I might suggest adding VA to this lineup. I just opened a bottle of Chenin from Loire yesterday, and it had severe volatile acidity with nail polish remover and vinegar character. Horrible! Keep up the videos! They're great! 👍
Hi. :) No, not in this specific situation. For some it might be second fermentation, but since wines are usually clear and bright in the appearance, I would guess it is slight co2 addition to cement that freshness wine represents. ✨ Good point though! 🙌
How do you handle a guest who has ordered a mature white wine (e.g. burgundy), says it has prempx, but you think he doesn't know how a mature white wine should taste?
If the guest wishes to change the bottle (and if it is actually possible due to rarity/price) I would do that, however I might explain that the next bottle will probably be the same, giving that the wine is in good condition 🤷♂️ this gives the opportunity to move to other wine styles. 🙃
As with other faults - it really depends on the person drinking the wine. If it does not bother You, it is totally fine. The same with brett, some will not only NOT consider it as fault, but will love it and seek it out in wines. 🍷 Cheers!
Premox is my pet peeve, especially with expensive white burgundy wines. I hate brett too. Another reason I will sometimes refuse a wine and not even allow the sommelier to open the wine if it is a different vintage to what is on the list or what they told me the vintage was.
I think it is absolutely reasonable, especially if it is a unique wine from one of the regions where weather can be unpredictable and vintage variation can have huge impact on the quality. 🫡 Cheers! 🥂
@@NoSediment 😇 It happens a lot in Australia as vintage variation is not commonly believed to make a great deal of difference. But it’s not the wine you ordered.
Recently scientists have found that due to the i think its called passive humidity, wines actually dont need to be laid on their side to be stored/aged
Interesting, I haven’t actually read or stumbled on this paper yet… maybe You have something to share? Because, I would argue that my room is way too dry and storing on the side is best option 😬
@@NoSediment It's from the Australian Wine research Institute from 2005, I haven't been able to read it since discovering it this morning, unable to "buy" the seemingly free article. I think it's the one from Francis L, but it's abstract so I'm not putting too much weight into it.
Your friend is not completely right, there are so many wines that do oxidative style in the same way but in a normal dry white that reminds you a lot of sherry and is made on purpose, especially the Jura wines
Kia Ora & Good Evening from Caribbean Drive, Unsworth Heights, North Shore, Auckland, New Zealand ...Another Great Video ...
Greetings! 🥂🥂🥂
great content as always!
Thank You for Your challenging and supportive comments! 😉
Really love your channel!
Thank You! These are the best compliments for me. If something that I create is useful for others, I couldn’t happier. 🙏🏻
I might suggest adding VA to this lineup. I just opened a bottle of Chenin from Loire yesterday, and it had severe volatile acidity with nail polish remover and vinegar character. Horrible! Keep up the videos! They're great! 👍
Thank You, very good suggestion, I will do that for the next video! 👍 Cheers! 🍾✨🥂
What about the spritz sometimes found in German wines? Fritz Haag comes to mind. Isn't this secondary fermentation? And would it be a fault?
Hi. :)
No, not in this specific situation. For some it might be second fermentation, but since wines are usually clear and bright in the appearance, I would guess it is slight co2 addition to cement that freshness wine represents. ✨ Good point though! 🙌
How do you handle a guest who has ordered a mature white wine (e.g. burgundy), says it has prempx, but you think he doesn't know how a mature white wine should taste?
If the guest wishes to change the bottle (and if it is actually possible due to rarity/price) I would do that, however I might explain that the next bottle will probably be the same, giving that the wine is in good condition 🤷♂️ this gives the opportunity to move to other wine styles. 🙃
I wouldn't consider reduction a fault unless it's severe, since it can generally be rectified by decanting.
As with other faults - it really depends on the person drinking the wine. If it does not bother You, it is totally fine. The same with brett, some will not only NOT consider it as fault, but will love it and seek it out in wines. 🍷 Cheers!
In 45 years I have only once experienced taint - it was whiskey and it was obvious. I have had very few bad wines (poured down the drain).
I have had several taints and faults in my wines. Some are reserved for cooking and some are simply out. 🙏🏻
@@NoSediment if you've never seen the documentary "Chateau Chunder: A Wine Revolution" you simply must 🙂
Premox is my pet peeve, especially with expensive white burgundy wines.
I hate brett too.
Another reason I will sometimes refuse a wine and not even allow the sommelier to open the wine if it is a different vintage to what is on the list or what they told me the vintage was.
I think it is absolutely reasonable, especially if it is a unique wine from one of the regions where weather can be unpredictable and vintage variation can have huge impact on the quality. 🫡 Cheers! 🥂
@@NoSediment
😇
It happens a lot in Australia as vintage variation is not commonly believed to make a great deal of difference.
But it’s not the wine you ordered.
Recently scientists have found that due to the i think its called passive humidity, wines actually dont need to be laid on their side to be stored/aged
Interesting, I haven’t actually read or stumbled on this paper yet… maybe You have something to share? Because, I would argue that my room is way too dry and storing on the side is best option 😬
@@NoSediment It's from the Australian Wine research Institute from 2005, I haven't been able to read it since discovering it this morning, unable to "buy" the seemingly free article.
I think it's the one from Francis L, but it's abstract so I'm not putting too much weight into it.
I will try to find it, it would be very interesting to read! Thank You very much for letting me know. 🙏🏻
Your friend is not completely right, there are so many wines that do oxidative style in the same way but in a normal dry white that reminds you a lot of sherry and is made on purpose, especially the Jura wines
Cool!
Cheers! 🥂
Rhodesian Ridgeback?
They are quite similar, yes. But mine is Hungarian Vizsla. He doesn’t fight lions! 🤦♀️🤷♀️
@@NoSediment I thought Vizsla, but he seemed to have a full tail. Beautiful pup. We have two Ridgebacks. I like your videos, keep up the good work!