Hey Angus and Carlos, this show deserves more exposure than it gets right now! You two are great together. The “jump the gun” curious student and the stern all-knowing master. My two cents: 1. sometimes you interrupt Carlos while he is explaining, after which he doesn’t continue his story. 2. Don’t be scared to make each episode last one hour or longer. We are here out of interest and want to learn from your and Carlos’s experiences. Also, It would be fun to see more international variety or comparison of wines. Keep up the good work
Thanks for the feedback and totally appreciate what you’re saying and agree! Will try and maintain some composure and let the master speak! Thanks so much for watching - Angus
@jacob9540 While overwhelmingly true, theoretically they could. Look up Ducru-Beaucaillou in the 80s. Their cellar was contaminated by wood preservative that released TBA, and they had to refurbish it with enormous effort. The corks as delivered were ok. An external contamination like that could theoretically spread to e.g. the seals of stored screw caps or the bottling line. So you could end up with screw cap bottles that are corked. I'm not aware this has actually been observed though.
Late to the show, but... Not any wine fault is "cork". There are wine faults galore, some more common (unfortunately), some less. Most have nothing to do with cork at all. This becomes instantly clear if you consider e.g. oxidation which can happen under screw cap as well. "Cork taint" is known to be caused by TCA, or TBA or TeCA to a lesser extent. "Cork" has absolutely nothing to do with how the bottled wine was stored. It is not to be confused with musty or mouldy notes which are another fault. 💯 Carlos knows, and he goes into the specifics later in the video. However, I felt obliged to comment so no one gets confused.
I once sent a glass of wine back at an italian restaurant when it had obviously been opened for a few days, think $21 glass of wine amongst an average of $11-$14, the manager came over to disagree with me. He then opened a new bottle and poured a glass at the table in front of me and it was worlds different. He still denied it haha
18:46 Good one, Guys! Happened to a Château Haut-Madrac ‘17 I opened after previously enjoying three good ones.
NOT THE CHATEAU HAUT MADRAC!!!!!!
Ill have to check my wine cellar now and whip my supervisor 😂
my favorite up and coming wine channel, keep it up!
Thank you mate! Appreciate this
Hey Angus and Carlos, this show deserves more exposure than it gets right now! You two are great together. The “jump the gun” curious student and the stern all-knowing master.
My two cents: 1. sometimes you interrupt Carlos while he is explaining, after which he doesn’t continue his story. 2. Don’t be scared to make each episode last one hour or longer. We are here out of interest and want to learn from your and Carlos’s experiences.
Also, It would be fun to see more international variety or comparison of wines.
Keep up the good work
Thanks for the feedback and totally appreciate what you’re saying and agree! Will try and maintain some composure and let the master speak! Thanks so much for watching - Angus
Can you have faulty closures like this on screw top?
A screw cap bottle could never be corked, because cork taint is caused by a fungus strain sometimes found in the tree bark that corks are made from.
@@jacob9540 Cheers Jacob. I'm still curious about the failure rate of a screw cap. Is it possible or are they usually identified prior to delivery.
@@Peterfromplace what do you mean by failure rate?
@jacob9540 While overwhelmingly true, theoretically they could. Look up Ducru-Beaucaillou in the 80s. Their cellar was contaminated by wood preservative that released TBA, and they had to refurbish it with enormous effort. The corks as delivered were ok.
An external contamination like that could theoretically spread to e.g. the seals of stored screw caps or the bottling line. So you could end up with screw cap bottles that are corked. I'm not aware this has actually been observed though.
Late to the show, but...
Not any wine fault is "cork". There are wine faults galore, some more common (unfortunately), some less. Most have nothing to do with cork at all. This becomes instantly clear if you consider e.g. oxidation which can happen under screw cap as well. "Cork taint" is known to be caused by TCA, or TBA or TeCA to a lesser extent. "Cork" has absolutely nothing to do with how the bottled wine was stored. It is not to be confused with musty or mouldy notes which are another fault.
💯 Carlos knows, and he goes into the specifics later in the video. However, I felt obliged to comment so no one gets confused.
Thank you mate! Love a good bit of expertise in the comments
The owner of the wine bar is a champion
One time i questioned a bottle, got completely the opposite reaction. Only time i didnt finish a bottle 😅
Yeah very good service!
I wonder how many returns the average restaurant gets from customers, and how many they agree with.
I once sent a glass of wine back at an italian restaurant when it had obviously been opened for a few days, think $21 glass of wine amongst an average of $11-$14, the manager came over to disagree with me. He then opened a new bottle and poured a glass at the table in front of me and it was worlds different. He still denied it haha
💯