Hi Agnese, very informative as usual, I hadn't realised that wine could be 'smoke damaged', something to consider when buying wines from the affected vintages/regions. On your point about wines for drinking young. I have kept back a few wines from the 1995/96 vintages (the birth years of my children) and we recently opened a 1996 Cloudy Bay Sav Blanc from New Zealand - it was amazing!.. I expected it to be flat and tired and past it's best but it has matured wonderfully, in fact it was much like a very good Burgundy. It had lost it's 'zing' but it still had plenty of fruit, full, rounded, smooth and long lasting - most surprising and very enjoyable.
WOW, out of all wines -> I am really impressed, but then again Cloudy Bay Sauvignon Blanc is amongst the classics. I am so happy You enjoyed that wine and You described it so… that I now want to taste it! 😉 Yes, unfortunately smoke taint is now out there among other wine faults: who knew that wild fires will also affect us this way? 🤷♀️
Cheers Agnese, Great segment. Knowing what's in the bottle is very important.I taste and make notes as to when to revisit the wine, also drinking to your taste as aging goes. I'm just starting to drink my 98 Haut Brion, but in magnum and three Ltr no way are they ready. Love you approach to teaching.
Cheers and thank You for a great comment. What You do is a very professional way to approach Your cellar - coming back to wines based on Your own tasting and evaluation is a very smart. I am also guessing You acquire wines per cases not single bottles then? 🍷🍷🍷
Hahah, thank You! 🙌 Not all, but most of them are bought at concerts or festivals so they also have a sentimental meaning. 🍾✨ Thank You also for the sweet comment! 🍾✨🥂 Cheers! 🙌
It seems I generally tend to pay more attention to the vintages of classic wines like Bordeaux, Barolo etc. However, e.g the price of Bordeaux between vintages 2014, 2015 and 2016 were quite different and in the end of the day the 2014 was the QPR I settled with. Hopefully FOMO won't hit me with 2015 and 16 vintages :) Thanks again for the food for thought
Yes, that is true. Critics do talk about vintages in Napa, for example, as well. But usually after few years the relevance of the vintage has faded away (I have noticed), while in classical European regions it still matters a lot. And as You mention, very much affecting the price of the wine! 🍷
@@NoSediment What would be your advice for an amateur to find out and understand if a particular vintage is a good one or not? I usually just check the vintage chart of Mr. Parker - and I know, it's lazy
Ok...serious question (no jokes). Is there a standard "half-life" model that is usable when considering how long to sit down reds in general? I know it depends on a lot of things in detail, however, is there a "rule of thumb" that one can use, say on a region specific set of reds. As an example, Beujolais Nouveaux is supposed to be, more or less, consumed immediately--up to a few months after release. I've read in the past that the methodology (at least for Nouveaux) is to buy in threes--one now, one up to 6 months, and the last let sit for a year +. This methodology wouldn't work for Cahors black wine, or old-growth Zinfandel, but are there any other methodlolgies of buying you'd recommend that could apply at some high level?
The short answer is no! This is also one of the many reasons I started to do this wine RUclips channel, to tackle and challenge some of the “standardised ” ideologies about wine! And yes, Beaujolais Nouveau should be drink as fresh as possible, and I have never heard of rule of 3. I think one bottle is enough. 🤔😉
Here is a left field “theory” for you. With a new vintage red wine that has been opened, every day it goes without complete oxidation is the equivalent of 3 years in the cellar….
Ah, the weather. With the weather in California this year, there may be a problem with ripening and the amount of sugar in the grape. I hope the winemakers can overcome the problems that have arisen. But knowing the way the California wines have increased in quality over the year, I'm confident this will be done. Fingers crossed.
@@NoSediment Due to the weather, there may not be enough time to fully ripen. Also, with the amount of rain they've gotten, there may not be enough concentration.
@@NoSediment Yr usually is. But this tear has seen a continual onslaught of rain and higher than average snowfall in the mountains. Even the mountains in southern California had snow which was fairly rare.
Great stuff but I have a question, lets take two years from same decade that neither of them had any serious issues, lets say most that you listed in this video. same grape, same technique, but one year will end up been an incredible vintage for whole region and one will not. how do you think that can be quantified? I know the answer, I am just interested in your answer. I have even read that specific region have a specific amounts of great vintages in a decade...
@@NoSediment no, lets take hypothetical 2015 and 2018 both technically had none of the issues you mentioned here, no drout, no rain during harvest, no rot, etc etc but, both were great harvesting seasons but 2015 for some reason is classified a better year than 2018. why?
@@Ruirspirul in which region? If You are, for example, let’s take Bordeaux, where both of these vintages are considered great. These were not an easy vintages, they were actually quite hot, and I am not particularly in love with 2015. And I am not convinced they will mature as well as advertised. But that is the romance about wine and vintages - sometimes they live their own life and despite what critics and wine lovers say, some vintages described as lesser offer great complexity for a value and others described as great not necessarily age as beautifully. 🤷♀️
I have never understood those vintage charts that tell (or try) you what vintage is good and what vintage is bad. These vintage charts to me are useless as to follow them would mean never buying a wine from a vintage they say is bad. Even if used as a generalization, they really tell you nothing. Suppose one of those vintage charts rates a vintage as bad but you know that a particular wine from a specific winery is rated as excellent, does that mean the wine reviewer MUST be wrong and therefore you should not buy the wine? By the way, you had me confused as you showed Barefoot and talked about wine :)
I was reading Your comment, and thought, what a serious insight, everything You say makes sense and I can agree with it. And then I read Your last sentence and I started to laugh out loud! Good one! 😂😂😂😂
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Hi Agnese, very informative as usual, I hadn't realised that wine could be 'smoke damaged', something to consider when buying wines from the affected vintages/regions. On your point about wines for drinking young. I have kept back a few wines from the 1995/96 vintages (the birth years of my children) and we recently opened a 1996 Cloudy Bay Sav Blanc from New Zealand - it was amazing!.. I expected it to be flat and tired and past it's best but it has matured wonderfully, in fact it was much like a very good Burgundy. It had lost it's 'zing' but it still had plenty of fruit, full, rounded, smooth and long lasting - most surprising and very enjoyable.
WOW, out of all wines -> I am really impressed, but then again Cloudy Bay Sauvignon Blanc is amongst the classics. I am so happy You enjoyed that wine and You described it so… that I now want to taste it! 😉
Yes, unfortunately smoke taint is now out there among other wine faults: who knew that wild fires will also affect us this way? 🤷♀️
A nice new look.Cheers!❤
🙌🙌🙌 thank You’ 🥂
Cheers Agnese, Great segment. Knowing what's in the bottle is very important.I taste and make notes as to when to revisit the wine, also drinking to your taste as aging goes. I'm just starting to drink my 98 Haut Brion, but in magnum and three Ltr no way are they ready. Love you approach to teaching.
Cheers and thank You for a great comment. What You do is a very professional way to approach Your cellar - coming back to wines based on Your own tasting and evaluation is a very smart. I am also guessing You acquire wines per cases not single bottles then?
🍷🍷🍷
Care to spare a glass of 98 haut brion sometime? you know the whole sharing is caring thing. HA!
Nice cut! But does not change the quality of the video which is as great as expected!
Thank You for a lovely comment! 🙌 Cheers! 🍾🥂
Very informative
Thank You! 🙏🏻🙏🏻🙏🏻
Love Agnes.
🤗🥂
May I say, I love your choice of t-shirts 😂🤘🏻🤘🏻. Great video. Thanks for the great information that you always put out.
Hahah, thank You! 🙌 Not all, but most of them are bought at concerts or festivals so they also have a sentimental meaning. 🍾✨ Thank You also for the sweet comment! 🍾✨🥂 Cheers! 🙌
It seems I generally tend to pay more attention to the vintages of classic wines like Bordeaux, Barolo etc. However, e.g the price of Bordeaux between vintages 2014, 2015 and 2016 were quite different and in the end of the day the 2014 was the QPR I settled with. Hopefully FOMO won't hit me with 2015 and 16 vintages :) Thanks again for the food for thought
Yes, that is true. Critics do talk about vintages in Napa, for example, as well. But usually after few years the relevance of the vintage has faded away (I have noticed), while in classical European regions it still matters a lot. And as You mention, very much affecting the price of the wine! 🍷
@@NoSediment What would be your advice for an amateur to find out and understand if a particular vintage is a good one or not? I usually just check the vintage chart of Mr. Parker - and I know, it's lazy
Ok...serious question (no jokes). Is there a standard "half-life" model that is usable when considering how long to sit down reds in general? I know it depends on a lot of things in detail, however, is there a "rule of thumb" that one can use, say on a region specific set of reds. As an example, Beujolais Nouveaux is supposed to be, more or less, consumed immediately--up to a few months after release. I've read in the past that the methodology (at least for Nouveaux) is to buy in threes--one now, one up to 6 months, and the last let sit for a year +. This methodology wouldn't work for Cahors black wine, or old-growth Zinfandel, but are there any other methodlolgies of buying you'd recommend that could apply at some high level?
The short answer is no! This is also one of the many reasons I started to do this wine RUclips channel, to tackle and challenge some of the “standardised ” ideologies about wine! And yes, Beaujolais Nouveau should be drink as fresh as possible, and I have never heard of rule of 3. I think one bottle is enough. 🤔😉
Here is a left field “theory” for you. With a new vintage red wine that has been opened, every day it goes without complete oxidation is the equivalent of 3 years in the cellar….
Ah, the weather. With the weather in California this year, there may be a problem with ripening and the amount of sugar in the grape. I hope the winemakers can overcome the problems that have arisen. But knowing the way the California wines have increased in quality over the year, I'm confident this will be done. Fingers crossed.
When You say problems with ripening? Do You mean too much ripeness or will not be able to ripen fully? 🤔🤔🤔
@@NoSediment Due to the weather, there may not be enough time to fully ripen. Also, with the amount of rain they've gotten, there may not be enough concentration.
Very interesting, I have always thought that water is a huge issue in California and people are happy when it rains. It replenishes the soil. 🤔
@@NoSediment Yr usually is. But this tear has seen a continual onslaught of rain and higher than average snowfall in the mountains. Even the mountains in southern California had snow which was fairly rare.
Great stuff but I have a question, lets take two years from same decade that neither of them had any serious issues, lets say most that you listed in this video. same grape, same technique, but one year will end up been an incredible vintage for whole region and one will not. how do you think that can be quantified? I know the answer, I am just interested in your answer. I have even read that specific region have a specific amounts of great vintages in a decade...
Hi, thank You for commenting. I am not sure I understand Your question. Are You talking how the previous years weather impacts next years crop?
@@NoSediment no, lets take hypothetical 2015 and 2018 both technically had none of the issues you mentioned here, no drout, no rain during harvest, no rot, etc etc but, both were great harvesting seasons but 2015 for some reason is classified a better year than 2018. why?
@@Ruirspirul in which region? If You are, for example, let’s take Bordeaux, where both of these vintages are considered great. These were not an easy vintages, they were actually quite hot, and I am not particularly in love with 2015. And I am not convinced they will mature as well as advertised. But that is the romance about wine and vintages - sometimes they live their own life and despite what critics and wine lovers say, some vintages described as lesser offer great complexity for a value and others described as great not necessarily age as beautifully. 🤷♀️
I have never understood those vintage charts that tell (or try) you what vintage is good and what vintage is bad. These vintage charts to me are useless as to follow them would mean never buying a wine from a vintage they say is bad. Even if used as a generalization, they really tell you nothing. Suppose one of those vintage charts rates a vintage as bad but you know that a particular wine from a specific winery is rated as excellent, does that mean the wine reviewer MUST be wrong and therefore you should not buy the wine? By the way, you had me confused as you showed Barefoot and talked about wine :)
I was reading Your comment, and thought, what a serious insight, everything You say makes sense and I can agree with it. And then I read Your last sentence and I started to laugh out loud! Good one! 😂😂😂😂
Ну зачем подстриглась так коротко?🤷🫤💇
😂😂😂 It is just hair and it will grow back very quickly. 🤷♀️😅
Well the 2024 vintage in Australia will be terrible as all it has done for the last two months is be very hot and rain.
😔
ashtray aroma 😂😂
I don’t think I said that. 😶
@@NoSediment yes ! at 6:04 😋 "It is simply very funny :)
Oi
What happened to that beautiful hair
It is just a hair, it will grow back. 😅
Y...y...you cut your hair! * ruffles it because it's a new style *
That is okay, it is just a hair, it will grow back! 😅✨
@@NoSediment it looks good👍 * ruffles it for good luck * 🤪