The unfortified wines from Jerez are very interesting and are Palamino varieties. Have you tried Ximenez Spinola? They come from Jerez but use exclusively Pedro Ximenez grapes in their delicious wines. The unfortified wines in this style also come from Montilla in the Cordoba region where the PX grape is used for all their expressions. Another fun fact is that they don't have to fortify their Fino, Amonillado, etc, as they reach the required strength naturally.
🤔In the cold seasons I prefer fuller and sweeter desserts, Somehow in that period I always find a purchase from Germany that makes me happy. It is not a specific grape, but more a selection of grapes that are picked especially for this wine... I think it is usually a Riesling. For me, a nice Beerenauslese often Dances in my glass during the cold period while enjoying my dessert.... By the way, Nice question, something I would normally never consider to overthink 😊 Merci, and have a nice day!
Great video and amazing picks for fall! Muscadet is a favorite of mine as well. Very unique and complex, and some examples can be aged quite a long time. Two years ago I had a 2003 vintage muscadet, and it was still surprisingly vibrant and delicious for its age. I'd like to make a suggestion for another great white wine for fall: Franz Hirtzberger Chardonnay Smaragd. This was an extremely unique bottle, and unlike any chardonnay I've ever tried. It had a very slick & oily mouthfeel, with botrytis influence, pear, citrus oil, and even some banana notes before a long stony finish.
Good suggestion and I just came from the estate with few bottles in my luggage of the very same wine. In the times when it seems that everyone is approaching acid driven wines - it certainly is a unique wine! 🥂 Cheers!
I’ll be opening my first Saperavi from Georgia, Tannat from Uruguay, German Muller Thurgau (sparkling) and Ribera del Duero at my fall wine night with the ladies in my neighborhood. I have never tried unfortified Jerez, that sounds so exciting - will be on the lookout! Lovely list.
Love to see appretiation for Gruner Veltliner, its a favorite of mine. So versatile and perfect with food and cheese. Also loved seeing you meet up with the Unico Zelo/Wine for the People guys in a recent video.
Love the Jerez call! As the weather gets colder, I also like to pair oxidatively aged sherries w heartier meat dishes. Am actually going there next week so you are getting me even more psyched up for my trip.
🙌🙌🙌 I love their cuisine and their wines. The only issue for me (as a northerner) is that in summer it is way too hot. So I think currently might be the best time to visit, and the work in the wineries might very active as well. 🥂
To be honest, there is no winter in my region, so I drink the same wines in winter and summer😊But I would say, that with some exclusions, in autumn/winter, I usually prefer more Reds than Whites and in summer the opposite. 😊. Red Burgundy, Red Etna, Barolo, or Barbaresco are always great options. Some opulent, full-bodied Whites can also go well.
sveiki, Agnese! your list is interesting and definitely unusual - I was expecting a few more obvious picks like Amarone or Châteauneuf du Pape, or maybe an Austrian red. it's been a long time since I last drank a Trousseau and now you left me craving for one. as for Grüner Veltliner, let me suggest you a Hungarian one: the Premium Zöld Veltelini from Hungarian winemaker Steigler (Germanic name) from Sopron (a stone throw away from Austria). oaked whites are currently a trend in Hungary, and while many producers try to follow the steps and steep prices of Burgundy, some others, like Steigler, give local grapes the barrique treatment and get some great results. not your usual Grüner Veltliner but sasodīti lieliski anyway!
Yes, those truly seem obvious; but as I told in the video, I have lately been so excited about various white wines. I have more, I left some outside the top5. 😉
I probably won’t be drinking anything because every time I go to buy wine to drink, I buy something that won’t be ready to drink until the time I’m back in diapers.
You are absolutely correct, with the huge mildew pressure this is going to be very small harvest. However, I think Your numbers are way too much. The most I have heard is ~30% which is already 1/3 and way too much. Maybe it was one specific producer reporting such a high loss?
I have to check my notes, if I have tasted this specific vintage, because on my last trip I didn’t. But I trust that producer very much, and the quality is always there, the style might differ though because of the vintage variations. And Achleiten is one of the top, top vineyards in Wachau - so if I would have to guess, I would say - GREAT! 🥂
Hi can you let me know how long should I leave champagne in the fridge before I serve it? You suggested in one of the videos not to serve it to cold. Please let me know, thanks
*"At least on my side"* Come on Agnese, what a cryptic statement. Don't be so secretive 😄 Did you like the region but they didn't like you, or am I being bullied into buying Jura in the nicest way possible? 🤣
I know this is random but I love the inclusion of your dog in these videos
So awesome, you mention Muscadet.
It's such an underrated and wonderful wine region. I am not saying because some of my family comes from there😅
No, but I agree. I haven’t been there for the longest time, I have to plan a trip, visit wineries, and taste the wines together with oysters. 🦪
Best Autumn Wine 🍷 Video Upload Ever Agnese! ❤❤
I enjoy drinking earthy Pinot Noirs in September, German Reislings in October, Tawny Ports in November, and Bordeaux in December.
The unfortified wines from Jerez are very interesting and are Palamino varieties. Have you tried Ximenez Spinola? They come from Jerez but use exclusively Pedro Ximenez grapes in their delicious wines. The unfortified wines in this style also come from Montilla in the Cordoba region where the PX grape is used for all their expressions. Another fun fact is that they don't have to fortify their Fino, Amonillado, etc, as they reach the required strength naturally.
Love your videos! Keep them coming!
Thank You and cheers! 🥂
🤔In the cold seasons I prefer fuller and sweeter desserts, Somehow in that period I always find a purchase from Germany that makes me happy. It is not a specific grape, but more a selection of grapes that are picked especially for this wine... I think it is usually a Riesling. For me, a nice Beerenauslese often Dances in my glass during the cold period while enjoying my dessert.... By the way, Nice question, something I would normally never consider to overthink 😊 Merci, and have a nice day!
Thank You for sharing Your cold season wine! 🥂🥂🥂
I must be the only person that cares very little about seasons and wines I am drinking. I am on Saperavi, from January to December😄
In all honesty, I also do not care, I drink what I enjoy, hence lack of rich and full bodied wines on the list! 🍷
Great video and amazing picks for fall! Muscadet is a favorite of mine as well. Very unique and complex, and some examples can be aged quite a long time. Two years ago I had a 2003 vintage muscadet, and it was still surprisingly vibrant and delicious for its age.
I'd like to make a suggestion for another great white wine for fall: Franz Hirtzberger Chardonnay Smaragd. This was an extremely unique bottle, and unlike any chardonnay I've ever tried. It had a very slick & oily mouthfeel, with botrytis influence, pear, citrus oil, and even some banana notes before a long stony finish.
Good suggestion and I just came from the estate with few bottles in my luggage of the very same wine. In the times when it seems that everyone is approaching acid driven wines - it certainly is a unique wine! 🥂 Cheers!
I’ll be opening my first Saperavi from Georgia, Tannat from Uruguay, German Muller Thurgau (sparkling) and Ribera del Duero at my fall wine night with the ladies in my neighborhood.
I have never tried unfortified Jerez, that sounds so exciting - will be on the lookout! Lovely list.
I hope You get to find one, the last time I was in Jerez it was even difficult to source it locally!
@@NoSediment I love a good wine hunt challenge!
Love to see appretiation for Gruner Veltliner, its a favorite of mine. So versatile and perfect with food and cheese. Also loved seeing you meet up with the Unico Zelo/Wine for the People guys in a recent video.
Yes, that was such a fun. 🤩 I wish to go to Australia, where we could do a proper ode together to Australian wines! 🙌🙌🙌
Got intrigued about Crystallum wines yesterday. Some said it’s a poor man’s DRC. So I will see if I can find some for winter.
I also weirdly love drinking white wine in winter!
I don’t think there is anything weird. 😎😎
Love the Jerez call! As the weather gets colder, I also like to pair oxidatively aged sherries w heartier meat dishes. Am actually going there next week so you are getting me even more psyched up for my trip.
🙌🙌🙌 I love their cuisine and their wines. The only issue for me (as a northerner) is that in summer it is way too hot. So I think currently might be the best time to visit, and the work in the wineries might very active as well. 🥂
@@NoSediment LOL it's still gonna be 29-30° + next week! but I know what you mean, it can get brutal there in summer
@mondarinvino107 o no? Really. Still too hot for me then 🙅♀️ hahaha
To be honest, there is no winter in my region, so I drink the same wines in winter and summer😊But I would say, that with some exclusions, in autumn/winter, I usually prefer more Reds than Whites and in summer the opposite. 😊. Red Burgundy, Red Etna, Barolo, or Barbaresco are always great options. Some opulent, full-bodied Whites can also go well.
I know right, autumn and winter would call for more reds, but somehow this year I keep looking at the whites! 🤷♀️
Why not😊? With suitable food, a good white will also be great in colder weather
sveiki, Agnese! your list is interesting and definitely unusual - I was expecting a few more obvious picks like Amarone or Châteauneuf du Pape, or maybe an Austrian red. it's been a long time since I last drank a Trousseau and now you left me craving for one.
as for Grüner Veltliner, let me suggest you a Hungarian one: the Premium Zöld Veltelini from Hungarian winemaker Steigler (Germanic name) from Sopron (a stone throw away from Austria). oaked whites are currently a trend in Hungary, and while many producers try to follow the steps and steep prices of Burgundy, some others, like Steigler, give local grapes the barrique treatment and get some great results. not your usual Grüner Veltliner but sasodīti lieliski anyway!
Yes, those truly seem obvious; but as I told in the video, I have lately been so excited about various white wines. I have more, I left some outside the top5. 😉
Living in Singapore we don't have a cold season, but will try these wines anyway and crank up the Aircon!! Great work by you as usual. THANK YOU.
Here, where I live it is becoming increasingly cood already. 🙌
I also like unfortified sherry, I can easily get the ones from Equipo Navazos where I live, they also make a dry unfortified one from PX grapes.
orange wine to match the leaves
Good one’ 🙌
I am a big fan for Aragon Garnacha, but have not tried Bodegas Frontonio; thanks for the pointer!
I think they are amazing. 🙌
Hey Agnes, thank you for the recommendations. Speaking of wines and winter, you should share your recipe for mulled wine :)
The only issue here is that I don’t have any.. 😔
You will be presently surprised findings good examples of Muscadet sur lie for the price starts from 4.8€. Viva la France
Your suggestions are always worth a taste. I will be looking for something from Jerez and Aragon. Thanks for the tips 🥂
Cheers! I hope You will enjoy the wines! 🍷🍷🍷
I probably won’t be drinking anything because every time I go to buy wine to drink, I buy something that won’t be ready to drink until the time I’m back in diapers.
Hahaha, maybe watch my interview with Andrew Jefford, he has some very good points about drinking windows. 😉
Burgundy but maybe focus on my original fav Gevrey-Chambertin.
Sticking to the classics! 🙌🙌🙌🙌
And it seems with a 71% drop in wine production this year (2024) from Jura (from weather and mildew) , they could be even more expensive
You are absolutely correct, with the huge mildew pressure this is going to be very small harvest. However, I think Your numbers are way too much. The most I have heard is ~30% which is already 1/3 and way too much. Maybe it was one specific producer reporting such a high loss?
Speaking of famous Austrian GV wineries, how is the Domane Wachau for its Riesling Smaragd Ried Achleiten (2022 vintage)?
I have to check my notes, if I have tasted this specific vintage, because on my last trip I didn’t. But I trust that producer very much, and the quality is always there, the style might differ though because of the vintage variations. And Achleiten is one of the top, top vineyards in Wachau - so if I would have to guess, I would say - GREAT! 🥂
Thanks,@@NoSediment! Sounds exciting!!👏👏
Like your vidios very interesting
Thank You for tuning in. 🥂
Hi can you let me know how long should I leave champagne in the fridge before I serve it? You suggested in one of the videos not to serve it to cold. Please let me know, thanks
One cool chick!
Cheers! 🥂
Lebanese Syrah!
🙌🙌🙌
Also I don’t have a wine cellar, where should I store my champagne In my home?
Some place dark and cool, preferably. And in upright position. 😉
*"At least on my side"* Come on Agnese, what a cryptic statement. Don't be so secretive 😄 Did you like the region but they didn't like you, or am I being bullied into buying Jura in the nicest way possible? 🤣
Hahah, I have no idea if they like me. 😂😂😂 and I hope I am not bullying anyone. 😀☺️
Did you pass the master of wine exam?
I am resting my S2 next year.
Have you tried this champagne?
Charles Mignon Cuvee Comte de Marne Grand Cru Brut Champagne
SKU: 493005
|
750 mL
(7)
No, I don’t think so.