rhône Red from Guigal. Thanks for a great video.
Tastes like a poor quality Bordeaux
Penfolds Koonunga is my go to supermarket wine in the UK. Few more £’s than these but I think it’s worth it.
My favorite big brand is Penfolds from Australia, they have some really tasty stuff ( both cheap & expensive ones)!
Can we just walk away from Yellow Tail? I don't know any Australians that drink it.
The Ned Pinot Grigio a great wine certainly for the price .
Grant burge barossa ink shyraz another good one .
Paul mas great Viognier and red blends from France
I like the big brands at slightly above base level (thinking La Crema, Joel Gott vs Barefoot, Yellowtail). Gives me something to grab at any store/grocery if I’m traveling with family
Edit: Campo Viejo is a great pickup for me too, glad to see it included 🎉
For an entry-level widely available Australian Shiraz you're definitely better off buying the Penfolds.
Very interesting. You can learn a lot by dissecting mediocre wines. Mine is Black Box Pinot.
I'm surprised that there was only one white wine in the tasting. My impression is that there is better value in low cost white wines, particularly sauvignon blanc, than a red. My favorite inexpensive white would be the Mohua Sauvignon Blanc. At 8-10 euros I recall it delivering a punchy bouquet of tropical fruits with good acidity, lovely for sitting on the terrace on summer afternoon. There must be some good, less expense Rieslings. I know I've had some delicious bottles at roughly double the cost of those in this tasting (e.g., von Winning Riesling Ruppertsberg Reiterpfad Erste Lage at 18 euros).
I had some 2020 Mouton Cadet recently. It was my first Bordeaux. Not ideal, I know, but I'm working class and live in the middle of nowhere in British Columbia, so there isn't much choice outside of the locally-made stuff. I can relate that the tannins were quite intense, but I actually don't mind that feeling. Went very well with the steak I made.
Kim Crawford Sauvignon Blanc is a super mass market white wine brand.
Concha y Toro is a historic brand. They even have a cheaper brand (Fronteras), and their upper tier stuff is excellent.
If I ever want to scratch my Australian Red itch, I'll grab some Penfolds Koonunga Hill Shiraz Cabernet. Not bad for the price and often obtainable around £7.50 mark (which seems close to entry level these days). For cooking, I used to often have Chapoutier Cote du Rhone (or another reasonable CdR if that wasn't about) which was cheap enough to cook with and tasty enough to drink. It's price rarely puts it in this category these days though.
Here in London, my fave cornershop wine is a corbiere made by Le Pressoir. They make a Fitou, Merlot, Cab sauv and other southern french grape varieties - but not a syrah it seems. Has anyone come accross these?
I honestly think its great that SOME of yhe bigger brands are able to create some twrroir to their wine.
When I was starting out. Catching terroir notes was Almost essansial:)
As someone who works at a wine retailer, it is insane how much ALL these brands sell for me but they're popular for a reason.
Catena Zapata and Penfolds, always decent. price points are bit higher, but you usually find both in most international markets.
I like big reds from Napa valley, Alexander valley reserves like Stags Leap, Caymus, Dry Creek. I was tasting reds at Dry Creek starting. with entry level Cabs then the guy pouring let me taste a few reserves and what a difference! Some reds from S America are a great value. Can't forget mellow reds from Tuscany or champagnes from France, whites from NZ.
Champagne can only be from France
I hope you do a wine test all Malbec around the world
Never thought I’d say it but Trafer Joes has a Pinot Grigio delle Venezie rosé that I can pour for anyone and at the least they think it’s tasty and at the most they really like it. I am not (YET! Gonna apply next year) am MW but have my diploma so like to think my taste isn’t awful. Again, I wouldn’t be like “this is fine wine” but I also happily enjoy a glass on the picnic hikes I go on monthly.
Wish you would include what you paid for each. You normally do. I know the link. But to hear your comments of taste VS price is a true factor.
They were all pretty cheap but I didn’t know as it was a blind tasting
I like this wine called
" 7 Moons, dark side " I think is made in Chile and I think it is quite enjoyable and it costs less than 20 US dollars.
The problem with yellowtail is that it was designed from the ground up for the sweet toothed American market, as well as the fruit source being a high yield area (NSW riverina) using irrigated vineyards. It does precisely what it's designed to, taste like wine and be purchased by Americans.
I would like to know more about additives for wine. Other than wood chips. I can imagine cheap wines can have quite a lot of additives to lift them up. And as these little helpers are not on the label, how can you tell?
Constantin .. would be good to hear from you on Jordan winery.
It would have been interesting if the wines had been decanted before tasting. Also the screw cap wines would have been hidden then.
Would love to see a Beaujolais tasting! Recently tasted the Louis Jadot Chateau Des Jacques Morgon Corcelette, and it blew me away. Especially for the price!
I've had the Rioja tasted here. It isn't bad.
I remember drinking Barefoot Bynum Burgundy back in the eighties in San Francisco with Front Room Parisian steak and tomato pizza and being on Cloud 9. They don't make that anymore but I have fond memories of it. Because I spend most of my money on my daughter and her schooling I can't indulge in high end wines without feeling guilty so I have indulged in some of the wines that you tasted. Like you say, drinkable but unremarkable. I still drink Barefoot once in a while and Yellowtail even though the only lasting impression is one of mediocrity. I still feel thankful that we live in a world where I can taste wines from around the world with ease. It is amazing.
When are you gonna review costco wine?
what do you think about Jacob's Creek wines?
Personally, I'm perfectly happy with something from Yellow Tail (Riesling, Pinot Noir), Chateau St. Michelle (Riesling), and 90Plus Cellars (anything!) Your results may differ!
Now, if I had the $$ for LaTache or Scharzhofburger, I'll admit that I'd drink a lot more of this! 😊
Konstantin, confusing Rioja with Chianti, how can that be? I will still watch each of your videos, very enjoyable
Ja, he is not as smart as he thinks, but there are many similarities in my opinion which he didn't mention because he was too embarrassed after that.
Hi @Konstantin, what do you think about vegan wine? Do they make sense?
The late Irish journalist George Byrne said about Black Tower: "Jesus Christ himself couldn't turn it into wine!"
He only likes it because he is German so maybe he is Jesus Christ.
Pasqua. They produce under many different lables all across Italy. Most are well made wines at reasonable prices, and some of the stuff they put out under the IGT classifications are quite creative.
This tasting must have hurt😂
I worked at Trader Joe’s for 10 years and we often had in-store employee wine tastings. Most people preferred the manufactured fruitier plonk. Good wine is an acquired taste.
You gotta start somewhere.
@@jonathandavis9507 Yes, gotta start somewhere. TJ’s was a good spot for that because one could explore wines of the world without spending a fortune. Then if you found a wine you liked for $5.99, buy a better level of the same wine elsewhere for double or triple, and discover the quality a few extra $$ will get you.
Ein Rioja mit Serranoschinken isr das höchste der Gefühle.
Just about anything from La Spinetta is above good but my ”very affordable” mass produced is Casa Marrone gran marrone. Its like a dachshund, it sounds and bites way above its size, which in this context means price. Here in Sweden a bottle of the gran marrone is about 14 ish euros.
Here in the US, the big brand that I turn to for events is the, “Josh Reserve Cabernet Sauvignon Reserve Paso Robles” which sells for anywhere between 16 -20$. I “found” this wine in an area that only had grocery store wines. I know that many wines coming from Paso are very nice so I picked up this bottle for dinner. We were very happy with it and have this on our list of wines to buy if a more premium wine is not available.
I too enjoy cabs from Paso, pretty much a sure thing for price and quality.
The Josh Reserve Cab. P R is a very nice wine indeed and more than a crowd pleaser even though it is not my style of wine. I don't think that it gets the respect it deserves probably because they pissed someone off. And I think that it isn't just a certain magazine that bases it's reviews upon advertising revenues. Perhaps a few wine writers and even a few MW's may be pocketing in some way. That Josh sells for just under 18.00 here in Portland, OR. at a big discount supermarket.
I’ve had Josh many times at a friend’s home and I find it unbearable recipe wine making. It doesn’t taste natural and there are better Cali wines for the money.
@@rajo741 sounds good. Do you have any good cali Cabernet that you like better at the $20 price range? I would definitely like to give them a try.
@@SteelyTheVan Louis Martini has both a Napa and a Sonoma Cab. Three years ago a friend opened the Napa. It was 20 years old and a stunner. No one could believe how fresh it was. It was more old world in structure but with the fruit reminiscent of California. The alcohol had been kept under 14% I believe. It was fine on its own but was better with food. Their Sonoma cab is considerably cheaper but again, in its price range, it over delivers. Prices on the Martini wines jumped by $5 to $10 last year.
Four mass produced, industrial scale wines that I believe are excellent examples of "serious wine." Prices in New York:
Kim Crawford sauvignon blanc $12.95
Bodegas Juan Gil Monastrell Jumilla $11.98
Louis Jadot Pouilly-Fuissé $25.99
Penfolds Koonunga Hill Shiraz Cabernet $10.95
Entry level E. Guigal Cote du Rhone for 6-8 eur here in DK is my favorite.
Damn. £11.00 - £12.00 here (dependent on Tesco clubcard). However, one of the best wines available in supermarkets.
Good to jugde after half or one bottle (enjoy) and how big is hangover ;-D
what glass are you using here?
For me the best full bodied glugging wine has to be the Barefoot Merlot, well balanced and great value for money
Mixing two finished wines seems very frowned upon, nearly taboo, but I wonder whether mixing a percentage of the Mouton Cadet with the Barefoot Merlot would produce a garbled mess or something slightly better than either in its original incarnation.
I always mix my grand cru burgundy with yellow tail
Why would it be frowned upon? Especially if it's two relatively inexpensive wines. I sometimes do this myself when one wine is a little too acidic and the other is fruity but lacks a little freshness.
@@12Trappor Right. They seemed good candidates for each other - a flabby Merlot and a too tannic Bordeaux, neither of which Konstantin would "want to drink." It couldn't hurt to try blending them before dumping them in the sink, as an experiment at the very least.
Yeah! Would never mix a fine wine with anything but if it’s not enjoyable it’s advisable. Boring white? Make a wine drink, sprite works. A harsh and too heavy red? Mix it with soda water. Or as you say, make your own blend.
I have had a few of these. Black Tower is the best of the bunch; I enjoyed it very much. Surprised me for the price point. Anything Barefoot or Yellowtail taste very artificial and I don't enjoy those. The first wines I ever tried were not big commercial products, so I have had a nice baseline for future comparisons. Ruffino Chianti was a bit 'ruff' but was acceptable with pizza.
I used to sell wine many years ago at one of those big stores. When someone was looking for a light fruity wine wine for little money that wasn't manipulated like Yellow Tail etc. I used to recommend Ruffino Chianti which in my opinion is better than most Beaujolais and even some with village designations for half to one third the price. It used to sell very well. I have recently been buying it again for about 8.00$ and feel the same way about it. I cannot think I remember a wine with such lovely strawberry flavours with body that actually evolves in the glass as any Sangiovese should as it is not an in your face grape. Not surprisingly he thought that German shit was quite good and the Italian one subpar. Not the first for him. Ruffino has a winning strategy as in blended Scotch which many poo poo over single malts. Vintage in vintage out, good or bad rarely makes a difference because the fruit is sourced from such a large area and blended to the same consistency with lightly floral and fruity quality. For 8.00$ I wouldn't say it was a good wine rather I would say it is excellent. Perhaps that pizza with grease, acidity and spice left the bad taste in your mouth. As for Herr Baum, I do watch just to see what is on the market these days, but there is a much more informative MW Bob Paulinski to watch who is also uncommonly humble and never acts like a clownish pompous ass as Herr Docktor. JA JA!
@@Allan-cl8ie I think the Ruffino was rough because it was only 1 year old. I actually choose Italian reds often but prefer them to be at least 2! I happen to really like German Rieslings. Black Tower is an export and Germans generally don't drink it.
@@lmmadsen2073 That Chianti is not one made to age as it was almost like a Beaujolais in style and meant to be consumed young. Perhaps you just didn't like it, and that is fine especially at that price point. I would agree that most Sangiovese based wines do well with some bottle age. However, I have recently been disappointed with many Chianti Classico as they either seem to be over extracted or overly dried out and lean like old style Chianti.. I cannot quite understand what is going on. Cheers
@@Allan-cl8ie Sometimes I end up not liking some wines that are hyped but in the end I am somewhat disappointed, as I expected to like it but I don't.
there is a little wine out there which is a chianti rufina called "Selvapiana Chianti Rùfina Riserva Bucerchiale". Try that one. Very, very enjoyable in my opinion, and this one has a lot of character, in my humble opinion. Not too expensive, so really good value there. ^_^
If you think Bucerchiale is not too expensive do you want to be my friend? Their Chianti Rufina is nice too for considerably less money.
@@Allan-cl8ie anyone who loves Bucerchiale is my friend ! hah ! sure, mate, love 2 b your friend !!!