Master? To me Bob is a PhD in Wine. Not only is he amazing academically, but he's got such a wealth of hands-on experience that really separates him apart from other MWs I've seen. And yet, he's so humble. Gosh, I wish he would've started his channel sooner. But hey, he is so committed to his channel that I'm sure he will succeed. And what we can do on our part is to make sure that we share his videos with our friends on social media platforms, etc. Bob's videos deserve wider audience. Simply put, he rocks. Please note, I have no affiliation with Bob. I'm just his huge fan. Cheers, everybody!
Thank you Dmitri. I’m humbled by your words. I very much appreciate the support. You and many others are an inspiration. RUclips is a long tough road. I’m a newbie, but the early trends are very good thanks to people like you. Cheers. 🍷
@@EqualsDeath The early videos were shot without an external microphone. That has long since changed. The lighting has also been upgraded. A different camera will be the next upgrade. I appreciate the comment.
I have zero knowledge about wine, but I do enjoy drinking it with a meal every now and then. My parents bought a few bottle of Brunello when on vacation in Tuscany years ago when I was little. They recently decided to open a bottle to go with a meal that I had made. It was the best red wine I’ve ever had. Great flavor, aroma, and it was a perfect complement to the food.
Thanks for sharing your story. Brunello is often a good candidate for aging. Good storage conditions is the key. When it all comes together with a meal, it’s a wonderful thing. Cheers. 🍷
Great, Bob! I'm salivating. Thank you for the spot on info, best vintage, etc. I also love how you take your time and wait for a few hours and then give us an update on how the wine opens up. Cheers!
Great video! Sangiovese, Nebbiolo, and Pinot Noir are my favorite grape varieties! Love learning more about Brunello. It was a 1997 Brunello di Montalcino that got my wife to switch from drinking only whites to reds! Salute!
Love Brunello. I have half a case each of the '15 and '16 put by. Also, I have saved one bottle of the 2011, which I will drink fairly soon. Thanks for sharing your last bottle of what sounds like a great experience.
Hi Steven, glad to hear you some Brunello put away. I drink maybe a few bottles each year, always a treat. I especially like well aged Brunello like the one in the video.
Amazing content and delivery! I really like the analysis of what to look for and how some producers may differ from what would be perceived as a well balanced wine. Keep it up!
Great video. Very informative. I really like brunello de montalchino and chianti from good producers. I havent tasted one with this much age though. It sounds really great.
Learned about a new wine. Couple of thoughts - can you do a short video of the terms you commonly use, such as 'has length", tertiary, etc. Also, can you recommend where to buy the wines you are highlighting, not specifically the exact one but a grouping. Thanks.
Jonathan, thanks for the comment. I’ve made a note to do a video of wine terms. It’s a good idea. As for the specific wines, it depends where you live. Most can be found at a specialty retailer, some are more mainstream. If you live in the US, try a game local wine shop. Plan B, check online.
Thank you for the good word. The top bottlings start to show the best qualities at around 15 years from the vintage. If you open the wine earlier, decant and air it out.
Hi Bob, so nice to hear the further updates after a few hours, thanks ❤ Before starting my WSET qualifications I used to think that Chianti and Brunello were really overrated wines. Above all Chianti as I have had so many bad ones (when I used to live in Italy), that really put me off from buying it again. I used to think Chianti= vinegar 😂 now I feel like I would like to give them a chance again, however I'm not sure where to start as I don't live in Italy anymore and the UK doesn't seem to have much choice.. Thanks for this video 😊
Hi Laura, with Chianti, there are plenty poor examples. To improve your odds of finding a better one, look for the Consorzio Black Rooster logo. This is the prime cut for Chianti! 😂 With Brunello, the average standard. Is quite good. For a cheaper option, but more simple style, consider Rosso do Montalcino. Cheers! 🍷
Great video and explanation about Brunello's history and current state. I drank the Val di Sugo Brunello di Montalcino 2015 back in Germany on holiday with my family, and it was drinking very well. Great point about elevated alcohol levels and some wineries trying to make "super Brunellos", I agree with you. In Taiwan/Asia with shipping costs, import tax and markup they often start in the 70-80 US$ range rather than starting at 40---50 US$ range. It's a very true point that entry level Chianti can be dreadful, I remember some instances of friends bringing them to dinner parties and having to pretend to enjoy them, haha. 🤣 I generally stick to Chianti Classico, or ideally Chianti Classico Riserva if possible. Though, now with the consorzio switching to 11 UGAs or MGAs, (they can't seem to make up their minds on nomenclature), it will be interesting to see how this develops both from a quality and marketing perspective. Cheers!
Thank you for the kind words about the video. I don’t often drink Brunello di Montalcino, but it rarely disappoints when I do. The main concern is the elevated alcohol levels. As for Chianti, too bad about having to pretend to like your friends wine! Cheers. 🍷
Thanks mate ! Interesting vid ! I love brunello a lot. tip: good video's need good lighting. looks like the light is right in your face which makes everything flat. (or...the camera quality isn't up to par. not sure.) thank you again, have a good one and cheers !
Hi Dan, I’m a fan of RdM, but it’s very different than Brunello. It’s light, less concentrated, little age before being released. It’s good for the $ and certainly better than many higher end Chianti.
The best wine i have ever had was in early 2000’s and they were Barolo and Brunelo. Those were $80-$100 bottles back then. I have no idea how much they would cost now, but i am in search of that fantastic taste. Your videos are very helpful, thank you. At the end, when you said you let it breath another 4 hour, was that in the bottle or decanter? Also do you find this to be the case with a 2015 Brunelo or Barolo for best taste? Should i just plan on opening the bottle 4 hours before drinking?
Hello Jack, thanks for commenting. If the wine has sediment, decanter it. For both Barolo and Brunello, that has not hit its peak, typically under ten years of age, give it four hours or so of aeration. I suggest a taste when you first open it to make an assessment. For me. I find they need a lot of time. Cheers.
I've been known to pour out an older wine into a clean roasting pan which gives it plenty of space to breathe for 20 minutes and then funnel it back into the bottle. Works extremely well. My only problem is I tend not to drink much, and unless people are over, the wine goes bad. Solution was to not buy wine very often. Now I haven't had a glass of wine in 15 years. And wine at restaurants can be very iffy. There's a Camus 1997 at my local tiny grocery store here in the Mission district of San Francisco that sells more milk and cereal than anything else for $240 bucks, but it's standing up...the irony..
15 years! Oh my. The breathing step is important, the added surface area is vital. I’ve seen many stores with old wines not being stored well. Steering clear of the old bottle of Caymus is a wise decision.
I thought 2016 was better vintage than 15' 🤔 , anyways good video. im just getting into this wonderful world of wine . Thanks for sharing your knowledge
93 is the year I was born. Ofc its a good vintage hahaha Jokes aside if you want a long capacity ageing wine, when its young said wine has to feel really acid? Like 1g/L of tartaric acid more compared to the 20+ years final product? Hope my question makes sense. English is hard. Good vídeo!
Yes, ‘93 was a good year for Brunello and for people! It’s not so much the acidity, it’s more about the tannin level. It helps provide the longevity is red wines.
The wine was acquired years ago. Originally the cost was around $30. Today, it would be a long shot finding it. A web search shows a retail value of about $100.
In my opinion, Brunello di Montalcino shows the most expressive, most completed range of Sangiovese. Of course, exceptions can be found here and there, but generally BdM is at the top of my list. Both regions do struggle at times with over ripeness, which can result in a loss of nuanced character and alcohol heat.
Really lovin your content. Thank you for sharing your knowledge and experience with us on youtube. Keep it up!🎉
Thank you for the comment, much appreciated.
Master? To me Bob is a PhD in Wine. Not only is he amazing academically, but he's got such a wealth of hands-on experience that really separates him apart from other MWs I've seen. And yet, he's so humble. Gosh, I wish he would've started his channel sooner. But hey, he is so committed to his channel that I'm sure he will succeed. And what we can do on our part is to make sure that we share his videos with our friends on social media platforms, etc. Bob's videos deserve wider audience. Simply put, he rocks. Please note, I have no affiliation with Bob. I'm just his huge fan. Cheers, everybody!
Thank you Dmitri. I’m humbled by your words. I very much appreciate the support. You and many others are an inspiration. RUclips is a long tough road. I’m a newbie, but the early trends are very good thanks to people like you. Cheers. 🍷
@@bobpaulinskimasterofwineplease invest in a good camera but especially a microphone! Thanks for your channel
@@EqualsDeath The early videos were shot without an external microphone. That has long since changed. The lighting has also been upgraded. A different camera will be the next upgrade. I appreciate the comment.
I have zero knowledge about wine, but I do enjoy drinking it with a meal every now and then. My parents bought a few bottle of Brunello when on vacation in Tuscany years ago when I was little. They recently decided to open a bottle to go with a meal that I had made. It was the best red wine I’ve ever had. Great flavor, aroma, and it was a perfect complement to the food.
Thanks for sharing your story. Brunello is often a good candidate for aging. Good storage conditions is the key. When it all comes together with a meal, it’s a wonderful thing. Cheers. 🍷
Thank you for a very informative, enjoyable and independent review (as always !) of a fantastic wine 🍇💯👌
One of my older videos Thank you for the kind words. Cheers. 🍷
Great, Bob! I'm salivating. Thank you for the spot on info, best vintage, etc. I also love how you take your time and wait for a few hours and then give us an update on how the wine opens up. Cheers!
Thank you! That was some very good wine. Cheers. 🍷
Great video! Sangiovese, Nebbiolo, and Pinot Noir are my favorite grape varieties! Love learning more about Brunello. It was a 1997 Brunello di Montalcino that got my wife to switch from drinking only whites to reds! Salute!
Thanks for the good word on the video. Your faves are much of my faves. ‘97 for Brunello di Montalcino is widely excellent.
Great video! Brunello is one of my favorite wines.
Thank you. One of my faves as well.
Outstandingly thorough. Cheers!
Much appreciated!!
Great video! Will you do a video on Vino Nobile de Montepulciano?
Glad you liked it. The queue for future videos is rather long, but I’ll add NeM for a future date. It’ll likely be a few months off, but it’ll happen.
Love Brunello. I have half a case each of the '15 and '16 put by. Also, I have saved one bottle of the 2011, which I will drink fairly soon. Thanks for sharing your last bottle of what sounds like a great experience.
Hi Steven, glad to hear you some Brunello put away. I drink maybe a few bottles each year, always a treat. I especially like well aged Brunello like the one in the video.
Amazing content and delivery! I really like the analysis of what to look for and how some producers may differ from what would be perceived as a well balanced wine. Keep it up!
Rob, your comment is much appreciated. My channel is new, much more to come. Please help to spread the word!
Great video. Very informative. I really like brunello de montalchino and chianti from good producers. I havent tasted one with this much age though. It sounds really great.
Old Brunello can be incredible. It’s worth searching out!
Learned about a new wine. Couple of thoughts - can you do a short video of the terms you commonly use, such as 'has length", tertiary, etc. Also, can you recommend where to buy the wines you are highlighting, not specifically the exact one but a grouping. Thanks.
Jonathan, thanks for the comment. I’ve made a note to do a video of wine terms. It’s a good idea. As for the specific wines, it depends where you live. Most can be found at a specialty retailer, some are more mainstream. If you live in the US, try a game local wine shop. Plan B, check online.
Bought a 2013 la colombina bottle as a present for my dad, hope it lives up to the expectations!
Alright dad! 😂 It’s an excellent vintage for Brunello. It’ll have much more longevity if you choose to cellar it. 🍷
Great video as usual Bob. How long do you recommend aging these?
Thank you for the good word. The top bottlings start to show the best qualities at around 15 years from the vintage. If you open the wine earlier, decant and air it out.
Hi Bob, so nice to hear the further updates after a few hours, thanks ❤
Before starting my WSET qualifications I used to think that Chianti and Brunello were really overrated wines. Above all Chianti as I have had so many bad ones (when I used to live in Italy), that really put me off from buying it again. I used to think Chianti= vinegar 😂
now I feel like I would like to give them a chance again, however I'm not sure where to start as I don't live in Italy anymore and the UK doesn't seem to have much choice.. Thanks for this video 😊
Hi Laura, with Chianti, there are plenty poor examples. To improve your odds of finding a better one, look for the Consorzio Black Rooster logo. This is the prime cut for Chianti! 😂 With Brunello, the average standard. Is quite good. For a cheaper option, but more simple style, consider Rosso do Montalcino. Cheers! 🍷
Great video and explanation about Brunello's history and current state. I drank the Val di Sugo Brunello di Montalcino 2015 back in Germany on holiday with my family, and it was drinking very well. Great point about elevated alcohol levels and some wineries trying to make "super Brunellos", I agree with you. In Taiwan/Asia with shipping costs, import tax and markup they often start in the 70-80 US$ range rather than starting at 40---50 US$ range.
It's a very true point that entry level Chianti can be dreadful, I remember some instances of friends bringing them to dinner parties and having to pretend to enjoy them, haha. 🤣
I generally stick to Chianti Classico, or ideally Chianti Classico Riserva if possible. Though, now with the consorzio switching to 11 UGAs or MGAs, (they can't seem to make up their minds on nomenclature), it will be interesting to see how this develops both from a quality and marketing perspective. Cheers!
Thank you for the kind words about the video. I don’t often drink Brunello di Montalcino, but it rarely disappoints when I do. The main concern is the elevated alcohol levels. As for Chianti, too bad about having to pretend to like your friends wine! Cheers. 🍷
Thanks mate ! Interesting vid ! I love brunello a lot. tip: good video's need good lighting. looks like the light is right in your face which makes everything flat. (or...the camera quality isn't up to par. not sure.) thank you again, have a good one and cheers !
Thanks Rick, I appreciate the comment. This was an early video, the more recent have improved, at least I hope so! Cheers!
@@bobpaulinskimasterofwine Hi Bob, no worries, just trying to help as a photographer and videographer and winelover to a fellow winelover ;) ^_^
@@rickwezenaar Rick, if you happen to watch any of my recent videos, I'd appreciate more feedback on the audio/video. Thanks again!
@@bobpaulinskimasterofwineHi Bob, absolutely will do. no worries. cheers! rick.
@@bobpaulinskimasterofwineis there some email address I could write you with suggestions more privately ?
Hey Bob since this vid is a year old any tips on a Costco find Brunello?
Hi Eddie, it’s good, not great, but if you see the Gran Selezione it’s a better option.
What do you think about Rosso di Montalcino? I find it's a good cheaper version that's good for more everyday drinking.
Hi Dan, I’m a fan of RdM, but it’s very different than Brunello. It’s light, less concentrated, little age before being released. It’s good for the $ and certainly better than many higher end Chianti.
The best wine i have ever had was in early 2000’s and they were Barolo and Brunelo. Those were $80-$100 bottles back then. I have no idea how much they would cost now, but i am in search of that fantastic taste. Your videos are very helpful, thank you.
At the end, when you said you let it breath another 4 hour, was that in the bottle or decanter? Also do you find this to be the case with a 2015 Brunelo or Barolo for best taste? Should i just plan on opening the bottle 4 hours before drinking?
Hello Jack, thanks for commenting. If the wine has sediment, decanter it. For both Barolo and Brunello, that has not hit its peak, typically under ten years of age, give it four hours or so of aeration. I suggest a taste when you first open it to make an assessment. For me. I find they need a lot of time. Cheers.
I've been known to pour out an older wine into a clean roasting pan which gives it plenty of space to breathe for 20 minutes and then funnel it back into the bottle. Works extremely well. My only problem is I tend not to drink much, and unless people are over, the wine goes bad. Solution was to not buy wine very often. Now I haven't had a glass of wine in 15 years. And wine at restaurants can be very iffy. There's a Camus 1997 at my local tiny grocery store here in the Mission district of San Francisco that sells more milk and cereal than anything else for $240 bucks, but it's standing up...the irony..
15 years! Oh my. The breathing step is important, the added surface area is vital. I’ve seen many stores with old wines not being stored well. Steering clear of the old bottle of Caymus is a wise decision.
I'm drinking one now! A 2010 Lecciaia
Very nice. That should be a gem!
Have you tried Le Ragnaie?
If I have, it’s been a long while back. One of your faves?
@@bobpaulinskimasterofwine it’s very good
I thought 2016 was better vintage than 15' 🤔 , anyways good video. im just getting into this wonderful world of wine . Thanks for sharing your knowledge
Vintage can be subjective. It depends on your preference. I’m glad you found my channel. Thanks for the comment.
93 is the year I was born. Ofc its a good vintage hahaha
Jokes aside if you want a long capacity ageing wine, when its young said wine has to feel really acid? Like 1g/L of tartaric acid more compared to the 20+ years final product?
Hope my question makes sense. English is hard.
Good vídeo!
Yes, ‘93 was a good year for Brunello and for people! It’s not so much the acidity, it’s more about the tannin level. It helps provide the longevity is red wines.
excellent video! also, super jealous😅
Thank you. And I must admit, this was a sensational wine!
A cheep bottle of this at my local Lidle dont know if it,ll be any good
Likely marginal
I've never heard Burgundy compared to Brunello, but I have Barolo.
I’ve heard that comment with both. With either one, there is plenty of difference. Thanks for commenting.
@@bobpaulinskimasterofwine Agree completely! There is no comparison.
@@GreatNate Thank you for commenting. 🍷
Vino Nobile di Montepulciano would beg to differ. I am a little biased since I got to visit there.
Haha! Point taken, VNdM is a contender with Brunello. 🍷
@@bobpaulinskimasterofwine I call it the Napa of Tuscany. The wines are soft, fruity and easy drinking like a lot of Napa Cabernet Sauvignon.
@@numanuma20 I’ve tasted many.
1993 price?
The wine was acquired years ago. Originally the cost was around $30. Today, it would be a long shot finding it. A web search shows a retail value of about $100.
What are your thoughts on brunello vs renditions of vino nobile di montepulciano which are made with 100% Sangiovese (not the ones that are blends)?
In my opinion, Brunello di Montalcino shows the most expressive, most completed range of Sangiovese. Of course, exceptions can be found here and there, but generally BdM is at the top of my list. Both regions do struggle at times with over ripeness, which can result in a loss of nuanced character and alcohol heat.