I generally quite enjoy these videos, but I find it odd that you only focussed on good vs bad vintages here. I'm German and find that here, especially at some of the annual presentations of the VDP, you quickly get a sense of how the weather influences not (just) the quality of a vintage, but more importantly the style of wines that it yields. In Baden, for example - Baden being the warmest region in Germany, indeed the only one in classified as belonging to wine growing zone B - the warm year of 2015 resulted in a fair number of wines that were higher in alcohol and lower in acidity than the previous year. Some of them could have reasonably been called flat, flabby or fat. Surely, the progress in the last years in terms of knowledge and technology has limited the impact the weather has, but of course it cannot eliminate it. At least for some regions (I'm sure you'll be better at coming up with examples than I am), where such variation is expected, knowing the vintage can be quite helpful in choosing what to buy, not by simply classifying some as good and others as bad, but by providing a more precise idea of what kind of wines to expect, independent of quality. Interestingly, challenging vintages can be quite informative about the producers. In my very limited experience, I have found that some wine makers produce markedly different wines across years but at consistently high levels of quality, while others seem much less flexible (read: competent) in how they respond to different conditions. Of course this also has to do with how much wine making or intervention goes into making each wine, but it is quite interesting how some wine makers, only a few hundred meters away from their colleagues, manage to pick the right point to harvest to get some of that crucial acidity in the bottle, while some of the others just end up bottling their struggles.
These videos are spectacularly informative. Thank you.!
Thank you again for another very informative Wine Cast. Your vocal tone and phrasing always tends to make your casts very pleasurable to listen to.
I watch every video you made , I love it ! appreciate for your hard working !
Thank you for taking the time to watch them!
Sally Liang me too...I own a private label and this cast have a play a bog role on some of my marketing
Very interesting video You'll be drinking at my favorite wine regions. Enjoy and be safe.
Thanks for the comment and well wishes. I'll raise a glass to you while I'm there. Cheers!
I generally quite enjoy these videos, but I find it odd that you only focussed on good vs bad vintages here.
I'm German and find that here, especially at some of the annual presentations of the VDP, you quickly get a sense of how the weather influences not (just) the quality of a vintage, but more importantly the style of wines that it yields. In Baden, for example - Baden being the warmest region in Germany, indeed the only one in classified as belonging to wine growing zone B - the warm year of 2015 resulted in a fair number of wines that were higher in alcohol and lower in acidity than the previous year. Some of them could have reasonably been called flat, flabby or fat. Surely, the progress in the last years in terms of knowledge and technology has limited the impact the weather has, but of course it cannot eliminate it.
At least for some regions (I'm sure you'll be better at coming up with examples than I am), where such variation is expected, knowing the vintage can be quite helpful in choosing what to buy, not by simply classifying some as good and others as bad, but by providing a more precise idea of what kind of wines to expect, independent of quality.
Interestingly, challenging vintages can be quite informative about the producers. In my very limited experience, I have found that some wine makers produce markedly different wines across years but at consistently high levels of quality, while others seem much less flexible (read: competent) in how they respond to different conditions. Of course this also has to do with how much wine making or intervention goes into making each wine, but it is quite interesting how some wine makers, only a few hundred meters away from their colleagues, manage to pick the right point to harvest to get some of that crucial acidity in the bottle, while some of the others just end up bottling their struggles.