I like how he didn’t “sugarcoat” anything. He didn’t think the wine was that great, but still appreciated what it was. Fun episode. He’s definitely my second favorite wine expert.
😂 haha no but I do love Aubrey Plaza. but my favorite wine critic is Jancis Robinson. I like her straightforward approach. and I think she is the foremost authority on wine, but she is not pretentious.
That map showing where Saint Julien is completely wrong. It's showing Saint-Julien Rhone, which is 30 minutes north of Lyon. Saint Julien in Medoc is actually called Saint-Julien-Beychevelle, which is 1 hour north of Bordeaux.
As an alcoholic connoisseur, I think after a good while of trying and drinking different wine, beer, and spirits, it eventually gets to a point where you just want to try different, interesting, or weird things. A bottle of 100 year old wine definitely is up there, even if it doesn't exactly WOW you, it's like he said, you're directly interacting with history.
The counterfeiting aspect might be a good idea for an episode. Some historic examples, how they made it seem authentic, how they got caught. Probably only applies to the expensive wine world (might not apply to too many viewers), but it would be an interesting episode.
Not really something we deal with in the Somm community, even at the distribution level. Generally we are dealing with primary sources. Counterfeiting is generally a third market issue. You would probably be way better off contacting experts in security with auction halls.
Long ago when a younger man and still in the kitchen I did a menu for an old California wine family. They were bringing out some old "Riserva" bottles, beautiful hand written labels, and some old French Clarets, please don't ask me to remember more detail than that. It was a tasting in celebration of a Matriarch's passing. I was enwrapped by the skill and patience with which the young man curated the opening and decanting just as you have here. They were all astonishing wines as I recall, those flavors morphing with time out of their "jail." I was a remarkable experience...
The oldest wine I have ever had was a 1945 Chateau Latour for my good friend Jean-Claude Poilevey's 60th birthday. He had two of Chicago's finest French restaurants (he died tragically several years ago). I was a little nervous. Hoping it had not turned bad. But turned out great. I looked up the value at the time. $2,700! That was 16 years ago.
I bought 2 bottles of 1979 Cos d'Estournel as soon as it was bottled (around 1982? I can't remember). Not the best vintage but it was my son's birth year. It still has the price tag, $19.99. My son is fine but he can't drink so I finally shared one bottle with friends two nights ago. I am not a wine connoisseur but I can tell if a wine is spoiled. It was not spoiled. It was pretty good although I'm sure it was WAY past its prime. It was an experience.
This was genuinely such an amazing episode. I love how Andre explained the whole process, including buying, opening, decanting, and enjoying. I also really appreciate that he didn't just gush over it as if it was the best thing in the world. He compared it fairly against something more recent. You can tell he has so much love and respect for it.
I could listen to this man talk about wine all day! He makes it very interesting and fun to learn about different wine and key notes to look at and for. Great content!
As a medical student, I have a special fondness for the year 1928 because it was the year that penicillin was discovered. However, Andre's reaction to this wine might possibly be the next best thing to come out of 1928.
I just happened upon your channel and I want to say, “thank you”. I have been losing my sense of smell/taste for several years and your description provided me an olfactory experience that made me smile. I look forward to digging into your past videos and wait on future ones with anticipation.
I love that, unlike any other collectibles, old bottles of wine are presented dirty without clean up. It's actually like a sign of respect. I wish that more objects would be respected more with their patina on... and thinking about it, I wish that for people, too!
Hello, Love your videos, but just wanted to make an observation, the map at 0:52 is wrong. Bordeaux and Medoc is near the atlantic ocean :) It's probably another Sain-Julien. There are many :) Cheers !
The oldest wine I've ever had was a 1951 Brazilian Bordeaux blend last year and it was much better than expected (no expectations at all), it had a hint of fruit and was full of tertiary notes, but more importantly it kept the character I can see on current Brazilian wines.
I don’t drink anymore, but this dude is awesome and I love watching videos with him. His passion for the “craft” is infectious. Keep doing your thing king!
So I love him! I have been watching all his videos. I didn’t drink wine but I’ve now bought a few because of his videos. He really makes wine more accessible. Please pay him fairly so you don’t lose him.
Great video, i really like Andre! But as a chemist i have to pedantically say that ethanol is not a phenolic in any world. It's an alcohol, phenols are also alcohols but ethanol is aliphatic while phenols are aromatic. It doesn't fall out of wine but rather slowly evaporates out as the cork is porous, or reacts with other things that might be floating about, again very slowly over many years, forming new compounds.
While living in Piedmonte for 4 years, we gifted with two bottles of older Barolo with vintages of 1971 & 1964, stored in a house cellar. We are waiting for the special moment to “discover” what they may hold for us.
Well done. Part the lure for me in drinking old wines is the historical aspect. It's way into learning about and putting into what was going on in the world and in winemaking at the time. But it is also necessary to understand how wines age, what happens to them and why. Thank you for opening this one.
Amazing video Andre!! This bottle was produced during Prohibition in the U.S. which I feel also gives it a special place in time. Although prohibition didn’t take place in Bordeaux, it still was a very interesting time in the world.
Much like any other Taste oriented experience. Sometimes it is not about finding only classic “good” flavors. But about challenging your tastebuds to find the harmony of flavors you do not think go together, a compliment and a balance. And if we are lucky our journey takes us to the unknown, a spectrum of flavor we did not know, not a daily indulgence but an explorative experience. I think this would qualify as that.
Love your vids. Very good color on that old wine. I’m a big fan of old wines. My oldest so far is 1948 Vega-Sicilia Único, which was extraordinary. I view every old wine as a journey through time. Most often, with well structured, well stored wines, the experience is pleasurable. Sometimes, not so much, but that’s the fun of it!
I did not know about wine and I still don’t but videos with Andre motivates me to try different wines and try to find something new, I like the personality and how explains wine in a way that’s not snobby. Man is great host 🙏
Err. Dude your analysis is super correct. As a boomer born in Bordeaux there is still a f%=ked up mistake. The map. Do not confuse NY with LA. When placing Bordeaux on the map. You are (in bad measurement) 300 miles off
I appreciate that he doesn't talk down to the viewer. I would've never expected someone to go into detail about where to get an old bottle of wine or how to not get swindled.
Andre, you should do a segment on wine diamonds. I experienced this for the 1st time a couple days ago and at 1st, I thought the wine had small glass chards in the bottom of the wine. I looked it up and found out it was what was called "wine diamonds". Since this was the 1st time I have ever heard this term, it may be nice to educate us in greater detail.
It just means it wasn't overly processed. Usually stored just above freezing. Good quality. The "diamonds" don't affect the taste of the wine, but are a sign of a higher quality wine.
Those crystals are not directly related to quality. They are dependent on minerality and acidity, as well as (too) cold or changing storage temperature. For some grapes high minerality can be a good sign of course, however often they already form before bottling and get mechanically filtered out. Large scale industrial wine production prevents forming of the crystals by controlling acidity and sometimes addition of Metatartaric acid. tl;dr you rarely find them in the cheapest and most mass produced wines, but beyond that they are not an indicator for quality, high or low.
$800 seemed cheap comparatively, I thought old vintages were way out of reach for people like me. I probably wouldn’t drink it often enough to acquire a taste for it, but I at least can see myself trying it once or twice in my life
Yeah. It really surprises me that it’s not more. This actually seems like something that a group of friends who like wine could all chip in to get the opportunity to try a glass as a once or twice a lifetime experience.
A bottle will increase in value then beyond a point decrease. Wine can’t be cellared forever and after fifty years the odds of the wine being corked/too old/not palatable starts getting quite high. There will also be very few buyers at the age seen here. Majority of buyers want 20-30 year old wine outside of fortified wines.
Actually 800 is ridiculous. If a common person bought an auctioned wine they'd probably be willing to go maybe 400 max. A lot of vintage wine just goes for 200 or less.
"Hey, guys, based on my EXPERT opinion as a sommelier I have to drink the whole bottle in the next 45 minutes. Wish I didn't but that's just the way it is."
That was really informative.I love big, bold reds: Zins and Cabs… I do not think I would love heavily aged wines, but, I wouldn’t reject the opportunity to taste. Love this!❤️
I'm fascinated by the color difference in the closeups of the two glasses side-by-side. We're used to the cooler red tones of younger wine, which gains a pinkish hue up top, whereas the 1928 vintage is so *warm* in its shade, almost in some ways! The meniscus, where the light shines through, has an orange tinge reminiscent of a sunset.
I'm a bartender and have a passion for anything Alcohol, so i could not ask for a better teacher for wine. I've been reading up on it a lot and watching these videos, i see several wine tasting and classes in my future
I heard that "some" wines can getnto the point where they're so old to the point its not good to drink. Meaning it goes waaay past the perimeters of even being pleasurable
Lots of wines aren’t meant to be aged, if you just put random wine in your basement the day your kid is born and then drink it when that kid move out, it will be vinegar.
Yes, many wines aren't meant to be aged for long, and others are not carefully kept (correct temp, dark place, bottle laid on its side, etc ...). As you can see in this video, it's always a gamble.
I'm actually sad he didn't mention another enormous reason Bordeaux is blended outside flavor. Protection. By that I mean yield protection. Each of these varietals have differing preferences for temperature water and sun exposure which causes variations in yields. When it's too hot or too dry or too cold for one varietal and the yield is lower they make up for it with more of the other varietals that dont mind these things as much. Thinking about it while typing though this was more a historical reason (lots of modern techniques help reduce this necessity) but it's essential in understanding why Bordeaux is blended like it is in the first place. Now it's done for taste only because it's expected of them to be blends of Cab Merlot Franc ect and that taste is the biggest factor today. But that is the biggest reason behind the taste of different vintages within Bordeaux.
Once elderly wine is opened and decanted, the clock starts. Some last for a few hours, others oxidize in a matter of minutes. They are the “shooting stars” or beautiful sunsets of the wine world. Cheers!!🍷
"Underbrush, wet dirt, mushroom" My God, you really have to have an amazing memory to remember how underbrush or wet dirt tasted... I imagine it opens up a lot of early memories in your life to drink such wine :O I never thought about that.
In sommelier training, they actually have them put things like wet dirt and stuff in their mouth in order to know what it tastes like when picking out the flavor
Add me to the Andre Mack fan club. I learn so much every time. Would watch him all the time! Between Andre and Saul Montiel bon appetit is elevating some great, exciting new voices. 🎉🎉🎉
I love that there is a resurgence of a wine community here on RUclips... Konstantin opens a super old wine and gets 2 million views, everyone tries to follow suit.
It was a very interesting video and I liked it. The oldest bottle of wine that I ever tried was a 32 year old Opus One and it was amazing. I have been saving two other bottles for a special occasion. A 1998 Chateau Clerc Milon which isn’t that old. The other is a 1964 Chateau Palmer that I will open in June of 2024 when it’s 60 years old, which will be for my sisters 60th birthday. Please keep posting more videos and I’ll watch them. I’m about to search through some of your past videos to watch.
The location on the map is wrong :D The marker seems to be located in Franche-Comté as if it was a Bourgogne (east and middle of France). The Médoc and Bordeaux are of course in the south-west of France, near the Atlantic coast above the bay of Biscay.
Though the description of st julien medoc is right, the person who made the map at 0:51 got it wrong. There are many locations in france named st julien or st julien-something an the wrong one was picked. Bordeaux is in the south west of france, along the atlantic coast.
This guy is amazing. Not only is he crazy knowledgeable, there's something about him that's calming, and he just seems like a complete bad*ss. Big fan! Wish I could meet him
Love these sommelier videos, but i gotta admit I chuckled a little bit when André tells us how important it is to keep the bottle upright for 24 hours before opening- then proceeds to tip it sideways multiple times to remove the wrap on the top. xDDDD
Very interesting, thanks André. Interestingly the red mark on the label was added by a non-french speaker who wrote "MISE EN BOUTEILLES DU CHATEAU" instead of the correct "MIS EN BOUTEILLE AU CHATEAU" (that you can find on the foil). 3 serious mistakes in just one short sentence! This should have deserved a 50% discount (for the non-French speakers these apparently minor changes translate as "THE BOTTLING WAS MADE IN PROPERTIE'S BOTTLES" which does not make much sense, while the original translates as "BOTTLING AT THE PROPERTY"). Hope they did not tamper with the content as they did with the container...
They even point it out themselves in the video at 2:20 without acknowledging it, note the difference between that weird "mise en bouteilles du château" red quote on the bottle vs. the proper expression (with proper grammar) they're quoting on the screen : "mise en bouteille au château". It's an omelette du fromage situation, if you will. Im sorry but this bottle is probably a fake...
@@Aspett0 A google search will show another 1928 bottle with the same wording but on a 1924 it is au, same for the 34 odd but not being a French speaker i don't understand the nuances of the language and why one would use one term over another
The correct one is "Mise en bouteille au château" which translates to "bottled directly in the winery". On the other hand, "Mise en bouteilles du château" means "Bottled in the winery's bottles" which implies they produced their own glass and bottles.
@@indiegoo It's strange as 1928 seems to be the only year they used this verbiage on the label, maybe it was a mis print ? could also be that these never even existed and are all fakes, but then again i have no idea
@@indiegoo « mise en bouteilles du château » doesn’t have a proper translation since it’s grammatically wrong, it can’t mean what you say : « mise en bouteille » is an idiomatic expression which means it cannot be changed to plural, masculine, etc, as in the « mise en bouteilles » we see in the video. Again : you would never find « mise en bouteilles du château » on a real French bottle of wine. Now if the bottle is made in China, that’s another story.
My favorite wine nerd, can't get enough Andre Mack!
same and i dont even drink wine lol
100% Agree. Love him
he doesnt know much about wine thou
@@andreassvensson228 How you figure?
Who tf says wine smells like pencils and sage he is trying to over complicate the critic side of it to sound exotic
This series need to last at least another decade! Keep them coming André!
His videos will age like the wines!
I see what you did.
I like how he didn’t “sugarcoat” anything. He didn’t think the wine was that great, but still appreciated what it was. Fun episode. He’s definitely my second favorite wine expert.
Is your first favorite April ludgate: Profesional drinker?
😂 haha no but I do love Aubrey Plaza. but my favorite wine critic is Jancis Robinson. I like her straightforward approach. and I think she is the foremost authority on wine, but she is not pretentious.
@@skandarc2810 my favorite is Peter Koff
@@skandarc2810 will check out Jancis!
@@GPSjammer have you seen his brother Jac??
The excitement in Andre's eyes when he smelled the wine for the first time was priceless.
At 7:17 -- I should look at my kids with that much approval . . .
Like a great dancer finding a suitable partner...
That map showing where Saint Julien is completely wrong. It's showing Saint-Julien Rhone, which is 30 minutes north of Lyon. Saint Julien in Medoc is actually called Saint-Julien-Beychevelle, which is 1 hour north of Bordeaux.
ahah I was about to comment the exact same thing
Thanks for clearing that up.
LOL Americans once again struggling with a map that isn't of America
Im so glad i wasnt the only one who's head turned when the location marker came up.
imagine being that much of a nerd you noticed they got the location slightly wrong, big woof.
As an alcoholic connoisseur, I think after a good while of trying and drinking different wine, beer, and spirits, it eventually gets to a point where you just want to try different, interesting, or weird things. A bottle of 100 year old wine definitely is up there, even if it doesn't exactly WOW you, it's like he said, you're directly interacting with history.
The counterfeiting aspect might be a good idea for an episode.
Some historic examples, how they made it seem authentic, how they got caught.
Probably only applies to the expensive wine world (might not apply to too many viewers), but it would be an interesting episode.
Not really something we deal with in the Somm community, even at the distribution level. Generally we are dealing with primary sources.
Counterfeiting is generally a third market issue. You would probably be way better off contacting experts in security with auction halls.
The documentary Sour Grapes does a deep dive into this world
@@matthewsawczyn6592 One of the best documentaries of any genre!
Long ago when a younger man and still in the kitchen I did a menu for an old California wine family. They were bringing out some old "Riserva" bottles, beautiful hand written labels, and some old French Clarets, please don't ask me to remember more detail than that. It was a tasting in celebration of a Matriarch's passing.
I was enwrapped by the skill and patience with which the young man curated the opening and decanting just as you have here. They were all astonishing wines as I recall, those flavors morphing with time out of their "jail." I was a remarkable experience...
The oldest wine I have ever had was a 1945 Chateau Latour for my good friend Jean-Claude Poilevey's 60th birthday. He had two of Chicago's finest French restaurants (he died tragically several years ago). I was a little nervous. Hoping it had not turned bad. But turned out great. I looked up the value at the time. $2,700! That was 16 years ago.
Thanks for sharing Roy, sounded like a special day for Jean-Claude.
I bought 2 bottles of 1979 Cos d'Estournel as soon as it was bottled (around 1982? I can't remember). Not the best vintage but it was my son's birth year. It still has the price tag, $19.99. My son is fine but he can't drink so I finally shared one bottle with friends two nights ago. I am not a wine connoisseur but I can tell if a wine is spoiled. It was not spoiled. It was pretty good although I'm sure it was WAY past its prime. It was an experience.
@@bill9989 I found out that I will be a father recently. I've been thinking of buying a bottle of wine or whiskey to hold for 21 years for the kid lol
Sounds fantastic and I hope it helps you to relive this a little when sharing this experience. Thank you.
@@TheHeroChonchothat’s a great idea. Congratulations and Happy early Father’s Day.
I really enjoy not only the information you provide but I can feel how much you enjoy presenting and trying these wines.
This is my favorite show that on BA. Andrea has taught me so much now my friends think i’m sophisticated.
i pulled my girlies out of the barefoot hole
@@savannahblanch1991 they are going to thank you for this in a few years lol
Hate how you called it BA thi
This was genuinely such an amazing episode. I love how Andre explained the whole process, including buying, opening, decanting, and enjoying. I also really appreciate that he didn't just gush over it as if it was the best thing in the world. He compared it fairly against something more recent. You can tell he has so much love and respect for it.
As usual, great video. Really enjoy the comparison of vintages. Andre, you’ve done it again. Kudos to you and the production team.
I could listen to this man talk about wine all day! He makes it very interesting and fun to learn about different wine and key notes to look at and for. Great content!
Absolutely love every video with Andre. I went out and bought his book, and am now drinking more wine and discovering a new passion
That sounds interesting I just might do the same. I never considered the notion of enjoying different wines but your comment changed my mind lol!
Bro, this is fast becoming my favorite RUclips channel. Bon Appetit we need more Dre mack!!!
As a medical student, I have a special fondness for the year 1928 because it was the year that penicillin was discovered. However, Andre's reaction to this wine might possibly be the next best thing to come out of 1928.
I just happened upon your channel and I want to say, “thank you”. I have been losing my sense of smell/taste for several years and your description provided me an olfactory experience that made me smile. I look forward to digging into your past videos and wait on future ones with anticipation.
I could listen to André talk about wine for hours. You can really feel his passion for wine. Thanks AHM!
I love that, unlike any other collectibles, old bottles of wine are presented dirty without clean up. It's actually like a sign of respect. I wish that more objects would be respected more with their patina on... and thinking about it, I wish that for people, too!
Hello, Love your videos, but just wanted to make an observation, the map at 0:52 is wrong. Bordeaux and Medoc is near the atlantic ocean :) It's probably another Sain-Julien. There are many :) Cheers !
The oldest wine I've ever had was a 1951 Brazilian Bordeaux blend last year and it was much better than expected (no expectations at all), it had a hint of fruit and was full of tertiary notes, but more importantly it kept the character I can see on current Brazilian wines.
Woah I had no idea they were a wine producing country, let alone one that grows Bordeaux varieties.
@@NeutralMjolkHotel you just don't see much if any outside of Brazil because it all gets consumed internally, similar to German wines😉
@@AShiga Some makes it to the states. I had a Brazilian Riesling a few months back that was pretty good.
Woah. Didn't know they built a Bordeaux region in Brazil.
@@lsq7833 -_-
I don’t even drink alcohol. Could listen to him for hours. That guy is so smooth.
Your graphics dude needs to do a little research, Bordeaux is on the west coast of France
I came to comment the same thing, I live in Bordeaux. It seems that they were mistaken with Lyon
@@TheJoshuko on est à Bordeaux aussi ;)
Americans really are the worst
Didn’t he say left bank? Wouldn’t that mean west coast?
@@6idangle he said that but then he poited the pin on the right .. bottom right part
I don’t drink anymore, but this dude is awesome and I love watching videos with him. His passion for the “craft” is infectious. Keep doing your thing king!
So I love him! I have been watching all his videos. I didn’t drink wine but I’ve now bought a few because of his videos. He really makes wine more accessible.
Please pay him fairly so you don’t lose him.
Great video, i really like Andre! But as a chemist i have to pedantically say that ethanol is not a phenolic in any world. It's an alcohol, phenols are also alcohols but ethanol is aliphatic while phenols are aromatic. It doesn't fall out of wine but rather slowly evaporates out as the cork is porous, or reacts with other things that might be floating about, again very slowly over many years, forming new compounds.
Yep, noticed that too!
You can't really blame him for getting something wrong. After all, passing that Sommelier test takes an incredible amount of luck.
Came here to say that alcohol isn’t phenolic, and I’m not a chemist.
I LOVE this series! So much education and making wines more accessible. Keep it going! Also Andre’s emoji ratings give me life.
While living in Piedmonte for 4 years, we gifted with two bottles of older Barolo with vintages of 1971 & 1964, stored in a house cellar. We are waiting for the special moment to “discover” what they may hold for us.
The knowledge, the information, the teaching presentation is unmatched. I look forward to each and every segment. Please don't stop!
Andre is a national treasure. Protect him at all cost.
11:02 I’m not a sommelier, but alcohol (ethanol) isn’t a phenolic and doesn’t “fall out”-it evaporates. It’s a very small molecule.
I can't help but want to go get a bottle of wine after watching an André Mack video. Love it!
Well done. Part the lure for me in drinking old wines is the historical aspect. It's way into learning about and putting into what was going on in the world and in winemaking at the time. But it is also necessary to understand how wines age, what happens to them and why. Thank you for opening this one.
Andre out here living his best life and we're just happy to have a view into it!
Love Andre!!
Waiting for a BA wine club with Andre walking us through a tasting. Love his approachable and fun way to look, smell and taste wine. 🥰🍷
Amazing video Andre!! This bottle was produced during Prohibition in the U.S. which I feel also gives it a special place in time. Although prohibition didn’t take place in Bordeaux, it still was a very interesting time in the world.
Typical American comment. How to make it about the US in 2 sentences😂
im not a huge fan of wine outside rose but i could listen to this guy forever.....that represents someone who is good at their job
He’s an honest and passionate Sommelier with an edge.
You should be publicly shamed for this comment
More Andre episodes please (celebs guess price points). Nearly 100-year-old cork...completely intact, very impressed.
HOW does Andre’ Mack not have a Netflix/Amazon Prime/HBO Max show yet???? This man is 🔥.
Black that's why, sad you whites control humans
I don't even drink any alcohol at all, but I love watching Andre. Thanks BA!
I need Andre Mack vids weekly…
Much like any other Taste oriented experience. Sometimes it is not about finding only classic “good” flavors. But about challenging your tastebuds to find the harmony of flavors you do not think go together, a compliment and a balance. And if we are lucky our journey takes us to the unknown, a spectrum of flavor we did not know, not a daily indulgence but an explorative experience. I think this would qualify as that.
I don’t like wine, never have - yet I could listen to you talk about wine all day every day! Mr. Mack, you are so eloquent.
Love your vids. Very good color on that old wine. I’m a big fan of old wines. My oldest so far is 1948 Vega-Sicilia Único, which was extraordinary. I view every old wine as a journey through time. Most often, with well structured, well stored wines, the experience is pleasurable. Sometimes, not so much, but that’s the fun of it!
I did not know about wine and I still don’t but videos with Andre motivates me to try different wines and try to find something new, I like the personality and how explains wine in a way that’s not snobby. Man is great host 🙏
Loved the look in his eyes after the first sniff! Super love these videos and enjoying the commentary. Thank you!
André Hueston Mack is the goat
Can we get a video of André do wine pairings with 5 star food or with a nice dinner?
Err. Dude your analysis is super correct. As a boomer born in Bordeaux there is still a f%=ked up mistake. The map. Do not confuse NY with LA. When placing Bordeaux on the map. You are (in bad measurement) 300 miles off
Haha yeah, I was like hold on, am I remembering where the Bordeaux is wrong?
I appreciate that he doesn't talk down to the viewer. I would've never expected someone to go into detail about where to get an old bottle of wine or how to not get swindled.
This man inspires me to become a sommelier. Love you Andre!!! Let’s have a glass!
Andre, you should do a segment on wine diamonds. I experienced this for the 1st time a couple days ago and at 1st, I thought the wine had small glass chards in the bottom of the wine. I looked it up and found out it was what was called "wine diamonds". Since this was the 1st time I have ever heard this term, it may be nice to educate us in greater detail.
It just means it wasn't overly processed. Usually stored just above freezing. Good quality. The "diamonds" don't affect the taste of the wine, but are a sign of a higher quality wine.
Those crystals are not directly related to quality.
They are dependent on minerality and acidity, as well as (too) cold or changing storage temperature.
For some grapes high minerality can be a good sign of course, however often they already form before bottling and get mechanically filtered out.
Large scale industrial wine production prevents forming of the crystals by controlling acidity and sometimes addition of Metatartaric acid.
tl;dr you rarely find them in the cheapest and most mass produced wines, but beyond that they are not an indicator for quality, high or low.
Does anyone know what that shirt Andre wears is?
@@brushcl It's a plain white shirt
tartrate crystals.
Andre is totally rocking that Steve Zissou look
I don’t even drink and when I did, I didn’t drink wine hardly ever lol but I love watching videos of this guy. He’s so passionate and knowledgeable.
"smells like mushrooms, soy sauce and graphite." You are not selling me on this at all lmao.
$800 seemed cheap comparatively, I thought old vintages were way out of reach for people like me. I probably wouldn’t drink it often enough to acquire a taste for it, but I at least can see myself trying it once or twice in my life
Yeah. It really surprises me that it’s not more. This actually seems like something that a group of friends who like wine could all chip in to get the opportunity to try a glass as a once or twice a lifetime experience.
A bottle will increase in value then beyond a point decrease. Wine can’t be cellared forever and after fifty years the odds of the wine being corked/too old/not palatable starts getting quite high. There will also be very few buyers at the age seen here. Majority of buyers want 20-30 year old wine outside of fortified wines.
why
Actually 800 is ridiculous. If a common person bought an auctioned wine they'd probably be willing to go maybe 400 max. A lot of vintage wine just goes for 200 or less.
they aren't expensive because they are almost always bad unless it's sweet stuff
This content is really good. Keep it coming back please!
"Hey, guys, based on my EXPERT opinion as a sommelier I have to drink the whole bottle in the next 45 minutes. Wish I didn't but that's just the way it is."
That was really informative.I love big, bold reds: Zins and Cabs… I do not think I would love heavily aged wines, but, I wouldn’t reject the opportunity to taste. Love this!❤️
I'm fascinated by the color difference in the closeups of the two glasses side-by-side. We're used to the cooler red tones of younger wine, which gains a pinkish hue up top, whereas the 1928 vintage is so *warm* in its shade, almost in some ways! The meniscus, where the light shines through, has an orange tinge reminiscent of a sunset.
I'd feel the need to hold onto it for 6 years just to have that clean century
Andre is fantastic and I really enjoy the production value of this show. Keep it coming!
7:17 he looks so happy like a kid getting a nice piece of candy lmao
Absolutely fascinating. What an excellent sommelier he is. THANK YOU!
I'm pretty sure I enjoy watching Andre drink wine more than drinking it myself
I'm a bartender and have a passion for anything Alcohol, so i could not ask for a better teacher for wine. I've been reading up on it a lot and watching these videos, i see several wine tasting and classes in my future
I heard that "some" wines can getnto the point where they're so old to the point its not good to drink. Meaning it goes waaay past the perimeters of even being pleasurable
Lots of wines aren’t meant to be aged, if you just put random wine in your basement the day your kid is born and then drink it when that kid move out, it will be vinegar.
Yes, many wines aren't meant to be aged for long, and others are not carefully kept (correct temp, dark place, bottle laid on its side, etc ...). As you can see in this video, it's always a gamble.
I'm actually sad he didn't mention another enormous reason Bordeaux is blended outside flavor. Protection. By that I mean yield protection. Each of these varietals have differing preferences for temperature water and sun exposure which causes variations in yields. When it's too hot or too dry or too cold for one varietal and the yield is lower they make up for it with more of the other varietals that dont mind these things as much. Thinking about it while typing though this was more a historical reason (lots of modern techniques help reduce this necessity) but it's essential in understanding why Bordeaux is blended like it is in the first place. Now it's done for taste only because it's expected of them to be blends of Cab Merlot Franc ect and that taste is the biggest factor today. But that is the biggest reason behind the taste of different vintages within Bordeaux.
Once elderly wine is opened and decanted, the clock starts. Some last for a few hours, others oxidize in a matter of minutes. They are the “shooting stars” or beautiful sunsets of the wine world. Cheers!!🍷
A weekly Andre video would be awesome.
I just smile every time Andre gets to try a super special wine because of this show. He’s the best
"Underbrush, wet dirt, mushroom"
My God, you really have to have an amazing memory to remember how underbrush or wet dirt tasted... I imagine it opens up a lot of early memories in your life to drink such wine :O I never thought about that.
In sommelier training, they actually have them put things like wet dirt and stuff in their mouth in order to know what it tastes like when picking out the flavor
Add me to the Andre Mack fan club. I learn so much every time. Would watch him all the time! Between Andre and Saul Montiel bon appetit is elevating some great, exciting new voices. 🎉🎉🎉
I love that there is a resurgence of a wine community here on RUclips... Konstantin opens a super old wine and gets 2 million views, everyone tries to follow suit.
I can really appreciate this guys passion for wine.
It was a very interesting video and I liked it. The oldest bottle of wine that I ever tried was a 32 year old Opus One and it was amazing. I have been saving two other bottles for a special occasion. A 1998 Chateau Clerc Milon which isn’t that old. The other is a 1964 Chateau Palmer that I will open in June of 2024 when it’s 60 years old, which will be for my sisters 60th birthday. Please keep posting more videos and I’ll watch them. I’m about to search through some of your past videos to watch.
The location on the map is wrong :D The marker seems to be located in Franche-Comté as if it was a Bourgogne (east and middle of France). The Médoc and Bordeaux are of course in the south-west of France, near the Atlantic coast above the bay of Biscay.
Really enjoy this series, I always learn so much and it continues to raise my interest in wines.
Absolutely amazing video, great commentary and no rudeness
Surprised a cork held up 94 years. 20 is a long time. Excellent presentation.
I feel like I've learned a lifetime of wine knowledge just watching Andre'. Please make more content with him.
"It smells like wine, so that's great.." - Wine Expert Man
Love Andre and I’ll comment that every time y’all post one of his videos haha!! So good keep them coming!!!
Andre is the best! My hero in wine! Another fabulous video!
Though the description of st julien medoc is right, the person who made the map at 0:51 got it wrong. There are many locations in france named st julien or st julien-something an the wrong one was picked.
Bordeaux is in the south west of france, along the atlantic coast.
This guy is amazing. Not only is he crazy knowledgeable, there's something about him that's calming, and he just seems like a complete bad*ss. Big fan! Wish I could meet him
Blessing my feed with Andre
Love these sommelier videos, but i gotta admit I chuckled a little bit when André tells us how important it is to keep the bottle upright for 24 hours before opening- then proceeds to tip it sideways multiple times to remove the wrap on the top. xDDDD
André Hueston Mack is the best. We need more!
Wow, that was a very interesting video! Great, that Andre have decided to compare the wines! Thank you so much, it was a special one🤌
Geraldo and the Capone tomb. There's a reference I haven't heard in a while ;) Bravo Andre
And love the video.
I like this guy and constantin. They drink wine not by the label but by the taste and age.
I’m always googling terms when this dude describes wines. So knowledgeable
The Bottle opening!! 🤩🧐
Second hand enthousiasm here🤘. I love his passion and how articulate he is about it🏆.
Love the Paddington Bear drip
Very interesting, thanks André. Interestingly the red mark on the label was added by a non-french speaker who wrote "MISE EN BOUTEILLES DU CHATEAU" instead of the correct "MIS EN BOUTEILLE AU CHATEAU" (that you can find on the foil). 3 serious mistakes in just one short sentence! This should have deserved a 50% discount (for the non-French speakers these apparently minor changes translate as "THE BOTTLING WAS MADE IN PROPERTIE'S BOTTLES" which does not make much sense, while the original translates as "BOTTLING AT THE PROPERTY"). Hope they did not tamper with the content as they did with the container...
We need more Andre he’s really interesting and has taught me so much about wine I never knew
I would watch this man talk about wine for hours
Any other french speaking person feeling really unsure about the "mise en bouteilles du château" red quote across the label at 2:01 ??
They even point it out themselves in the video at 2:20 without acknowledging it, note the difference between that weird "mise en bouteilles du château" red quote on the bottle vs. the proper expression (with proper grammar) they're quoting on the screen : "mise en bouteille au château". It's an omelette du fromage situation, if you will.
Im sorry but this bottle is probably a fake...
@@Aspett0 A google search will show another 1928 bottle with the same wording but on a 1924 it is au, same for the 34 odd but not being a French speaker i don't understand the nuances of the language and why one would use one term over another
The correct one is "Mise en bouteille au château" which translates to "bottled directly in the winery". On the other hand, "Mise en bouteilles du château" means "Bottled in the winery's bottles" which implies they produced their own glass and bottles.
@@indiegoo It's strange as 1928 seems to be the only year they used this verbiage on the label, maybe it was a mis print ? could also be that these never even existed and are all fakes, but then again i have no idea
@@indiegoo « mise en bouteilles du château » doesn’t have a proper translation since it’s grammatically wrong, it can’t mean what you say : « mise en bouteille » is an idiomatic expression which means it cannot be changed to plural, masculine, etc, as in the « mise en bouteilles » we see in the video. Again : you would never find « mise en bouteilles du château » on a real French bottle of wine. Now if the bottle is made in China, that’s another story.