10 WINE MISTAKES & How to AVOID THEM like a Master.
Support me on my new PATREON: / konstantinbaum
Follow me on ...:
/ konstantinbaum_mw
Check out my website:
baumselection.com
Drinking White wines too cold and red wines too hot
I have been talking about this issue for ages, but it seems like no one is listening. White wines are often stored in the fridge while red wines are stored somewhere in the apartment.
White wines are therefore at 6 degrees C usually too cold while red wines are too hot - especially right now in summer.
What you can do is take your bottle of white out of the fridge to let it warm up for half an hour or so and put your red wine into the fridge an hour before serving it if you don’t have a wine fridge.
I often drink my whites and my reds straight out of my cellar, which means at 16 degrees Celsius. I would recommend serving most reds at 17 degrees and most whites at 10 degrees.
Don't fill your glass too high
Filling a whole bottle into one glass.
Ok, this is kinda basic but you should not fill your glasses to high. Wine needs a bit of space in the glass to allow it to shine. So make sure that the wine has space
Believing you need expensive equipment
To get you started in wine you don’t need expensive equipment. I might have quite a lot of expensive toys today, but when I started practicing for the Master of Wine I often tasted from IKEA glasses and I still often use freebie corkscrews to open my bottle.
It is nice to use a fancy decanter to aerate your wine but you can get the same effect from a glass vase or a jam jar…
Judging a wine by the first sip
Tasting wine is like getting to know a person. Sometimes your new best friend needs a bit of time to come out of his shell. It is the same for some more delicate wines. At the same time, some wines seem impressive at first but are boring after one or two glasses.
So take your time and don’t dismiss or celebrate a wine before the bottle is empty
NOT judging a wine by its cover
Yes, you heard me right. It is a mistake NOT to judge a wine by its cover.
Of course, it is mostly about the content of a bottle of wine but when you shop for wine and don’t get to taste it the label often helps. First of all, there is a lot of information on the label on the grape variety, region, alcohol level, and sometimes even on ratings … but by looking at the label you can also often tell who the wine is made FOR and by whom it was made. Once you pull the cork, what matters is the bottle content.
Taking food pairing too seriously
There are only a few real mistakes you can make when matching wine. You should not eat sweet food while drinking less sweet or dry wine. You should not drink big alcoholic wines with spicy food … but that’s about it.
Of course, if you want you can go very deep into the food and wine matching but to me, most of the time, it is more important that I eat good food and drink good wine …
On top of that: Do you think anybody sat down at a desk for hours writing down possible matches for aromatic Blue cheese and then came up with Port? NO! Somebody one day just had a bottle of Port open while eating blue cheese and realized, that it is a great match.
Just following your palate
I know this is a bit controversial, especially because every wine expert tells you to just follow your palate.
You should find out what you like, but to do that you should listen to the advice of others: Friends, Sommeliers, Wine critics, pretentious wine snobs, and of course taste around.
You cannot know what you like without having tasted many different wines and most wine experts taste way more than you might be able to.
The independent advice of a knowledgeable taster is therefore valuable and can help you find better wines faster.
Of course, you should not religiously follow somebodies advice and believe wine is good because taster X gave it a big score.
Thinking you can understand wine without traveling to the region.
I think you can know a lot about wine without ever leaving your hometown, but to understand a wine style or region you should go there. Wine is a cultural product and to understand the culture, you have to live it. Plus this gives you a nice excuse to travel to some of the most beautiful places in the world for education …
Пікірлер: 205
Another mistake: Saving that nice bottle for a special occasion that never comes. (I’m not thinking of world class cellars here) If you have a couple dozen “special” bottles tucked up in your closet, don’t hoard them waiting for the absolute perfect moment… the moment is now. Invite a friend or two and pop those corks!
@siegbert_schnoesel
Жыл бұрын
Very true
@Sam-nb1rm
Жыл бұрын
Happened to me once. They occupied quite a lot of space. I mean, if there’s a social occasion, just buy a wine. No need to store 🍷🍷🍷👍🏻
@rickmurmurmur
Жыл бұрын
This 100%! If you open that special bottle, it automatically becomes that magical moment right?
@eliasbram3710
Жыл бұрын
definitely. Once i stored a special beer (yeah, there are some beers that are meant to be aged before consumption) just to come home and find my father and his friend emptying it and complaining about the fact they dont like darker beers lol
@mohnjayer
Жыл бұрын
💯💯💯
Making sure you share it with the right person is my best advice. Wine tastes so much better with a close friend who appreciates good wine.
@EKdlwoasred
Жыл бұрын
What if you don’t have any friends?
@seigliere1
Жыл бұрын
@@EKdlwoasred Well then you just pretend and drink it on your own😂
My big wine mistake when I was younger was only drinking what other people liked. Researching and finding out what my own taste is really opened my eyes to the beauty of the wine world and made it not so intimidating. I even started a business of wine tasting because I hated how sommeliers would pour your glass and then walk away without any info or tasting notes.
Warm red wine drives me bonkers. Restaurants in Dublin are inclined to serve red wines that are too warm. Great video Konstantin, thank you.
@tomvellacott1926
Жыл бұрын
I went to a wine tasting recently and the temp outside was 30 degrees c and so the wine was way too warm and the alcohol really overshadowed the taste. I gave feedback saying that it would have been better to chill the red. I was told that we weren't tasting an appropriate wine I.e. beaujolais /pilot noir so no need... and this was from someone who was supposed to be an expert!
@df71091
Жыл бұрын
@@tomvellacott1926 i once conplained and the sommelier dropped an ice cube in my glass
@tomvellacott1926
Жыл бұрын
@@df71091 genius
@stpd1957
Жыл бұрын
@@df71091 yuck
Corkscrews from your Agents and Wholesalers are MVPs. I have an expensive, wooden and metal corkscrew, but I carry three Murano corkscrews at work instead.
I love how you’re not pedantic about wine, especially with your background and your title. When my friends think wine is something overly complicated and pedantic, I show them your stuff. Massive job, as always !
One clear mistake would be to forget Portuguese wines. Among the cheapest and yet great in taste
Great topic as always. The two wine mistakes that are my pet peeve (1) not thinking that champagne IS wine. My sister often says “I never drink win; I only drink champagne”. The other end of the spectrum would only open champagne for special occasions. My advice: drink sparkling wine like you would drink any other white wine: everyday (e.g.,Prosecco), special occasions, aged/vintage, … and don’t forget the non-champagne bubblies (cava, franciacorta, …); they often offer amazing values. (2) Thinking that you can only drink premium wines with connaisseurs. I once advised a friend on buying an aged white burgundy (my definition of heaven), just released by the domaine. She did but does not want to drink it w/o me for fear of missing a heavenly experience. My advice: my dad often says “wine makes people happy”. once in a while, open an expensive vino and enjoy yourself with friends even if you cannot rattle off the 53 aromas that fancy wines critics have used to describe the wine. It’s like renting a Ferrari for a few hours and going for it. You may never appreciate the brilliance of the transmission or the genius of the chassis but I guarantee you will definitively have a huge smile on your face like I did recently. Bottom line: Don’t overthink, enjoy wine with friends and family, be happy, and leave the fancy words for wine pros and wine nerds like us
@williamgechtman9287
Жыл бұрын
Definitely share great wines with friends regardless of level of "expertise." I have a close friend who knew nothing about wine so she was not be a wine snob. She knew no names. She did not like champagne she said, until she had 1982 Don Perignon. "I don't like champagne, but that's good!" She did not like "red wine," until she had several glasses of a 1990 Claude Dugat Gevrey-Chambertin Premiere Cru. White wine? Not really. Now she asks if I'm bringing any Joh. Jos. Prüm when I visit. ( I find JJ Prüm Spätlese wins over many "I don't like wine" folks). Definitely serve "great" wines to your friends, particularly those who "don't like wine." They may find they just don't like *bad* wine.
Beautiful shots at the end !
Konstantin this is really good! If the algorithm allows, more WINE NO NO videos would be fantastic. World needs it.
Agreed. I never would have known about obscure Italian reds, like Nero d'Avila, without making myself try them.
Great point about equipment! I was going to buy a decanter for my older wines with sediment, but the ol’ Coffee Filter into a glass trick worked fine 😂👍🏻
Amazinly helpful. And so easy to agree with. Especially about the wine temperature issue….. I’ll be even more gratuful if you could share your restaurant service experience about dealing the customers.
Great video and key points :) Whether wine or food, your consumption preferences can only be made clear by broad sampling (feat. Bayesian updating)👍
Great video, everything was spot on!
Konstantin, bravo!!! Another great video.
Number 7 is SO true! This is the first time I've seen anyone else address this. I tell people this all the time, so thank you!
Excellent video! I’ve been heavily into wine for over 30 years, and even I picked up a tid bit of new information. My extra piece of advice to newer wine drinkers who might want to build a collection: buy/build your cellar with substantially more capacity than you currently think you need. It fills up very quickly!
What a pleasure seeing your videos. I think you pretty much nailed it. For me the biggest challenge is to find out my own taste in wines. If you are just starting our on your journey it might be easier to follow other 'masters' advice, but the real goal is to find out what you enjoy. For that purpose you have to be open and try a lot of different wines from different regions and like you advised : Travel a lot and visit some wineries and talk to the winemakers and taste and taste and.... Ythankful our videos give me great joy and i thankful for your obvious joy in creating them... Danke!
#10 is my favorite great video as always!
I was always told “Don’t drink wine to quench your thirst”. I enjoy your channel
@lmmadsen2073
Жыл бұрын
I did that once, when I had too much smoked salmon and salty foods, and they took the water pitchers away, leaving bottles of white wine on the table. I was in painful shoes and didn't want to walk around in a venue I didn't know well. So I sat and slaked my thirst with the wine. I wanted to die the next day. That was absolutely the last time I ever drank too much LOL
The "not just drinking what you like" is the change that helped me the most. My favourite discovery along the way here was probably SIlvaner along with the variety in styles simply within Riesling.
interesting comment on wine pairings and so true
Last week I opened and drank my 1969 Ferdinand Pieroth Münsterer Pittersberg Weißwein (Riesling and Silvaner) Crazy to think that it was 53 yrs old!
@mcgie2002
Жыл бұрын
😲
Speaking of drinking food…how to match wine and soup? Kidding… Great content again !
When I first watched one of your videos, it was because I had to buy an expensive wine as a gift, I had never consumed any myself. But you got me interested, now, barely 8 months later, I'm the family's "wine expert". Though I only drink a glass or two every three weeks or so, your videos have greatly helped to gain experience quickly. Though I'm still young and my taste is rather sensitive, so I prefer smooth wines with fewer tannins. Merlot is usually my favourite, and since you made videos about a few popular varieties, maybe it is time for one about Merlot? In my opinion, it is a good choice for beginners like me, who prefer more mellow wines.
@mcgie2002
Жыл бұрын
If you like smooth grape varieties like Merlot, you will also like Italian wines made from Sangiovese f.ex., or even more so the variety Carmenere which was saved by being exported to South America a few hundred years ago before the vines all died from a disease in Europe. Stay thirsty, as Konstantin says 😉
@atamo4323
Жыл бұрын
Yes. Merlot theme. Include some 100% merlot wines, expensive and pocket friendly ones for comparison.
I hope you do some vids featuring Sherry!!
You mentioned not using a waiter’s corkscrew very often. What type do you use. Thanks! Love your videos!
Excellent advice which I’m already following for many years. Lucky me 🥂🥂🥂🍷🍷🍷
Good points! Exactly my thinking.
I have a wine fridge i keep at 54F, this has helped with my serving temps
Hi Konstantin, choosing the real deal to go with a meal is an art for me. I bought many years ago in Capetown a very good food and wine pairing guide. It‘s not a bible but give you good ideas. E.g. for one of my favourite italian dish a Sauvignon Blanc is the perfect match. But which one?! Tropical line or herbaceous line??? So I have to try and try and try many different stiles from different countries; now I know which wine is the real deal🥳 Wine temperatur, I hate the discussion about an appropriate wine temperature in german restaurants especially for red wine, which is usually served way to warm. That hardly ever happens to me in Spain, Portugal, Italy…..
I am always trying to try more different wines, recognise all styles of wine from the world, and I found myself new delicious types while discovering
Spot right on! Bravo!
Thanks man!
One big mistake I've made is waiting too long to drink a bottle. I've cellared wines for extended periods only to find that they were over the hill...
So great to see a relaxed and pramatic video. Many other "mistakes" videos are so pretentious and gives us wine lovers a bad name! Totally agree with not being too pedantic about wine and food pairings - not sure? Just try it! For me - it's doner kebab with Champagne!
@williamgechtman9287
Жыл бұрын
Champagne goes great with pizza!
Excellent video - thank you - I wish I could like it twice because I can't afford to join as I spent the money on a nice primitivo
Nice list, agree with them and yes you need travel
Thank you 😊
A wine mistake could be having preconceived ideas about a grape based on a previous experience. Eg I did not try Sauvignon Blanc for ages because I had a poor experience, too tart and too much vegetation. But now I see that many producers and countries especially New Zealand produce tropical flavour Sauvignons which is much more my taste. Do you think this is a natural progression via climate warming or man made I.e wine makers actively looking to adapt their wines in order to achieve a more popular flavour profile and therefore wider/larger audience? Anyhow Konstantin, absolutely love your videos, many thanks for sharing your passion and knowledge.👏
Baum you blew mind with the Albert Merkelbach label. That label is on every bottle they One of the greatest Riesling producers. That label brings a smile to my face, 40 years a regular in my cellar.
Timing Not all wines are intended for direct consumption - some need a bit of time to calm down and settle. This is a pretty common problem in the nordics (where they have an alcohol monopoly) - where there’s a very limited possibility to buy anything but the lates release from the vineyard. That resulted in me having a very perplex relationship to Nebbiolo. When I started to really get into wine Nebbiolo was the sweetheart of all sommeliers. And as I listened to a bunch of Wine podcasts I started to buy Nebbiolos in order to try to understand what the fuzz was all about. The problem was that as I was only able to get the lates release that probably needed a decade or three in order to straighten out. But as I didn’t know that at the time - I just kept buying more and more expensive bottles of Nebbiolo, because I though that I obviously was missing something, and kept being disappointed. 15 bottles later I gave up - I though that Nebbiolo probably wasn’t for me. Skip a head a few years and I was visiting a restaurant where I knew (and trusted) the sommelier and she told me that she had a nice bottle of Nebbiolo open and wondered if I wanted a sip - and it turned out that I had one of my best wine experiences from that bottle - it was just beautiful and perfectly mature. The problem was that all my previous attempts had all just been a bit premature.
nice episode and good advice ! ^_^
A small caller tour would be a great video 🙂
So true. I cant stand to drink redwine at room temperature. Too hot. Its a common mistake to serve redwine too hot and white wine too cold.
🍷 I recommend making your own wine as a way to really understand wine. Start easy with store bought juice and yeast. First see how easy it is to make, then try more advanced techniques.
Good points -delivered with a touch of dry humor.
Hey Konstantin! I like the idea of tasting beyond what you like. Why settle for the Doris Day girl next store when on the insistence of a MW, you could be going out with Raquel Welch from further up the road. You missed my 11th wine mistake. Not looking condescendingly around the room at a restaurant after you have ordered and are tasting your favorite wine. Take care my learned friend!
My biggest tip for someone getting into wine would be to join one of those wine festivals in the summer. Here they have great deals for half pours so you get to try out a lot of different wine styles from different countries and wineries.
Nachschlag gefällig... ;-) one more thought comes to mind. Often it could be more helpful not to avoid some of those mistakes, but actually make the mistakes. The goal is not to avoid all mistakes, but actually learn from them. 'Wow that Spätburgunder really tastes different when it is a bit cooler...' But first, one must realize that a mistake has actually been made and not blame the Spätburgunder because I drank it at the wrong temperature. Anyway,... great to watch the video and enjoyed it very much. Could watch the Konstantin Baum Videos all day long...;-)
Thanks god i fixed one of my mistakes. I sucribed 😅 thanks for tips
Mistake #11: only trying a grape varietal from one region. Try them from all the regions to appreciate the taste difference
Thanks for another great informative video! Apropos the last point, can you please recommend some Austrian wineries to visit? My wife and I will come to Vienna in October. Unfortunately we are not able to taste different Austrian wines, since Kracher is the only really available Austrian producer here in Israel. So we hope to broaden our scope when visiting Vienna and Wachau valley.
@df71091
Жыл бұрын
Ive been to israel and i bought a bottle produced in israel , 120 shekel, not tried yet. Im from austria and if youd tell me where youre going i could give you some recommendation 👍
@ellnixuk1
Жыл бұрын
Bründlmayer is a great Austrian producer and not too far from Vienna
@elijahumogilevsky7004
Жыл бұрын
@@df71091 Thanks for a response! Israel is quite a small country and although wine is being produced here for a long time, a real tendency to quality is only beginning these days. We will be in Vienna and supposedly will be able to go for one or two days to Krems and Melk and some other destinations in the valley.
@df71091
Жыл бұрын
@@elijahumogilevsky7004 there are some fine wines from the region called Wagram, its close to vienna, "red veltliner" , i think its pretty special and only produced in that area. So the chances are high that you can taste them in vienna.
Decanting from a jam jar? Never heard of that one. Time to look for a video of that one.
Another one could perhaps be that people think or are taught that all (red) wines get better with age
I have not read all the comments but one think I think is important is to taste the wine when it is first opened. Is it tight? Does it need to rest till the next day , is it posbily corked? DO you think it will pair with the dinner? See how it changes between the first sip when you have it with Dinner.
Cooles Video!
These are all great points, I think the most common one is serving red wine too warm and whites too cold. Of course this has a lot to do with the climate and weather where one lives, but it is something that both wine professionals and amateurs should take to heart. I remember reading somewhere that for assessing quality drinking wine at room temperature is good, as flaws or mistakes can't be hidden so easily. But for enjoyment and pleasure getting the temperature right is key. Getting out of one's comfort zone is also important as life can be so boring if we always stick to what we know and feel comfortable with. I have a question for everyone, how many of you are part of the 100 grapes club? Meaning how many of you have drink wines from 100 + cultivars/varieties? According to my Vivino I am at 92, hoping to push past that with two wine fairs in town this month and next. Stay thirsty, everyone. Zum Wohl!
“Better to invest that money into the wine” Straight facts
Bodegas Faustino is an example of a single brand using very different labels to market their various styles to different markets. They have a new "art" collection that looks good at a bar and is young and easy to drink, whereas the classic Gran Reserva it a traditional style label.
Fino sherry is THE best white wine for cooking
Since I’m hand cleaning all my glasses, I really don’t like when people hold the glass in their palm, thinking they look fancy…. like some strange goblet…. or puts lots of greasy fingers on the sides….
Do you think you'd ever do an episode about the wines of Jura, or another one about brandy, perhaps?
Could you make a video on how to improve our nose to detect the smells of wine
Especially in summer here in vienna i love to drink white wine quite cold. I get your Point, but wouldn't you agree that there are some wines that are better suited colder than others ?
Deinen letzten Tipp nehme ich beim Wort. In ein paar Tagen geht es ins Bandol. Hast du ein paar Empfehlungen für einen Besuch?
I once had the pleasure and honour to be given lunch by a certain v distinguished International musician, and we had a bottle of Batard Montrachet.. When they bought the wine, my host felt the bottle and said we should leave it in the sun for a bit, good advice, just like this video. If I wanted a bottle of decent white Burgundy I'd have to save up for 2 years first. Can you imagine doing this and then not getting the spacious smokiness that you pay for in a bottle of B. Montrachet? What a waste. Great vid! Nice one Konstantin, cheers! 🍷👍
Serving temp for champagne or sparkling wine ie., pinot based Rose sparklers?
@thekekonomist
Жыл бұрын
6-10 Celsius for a fresh and crisp sparkling, for a vintage or a more complex one 8-12 Celsius is a fine range.
@adamg.manning6088
Жыл бұрын
Agreed with the suggestion above. Bare in mind that warmer sparkling can be volatile and likely to bubble over if you are not careful.
Can you please review best budget tasting and best SMELLING wine? So many wines smell weird or fake to me.
I’m curious, if you are to briefly chill a red wine before serving, but it may still need an hour or more to decant/carafe before serving … you are back to room temp. Should you decant/carafe in the refrigerator then take it out before serving? How do you recommend handling this?
@AllanDC97
Жыл бұрын
decant first, put it back into the bottle and then fridge for 1 hour.
You forgot advising people not to use "Drop it" wine tannin and sulphates remover 😂😂😂😂 - maybe you should do a video about it? That would be fun!
The wine temperature mistake is the one is agree with most and come across most often in restaurants. It really gets me mad…
I've worked in mitchlin restaurants and private Hotels , and had luck to taste try top end wines,, one night I was lucky enough to get a very very expensive half bottle of wine and an almost full one the boss was going to just chuck it away I said il take it if I can wowww it bad for a kitchen porter who used to scrub pans 😁🍷🍷 but my fav wine believe it or not is liebfraumilch and gewurztramine
Drink what you like like what you drink Cheers!
i made home made wine, but during fermantine i got white layer on TOP attaching video , please suggest.
Very nice vid again Konstantin: I agree there ware not only a lot of misconceptions regarding wine, there are also a lot of wine "wisdoms" that aren't true at all. And there still are people who feel there is a need for mysticism around wine. There is not. Wine is a consumable. A fantastic, outstanding and unique consumable, but a consumable nonetheless. Something to enjoy wholeheartedly, not to worship.
Lot of wines have serving and storing instructions on the back label or at least on their website. RTFM people.
Hello, can you review the wine from Thailand, I want to know if the wine from Thailand is of good quality compared to the wine of other countries, thank you.
I can smell the setup of wine-travel agency :)
@KonstantinBaumMasterofWine
Жыл бұрын
🤣
a mistake i have made: assuming my preferences are constant
I think it's a mistake to drink extremely expensive wines too early in your wine journey. Life is too short to drink bad wine but if you are not familiar with Bordeaux, it could be a waste of money to dive straight into Chateau Lafitte because it would be hard to pick up all the subtleties of the wine. I would say, start with decent wines and only go for the very top ones, once you find a variety or region that you really like and understand.
Hallelujah!!! One of my huge bugbears is going to a restaurant and being served hot red wine from under the hot bar lights, or near the kitchen at 20-25°C. 😵😵I always ask them to chill the bott!e.
I decant in a wide salad bowl, clean of course, then pour the wine back into the bottle with a funnel. It works every time. 😉
@ibec69
Жыл бұрын
@@putridshittgenstein2857 to bring the liquid in contact with air as much as possible. It will benefit most wines. You can do a before and after taste test to see how it changed.
What is the location of the region at 7:49?
mistake Nr. 4. is that not what you do all the time on the job and on this channel? love your channel, by they way ;-)
A further addition to your comment about how much to put in the glass. Good general rule of thumb is never filled past the widest point of the glass
I haven’t installed a cooler yet, my cellars stays at a constant 70 for Summer, winter 55, can I store wine in it ( maybe 6 months before I will have time to install cooler?
@zaphod333
Жыл бұрын
Let me quote a guy I do not know personally, but have utmost respect for anyway: "I can remember when I was at Ch. Mouton Rothschild in the summer of 2003 and was allowed to visit the rarity cellar there (yes, that's where the 1945s and such are stored). It was around 21 degrees in the cellar and I shyly asked if that wasn't a bit warm for the fine wines. The answer came promptly and directly: "We've been doing it this way for over 200 years and haven't had any problems yet". What more do you want to say?" tl;dr You're good. To clarify: 55°F = 13 °C, 70 °F = 21°C
@quovadimus3312
Жыл бұрын
@@zaphod333 thanks, 70 kinda was my (inexperienced I guess that I wanted red wine do you store it out. Just because of what I’ve seen). Not sure but I don’t think they had wine coolers in 1800s🤔
@zaphod333
Жыл бұрын
@@quovadimus3312 Actually "ice houses" were in use around 1700 BC, the first heat engine has been demonstrated in 1756, and the first closed-circuit vapor-compression refrigeration system has been patented in 1834 (all taken from en.wikipedia.org/wiki/Timeline_of_low-temperature_technology). You can absolutely bet though that if Mouton saw a necessity for or even a noticeable benefit of additional cooling to their rarities cabinet they'd had it had implemented by 2003.
Just one bone to pick. Of course you are correct that almost everyone, everywhere, serves wine at the wrong temperature. But going beyond that genera point is misleading. You should serve all wine at the temperature that is correct for each specific wine, and that temperature will depend as much on the specific wine as on whether it is red, white or other. Many quality white wines, (not overly oaked) will not come alive, as you say, unless, among other things, they reach something like "room temperature" which is itself not a constant. The point is that you have to taste and evaluate the temperature of the wine when you drink it. Fortunately, the key is practice, practice, practice.
I'm a bit late to this site, but my comment is that most people I know buy wine locally, so, availability to locally available wines and access to local tasters for advice, no matter they're being a Master or not (take-it-or-leave it recommendations) are locally for the hoi-polloi of some help. That is why twelve years ago I created the non-commercial New Hampshire Wineman's blog: to be of some help to my friends and neighbors. Few wine drinkers I know will take advantage of wines, and they're being recommended, through the "mail".
If you get serious, then buying mostly en primeur has some advantages, as the better stuff will take longer to mature so your quality journey goes steadily upwards. But do splurge on the odd bottle of mature stuff so you know you'll like the EP stuff you're buying in 10 years when it's ready. Also do diversify your collection: your taste may change as you age and you may find you prefer different styles. And try and find some regions/countries you like that aren't yet crazy expensive. Like South Africa or Siciliy or Greece.
Good day! Have you tasted Russian wines? I live in this country and have not met good wines, maybe I'm wrong?
Biggest mistake you missed is drinking wines at an appropriate time. Don't save a bottle for a special occasion years past the optimal drinking time. Do not buy a recent vintage port and open it right away. Many wines are sold ready to drink, but more and more, I see red wines especially sold that are better drank 5+ years in the future.
Mistake 11. Do not chase Reidel wine glass rebranding with slightly new glass shapes ever 12 months. I broke my habit long ago; the best all-purpose wine glass regardless of varietal is Gabrial.
Strange question: Why are South American wine bottles so heavy?
15c and you wont go wrong with any. bad wine lower tempature can hide deffects. also stress on the wine like decant and recooling can be a issue but rarely. Temp is the hardest thing to explain a customer.
Mistake: saying that fish only goes with white wine (that one my wife does and I can't convince her otherwise)
I recommend 150 ml of wine per glass. 1 (750 ml) bottle equals 5 glasses. 1:39
@h.hartwig
Жыл бұрын
Rather than measuring ml, I‘d recommend to only fill the wine up to the widest part of the glass, to optimize the surface, thus improving the contact with the oxygen. Works both with white and red wine.
@MysticDonBlair
Жыл бұрын
@@h.hartwig I agree 👍 However I own a cocktail bar, restaurant, and hotel. We measure our pours by sight, which for a standard wine glass is 150 ml. Also I believe it to be the standard serving size.
@h.hartwig
Жыл бұрын
@@MysticDonBlair In Germany, a calibration mark on every glass is mandatory if you serve open wine by the glass in a bar. Pour by sight is not accepted.
@MysticDonBlair
Жыл бұрын
@@h.hartwig that’s very interesting. I’m an American living in Turkey. It was so challenging teaching my staff about wine. I actually fired someone for filling up a beer goblet with wine and serving it to guest.
Gib‘s zu, du hättest beinah gesagt „Stay classy (San Diego)“ 😋
Looking remarkably similar to Don Logan in the thumbnail