The Ultimate OLD vs. YOUNG Wine Taste Test.
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- Опубликовано: 11 сен 2024
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I use this wine key: Forge de Laguiole Wine Key Ebony
I have used this glass in this Video: Gabriel Glass StandART
I have tasted the following wines in this Video:
2020 - Zuccardi Q Malbec, Argentina
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2004 - Zuccardi Q Malbec, Argentina
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2015 - Tyrell`s Wines Vat 1 Semillon, Australia
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1998 - Tyrrell’s Wines Vat 1 Semillon, Australia
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2021 - Schloss Johannisberg Auslese `Rosalack`, Germany
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1964 - Schloss Johannisberg Auslese `Rosalack`, Germany
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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.
I have always been interested in the aging process. When I started learning about wine, I was impressed when people tasted a bottle and were instantly able to tell me with precision how long it would last. Today I know of course, that that’s not how it works. Experts taste a wine and based on past experience with the wine style or producer they give an estimate of a wine´s life expectancy.
That estimate is usually based on the fact that the wine will be stored in perfect conditions at cool and consistent temperatures in a dark and humid environment. But even then, the main critics' estimates are usually fairly conservative and can be off by years.
It is a bit like asking a veterinarian how long your dog is going to live. They will think about the life expectancy of that breed and the medical history of your dog and then give you an estimate, not knowing whether your dog will get cancer tomorrow.
Great wines should - in my opinion, be aged as they usually become more interesting, more palatable, and more delicious after a period of maturation. But there is a risk associated with aging as you might open the bottle too late and taste the wine way after its peak … sort of like watching Mel Gibson in What Women Want instead of Mad Max.
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Konstantin is such a tough critic. Seeing him give something a 98 is rare. I can't even imagine how good a 98-point wine scored by Konstantin must be.
As an Australian living in the US, I came across many 1998 vintage wines at Trader Joe's in California. I bought all I could and let others know as well! I can personally vouch for the quality of the vintage!! So if you see anything from the 1998 vintage in Australia, Buy it!!
@@craigmetcalfe1749He wasn’t talking about the vintage 1998 but rather any wine getting a 98 POINT rating by Konstantin
@@TEchNOstYLaa 1998 - Tyrrell’s Wines Vat 1 Semillon, Australia (See the content pane above)
he's a very reasonable critic. all the others we read about are unreasonable sell-outs.
The ‘98 Tyrrell’s Vat 1 is cracking good. I am super pleased that Konstantin rated it as a 98 point wine. Most “professional” critics have said that it’s drinking window is closing soon or in the past, but I’m happy that I’ve kept quite a few to enjoy over the next few decades. “Interesting” is the key word in the description of this wine. It isn’t for everyone but if you focus on the nuances it is an amazing drop.
Aussie here! I’ve had the 1998 Tyrrells Vat 1 Semillon twice in the past 5 years - both times under cork. Both times worthy of being one of the greatest white wines I’ve ever had. Absolutely stunning.
Stood up next to a Selosse Substance in terms of wow-factor. Glad to see it get the praise it deserves.
I run wine tours in The Hunter Valley and I get to taste the older vintages. True that- way more interesting than young. Keep in mind summer in The Hunter Valley is 40 degrees Celsius and very dry so light and dry wines are way to go
Another great video! For me, young ones are best when it comes to certain varieties, like Sauvignon Blanc; this gunpowder / flint taste isn’t there when they age. However, a Riesling or a Bordeaux, or even an Assyrtiko or Arinto? Definitely the aged ones are better; you definitely peaked my interest with that Semillon!
I have a question though. Since most of us don’t have a cellar (or just a proper room) to age wines as they should be stored, and most shops nowadays treat bottles like… supermarkets (placing them standing, in plenty of light, and warm conditions), how is a regular wine aficionado going to get a properly aged bottle, without paying a hefty price (and risk)?
I had a cheap 2000 Cotes de Blaye yesterday (16 GBP). It felt like a simple but well made wine where aging helped a lot smoothening it out. It did taste like a 5 years-old wine without any harsh tannins. The color was a young ruby going ligther towars the rim. It was kept in bonded warehouses throughout this time and the cork was spotless.
Great job including a Hunter Valley Semillon, not the most popular wine style. Wow a 98 point score too! I have the same concept video coming up soon.
Thanks, the "urine sample" description made my day. Also, I finally got a good pronounciation guide for auslese and spatlese.
Also an interesting topic when it comes to aging of wine is the "dumb phase" Bordeaux style wines seem to have, where the wines are closed up and seem dead.
The Tyrell’s Vat 1 Semillon is definitely a bit of a Somm cult classic, and will often do well with quite a few early courses on a tasting menu given its breadth of complexity and unique flavours, somehow wrapped together delicately when aged. It truly is a worldie, and nice to see it getting attention it merits. Zum wohl Konstantin 🥂 🤜🏼🤛🏻
I would never say that Zuccardi Q is meant to age, but, then again, those guys are always highlighting the quality of their process and terroir. And the fact that what they deliver greatly surpasses what they charge. Kudos to them. I think right now is the best time to get wines from Mendoza, before the prices skyrocket.
Oh yes,I would definitely buy the Baum wineglass. Always looking for the perfect wine glasses showcasing the best aromas of the wine. 🍷❤
As I age I seem to enjoy older wines now as well. I try to wait 6-7 years if possible before opening red wine and 3-4 years before opening white wines. Of course a fair few wines are made to enjoyed young and fresh, but integrated wines with tertiary notes seem to be more appealing to me as of late.
A great video as always, and I am delighted you enjoyed an Australian wine made just a few hours drive from where I live!
One wine that I've never been able to keep long enough to try really old, but the decade old versions that I have tried have been fantastic is another Australian wine - Tahbilk Marsanne from central Victoria. And a rare grape variety at that.
Great looking coffee bar! Congratulations!!
I love that you used the word "interesting" to describe that wine. In my reviews of wine, I have come across only two or three that I found that word appropriate to use, and boy were they good. In my reviews, I kind of felt weird in using the word as no other wine reviewer seems to use it however that was the appropriate word.
There are a few challenges with old vintages for me. The first is when I buy a really good wine, it’s hard to just ignore it in my cellar. Also, my cellar isn’t actively cooled, just a cabinet in the basement that stays between 15-19c year round with about 70 ish bottles. I’m aging a few, but the conditions aren’t perfect, so I’m a bit paranoid. Finally, buying old vintages is nearly impossible…either you can’t find them or they are just too expensive. I’d love to try aged Barolo and Riesling, but good luck finding them in Canada!
How do you track your wines and when to drink? Obviously aging is better than opening wines too early, but managing a cellar and creating that balance is not easy. I always worry about opening something before it's time or letting something go too long. Wine reviews from experts are not always recent so any advice is helpful. Thanks for the great video 🎉
I must have drunk many cases of 1998 Hunter valley wines over the years - it really was an exceptional vintage in what is probably the most unreliable wine area of Australia. My favourite by far was the Mount Pleasant Rosehill Shiraz - the Hunter Valley Shiraz’s are totally different to most Australian Shiraz wines - in a good vintage they are outstanding. I would add that if you can’t afford the Tyrells’s Vat 1, the Mount Pleasant Elizabeth ages amazing well too and is the poor man’s Vat 1.
Tyrrell’s Vat 1 (released soon after bottling) costs 57 of your Australian dollars if you commit to purchasing 12 bottles a year from specific ranges of their wines lol.
Hi Konstantin, I really like your RUclips channel. Watched almost everything. I can’t remember a time you ‘popped’ a corked wine. Are you that lucky?
I have had very few corked wines in my tastings and the rate is definitely lower than for normal tastings … this is likely also due to the quality of the wines I taste and therefore the corks
thanks for the new camera shot showing the wines in front of a white background. can really tell what colour it is from this new view. cheers
I love to age wines. I really enjoy the secondary and tertiary flavors that develop with proper aging and storage. Cheers 🥂
I much prefer wines with age, by far!! I especially love champagne with age but not so much they lose their bubbles. I once had a 1964 Dom Perignon and was bitterly disappointed. A year ago I had the 1993 vintage and was pleasantly surprised.
To answer your question of the day: haven’t tried that much older wines. Mostly red (but great red wines like unico, solaia, sassicaia, heitz cellars) and also some older fortified wines and beerenauslese and trockenbeerenauslese. Oldest white wine I had was I think 2008. Was a Croatian blend of 5 grapes from Ivan Enjingi, the first Croatian wine producer to export his wines. It was fantastic. I would love to drink more older white and sweet wines. When it comes to red, 15 years seems to be the sweet spot for my pallet! Loved the tasting and the video and I am looking forward to the next!
Cool video. Young or old? Well, if I can find older vintages with provenance, I do like aged wines, but prices and availability tend to highly factor in….that said, probably 80% of the wine I drink is younger versions of ageable wines from the last decade or so.
A parallel question is how the same wine ages under cork, compared to screw cap. This is something that was explored in Australia quite awhile ago. They age very well, retaining more freshness and not getting irregularly and prematurely oxidised. When you’re drinking good (expensive) wines having ones that are consistently good, rather than oxidised is preferable!
Isn't it basically just the more volatile (which are usually more dominant) components fading leaving space for the more delicate flavour compounds to shine through? That's how I understand it at least.
I was very surprise with the Malbec ! And very curious if now , with the fresher style, he will live so long! Cheers !
Probably not, many current South American reds are trading age-worthiness for more immediate appeal. It should still gracefully age for at least a decade, but it probably won't last 20 years like the 2004 in such prime shape.
Urine sample! 😂 My wife and I referred to some whites we drank this week as that.
Awesome vid Konstantin. Have been loving your content lately. These types of critical tasting videos are your best content (IMHO). Also great to see an Aussie wine featured. And 98 points .... wow. And from a proper wine critic too.... not these quasi sales people that masquerade as professionals. I'm a little pissed though - Hunter River Semillon IS the world's best kept wine secret and and i'm not really sure I like the fact that you are showcasing it 😊. If the price of Semillon goes up, i'm coming for you.....
I lived in Munich 1988/89 for a year and drank a lot of German Riesling. The older was always better, and the sweeter was always better, imo. I now regret not buying wine and aging it when I had the youth/cash - not that I've had much luck in places to live/store wine, but I had money. Now I have a place to live but not much money, and age means less capacity to drink and less time to store it. If you're young and minted, and like wine, buy now to keep - you'll thank yourself and have some amazing wines to pull out which no one else will be able to get.
Great video as always. Keeping a wine for 60 years is a commitment. Just glad none of these were corked! 🙏🙏🍷🍷
Wonderful to see Malbec Q. I can afford it!
I prefer mature wines to young wines but sometimes my mood will require a brash fruity youngin'! Saturday my wife and I enjoyed a 1991 Etude Napa Cabernet. Perfectly aged, it had plenty of saddle leather, earth and spice such as thyme. There was fruit but it took a back seat to the tertiary flavors. Very nice and a great accompaniment to a Morgan Ranch waygu strip steak. Yumm!
For lack of a better term,I really enjoy middle aged wines. I love red wines where the fruit and tertiary aromas are clearly present without getting to the point of all tertiary. When that happens varies dramatically with different wines. Some wines get there in 6-8 years. Other wines need 20+ years, like high end Bordeaux from a great vintage. I recently had a 2005 Barossa Shiraz that was absolutely perfectly, long giving, complex and open from the outset. I love encountering wines at that perfect moment. In general I’m not a big fan of very young red wines. With white wines I can appreciate young and old alike.
Hi, Konstantin!
It would be great if you could make a tasting of red wines fermented with stems against destemmed grapes, as it's a hot topic in Burgundy, Cote du Rhone and in other regions too.
Here’s a question on a much shorter time scale. We regularly have evenings sharing interesting reds and the question is whether to decant and if so for how long. However it’s almost always true that when we try the unfinished reds on the day after the event they are EVEN better. So is this an argument for decanting the day before?
Yes
Yes, if that suits your taste. I enjoy seeing the wine develop in glass and in bottle. If you need the wine to be ready on the spot I would recommend decanting it if it is closed after opening the bottle
Great video , an insight into wines not normally available in Spain .
We are blessed with producers here that release aged wines ready to drink.
Repeating myself but I drank a Mosel Auslese that exploded pears out of the bottle. Still shaken. I've never thought I'd live long enough to age a bottle properly.
One thing to consider when tasting is if the wine is 'showing' well. This, as far as i can understand and translate from my former colleagues at a wine merchant, is when a wine is open (which might depend on storage, how shaken it may have been in transport, and of course the quality of the viniculture and wine-making).
I had the privalege of having Jacques Guineadeau present his recently bottled '05 Ch. Lafleur in 2008 i think. The wine was incredably drinkable even at such a young age but obviously will be in starting to enter its prime drinking age now ... I remember how shocked I was that the wine was so approachable.
I can also remember tasting the Gaja single vineyard Barbaresco's (Sori Tildin, Sori San Lorenzo & Costa Russi) and lord the tannins gripped making the wine pretty unpleasent when so young.
Great video as usual, Konstantin. :)
My favourite comparison between young and old is when you compare port wines of the same style and from the same house. It's interesting to note the core similarities between them while also being able to appreciate the differences in maturity and complexity between them. Quite fascinating.
Perhaps that would be a great future video idea, Konstantin: Take four or five different Tawny port wines from the same house, starting with the standard one and then working yourself up the 10-year and 20-year variants to the 30 or even 40-year versions, and tell us what differences you note and whether the ever increasing price points are worth it.
When I worked for a wine distributor I was able to do this type of tasting. We used to rep Premium Ports and Vintus. We opened the whole line and few aged colheitas. Dows, Grahams, Quinta de Noval.
The tawny and ruby ports were okay. But Graham's 6 grapes always stood out.
Quinta de Noval LBV was sublime and is a value on any dessrt menu.
The 10 year tawny award went to Dows. Its fruiter and richer. Graham's was a little too dry. Noval was a hybrid of the 2.
20 year old. This is where it got fun. Dows was good, but not exceptional. Graham's was amazing. Like prime vintage port.
The 30 year category was unique. Both Dows and Grahams dried up a lot and became very similar to a low alcohol, heavy corn whiskey. The both coated the glass like motor oil.
The 40 years. It was a treat to try both Dows and Grahams. I remember thinking the 40 year was worth drinking by itself. And the Dows being better with Stilton or maytag Bleu cheese.
A tasting like this is easily worth a $200 entry ticket.
@@eric1richardsVery interesting and an experience to die for. Wish I could get that. :)
Yes, the 20-year old Graham's is my go-to port for a nice dinner with friends. So well-balanced and sweet that it's almost unbelievable that it's not older or more expensive (superb value for money, in my opinion). And the 40-year old Graham's is also a special treat for special occasions or moments. Not as sweet as the 20-year old, but my goodness, the softness and the flavours are just mind-boggling. You definitely can't go wrong with either one of those.
@@georges617 I prefer the grandfather and great grandfather Penfolds and vintaged seppelts ports from Oz. They keep well when opened, and for the paras have 1878, 1911, 1930, 33, 45, 47 and more recent blends. However the different great grandfather releases are in their own league, with an outlier amazing 1945 (at only ~$320…it’s cheap), to more recent blend releases starting in the 1980s but as mixes including from early to mid and late 20th century. I think they’re better than any Porto port; even the vintage stuff from the great tasting spots along the Douro (where the lightly fried duck liver is awesome).
Thank you very much! Great idea!
I love Hunter Semillon and am attending a vertical museum tasting at Mount Pleasant Winery, another Hunter vineyard, next month. The selection of wine goes back to 1998, so I'm keen to see how their's compares to how you've described the 1998 Vat 1. I've enjoyed a bottle of the 1999 Vat 1 just 2 years ago, so I have my own benchmark too.
Tonight I opened a half bottle of Chateau Rauzan-Gassies, Margaux from 1982. No idea what to expect. The cork broke, but I have a filter funnel for such occasions. The wine is still fresh and long, and shows a beautiful red in the glass with just a hint of brick around the edges. I'm delighted.
Great video, and well timed. I'm planning on opening an 83 Bordeaux for my 40th in a few days. I was very excited to see an aged Tyrell's Vat 1. It's one of my wine White Whales! I'm always on the lookout for it, but I've never found one. They are very rare here in the U.S. Seems the only way to try it is to either go to Australia or buy a current vintage and wait 25 years. Keep up the great work!
There is nothing like an aged Amarone 20 plus years made by a legendary producer like Master Quintarelli
As a fellow biologist, I never thought petri dishes can be used this way...
Usually people use cuvettes for colorimetric studies, but I imagine cuvettes doesn't really show the rim of the wine.
Hard to pour the same volume in two petris!
haaaa🤣
@@jonikaranka3393 I guess…pipet aid would do the job
Another great tasting. I have been lucky to taste some very old wines that had aged well. Many thanks
very good insight. for a future experiment, i would like to see you compare the same wine in 5 year increments and rate them. so like after 5, 10,15 years for example.
Very interesting. I didn't realise you could age wines with bottle caps for so long.
Would it be possible to do a video on how to store wines and tips on aging.
Logically speaking, if the wine is made to be aged, it will be reflected in all the winemaking decisions!! I always like to taste the wine when all the elements are together, whether after 5 years or 20 years 🤷🏻♂️
Is your new assistant biologist? I do enjoy the Petri dishes, not very elegant but got job done. 😊
Like a urine sample! LOL. Oh Konstantin, funny. Great episode...as always. Danke!
What a amazing taste that should have been 🥂
Can't stop laughing about the classification overlaps. 'Is it a high Kabinett or a low Spatlese?' Lol.
I really loved the Petri dishes for colour comparison.
(Btw: I couldn’t see the garnet/brown rim at all.)
Thank you 🙏 yes, it didn’t come out as much as I hoped
Very much occasion driven. For day to day bottles something younger works well. but for a special occasion something with age and complexity always fits the bill well!
good topic to cover btw.
It's amazing that Tyrell`s Wines managed to move their estate from Australia to Austria!!!
They moved it back… Grüner Veltliner just isn’t Semillon.
Hi Konstantin, thank you again for an interesting episode. Where do you find information on the older vintages? I guess for famous producers like Schloss Johannisberg probably on the homepage? I am asking because I try to sometimes to buy older wines even from unknown producers and In my experience it gets quite hard to find info for wines that are older than 1980.
Super interesting tasting!
From my perspective, what you've done here isn't an apple-to-apple comparison; it's more like comparing apples to bananas. The only way you can confidently say that the older version is different than the younger one is by tasting the same vintage today and then tasting it again 20 or 30 years later. Different vintages can be influenced by so many factors. Alternatively, if you've tasted the same vintage years ago and you clearly remember every detail or have video footage of your tasting from 20 or 30 years ago, then comparing it to the same vintage today would be the only fair way to make such a comparison.
Was kannst du über die Weine aus der Neckarregion sagen? Ich komme von dort und bin neugierig, ob du da einen Wein besonders empfehlenswert findest.
Hi, if I am not mistaken they changed the labelling at schloss Johannisberg. I’ve recently had a bottle of 1964 Rosalack and it was classified as a Spätlese. That would of course explain the difference in sweetness rather than the current auslese being a downgraded BA. I would agree that the 1964 is absolutely beautiful right now and should be consumed.
Weirdly the Prädikat Is not on the front label, but on the back of the necklabel
Valuable video! I prefer younger wines in general but age is fascinating
Very much into aged whites. Right now I'm preparing a flight of Vouvray tasting with friends from 2005-2021 sweet, demi-sec and dry. My favourite aged wine is still Vin de Jaune from Jura, absolute bombshell of a wine.
We carry Zuccardi. I'm surprised you chose it.
Dear Konstantin Baun MW. Thank you for your many interesting comparison tastings. There is one i would really appreciate if you do: the same wine on root-day, leafe-day, flower-day and fruit-day, according to the moon calendar the biodynamic winemakers use for almost everything, including tastings. On the new released top 50 ranking of the most expensive wines in the world, about 45 of them are biodynamic, so please Konstantin, try the same set of wines on the four different days, give them scores and illuminat us.
Interesting idea… let me think about it!
Enjoyable and informative as ever! I think it depends on the wine in question. Horses for courses, young Beujolais and old Port, Gewurtstraminer and Grand Blanc de Bordeaux.. Cheers Konstantin! ⭐👍
Thrilled to see what the premier cru level brings!
Very interesting. Hard to use the learnings here at home unless one already has 60+ year old wines in the cellar. Still, a great video.
Zuccardi is such a great Malbec maker but please give a try to Catena, too.
Amazing, video!
Thank you Konstantin! 🙌🫶👍
Brilliant video. Thank you.
The beard looks good! (Yes, I have a trimmed beard, so I might be a little biased!) 😅
BTW, thanks for the Schloss Johannisberger! I'd love to try the '64 as well!
Konstantin, thanks, interesting video even for pros!
I like the Petri dishes
WoW that past its prime comparison was good LOL
Don't get confused: Only the best wines are getting better after 10 years. Question of the day: It depends.
You should go for that beard. Makes you look like a wine sage.
Loved the Mel Gibson burn 🤣
Holy shit these videos gotta be EXPENSIVE!
I've kept FAR too many bottles past their peak :-(((((
Stupid question but I must ask - What are u doing, when that wine, no matter which, is opened? Will u drink it all in later evening or? :D I wonder.
Can you pls sell a Baum version of the Durand…it’s great for old corks but an expensive opener and appears to currently have a patent wrapped up 😁😊
This video is fascinating…thank you, Konstantin. I inherited a number of older Rieslings from the 90’s but many were stored in regular refrigerators-not wine fridges. Can sweeter Rieslings withstand those temperatures?
Just 2 days ago I had opportunity to taste 2007 Urzgier Wurzgarten Auslese from Dr. Loosen. I would say it is perfect age, maybe should have keep it few years. And I have a question about auslese, Does it happen that producers do not stop fermentation and allow the wine to achieve a higher level of alcohol, so that less residual sugar remains?
Great video Konstantin. My dream is work as a brand Embassador in the wine industry. I work for the biggest wine merchant in uk but my goal is became a wine embassador. I wish I could have half of your knowledge 😊 thanks for the great videos.
Thank you 🙏 keep learning and follow your dream
The best!! nice one!
Thank you 🙏
Do it with red wine next!
There was a red in the lineup
Hi Konstatin! What is your favorite style of Riesling? I do like the more concentration of feinherb/kabinett (and of course spatlese), but I much prefer the dry and acidic finish of trocken (I also feel the finish is longer/more interesting). Would age help develop the finish on the sweeter styles?
I prefer younger wines. As long as I can let them sit on the shelf for 2-5 years without worrying to much about it I'm good. I think they make nice temporary decorations depending on the packaging.
Like the use of the petri dishes 😅👍
Nice to see the Tyrrell’s Semillion featured. When this variety was first planted in the Hunter they thought it was a different grape variety altogether. Fortunately it proved otherwise!
Sir i love your channelplease try indian wine❤🇮🇳🇮🇳🇮🇳
Wonderful video, Dankeschön. Out of curiosity, I’d be interested in the thought process to decide to open some of the older bottles for us. Especially the 64. As a follow up, what happens to the rest of the bottle after the shoot? Do you need a post production assistant? 😊.
Old v young…. depends on the wine, mood, food.
No good wine is going to waste!
How come that '64 cork came out so easily? :D
It cam from the estate and was probably recorked
I would cool most reds to 16-18 and whites to 8-10 degrees. What is your recommandation?
I would drink whites warmer - more like 12 degrees C
@@KonstantinBaumMasterofWine I agree that 12 degrees for a white wine will improve the experience. But what about wines that cost less than 10 €? And how would you keep the temperature at 12? Wine cooler?
Sorry, but how can you compare two different vintages of a wine from vines of different age and then focus on how the two wines differ due to age?
That was the purpose of the tasting: what does aging wine do to a wine. As I cannot time travel and get the exact same wine/vintage as a young and an old wine I used the next best comparison …
Sir please try sula wine from india❤🇮🇳🇮🇳🇮🇳
I did!
@@KonstantinBaumMasterofWine❤
I can tell you all about it. I'm 75.
I like when you eat and than taste wine.....
?
Like many vat 1’s they change hourly once opened…great booze