Wine Maturity Curve Of Bordeaux
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- Опубликовано: 24 сен 2019
- Learn how good quality wines change with age. Certain wines will have different life spans depending on the wine, Chateau and vintage.
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Thanks for sharing such a nice interview.
This was great to watch! 👍💯
Love this ❤
Knowledge 💎
Can you do a vid about wine collection? And about storage for wine, temp, place in your home to put them, what wines to buy for collection, how to number the wines, and when to drink them after a number of years.... thank you
Hi Joseph! Have you seen our video on wine storage, serving and drinking? ruclips.net/video/BZPtRNTSwuo/видео.html
Hopefully this video will provide some extra info, however our team are always happy to discuss with you over our website's live chat.
I received a 2015 Alter Ego for my anniversary. Very nice wine. Good video.
She was falling asleep at 7:43
🤣🤣🤣🤣
🤣🤣🤣🤣Me too
I was looking for this comment 😂
2008 was the best vintage for champagne.
Chateau-Cheval-Blanc-Saint-Emilion-Grand-Cru-1947 got this wine that I need to value can anyone help me or show me where to go
Yuri3 shiloh go to wine searcher.com
@@steveleigh1719 Great suggestion!
Hi there, as Steve has suggested, www.winesearcher.com is an excellent tool to value your wine. Good luck!
Wrong... Secondary is not used to describe the timeline of a wines evolution.... Secondary refers to aromas and flavors created by post fermentation in wine making. Profiles such as Oak/Vanilla, smoke, cream, butter etc. Wines do not enter a secondary phase as they age. They turn tertiary as the wine slowly oxidizes..
Correct!!! 👏👏👏👏👏
Oak / vanilla is tertiary. It's made with oak, not fermentation. In French it's "élevage" I dont know in English sorry. However there is debate on that, I do Primary = fruit, Secondary = fermentation, Tertiary = élevage + aging ^^
@@lorenzzoklein9178 I'm sorry but you're incorrect. Élevage is French term for the progression of wine between fermentation and bottling.
@@kucci8157 Yes, and the flavors brought by for example oak barrels in which the wine remains are called tertiary. Vanilla aroma is brought by the oak, not by the fermentation. Oak barrels can bring vanilla, almond, cocoa, tobacco ...
@@lorenzzoklein9178 wine is fermented and aged in oak, which is when those flavours are imparted. Tertiary comes years later, due to bottle ageing and or oxidation, is has absolutely nothing to do with the implementation of oak..
Here is a great link to help educate you:
www.google.ca/amp/s/www.winemag.com/2020/07/27/primary-wine-aromas-guide/amp/
What a strange comparison.