Skip the waitlist and invest in blue-chip art for the very first time by signing up for Masterworks: masterworks.com/s/konstantin Purchase shares in great masterpieces from artists like Pablo Picasso, Banksy, Andy Warhol, and more. See important Regulation A disclosures at masterworks.io/cd. *Realized annualized returns [IRR] for all sold paintings, from inception through June 30, 2022, net of fees and expenses. **Dollar-weighted estimated annualized returns [IRR] of the Masterworks portfolio from inception through June 30, 2022, net of fees and expenses. net of fees and expenses. **Dollar-weighted estimated annualized returns [IRR] of the Masterworks portfolio from inception through June 30, 2022, net of fees and expenses. “net returns” refers to the annualized internal rate of return net of all fees and costs, calculated from the offering closing date to the sale date. IRR may not be indicative of Masterworks paintings not yet sold and past performance is not indicative of future results. See important Reg A disclosures: Masterworks.com/cd Masterworks’ offerings are filed with the SEC, view all past and current offerings here: shorturl.at/dkvzF
MY favourite Christmas pairing that I've done for a few years is my wife's bread and butter pudding (made from pandoro, seville orange marmalade, dark chocolate - pretty rich - and intense bitter/sour/sweet) paired with Barsac (for a few years has been 2011 Doisy Daene). Dream pairing.
Denmark - So will be having no starters, then Roast duck with browned potatoes (caramelized) with a reduction gravy made from fond of duck and port and dried fruits then montaged with butter and blended. Also red boiled cabbage with some vinegar - 2004 Catena Nicholas Zapata magnum Dessert will be sweet rice pudding (rice porridge with sugar mixed with cream) with cherry sauce - Colheita (Burmester) from undetermined year but 1990-2010 or so.
This is a video to save for holidays to come. Excellent and very helpful! Congratulations on the 100K - the new next 100k is just around the corner! Best to you and all during the holidays.
I've washed dishes in Italian restaurants for around 10 years now. The holidays are fun. It's fun to see the line go crazy on the weekends and really start to cook with whatever wines on the spice rack at the time. Sautéing is the funnest to watch!
Hm for roast chicken Id probably go for an Austrian Grüner or a Beaujolais depending on mood. Pinot Noir will do as well though it usually seems too elegant, at least the fancy ones. The Swedish Christmas food is typically too salty for wine though, a dark beer and aquavit will serve much better.
While watching this video, I’m eating a 3 inch thick strip steak, cooked medium-rare basted in butter slathered in chimichurri sauce and topped off with some pan sauce from the fond (butter, merlot, tomato paste, and veggie stock. Paired with a 2020 Clos du Bois Merlot California. Also, had a green salad and macaroni & cheese.
What a great video again and one of my favourite topics: combining food and wine. When I organised tastings with friends, I sometimes added different small dishes to the tasting. First we tasted without the food, in a second step combining with the dishes and you then see a change in preferences about the wines. Often wines and dishes from the same region combine well. Here are some books I use for food and wine combinations: * Good food, fine wine - A Practical Guide to Finding the Perfect Match - by Linda Johnson-Bell (Dutch translation of the book: Wijn & Gerechten combineren) * 100 menus autour d'un vin - 100 times a starter, main dish and desert combined with the same French wine. * Welke Wijn Waarbij - Hubrecht Duijker (Handy pocket guide in Dutch)
This looked like fun to do.. The beef cheek must've been GORGEOUS after 15 hrs.. A most instructive film! One day, can we please have a video on Madeira? Cheers! 🎄🍷👍
Hi Konstantin; White or Red for Roast Chicken?! Why not try a Rose like Golós Rosat 100% Pinot Noir 6 month in oak barrels 2nd fill from Miquel Gelabert/Mallorca and for a dark chocolate dessert may be with raspberries try a Brachetto d‘Acqui from Piedmonte😉 Bones Festes to all of you!!! I love food & wine pairing 😍 Dear Konstatin MORE PLEASE!!
On Christmas I've decided to open a bottle of Strohmeier tlz indigo 3 a 100% Blauer Wildbacher red, it will be my first time tasting this grape and we will see how well or how badly it pairs with a traditional turkey Christmas dinner. Thank you for sharing your knowledge
Great stuff, Konstantin. I'll bet you could have called the dessert pairing without even opening the wines. More fun to open them, though. Real bummer about the LBV. Hate when that happens.
Love your Chanel Constatine! I'm always wondering how to combine wine with vegetarian food since i dont eat meat and fish.. very little information on the subject available on the net.. maybe next time?
Some good pairings Konstantin. I have had Australian aged semillon with Roast Chicken and that worked a treat. Interesting you selected a LBV to go with the chocolate tart which looked like a dark cocoa rather than milk. I would prefer a juicy malbec or merlot or perhaps a Cabernet Sauvignon....but as you said it is the balance of food with the wine that counts which you demonstrated with the TBA and the pineapple tart. Fröhliche Weihnachten und Ein frohes neues Jahr!
thank you for always putting great contents! Would love for you to do a taste test of wine from Switzerland because I think we are doing pretty good wine :D
Thanks and congratulations on 100k subscribers👍👍. Great video, love trying pairing combinations, my oddest that worked fantastic was a 2015 old vine Grenache from Yalumba with sushi.
My aunt's family always has the fancy dinner on the 25th and/or the 26th, on the 24th it's just boiled sausage and potatos - because that's the day they spend visiting the in-laws, being visited by the grandkids, socialising with neighbours and friends and so on and so forth; in short, the day that calls for something quick and easy to prepare.
@@Kneisterkasten My family also doesn't have a huge dinner on the 24th. Here we fast for most of the day and then our dinner is just a vegetarian pea soup and then some carp as a main. It's tradition here that on the 24th we are still awaiting Christ's birth, so it's more like a day for contemplation and then the 25th and 26th are the actual celebration.
I will serve duck, petit poit a la francaise, some good sauce made on duck fat and an redwine reduction, roasted potatoes. Some whole hearted dessert of some kind - starter will probably be some light hors d'ouevreus. Wine pairing ill do in a non decided order; Aalto 2001 Frederic Esmonin - Gevrey Chambertin Les Champonnets 1er cru 2019 Weingut Leiner - Harvest Moon 2020 Dr. Hermann - Auslese Ürziger Würzgarten 2007
Please can you do a video on what you taste and smell when a wine is corked? We recently had an experience with a sommelier where the wine was corked but the smell of wet cardboard was so minimal i wouldn't have picked it up myself, it just tasted a little flat. I would have just assumed the wine wasn't so good but the second bottle was infinitely better.
Great video,congrats for 100k, I (and many of your easterly neighbours) would really like deep dive into moravian(czech) wines and typical moravian(czech) varieties.
Super surprised that Pinot Bianco paired with wurst und kartoffelsalat better than the reisling😉. But as always, a Uber-thoughtful and informative video! Thanks!
Thanx a bunch for another fab video 🍾 l have one request: could you please, please, please do a video on port wine? Maybe even with some Australian «port» in there? A Merry Christmas to you and your family - I'm really looking forward to lots of superb videos in 2023 🍷🍷🍾🍾🎅🎅
As an expert in IT, I get free USB sticks and the opportunity to attend virtual conferences where people try to sell me cloud databases. As an expert in wine, Konstantin gets wine and the opportunity to eat nice food and drink the wine...I picked the wrong career. Edit: Aldwick Flying Pig is my personal favourite for a turkey roast. I'm slightly biased- I live about 3 miles from the vineyard, but it's got that perfect balance of lightness to not overpower the poultry, but fruity flavour reminiscent of cranberry sauce. The wine is much more complex than that, but rather than me describing it here, people should just drink it!
a gelatinus beef check i 'm thinking durif a wine i know nothing about or do I / flipside i dont like to touch a cab sav for 6 yrs so a durif needs 8 ? cheers
To compare a faulty corked wine to another wine is unfair.A second bottle of the same Port should be available and requested as you would do in a restaurant or wine competition I would love to see you repeat this same comparison with two correct wines!!
LBVs are the best pairing for chocolate deserts. It's a real shame it's coorked. If you try this again, go for Noval ou better yet Warre's. Happy holidays!
Shame about the Niepoort. I assume people on this channel understand the term ‘corked’ but perhaps ‘cork taint’ is a better term to deflect some confusion around TCA, especially for beginners? Also, I would go for “mouldy, wet cardboard” for the same reason.
I like how you don't just edit and reshoot with what happened with the port. I have come across corked bottles, but fortunately they a rare occurrence. Most of the time. The tainted wine has been from big name distant wineries, but I recently had a corked Pinot Noir from a local producer that I contacted and exchanged for a new bottle, and provided them with the corked bottle. Which the staff went and tried themselves, and stated. "Your right. That really is corked". Apparently most people this winery encounters complaining about "corked" wines are unfamiliar with wine and just say that about wines they don't like.
A few years ago I encountered a corked wine that came with a screwtop - I hadn't thought that was possible. The wine was the entry level Cabernet from a very successful Australian winery that I love. I have tasted more than 500 bottles of their wine, and this was the first one corked. I emailed them and said "I'm not complaining - one flawed wine from hundreds is an astonishing statistic, I just wanted to point this out." Their reaction was to send me three bottles of their mid tier and top tier wine. I'm still a fan
Hallo Konstantin, mal wieder ein super Video! ... Ich bin ein riesen Fan! Wenn ich raten müsste, würde ich auf einen Einkauf bei Lobenbergs tippen ;) Mir haben auch deine Videos zu Rating Wine Spectator oder Rating Discounter... gefallen. Ich würde mich sehr über ein Video zu Lobenbergs Ratings (und online shop) freuen :) Danke vorab und Gruß aus Salzburg!
In my opinion Kracher is overpriced. Yes, the old bottles used to be very good. But i give props to their marketing for sure. I think their last gold medal was 2012
I don't think that's his point. Earthy flavours in wines are real, but nobody is saying that it comes from the dirt the grapes grow in. If you find leather, it isn't because a cow walked past the grapes. I've had some red wines with an iron taste before. I didn't for one second think the grapes were growing on an iron deposit. Same for crushed gravel. It isn't because someone lined the vineyard with loose crushed stones. If I taste strawberries in a wine, it isn't because a patch of strawberries were growing nearby, etc etc etc. I think his problem with the whole minerality in wines is because people can sometimes say that it's a byproduct of what the grapes were growing in. The example he used in the video is a good example. Slate taste coming from slate in the soil. Sometimes I have found that characteristic in wine, but I didn't think it came from slate in the soil.
@@johns2262 That was definitely part of his point. The way I took it however is that minerality is mostly a way to refer to a bright acidity, which makes sense for me. So now instead of imagining chalk for example I just think the wine has acidity when I taste that sensation. Research also supports that minerality is more an oral sensation than a flavour(according to my WSET teachers at least) and there is a reason that most institutions are moving away from the term.
@@itsmederek1 Hmm not sure. I watched his video again on it and I get the point with high acidity and low flavour possibly giving to the term minerality. Perhaps one of the problems with the term is that different people use it differently. I have maybe used it once or twice when there has been some earthy aroma I can't quite pick out. So, as a catch all. I just never associated it with soil composition, though. I do notice that some wine reviewers seem to use it to describe just about every wine, which I don't really understand, so maybe they are trying to describe something different to how I might (rarely) use the term.
@@johns2262 I think for sure that the biggest problem with the term is inconsistent use. As far as your tasting notes go you should write what you taste and if that's mineral than its mineral. For me personally the note just organically disappeared as I started considering the acidity to be the driver of that flavour for me. I don't think that my way is better at all and there are great MW's who do use the term all the time. I would definitely stay away from the word itself though and use chalk, wet stones, gravel etc. instead.
@@itsmederek1 I generally do. It is rare I come across a wine that has something I can't quite get, but I know it falls into that kind of mineral category somewhere. Maybe once or twice a year.
I've never understood that dichotomy, fully. The heavier the dish, surely the lighter & more refreshing the wine should be, to cut through the richness of the dish...
@@nikezooms agree, that(acidity) and tannin, oak, alcohol basically the structure of wine needs to be able to stay bigger then the food depending on what that is (acidity, fat, sweetness etc.) without going too far
I once had such a chocolate cake in a good but below Michelin level restaurant. Regarding wine, they were unfortunately quite incompetent. They paired a Gewürztraminer with it. It couldn't even remotelty compete with the sweetness of the cake and appeared sour in comparison which was quite irritating. Flavour wise it was a similar Missmatch as the Kracher. Way too light for the heavy dark choclate flavour of the cake. Caused me to order a coffee and leave the wine for later.. It kind of shocked me how some quite good restaurants that even offer accompanying wines for a menu have really no f*ing clue what they are doing. The rule that the wine should be at least as sweet as the desert is so easy to keep in mind, and its in basically every good book about food&wine pairing (my recommendation in this regards: Andrew Dornenburg and Karen A. Page, What to drink with what you eat - works a bit like a dictionary with translations in both directions: food -> wine, wine -> food). I have no probs paying the usual factor 3-4 from buying price to price on the menu if, and only if, you get some service for this price. This service should involve a person with at least some knowledge about wine. In a mid level restaurant I dont expect a top sommelier but if they offer accompanying wines, they should know at least a bit what they are doing. If its that a wine interested amateur recognizes in 3 seconds before tasting that this pairing will certainly fail, they presumably do something wrong. And its disappointing how often this happens. If one has nobody with any wine knowledge, one should not offer accompanying wines. For a chocolate cake, i really like crusted port. Presumably what is closest to a vintage port in style (which would be ideal, but on the expensive side) but a lot cheaper. And regarding the sausage and potatoes salad: It is a typical christman dish because of the simplicity. It is mostly served on Christmas eve. Presents have to be put under the tree. Time is required for unpacking all the gifts, and one wants to have time left for the children to play with the new stuff together with their parents. The dish is not served for being great but for leaving plenty of time. You can prepare it already in the morning. You do not need to tidy up much after eating. Its really served for logistical reasons only. Also, this leaves some time to invest to some first preparations for the dishes to be served on the actual christmas holidays where usually the good stuff is served.
Skip the waitlist and invest in blue-chip art for the very first time by signing up for Masterworks: masterworks.com/s/konstantin
Purchase shares in great masterpieces from artists like Pablo Picasso, Banksy, Andy Warhol, and more. See important Regulation A disclosures at masterworks.io/cd.
*Realized annualized returns [IRR] for all sold paintings, from inception through June 30, 2022, net of fees and expenses. **Dollar-weighted estimated annualized returns [IRR] of the Masterworks portfolio from inception through June 30, 2022, net of fees and expenses.
net of fees and expenses. **Dollar-weighted estimated annualized returns [IRR] of the Masterworks portfolio from inception through June 30, 2022, net of fees and expenses.
“net returns” refers to the annualized internal rate of return net of all fees and costs, calculated from the offering closing date to the sale date. IRR may not be indicative of Masterworks paintings not yet sold and past performance is not indicative of future results. See important Reg A disclosures: Masterworks.com/cd
Masterworks’ offerings are filed with the SEC, view all past and current offerings here: shorturl.at/dkvzF
> invest in blue-chip art
Already have a wine cellar with a few bottles of Mouton in it.
That's MY blue-chip art :)
@@barath4545 yes, the labels are usually beautiful art🙂 🐷💩
Hallo Konstantin, can you tell me please which Wine Glasses you use in this video?
Merry Christmas to you and your Family.
could you please review Panamera chardonnay and Panamera cabernet-sauvignon. they're about 13 euro's a piece. Would love to see a video on those!
I would love more pairing videos like this! This was awesome.
A good roast chicken and Pinot Noir is one of my all time favorite combinations. Well done! Cheers 🥂
So nice to see Kracher in this tasting. A legendary and exceptional winemaker in Austria.
Duck and chateauneuf du pape. Perfect match
Thanks and a wonderfull Christmas to you aswell!
Happy holidays and thanks for you support Alex!
MY favourite Christmas pairing that I've done for a few years is my wife's bread and butter pudding (made from pandoro, seville orange marmalade, dark chocolate - pretty rich - and intense bitter/sour/sweet) paired with Barsac (for a few years has been 2011 Doisy Daene). Dream pairing.
A really valuable notes before Christmas! Thank You Konstantin!
Cheers, Konstantin. You are an inspiration to me and many other wine lovers. Continue the great work and I hope to one day achieve that Master status
Go for it!
Denmark - So will be having no starters, then
Roast duck with browned potatoes (caramelized) with a reduction gravy made from fond of duck and port and dried fruits then montaged with butter and blended. Also red boiled cabbage with some vinegar - 2004 Catena Nicholas Zapata magnum
Dessert will be sweet rice pudding (rice porridge with sugar mixed with cream) with cherry sauce - Colheita (Burmester) from undetermined year but 1990-2010 or so.
Thanks Konstantin for the ideas. Merry Christmas to you and your family.
2:45 Yup😂
This is a video to save for holidays to come. Excellent and very helpful! Congratulations on the 100K - the new next 100k is just around the corner! Best to you and all during the holidays.
I've washed dishes in Italian restaurants for around 10 years now. The holidays are fun. It's fun to see the line go crazy on the weekends and really start to cook with whatever wines on the spice rack at the time. Sautéing is the funnest to watch!
Hm for roast chicken Id probably go for an Austrian Grüner or a Beaujolais depending on mood. Pinot Noir will do as well though it usually seems too elegant, at least the fancy ones. The Swedish Christmas food is typically too salty for wine though, a dark beer and aquavit will serve much better.
For that beef, you could split the difference and go with the CSM (cab sauv / Syrah / merlot) blend that’s popular in Washington State!
Great vid, we just had a zind humbrecht gewurztraminer with roast chicken for dinner tonight and it was wonderful
The wine content is obviously great but I've never mentioned the production value on these videos which is very high!
Can you please do a video about the Jura region?
While watching this video, I’m eating a 3 inch thick strip steak, cooked medium-rare basted in butter slathered in chimichurri sauce and topped off with some pan sauce from the fond (butter, merlot, tomato paste, and veggie stock. Paired with a 2020 Clos du Bois Merlot California. Also, had a green salad and macaroni & cheese.
I have bought that Niepoort on your recommendation in the past and it has been delightful!
Merry Christmas to you too!!
Thanks for another great video! What do you think shout the WSET, Konstantin?
What a great video again and one of my favourite topics: combining food and wine. When I organised tastings with friends, I sometimes added different small dishes to the tasting. First we tasted without the food, in a second step combining with the dishes and you then see a change in preferences about the wines. Often wines and dishes from the same region combine well.
Here are some books I use for food and wine combinations:
* Good food, fine wine - A Practical Guide to Finding the Perfect Match - by Linda Johnson-Bell (Dutch translation of the book: Wijn & Gerechten combineren)
* 100 menus autour d'un vin - 100 times a starter, main dish and desert combined with the same French wine.
* Welke Wijn Waarbij - Hubrecht Duijker (Handy pocket guide in Dutch)
This looked like fun to do.. The beef cheek must've been GORGEOUS after 15 hrs.. A most instructive film! One day, can we please have a video on Madeira? Cheers! 🎄🍷👍
Good video, looking forward to more food/wine pairings in the future. That slow cooked meat looked delicious!
Red wines definitely work better with chocolate. Sirah and Pinot Noir or a darker wine, a blend perhaps, is what we like. Pinot Verdot works well too.
Pinot Verdot?
Some kind of off topic but Aspargus and GV match very well. Affordable option: Ott Fass 4
Hi Konstantin; White or Red for Roast Chicken?! Why not try a Rose like Golós Rosat 100% Pinot Noir 6 month in oak barrels 2nd fill from Miquel Gelabert/Mallorca
and for a dark chocolate dessert may be with raspberries try a Brachetto d‘Acqui from Piedmonte😉
Bones Festes to all of you!!!
I love food & wine pairing 😍 Dear Konstatin MORE PLEASE!!
Useful pairing video.
Much appreciated Konstantin.
Hi Konstantin, a question. Aren't Medoc blends Cab Sauv dominant?
nicely said.
Very interesting and thank you for the great information. For me Xmas involves drinking lots of champagne and eating anything and everything!
On Christmas I've decided to open a bottle of Strohmeier tlz indigo 3 a 100% Blauer Wildbacher red, it will be my first time tasting this grape and we will see how well or how badly it pairs with a traditional turkey Christmas dinner. Thank you for sharing your knowledge
Great stuff, Konstantin. I'll bet you could have called the dessert pairing without even opening the wines. More fun to open them, though. Real bummer about the LBV. Hate when that happens.
Here in Australia, we celebrate with Christmas ham. Usually served chilled. What would you recommend to pair with our feast of ham?
Got a little drunk just by watching ! Merry Christmas to you and your family !
Love your Chanel Constatine! I'm always wondering how to combine wine with vegetarian food since i dont eat meat and fish.. very little information on the subject available on the net.. maybe next time?
Some of these wines are not affordable for middle and lower class citizens. Great fun, but we rely on California wines priced no greater than $20.00.
Glückwunsch zu 100k Subscribern!
Weiter so.
My favourite wine is oaked viognier,could you suggest a vegetarian food pairing please.
THANK YOU Merry Xmas.
Love the Clüsserath wines the Trittenheimer Apotheke is actually quite nice as Kabinett but also as Spätlese.
Do you have any videos on tips to age wine?? I want to start a cellar and age wine for 5-30 years or more.
Cheers and awesome videos.
Thanx a bunch for another brillant
Awesome tasting. Poor that the Niepoort was so corky.
Can you please do a video for matching wines with Pizza? Would be very interesting 🍷🍕
Totally agree!
Some good pairings Konstantin. I have had Australian aged semillon with Roast Chicken and that worked a treat. Interesting you selected a LBV to go with the chocolate tart which looked like a dark cocoa rather than milk. I would prefer a juicy malbec or merlot or perhaps a Cabernet Sauvignon....but as you said it is the balance of food with the wine that counts which you demonstrated with the TBA and the pineapple tart. Fröhliche Weihnachten und Ein frohes neues Jahr!
thank you for always putting great contents! Would love for you to do a taste test of wine from Switzerland because I think we are doing pretty good wine :D
Thanks and congratulations on 100k subscribers👍👍. Great video, love trying pairing combinations, my oddest that worked fantastic was a 2015 old vine Grenache from Yalumba with sushi.
my favorite is Veuve Clicquot with KFC.
As much as I like German sausages, that is one sad Christmas dinner😢
My aunt's family always has the fancy dinner on the 25th and/or the 26th, on the 24th it's just boiled sausage and potatos - because that's the day they spend visiting the in-laws, being visited by the grandkids, socialising with neighbours and friends and so on and so forth; in short, the day that calls for something quick and easy to prepare.
@@Kneisterkasten My family also doesn't have a huge dinner on the 24th. Here we fast for most of the day and then our dinner is just a vegetarian pea soup and then some carp as a main. It's tradition here that on the 24th we are still awaiting Christ's birth, so it's more like a day for contemplation and then the 25th and 26th are the actual celebration.
Hello from Australia! Question for you Konstantin, what is the best hangover cure for wine? Let’s say if one was to over overindulge over Christmas.
I will serve duck, petit poit a la francaise, some good sauce made on duck fat and an redwine reduction, roasted potatoes. Some whole hearted dessert of some kind - starter will probably be some light hors d'ouevreus.
Wine pairing ill do in a non decided order;
Aalto 2001
Frederic Esmonin - Gevrey Chambertin Les Champonnets 1er cru 2019
Weingut Leiner - Harvest Moon 2020
Dr. Hermann - Auslese Ürziger Würzgarten 2007
Awesome, I have no idea what goes with turkey
Please can you do a video on what you taste and smell when a wine is corked? We recently had an experience with a sommelier where the wine was corked but the smell of wet cardboard was so minimal i wouldn't have picked it up myself, it just tasted a little flat. I would have just assumed the wine wasn't so good but the second bottle was infinitely better.
Great video,congrats for 100k, I (and many of your easterly neighbours) would really like deep dive into moravian(czech) wines and typical moravian(czech) varieties.
Super surprised that Pinot Bianco paired with wurst und kartoffelsalat better than the reisling😉. But as always, a Uber-thoughtful and informative video! Thanks!
Capitain-Gagnerot now use those "weird" corks as well, and I think they're an excellent development.
long live the cork!
Thanx a bunch for another fab video 🍾 l have one request: could you please, please, please do a video on port wine? Maybe even with some Australian «port» in there? A Merry Christmas to you and your family - I'm really looking forward to lots of superb videos in 2023 🍷🍷🍾🍾🎅🎅
Now you need to test some appetizers and how they pair with the champagne that many people will serve to begin the evening.
What other wines would you recommend with the “Braised beef cheeks”? (Nebbiolo, Napa Cab. and so on)
Rich reds like Napa Cab, Argentinian Malbec…
When in doubt, go with Pinot Noir.
Congratulations on the 100k! 🥂
Congrats on the 100k subs!
The Seppelt Show Sparkling Shiraz will need to wait until next Xmas… a quite opulent match for goose or duck 🍾
Gamay with the chicken like Fleurie or maybe New Zealand?
My home made very young Gamay goes heavenly with the roast duck
Bockwurst mit Kartoffelsalat (Potatoesalad) and wine... This dish needs definitely a beer! I would like to know which beer you would recomend here?
As an expert in IT, I get free USB sticks and the opportunity to attend virtual conferences where people try to sell me cloud databases. As an expert in wine, Konstantin gets wine and the opportunity to eat nice food and drink the wine...I picked the wrong career.
Edit: Aldwick Flying Pig is my personal favourite for a turkey roast. I'm slightly biased- I live about 3 miles from the vineyard, but it's got that perfect balance of lightness to not overpower the poultry, but fruity flavour reminiscent of cranberry sauce. The wine is much more complex than that, but rather than me describing it here, people should just drink it!
a gelatinus beef check i 'm thinking durif a wine i know nothing about or do I / flipside i dont like to touch a cab sav for 6 yrs so a durif needs 8 ? cheers
To compare a faulty corked wine to another wine is unfair.A second bottle of the same Port should be available and requested as you would do in a restaurant or wine competition I would love to see you repeat this same comparison with two correct wines!!
LBVs are the best pairing for chocolate deserts. It's a real shame it's coorked. If you try this again, go for Noval ou better yet Warre's. Happy holidays!
Shame about the Niepoort. I assume people on this channel understand the term ‘corked’ but perhaps ‘cork taint’ is a better term to deflect some confusion around TCA, especially for beginners? Also, I would go for “mouldy, wet cardboard” for the same reason.
I like how you don't just edit and reshoot with what happened with the port. I have come across corked bottles, but fortunately they a rare occurrence. Most of the time. The tainted wine has been from big name distant wineries, but I recently had a corked Pinot Noir from a local producer that I contacted and exchanged for a new bottle, and provided them with the corked bottle. Which the staff went and tried themselves, and stated. "Your right. That really is corked". Apparently most people this winery encounters complaining about "corked" wines are unfamiliar with wine and just say that about wines they don't like.
A few years ago I encountered a corked wine that came with a screwtop - I hadn't thought that was possible. The wine was the entry level Cabernet from a very successful Australian winery that I love. I have tasted more than 500 bottles of their wine, and this was the first one corked. I emailed them and said "I'm not complaining - one flawed wine from hundreds is an astonishing statistic, I just wanted to point this out." Their reaction was to send me three bottles of their mid tier and top tier wine. I'm still a fan
I would pick Chianti Classico or Kekfrankos for chicken and Chateauneuf for beef. Anyway great video.
An 82 Petrus goes well with all dishes
Is it true that Champange goes well with fried chicken?
Yes
Reyneke Syrah & Alois Lageder These producers I must find
Currently watching this eating Munchies Snack Mix
Surprised you didn’t pull out the plastic wrap for the corked bottle.
Schlekerla Helles with the sausage an potato salad. ;)
Hallo Konstantin, mal wieder ein super Video! ... Ich bin ein riesen Fan! Wenn ich raten müsste, würde ich auf einen Einkauf bei Lobenbergs tippen ;) Mir haben auch deine Videos zu Rating Wine Spectator oder Rating Discounter... gefallen. Ich würde mich sehr über ein Video zu Lobenbergs Ratings (und online shop) freuen :) Danke vorab und Gruß aus Salzburg!
Dankeschön. Das wäre interessant aber für viele meiner Zuschauer irrelevant
Can you do review on Israeli wine?
My wife makes this unbelievable cheesecake. Has three different cheeses in it. Would a lite sparkling wine go with it?
Cheesecake as in sweet cheesecake? Moscato d‘Asti comes to mind
A sauternes would have done the job!
The best wine for a wurst and potato salad, or a hot indian curry I think is .........beer
Wait why would wine and art be a good investment in a recession?
Konstantin recommending South African wine like a boss 💪
In my opinion Kracher is overpriced.
Yes, the old bottles used to be very good.
But i give props to their marketing for sure.
I think their last gold medal was 2012
Is that a pigeon ?
Honestly since your minerality video I have literally stopped tasting mineral notes in wine, it has to be psychological but its a bit interesting haha
I don't think that's his point.
Earthy flavours in wines are real, but nobody is saying that it comes from the dirt the grapes grow in. If you find leather, it isn't because a cow walked past the grapes. I've had some red wines with an iron taste before. I didn't for one second think the grapes were growing on an iron deposit. Same for crushed gravel. It isn't because someone lined the vineyard with loose crushed stones. If I taste strawberries in a wine, it isn't because a patch of strawberries were growing nearby, etc etc etc.
I think his problem with the whole minerality in wines is because people can sometimes say that it's a byproduct of what the grapes were growing in. The example he used in the video is a good example. Slate taste coming from slate in the soil. Sometimes I have found that characteristic in wine, but I didn't think it came from slate in the soil.
@@johns2262 That was definitely part of his point. The way I took it however is that minerality is mostly a way to refer to a bright acidity, which makes sense for me. So now instead of imagining chalk for example I just think the wine has acidity when I taste that sensation. Research also supports that minerality is more an oral sensation than a flavour(according to my WSET teachers at least) and there is a reason that most institutions are moving away from the term.
@@itsmederek1 Hmm not sure. I watched his video again on it and I get the point with high acidity and low flavour possibly giving to the term minerality.
Perhaps one of the problems with the term is that different people use it differently. I have maybe used it once or twice when there has been some earthy aroma I can't quite pick out. So, as a catch all. I just never associated it with soil composition, though. I do notice that some wine reviewers seem to use it to describe just about every wine, which I don't really understand, so maybe they are trying to describe something different to how I might (rarely) use the term.
@@johns2262 I think for sure that the biggest problem with the term is inconsistent use. As far as your tasting notes go you should write what you taste and if that's mineral than its mineral. For me personally the note just organically disappeared as I started considering the acidity to be the driver of that flavour for me. I don't think that my way is better at all and there are great MW's who do use the term all the time. I would definitely stay away from the word itself though and use chalk, wet stones, gravel etc. instead.
@@itsmederek1 I generally do. It is rare I come across a wine that has something I can't quite get, but I know it falls into that kind of mineral category somewhere. Maybe once or twice a year.
Would be interesting to see a similar type of video with vegetarian or vegan food!
Beef cheeks braised for 15 hours?? Wow!
I've never understood that dichotomy, fully. The heavier the dish, surely the lighter & more refreshing the wine should be, to cut through the richness of the dish...
I think you can go either way 🎉❤
The heavier the dish is the more the lighter wine is overshadowed
It works both ways and sometimes there is not a single perfect match. Both concepts can work.
it’s mainly about acidity. sorry i’m currently too drunk on wine to bother explain
@@nikezooms agree, that(acidity) and tannin, oak, alcohol basically the structure of wine needs to be able to stay bigger then the food depending on what that is (acidity, fat, sweetness etc.) without going too far
A sweet dish and no Hungarian Aszu...very disappointing @KonstantinBaum
No vegan pairings?
A German who doesn't like sausage and potatoes?
For God so loved the world He sent His only begotten son that whoever believes in Him shall not perish but have eternal life.
John 3v16
Сжёг голубя.
What's with this anti-cork stance!
I am not anti cork. But I hate it when a bottle I want to taste is corked
I once had such a chocolate cake in a good but below Michelin level restaurant. Regarding wine, they were unfortunately quite incompetent. They paired a Gewürztraminer with it. It couldn't even remotelty compete with the sweetness of the cake and appeared sour in comparison which was quite irritating. Flavour wise it was a similar Missmatch as the Kracher. Way too light for the heavy dark choclate flavour of the cake. Caused me to order a coffee and leave the wine for later..
It kind of shocked me how some quite good restaurants that even offer accompanying wines for a menu have really no f*ing clue what they are doing. The rule that the wine should be at least as sweet as the desert is so easy to keep in mind, and its in basically every good book about food&wine pairing (my recommendation in this regards: Andrew Dornenburg and Karen A. Page, What to drink with what you eat - works a bit like a dictionary with translations in both directions: food -> wine, wine -> food).
I have no probs paying the usual factor 3-4 from buying price to price on the menu if, and only if, you get some service for this price. This service should involve a person with at least some knowledge about wine. In a mid level restaurant I dont expect a top sommelier but if they offer accompanying wines, they should know at least a bit what they are doing. If its that a wine interested amateur recognizes in 3 seconds before tasting that this pairing will certainly fail, they presumably do something wrong. And its disappointing how often this happens. If one has nobody with any wine knowledge, one should not offer accompanying wines.
For a chocolate cake, i really like crusted port. Presumably what is closest to a vintage port in style (which would be ideal, but on the expensive side) but a lot cheaper.
And regarding the sausage and potatoes salad: It is a typical christman dish because of the simplicity. It is mostly served on Christmas eve. Presents have to be put under the tree. Time is required for unpacking all the gifts, and one wants to have time left for the children to play with the new stuff together with their parents. The dish is not served for being great but for leaving plenty of time. You can prepare it already in the morning. You do not need to tidy up much after eating. Its really served for logistical reasons only. Also, this leaves some time to invest to some first preparations for the dishes to be served on the actual christmas holidays where usually the good stuff is served.
Thanks for your explanation. Yes, it is sometimes difficult to get good wine service in a restaurant