Several years ago, i delivered equipment to the Staglin family vineyard in the napa valley when i was a hotshot trucker . Was amazed at the size and well maintained vineyard.
This show is perfect🎉 I’ve driven so many friends and relatives from all over the country and the world to see the wineries and drink the wines! Now I’ve got something perfect to send to friends and relatives who are planning their trip. Great Job!
Great video, I wish you could have introduced to the viewers the red wine you were drinking at the Torc restaurant along with the steak. Great job Vince 🥰
Excellent my friend. The wine country in Japan still not producing " top notch" wines, but get over here ( I live in Tokyo), and find some good wines ( there are a few) and cook some great food.
Even mid-life large-scale Napa cabs benefit from decanting. The same is often true of California Chardonnay over 14 percent. I recently decanted a 2007 Martinelli Three Sisters chard which greatly benefited the enjoyment of the wine and that's over a decade since release. If you don't decant big California wines, you will miss numerous secondary and tertiary notes. A steakhouse pop and pour is wasting half the money you paid.
“Steakhouse pop and pour” lol 100% agree. There’s almost no wines that are hurt from decanting (just REALLY old stuff) and it often makes a big difference!
Learned a lot. Thank you! I was wondering why I don’t prefer red wine, the tannins are too strong for me but I probably need to find one with the least amount.
Hello. I love your videos. So much great information! Have you thought of making a video in Canada ? I work in the Okanagan valley myself and would love to see a video on this wine region. I work at Phantom Creek Estates, one of the newer wineries in the okanagan.
The video is informative and entertaining. I subscribed the channel half way through the video. Please post your insight about common wine grapes and their characteristics. Keep up good work !
haibianzhijia Thanks so much! Glad you enjoyed. So there’s a few videos up that feature the grapes: m.ruclips.net/video/M9vfsgwDuzA/видео.html m.ruclips.net/video/xxSouISTcMo/видео.html m.ruclips.net/video/17JzU-6W7_4/видео.html We also talk about Prosecco, Oregon Pinot, and Zinfandel in newest episodes! Hope this helps!
Going back in time, never saw the first episode. You were nailing it from the beginning. And ha, the first nerd lab had a tea analogy. I would have shared that in the tea shop if I would have known.
Just discovered your channel & love the way you tell the story about the wine region you’re reviewing. Watching from Season 1, you mentioned that you’re lebanese, are you familiar with Chateau Musar! He does some amazing work with wine!
Nice vidéo like Always. but One question. When speaking about pigeage, isn't it the Burgundy traditional method or pushing down the "hat" , thé solide part of must, into liquid must to facilitate softer maceration extraction? I Can be wrong but i think that stromping grappes by feet IS "foulage". Thanks for grea wine content. i was watching your Portugal and Rias Baixas video before traveling there. And really enjoyed.
Thanks so much! Happy to have you on board. I’m not 100% sure, but I can tell you when I did the same thing in Port (defiantly check that episode out it was a fun one) they also called it pigeage 👍
Chateau Montelena’s Cabernet Sauvignon is no slouch either. The 2019 vintage is on the shelves now. I tasted it and compared to previous vintages it’s a very complex, masculine wine. Will require cellaring to reach it’s full potential.
@@visforvino I just discovered your Channel and I am binging on the episodes... The prosseco show was great. I never understood the different labels of brut, extra brut etc. and the food in the restaurant looked amazing too. Cheers V.
At 15:19 you mentioned that tannins are not found in white wines…. Is that the case when you have long skin contact whites? Maybe not the pucker factor of a baby cru Barolo, but still there?
I'd say in long contact whites or oak aged wines, you may get a bit. But it's so little that when people talk about white wines (in reviews or otherwise) they never use the word tannin, or describe the tannins the way they do in reds. The exception are orange wines (white skin contact wines) that sit for a really long time on the skins; those definitely do have tannin!
Thank you! I have many!! Haha favorite red is probably Syrah (from Santa Barbara or northern Rhône). White it’s hard to beat good old Chardonnay done well. Region? Loire Valley in France, Rioja in Spain, Santa Barbara CA! But I tend to like most places and wines, just depends the context!
It doesn't get too hot or too cold.? It is brutally hot in the summer and can get pretty cold in the winter. It's not too hot or too cold in the Sonoma coast or Monterey closer to the ocean.
Good question! The average temp throughout the season is actually more important than super highs or super lows. So a few really warm days are ok, especially if they’re balanced by cool nights. but a whole season of warm days would be bad. Same deal with the reverse!
I guess I do say that a lot! It's the midwesterner in me; I never want to sound arrogant by being overly assertive. But I hear you: confidence is king!
Eumorfia Kostaki Depends what kind of apple! Green apple? Super acidic, and would need a SUPER acidic wine (vihno verde or Champagne). But yellow or red apple? Something less. It’s not as much “acid LIKES acid” as “acid NEEDS acid”. The acid in the wine has to match the acid level in the food in order not to taste flabby (has to do with PH levels). Think Chianti and tomato sauce, or vinegar on a salad dressing with Sauvignon Blanc.
Sorry you feel that way Kallie. I'm glad you liked the content. As far as the music, they're all local artists who most people seem to really enjoy, but I understand they may not be everyone.
As a Sommelier in Napa- you need a part two! The surface was barely scratched and we have so much more to show you! Please come back!
I agree! Napa was one of our first ever episodes, so it's probably time for a refresh!
Wow! This should be on TV! This is high quality programming! Much kudos! Educational and very professionally done!
Alex Vanderkooy So happy you enjoy! We’re hoping to be on national TV soon. We are on amazon prime though, which is a start!
This is like my dream wine show! Couldn't ask for more - learning new stuff while the show itself is super entertaining and enjoyable!
Proj France What a nice thing to say! So happy you’re enjoying!!
exceptional @@visforvino the hard work you put in shows,thank you
My second show and iam very impressed with the delivery and knowledge.This is how a travel,cooking and vino show should be.Excellent
Thank you!!
Several years ago, i delivered equipment to the Staglin family vineyard in the napa valley when i was a hotshot trucker . Was amazed at the size and well maintained vineyard.
Staglin is a classic!! Hope you stayed for a while and got to try some wine!
This show is perfect🎉 I’ve driven so many friends and relatives from all over the country and the world to see the wineries and drink the wines! Now I’ve got something perfect to send to friends and relatives who are planning their trip. Great Job!
Glad it can help Terry!
Great video, I wish you could have introduced to the viewers the red wine you were drinking at the Torc restaurant along with the steak. Great job Vince 🥰
Hi Sebastian; it was actually the Elizabeth Spencer Cabernet from earlier in the episode!
Excellent my friend.
The wine country in Japan still not producing " top notch" wines, but get over here ( I live in Tokyo), and find some good wines ( there are a few) and cook some great food.
What an EXCELLENT show!!! No amateurs here! Thank you for treating your audience like we have a brain! Loved this beyond! YUM♥️‼️☮️🕉🙋♀️🌟🌟🌟🌟🌟Fun!!!
Thanks you Sue!! This was one of the first episodes we ever did, wait until you see the newer stuff!
I love this soup. For gluten free, I substituted 3/4 cup quinoa for the pasta and omitted the bread crumbs.
Hi my friend. Great Channel 👍. Very informative and entertaining. Excellent breakdown with the pairing. I subscribed the channel
Happy to have you! If you like fish, watch our Rias Baixas episode! 👍
I'm so happy I came across your channel!! Very good stuff! Thank you! Chokran!
thenightraveler so happy you enjoy!! Thank you!
Excellent content!!👏👏
The best channel in this topic!!
Thanks 🙏🏻
Thank you!
Excellent breakdown with the pairing. The food in that last piece looked awesome.
Thank you! Yes, TORC is awesome!
Aww, baby Vince 💚
haha I was so young! lol
just found this show and i can't get enough, currently on a binge of every episode
Yay! So happy to have you on board Katy!!
Well, another like here , very good video, I love Napa, and I learned V is for vino!!!
Angela.S Mak Thank you so much! So happy you enjoyed!!!
This is one of the most funny and educational Napa video. Thank you!
Thank you! So happy you enjoyed! Make sure to watch our other episodes of you enjoyed his one, you’ll love them!
Even mid-life large-scale Napa cabs benefit from decanting. The same is often true of California Chardonnay over 14 percent. I recently decanted a 2007 Martinelli Three Sisters chard which greatly benefited the enjoyment of the wine and that's over a decade since release. If you don't decant big California wines, you will miss numerous secondary and tertiary notes. A steakhouse pop and pour is wasting half the money you paid.
“Steakhouse pop and pour” lol 100% agree. There’s almost no wines that are hurt from decanting (just REALLY old stuff) and it often makes a big difference!
Great show for both learning and entertaining!
Thanks so much!
Napa is definitely on my list soon...super love your show...am a big fan
Thanks Maria!!! And yes, hope you get to visit soon!
Truly excellent. Breezy, fresh, but VERY informative!!!
Tony Stone Thank you so much Tony!! So glad you enjoyed! Check out the other episodes if you have time!
I’m from Napa and this is great 👍.
Thanks Robert!! Appreciate it. Check out the other episodes when you have a chance!
Will do!
How does this only have 130 likes?!? Very well done!
Nicholas Benoist Thanks Nicholas!! So glad you enjoy! More to come soon!
😂 👏🏼 Educational,funny, great hosting and production. Loved it.
Thanks so much!!!! Happy to hear you enjoyed: more episodes soon!!!
Same. Loved the history of the Napa Valley shot heard around the world.
Learned a lot. Thank you! I was wondering why I don’t prefer red wine, the tannins are too strong for me but I probably need to find one with the least amount.
Yes, I think wines like Pinot Noir may be more your style!
Great video with lots of information and I look forward to seeing or watching the rest of your videos
Thanks so much! Hope you enjoy! And season two is coming soon!! 😀
DOPE ! thanks ! this guy O'Toole should receive French Legion D'Honneur !! He puts 5 times more butter than any french chef 😅😋
😂😂
Hello. I love your videos. So much great information! Have you thought of making a video in Canada ? I work in the Okanagan valley myself and would love to see a video on this wine region. I work at Phantom Creek Estates, one of the newer wineries in the okanagan.
Thanks so much! And yes, Canada is on the list, hoping someday soon!
The video is informative and entertaining. I subscribed the channel half way through the video. Please post your insight about common wine grapes and their characteristics. Keep up good work !
haibianzhijia Thanks so much! Glad you enjoyed. So there’s a few videos up that feature the grapes:
m.ruclips.net/video/M9vfsgwDuzA/видео.html
m.ruclips.net/video/xxSouISTcMo/видео.html
m.ruclips.net/video/17JzU-6W7_4/видео.html
We also talk about Prosecco, Oregon Pinot, and Zinfandel in newest episodes! Hope this helps!
Great Channel 👍. Very informative and entertaining. Great filming and narrating. You deserved way more subscribers!
Thank you so much! I’m so glad you’re enjoying the episodes! There’s more to come, and hopefully the subs will come with it!
Excelente...muchas gracias por tu trabajo! y Salud !
👍👍😃😃
Going back in time, never saw the first episode. You were nailing it from the beginning. And ha, the first nerd lab had a tea analogy. I would have shared that in the tea shop if I would have known.
Thank you! Yes, there's definitely tannin in tea! haha
This is my new favorite show!
Michael H Thanks so much! Next season comes out soon!!
Best show on RUclips Thank you
Thank you Nathee!!
Great and interesting awesome video .
Glad you enjoyed it!
We were known for Napa State Hospital until 1974!!!! LMFBO!!!
😂
Very nice! Good blend of fun and education
Thanks @Kid_A Appreciate you watching!! Let me know what you think of episode 2!!
Crush in Napa is amazing.
Very Nice!
Just discovered your channel & love the way you tell the story about the wine region you’re reviewing. Watching from Season 1, you mentioned that you’re lebanese, are you familiar with Chateau Musar! He does some amazing work with wine!
Thanks Ravi, happy to have you! And yes, love Musar. Hoping to do a Lebanon episode soon!
What a cutie! We really enjoyed it! Thank you!
Claudia Castro Of course, so glad you enjoyed! Be sure to check out our other episodes!! 😃👍
Really enjoyed the video. Can't wait for the new videos. Salud!
Thanks so much! New season will be a blast, can't wait for you to see!
Great video and overview of NAPA!! ❤️
Kimberly Speight Thanks Kimberly! When you have time, you should check out our Santa Barbara and Paso Robles episodes! I thank you’ll like them!
It is a great video 😊👍
Nice vidéo like Always. but One question. When speaking about pigeage, isn't it the Burgundy traditional method or pushing down the "hat" , thé solide part of must, into liquid must to facilitate softer maceration extraction? I Can be wrong but i think that stromping grappes by feet IS "foulage". Thanks for grea wine content. i was watching your Portugal and Rias Baixas video before traveling there. And really enjoyed.
Thanks so much! Happy to have you on board. I’m not 100% sure, but I can tell you when I did the same thing in Port (defiantly check that episode out it was a fun one) they also called it pigeage 👍
Chateau Montelena’s Cabernet Sauvignon is no slouch either. The 2019 vintage is on the shelves now. I tasted it and compared to previous vintages it’s a very complex, masculine wine. Will require cellaring to reach it’s full potential.
You got to do the stomping!!!!! Awesome... Love your videos
jud133 Thanks so much!!! Gotta stomp! Haha
@@visforvino I just discovered your Channel and I am binging on the episodes... The prosseco show was great. I never understood the different labels of brut, extra brut etc. and the food in the restaurant looked amazing too. Cheers V.
jud133 nice! Thanks for watching! Prosecco was a fun one. Food was amazing. More episodes coming in 2020!
@@visforvino Can't wait! I do PR and marketing for an ice cream manufacturer in CT. It's also a great time.
i love this video! informative and funny too! definitely worth more views and likes!
R4Rebecca Thank you Rebecca!!
round of applause 👏
New to the series and I'm a big fan!!!
Thanks Lisa!!! So awesome to hear, that means so much!! If you have any wino friends, send em our way!! :)
Love napa valley!!
Me too!!
This is amazing
Thanks so much! If you liked this, be sure to check out our other episodes!
Love it ❤😍
Georgia 🇬🇪 bro Georgia
You must go once in Georgia , country where create first wine on the world
It’s definitely on the list! I’d love to go!!
@@visforvino ♥️♥️♥️♥️♥️
Bravo Erick 😍
Well done mate! love the video and presentation...
shake jones Thanks so much! Glad you enjoyed! More episodes soon!
At 15:19 you mentioned that tannins are not found in white wines…. Is that the case when you have long skin contact whites? Maybe not the pucker factor of a baby cru Barolo, but still there?
I'd say in long contact whites or oak aged wines, you may get a bit. But it's so little that when people talk about white wines (in reviews or otherwise) they never use the word tannin, or describe the tannins the way they do in reds. The exception are orange wines (white skin contact wines) that sit for a really long time on the skins; those definitely do have tannin!
@@visforvino cool!!!! Thx!
Muy bueno
Cool
Please make new episods!
I love your show It's very well explained.
Thank you so much Ben! New episodes are around the corner! Hoping April release!
Awesome, your nerd lab was a perfect
Kevin Nordstrom Thanks Kevin! Those do seem to be everyone’s favorite! Thinkin I may do a whole bunch of those this summer...
Good one .. I’m very hungry now …. turtles .. ha
🐢 😂
Love your shows, do you have a favourite grape variety(ies) ? Favourite region ?
Thank you! I have many!! Haha favorite red is probably Syrah (from Santa Barbara or northern Rhône). White it’s hard to beat good old Chardonnay done well. Region? Loire Valley in France, Rioja in Spain, Santa Barbara CA! But I tend to like most places and wines, just depends the context!
If you need a correspondent born in Napa lol. She hit the nail with scientific and artistic.
Thanks! I’m due for a Napa part 2 episode!
Great example using tea to show how tannins work with fats! 🍷
Thank you! Yes, they play together nicely!!
A very informative video.
Vin Video Glad you enjoyed!!
❤
🍷🍷
Fact check: I believe Schramsberg is the recognized first winery in Napa Valley 1860
Nah, they were close, but Krug was 1861, and Schramsberg was 1862!
It doesn't get too hot or too cold.? It is brutally hot in the summer and can get pretty cold in the winter. It's not too hot or too cold in the Sonoma coast or Monterey closer to the ocean.
Good question! The average temp throughout the season is actually more important than super highs or super lows. So a few really warm days are ok, especially if they’re balanced by cool nights. but a whole season of warm days would be bad. Same deal with the reverse!
Super Super Super. I can't believe you have such low Subs and views.
I’m so jealous about you.. that meat look fk amazing!! Hahaha
So good!! I need to go back. Wait until you see the steak we did in our Walla Walla episode that comes out this week!!
👁👁👍
Which red wine you had with the beef?
Elizabeth Spencer Napa Cabernet Sauvignon
@@visforvino thanks for the reply brother, I am learning alot because of you. GOD BLESS YOU BRO love from INDIA🇮🇳 👍🙏❤
I live here 😂
Meghan Great place to live!!!!
😂😂😂👍
This is from road rash and is it real ??
How can we get away from, "I kind of taste a little..."?
I guess I do say that a lot! It's the midwesterner in me; I never want to sound arrogant by being overly assertive. But I hear you: confidence is king!
Good video. It's a shame he can't pronounce Sauvignon.
No so much a pronunciation thing as a function of my midwest accent: hard vowels are a staple in Northeast Ohio 😂
👏🏽👏🏽👏🏽👏🏽
acid likes acid?? Mate have you ever tried an apple together with a white wine??
Eumorfia Kostaki Depends what kind of apple! Green apple? Super acidic, and would need a SUPER acidic wine (vihno verde or Champagne). But yellow or red apple? Something less. It’s not as much “acid LIKES acid” as “acid NEEDS acid”. The acid in the wine has to match the acid level in the food in order not to taste flabby (has to do with PH levels). Think Chianti and tomato sauce, or vinegar on a salad dressing with Sauvignon Blanc.
TOM PIPPS FOAM- BATON ROUGE LOUISIANA USA HI HELLO&
Very informative video, but with that chef, I feel like he ruined his own dishes with too many garnishes. He just keeps adding more lmao
I dunno, the fresh horseradish on the steak was one of the greatest things I’ve ever tasted 😃
*In Vino Veritas* ruclips.net/video/5IJR9ooqlxg/видео.html
How amazing! I've heard more about Thai wine lately; I hope one day I can visit!
53$ for 2 oz?! Give me fkn break.. I'm from Napa. That sht is ridiculous.
I agree, Napa prices have gotten a bit out of control over the last few years!
Upspeaking
liked the video but couldn’t finish it because the music is absolutely atrocious
Sorry you feel that way Kallie. I'm glad you liked the content. As far as the music, they're all local artists who most people seem to really enjoy, but I understand they may not be everyone.
@@visforvino haha, support your local artists! it’s okay, just not for me
George Clooney is overrated.