107 YEAR-OLD WINE Tasting ... BAD or GOOD?
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- Опубликовано: 4 фев 2023
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I use this wine key: Laguiole en Aubrac Wine Key Ebony, Cheap key
I have used this glass in this Video: RIEDEL Performance Riesling
I have tasted the following wines in this Video:
1916 Carvalho, Ribeiro & Ferreira Vinho Tinto Garrafeira Wine of Portugal:
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.
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Thank you for mentioning the Easter Rising as part of your historical facts. From an Irish subscriber. Sláinte.
Honestly, I have no idea about wines and neither do I care too much.
Yet I find myself addicted to this channel - it´s just so enjoyable and relaxing to watch your videos.
Keep it up!
Sincerely, a casual fan.
Wow, thank you!
I love wine but feel the same. He cracks me up
Konstantin is great
Great to see you showing us all these Portuguese wines. That our wine culture can be known by your channel🙌
Now the black color: in the last many producers used to add elderberry to the wine to give it more color. I don't know if it is the case of that particular one, but can be yes.
All the best 🙌
Portuguese wine is amazing
Congratulations on reaching 100k subscribers!
I know it would be added work for you, but it always feels like such a cliff hanger when you say a wine will or might open up more after an hour or two and we don’t get to know. Don’t be afraid to add a few seconds of an outtake at the end of the video with these updates or even adding bloopers!
Also it would be great to see a video about all the tons of varietals in Italy or even a closer look at the popular ones like Sangiovese! Thank you for your great videos. I love this channel so much.
Yet another very interesting video and certainly an incentive to explore the wines of Portugal. I have some old bottles Bordeaux (e.g. Petrus 67, Ch. Dupeyron Margaux 78, Ch. Talbot 94, Ch. Fauxgères 95, Ch. Lagrange 96, ...) and some Burgundy wines from the nineties.Even if the wine is not good anymore, you can learn something. I had a bottle that was completely reduced and it helps to identify light reduction if you smelled it before.
Old wine vids are my fav. Great stuff. Thanks man!
I love the smile when you experience something unexpected. When you smiled after the first smell it made me happy. Loved the video!
What a thrill this must have been - we really enjoyed this video. Got worried when the cork was so brittle, but it turned out OK. Thank you for the great content and for sharing this experience.
I always end up clicking on these “opening old wine” videos! I can’t help myself, the suspense always kills me. So glad this one turned out well, it’s so interesting to watch!
Niceeee. I love that you can find so many aged bottles available in wine shops and bars in Portugal. Glad to hear that it’s fairly still alive. Dry wines that are decades old rarely impress me. Sweet and fortified is where it’s at!!!
Garrafeira 's from Carvalho Ribeiro & Ferreira were very famous until the 1980's.....i drank several....good memories. Thanks for bringing them back 👍
Yes, loved the coffin analogy. Can you have a sample of that wine analyzed to figure out what grapes were used and why it was so dark?
Amazing video, Konstantin!
Thanks for opening these bottles and risking your life (port tongs?!) so that we don't have to 😄
Would it be possible for you to do a video on all the different tools and equipment you use as an MW? Or even better - what you used when you started out, and what you eventually moved on to!
I have a Durand, and I get lots of use out of it - but I think I spotted a Laguiole in this video. I've seen many people use it, but not a lot of people talk about it. Does it live up to the hype?
You also seem to have a lot of different corkscrews and wine keys you use in different videos - it would be great to see a breakdown of some of your best and favourites!
Any particular style of sabers you prefer? Which camera and recording software do you use for your videos? What style of stemware and glassware (decanters, carafes etc) do you recommend? Anything apart from Riedel or Zalto that we should keep an eye out for?
Just a few examples of questions I've had over watching some of your videos. Loving the style and the info, and looking forward to the next one :)
Cheers!
Great video as always and I’m always fascinated with old wines! Acquired a bottle of 1921 Montrose a couple of years ago and not sure what to expect. Hence been storing it since and wondering if / when to open
Very old wines are generally an acquired taste.
Awesome to see that the rules in wine are never universal……and the look on your face of surprise. one of the reasons I love learning and exploring about wine. Right now the oldest I have is a 1946 PX that I used my Coravin to take a small glass of and it to was black, and mahogany at the rim too. Id give it another 5 decades. It was still amazing.
Never clicked so fast!
I LOVE these older wines!
Had 1916 Ch.Margaux (bad bot), Cos Estournel (amazing!), Rausan-Gassies (pretty good!) and a few more I cant recall.
But 1916 aint bad for red Bx. Not tasted anything else from that year.
Edit: I don't have any that old bottles sitting, but my friend has a lot from the 1930s and I have another friend with an 1888 Montrose.
This is so interesting! That color was a surprise for sure. I’ve never tasted such an old wine, and I don’t have anything of note in my tiny cellar, but I aspire!
Great video! Your on-screen performance has improved a lot. Keep it up!
Thanks!
Konstantin thank you for sharing this wine with us man. I have to say, you are my favorite wine reviewer to watch as you have so much knowledge to impart and you do it at a lever where everyone gets it. Awesome video!
It's fun seeing you be so surprised. Thanks for the video!
Thank you, this was something for sure. I have an Oregon pinot from 1974 - not a star producer at all and i acquired it a couple years ago when it was on a discount. I am going to open it next year - not expecting anything, but I will be very pleased if it resembles your experience here.
Hi from Portugal, glad to see another wine from here to be tasted. CRF spirits are quite appreciated in Portugal. I would love to see you taste and comment on our best Portuguese wine, Barca Velha
Fascinating... just had a 1963 vintage port last weekend and pulling the cork out using "The Durand" was quite time consuming but worked very well. Wine was spectacular !
I’ve so enjoyed your videos since discovering you!
At my great grandma's house, we found an old bottle of champagne in a closet that my great grandpa put there. We thought it still might be good since it was unopened, and in a dark dry and cool place. I tried a sip, and it was straight vinegar.
😁
Loved the video. This was interesting to watch. I had a similar situation happen just a couple weeks ago funny enough. Had a 2000 montepulciano d’abruzzo that I got for dirt cheap and was just expecting it to be an “experimental” wine. When I opened it, the cork was in almost perfect condition. Was thinking “oh my god can this be alive?” Fast forward to after pouring- it was singing. Usually a region like that doesn’t produce ageworthy wines to that extent, so I was just shocked. It felt like it still had life in it too. Was amazing to taste and even let it sit overnight and drank the rest the following day and it was still singing. But that’s Italian wines for you. Stumbling across a $12 gift from heaven every now and then lol. Will return to the store next week hoping the bottle is still there. Need one to try a year from now. Anyway, thanks again for the vid. I always enjoy what you post. Take care
Old bottles are great fun! My wife & I had the pleasure of participating in a series of tastings hosted by Darrell Corti tasting old wines from the cellars of UC Davis (one of the top oenology schools in the country, for those who don't know). The univerisity had accumulated quite a collection of eclectic old bottles donated by alumni and Darrell suggested that they should drink them! We tasted a number of Burgundy's and Bordeaux's from the 1960's and 1950's, plus wines from 1960's Napa, old sherries, and other old rarities that I can't recall. None of the wines were spectacular - and some were from very prestigious labels - but tasting them was so interesting, especially with commentary by a wine expert like Darrell.
I love these very old wines. I’ve got a 1922 Rioja and a 1928 chateau citran in the cellar and I’m really looking forward to opening them. But I don’t really get scoring them (but then I hate scores generally)
That was awesome! I love your expertise and your humor is wonderful. Love ya man!
Wieder da in ner Lernpause, vielen Dank für deine schönen Videos!
Und ja, ich lerne zwar jetzt auch was, aber etwas ganz anderes ;)
Great video! (as always). These old bottle are great fun. I've never had anything as old as this. But last year, I happened upon a 1964 Latour in a local shop that had been sitting in their basement for decades. The bottle looked like hell and the fill was low shoulder, and the price was very low. So, I took a gamble for the hell of it and....it was drinkable, but barely. I do have a Sherry from a solera that supposedly dates back to 1700s that I have yet to open. I'm looking forward to that.
May I ask, where do you get these uber old bottles from? Is it something accessible to us plebeians, or only Masters of Wine like you or those in the industry?
1964 Latour could have been great if aged properly… I got this one from a private cellar. So yes, anybody could have picked up that bottle
Immer wieder interessant was so alte Weine abliefern können 👌 Ach warst übrigens letztens bei mir in der Nachbarschaft in Neustadt im Casimirianum 😅
“Pretty sure filming these videos are gonna kill me but you gotta do what you gotta do” had me rolling lol. Thanks for the laugh
I like the wine of The Douro Valley of course, maybe the absence of oak in some of these wines helps thier longevity in the bottle. Amazing that this still has these characteristics. Well done with the cork! Nice one Konstantin. 🍷🌟👍
This was a very interesting video. Question: I know there is still debate about what contributes to the aging of wine. Many believe low external ingress of oxygen is what leads to the aging process, some believe it is only the oxygen contained within the lenticels of the cork itself that contribute, whereas others believe reductive environments are actually most conducive to proper evolution of wine. Could it be that the cork itself may have been of such high quality that for decades it created a near-oxygen free environment, and only through age and decay, oxygen finally became exposed to the wine resulting in a wine that tasted much more youthful than expected? Wine nerd, physician, and WSET Diploma candidate here! Thanks for your consideration!
I have a bottle of circa 1800 to 1820 and have no idea what it contains though I think it might be port .Level is low but the colour is hard to judge due to the black glass . You should contact the town hall in Bremen about tasting some of the ancient wines they have in cask in the Apostles cellar it would make a very informative and interesting feature .
Hallo, Konstantin!
Thanks for the wine contents!
Do you have some plans for tasting swiss wines? (Pinot noir)
That would be so iconic!
That would be very interesting!
Yes, why not
@@KonstantinBaumMasterofWine
Danke vielmals für deine Antwort!
(Thanks for your reply!)
Awesome!! 🙈🚀🇨🇭
I love the metaphor with the old man in the crypt, glad it wasn't a total bust and you got to try a fairly interesting wine!
My oldest bottle is a 1982 Penfolds Hermitage I bought at a wine shop for $80. May see what it has left in it for my 75th birthday next month ;-)
Penfolds make some proper wines. I was given a 1993 Grange. When I opened it and shared it with a mate, there was a moment of silence, affirming that all the seeming blather about wine can sometimes be true.
I opened a 1959 Pichon Baron Longueville just before Christmas last year; it disappeared after 40 minutes but it was an incredible experience!! I loved every second of it. The label and the cork were in very good condition!!
I had a 1959 Pontet Canet at the Château a few years ago and it was beautiful
Love the old wine series. Who gets to share these wines with you after you open and taste them?
Family & Friends
What is the cork screw you use? Can you recommend any brands?
I appreciated your comment that bad wine does not get better with age. Many years ago I was told the same thing about bad news. Neither gets better with age. Drinking wine can help you prepare to deliver bad news or recover afterwards. Voice of experience.
Eyy Konstantin. Would you show up thw final result of the red wine that you made in the past ?
Greeetings from Spain!
Love the videos.. you are a relaxed language safe alternative to mr Kopf! On wineking 😂.. however I admire you both.
Appreciate you are not here to flex/show off, rather to educate and enjoy the art that is wine and wine making..
How much would a bottle of 1916 cost?
Can we see a celler tour video? It would be really good🍷
Love this channel 🥂
Crazy idea but do you think that in those cases maybe a coravin could actually help you to extract the wine without having to remove the cork? Would that affect the wine negatively if the wine is delicate?
I love this channel. We drank some Petrus recently but Haut Brion is just as good.
that exhumation metaphor was spot on
There used to be a lot of old Portuguese Colares wines around from the 1930s and 1950s that were still showing well. Once a best kept secret. These of course were from pre-phylloxera vines as this wine probably is.
Another great video. Where do you keep on finding these old wines???
I do hope that when you open an old bottle and it turned into vinegar, you actually upload that video as well. Cause until now the old wines were always drinkable.
I usually don’t make a video on a wine that is going to be bad, but the Burgundy and at least the super old lafite weren’t good anymore
@@KonstantinBaumMasterofWine true. Almost forgot about those
Ferreira - related to the Portuguese owned and run port wine family? Would be cool!
What do you do with the empty bottles? We could use the labels for our website.
Hello Konstantin. Any chance, that the wine really was fortified? Might explain a color. Also, shame, that you didn't use port tongs :D Great video as always.
I did not taste like it was
Where did you find this? Do you think its longevity is a function of the Touriga Nacional grape?
Love this video, thank you. Open and drink these old bottles is something must of us will never do
Great video
My dad has a 1961 Grand Vin de Chateau Latour that he will probably never open because of a painful memory about the friend that gave it to him a long time ago (who's no longer around).
The coffin analogy was 😂😂😂👍
A hydrometer is used to measure specific gravity and the alcohol percentage can be calculated from that. They have been around for hundreds of years so the ABV on label is probably accurate.
I shipped an old pulteney whisky 21 y.o. a few years back. The cork was not tight anymore and some got spilled and the buyer rightfully returned it and got refunded. When I tasted this beauty, I was actually glad that happened, even though I lost out on about 300 euro.
Can you please do a video on Moldavian wine? please.
Portugal is so underrated
love their wine and sardines
Let’s keep it this way we don’t need another burgundy with mediocre entry level wines @ 40 euros a bottle.
Great video. Subscribed!
I sold many bottles of this wine in my restaurant during the 1990s. All the vintages were from the late seventies and were from the same producer as your wine. The label had not changed much. Always consistently good but never great. Very good tasting again.
I wonder what the wine looked like when it was young if it is black now. Never seen sth like this before. The oldest wine I tried was Canonau di Sardegna 1947 few years ago and it was in perfect shape, still dark but the color was more towards red.
It is so much fun to hear your thoughts on tasting old wines including those occasions when you do a vertical tasting of an old wine and a newer one from the same producer. I know that you always seek to use solid descriptive words when speaking about wine, so in order that you are saying what I know that you really mean, I feel that I should offer you one small correction involving your misuse of a descriptive word that you occasionally use that is also so often misused by native english speakers, making it easy to understand that non-native English speakers, such as yourself, might misapply it as well. And that oft misused word is “simplistic”, which does Not mean “simple”, but, actually, has essentially the opposite meaning in that the word “simplistic” means “overly simplified”. You have certainly improved my knowledge and enjoyment of wine, so here is a small opportunity to increase your English vocabulary, and I guarantee that it will put you a leg up on the great majority of English speakers.
It is good to encounter a person who not only knows and values the true meaning of words - especially at a time when definitions are being arbitrarily contaminated - but takes the time to protect them from degradation by misuse. As you say, Konstantin has a delightful manner of using English, and is in no way at fault for repeating a misuse common among native English speakers. As you say, "simplistic" implies that there is a level of complexity which is being ignored.
Hi ‘Konstantin, bought a lot of CRF Wines in the 1980ˋ in Denmark. Still have one left from 1970 vintage.😂
Best wine I ever tasted was 1966 Palmer. I don’t trust buying anything prior to 1982, as the price and risk factors are overwhelming. Thanks for another brilliant episode.
I would make a chemical analyse of that wine. No pesticide, no insecticide, no preservative only grape and patience. Interesting.
How much was that bottle ? Where can we find these rarities?
I can totally relate to digging up a body and finding that it looks like a 65-year-old man who gives you a smile to greet you! That happens a lot more than most people think!
Amazing! Makes me want to pass some of my collection on to my unborn great grand children.
Your grave analogy was hilarious!
Makes me want to go to Portugal and hunt for old bottles!
Did it improve after being open for a while, or fall away completely
Unterhaltsam wie gewohnt
Great video again. Astonishing. Never had a 100 year old bottle and I don't have any old bottles in the cellar anymore. Had a Montrose 1952 last summer and it was great. Not even a château bottling. A Pédésclaux and Mouton Rothschild both from 1966 some months ago. Perfect bottles and labels but the wines were almost as dead as a doornail. In contrast an Ausone 1974 was superb for its age. So now a days I rather skip buying these old bottles.
Now that was a pleasant surprise, I didn't expect that.
1815 port, waiting for you to open it 🎉
Send it over!
do you find that riedel performance riesling is the most standard for tasting every wine?
Very interesting , this channel is very good!
Wow
It’s the colour of muscat! Fascinating how the phenols degrade like that
My eldest vintage is Haut Brion 1921 … very little hope though 😢
Did you reach out to the producer in the aftermath of your roasting?
Maybe I will
What is the market like for such old wines? Is it just a small percentage that springs up randomly?
Yes. I am pretty sure this was one of the last bottles from this producer/vintage… but you never know
Could the black color have anything to do with higher than typical amounts of lead?
I don´t hope so as I drank it afterwards...
Can this long liveliness be connected to the different levels of sulfur added to wines at those times?
That colour is just bizarre, expected a light brown and the wine to be vinegar... Thanks for sharing 🍷👍
Have a bottle 1958 Massandra Collection muscat that I keep threatening to open someday. This video might get me to finally commit to that.
Do it. Life is short.
As a winemaker I strive to make long aging wines but I hope that someone long after Im dead like 100 years or more from now opens a bottle of my wine and its still good would be like my ultimate goal.
Looks like a glass of flat coca cola, what a cool find, dread to think how they manipulated wines back then though, maybe try an old champagne next time and compare it to the same wine but a current vintage
Did it open up after 1/2 an hour? An hour? Would have been nice to see what happened - also did you drink the whole bottle? Share it with buddies? Love the 65 year old man with no teeth in the coffin line!
Yes I have !! Here in Brazil we have a lot of Italian immigrants that make table wine . Not so long ago , they started to do quality wines and they are doing good . But in the 80’s I bought a bottle of table wine that said on the label just “bordô”, which if a non vinifera grape . It is in my cellar . And I don’t have the gut to open . Lol !
If you are able to, watch the film "Vitis Prohibita"; it is a fascinating look at the culture of non-approved varieties in France and Italy, including non-vinifera varieties.
@@credenza1 Will Watch! Thanks
Cool vid
Now they make, aguardente, like Bagaço in Brasil.
Its CRF, one of the best aguardente of Portugal!
Laughs. I could not take my eyes off the glass as he swung it around like he'd been drinking wine or something. lol
Did you finish the bottle? And if so, how did that feel an hour or two after?!!😅
Nothing crazy old. I have a 1999 Domaine de Montille, Puligny Montrachet, 1er Cru Les Cailleret that is likely premoxed. Gonna take it for a spin in 2 weeks🤞