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Great bottle, just picked up some today! Lovely orange notes and a little bitter, just like you said. Yum yum!
Thanks for the note, so glad you found a bottle.
M & M is the one!!
Thanks for jumping in. I assume you mean the cocktail, although I am not familiar with it. Will definitely have to give it a try.
Hate hate hate that I have to work my way around an iPad wine list at Capitol … I’ve switched steak houses Found the iPad way too much work to compare choices .. Surprised they haven’t had complaints..
Thanks for the note! We are definitely aligned on the iPad - I do wonder if they have gotten complaints. It is also possible that most people just don't care about the wine list and stick to cocktails. There were lots of cocktails on tables the last time we went.
Col Solare at $290 That is a $200 markup at least... The wine list there is based on name recognition and not QPR. Somm there has their work cut out for them. Chateau Musar is a decent value and a different wine to try that will pair well with steak. My advice there is check corkage fee and show up with your own wine. Keep up good work. My other channel has videos like yours and I know how difficult this can be.
Thanks so much for the note kind sir. You know what is funny, I barely looked at wines >$150 as part of this video series so maybe it might be fun to do a video with a higher budget? Let me know your thoughts. I actually think the Col Solare is OK where it is because it is the Cabernet and not the Red Blend. Good eyes on the Musar.
God, this is exactly what I don't want in a Marlborough Sauvignon Blanc. I just want the tropical and green apple punch, no grass and no vegetal aspects. Do you know of any of those more recently? Many years ago now you used to be able to find that a lot. There was a brand called Monkey Bay that I loved, a cheapie that has largely disappeared. The last notable one I found was called Ponga, but also now largely gone. I guess this varietal doesn't sell as well in that regard as it did around 2005
Thanks for the note Jerry and this is one of the reasons I did this video. These wines are so popular but in my opinion shouldnt. I love the Greywacke SB and that should work for you. I haven't found a ton of others that would fit the profile you like though in New Zealand. Sounds like California Sauvignon Blanc may be a better choice as I find those less vegetal.
@@DrinkinItIn funny that you mentioned Greywacke, I think it was the 2022 that one of the top critic's resources like Wine Advocate or something named one of the wines of the year and right after that it was history everywhere on the shelves around me. Never got any! I have always avoided the California Sauvignon Blancs because I have found them to be more of the grassy ones, I never found one that had powerful tropical notes to rival Marlborough.
@@BigBadJerryRogers Oh no. It definitely isn't in every shop but I do see it pop up often enough. Keep hunting.
@@DrinkinItIn yes I've seen the following vintage, I just thought that was funny how everyone got the same info I did about that particular one and they bought it all before me. That's how much people do want a great one that's also affordable.
Both The Prisoner & Guado AT were my picks for the exact reasons you noted. Funny/sad story- a few years back when returning home from a weekend away with my wife I found that my daughter had emptied a 2000 Tignanello from my cellar. 😢 She was looking for a cheap bottle to open and assumed that since I had 14 of the same bottles that it must be a daily drinker. She was horrified and thought I’d be mad but I really just wanted to know if it’s held up as nicely as the ‘97 & ‘99.
Thanks for sharing that story, it is a scary one. I do not have a case of Tignanello or a daughter so can't really relate 🤣🤣 Are there any bottles left?
Thanks for being a Wine Spies Operative, mate! We’ve been bringing the best wines from around the world, since 2007!
Boggle was a nice surprise
Glad you agree. I always find their wines well made and drinkable.
William Hill
I feel like I see that one enough on store shelves and I would have tried it by now. Always seem to pass it up. Will give it a try based on your suggestion.
in Denmark this is 58 dollars. :S
Oh dear - am guessing you don't drink much wine from the USA if the import duties cause that type of price hike.
Agreed!! I am not a fan of table side tech.
It was cool when iPads were new but now they are just heavy and unwieldy and at least in this case require too much scrolling and moving around to different pages. Perhaps if they had more wines on the screen at a given time it would work better.
Frei Brother make a great PN. I am a big fan of Josh cab sav’s even if Pinots aren’t. Mac Murray is my favorite on your list. Stay away from LaCrema Monterey.
Thanks for the thoughts Ronald. I've never purchased the Frei Brothers Pinot but see it on shelves a bit, maybe I'll give it a try. I definitely prefer La Crema's Chardonnay offerings to their Pinot, not sure if I have had the Monterey. We will have to agree to disagree on the Josh Cab.
Herb and garlic roasted chicken, garden salad w/blue cheese crumbles and a fresh baguette.
Well now I am jealous and hungry.
Did you ever get that Sicilian producer list together??
Thanks for the inquiry Dave. Not yet, but it will be soon - target is by the end of August.
Wow, our palates and interests seem to be very aligned, Chris. I buy as much Poggione and Ciacci as I can every year to lay down. Love Argiano, too, but I think their prices are going up, up, up…
That is great to hear! I probably should track prices a bit closer as I didnt notice the Argiano trend.
I’ve had Sinor-Lavallee wines (San Luis Obispo) and pretty sure they make an entry level Pinot that’s about this price range, maybe a tick higher. Really earthy and good fruit.
Thanks for the suggestion - I am not familiar with that name but will keep an eye out for it.
Fantastic stuff, Chris. We can’t get enough of our Morgon and Fluerie Gamays!
Thanks so much! I am going to cover Beaujolais again as it needs more press.
Steen!
There it is, the proper name. 😄
Right there with you with Freakshow! Worst wine I ever tasted
Good to hear that we are aligned Colleen!
Villa Maria is more flavorful than those three
Thanks for the note Chuck. I'll have to give it try as I dont believe I have ever tasted it.
Flavorful how though, just saying that doesn't help with wine. Is it more tropical flavored, or do you get more vegetal aspects which I definitely don't want or is that grassy flavor definitely coming through strong, don't want that either.
@@BigBadJerryRogers If I can find this wine I'll do a video on it soon to see
Try Diatom by Greg Brewer, a terrific entry level chardonnay for under $25.
Thanks for the suggestion Donald, I have to agree. Just did a video on it and will be buying it again. kzread.info/dash/bejne/eJ2J2bKchZO3j6g.html
Great review ... enjoying the 2020 now paired with my famous home made pizza (meat lovers) LOL. Cheers 🍷 I have a 2019 ORMA waiting for a fat rib eye steak to pair with 🙂
Your famous homemade pizza sounds amazing. I dont have any more Difese in the house, need to restock.
Worst Chards ?? Would be fun
It's coming, I feel it! Unlike Cabernet Sauvignon though, I don't have a core group I hate so it will take a bit more thought.
great advice. same qualities for red vs white? summer vs winter? day vs night? Curious if the setting would change expectations as far as aroma to taste differences. awesome video as always!
Thanks for the questions my friend. Same qualities for red vs. white, definitely. Your question on setting could definitely change expectations but I am still looking for the same experience. Perhaps a wine that evokes more fun would leave me with a more positive impression if we were drinking it during the day in an informal setting.
very informative. might have to try it out this summer!
They are fun and happy so worth a try. Let me know your thoughts if you do.
I agree with your assessment, you pointed out some great value cabs that were my on my “go-to” list many years ago. Now I seem to rarely drink cab unless it’s with a meal. Do people still drink cab for the love of it over say Malbec, Zinfandel, Chianti, Sangiovese…and other lighter and medium bodied reds that seem to be more suitable for casual consumption? Don’t hate on me- you are spot on but there are sooooo many reds that are well made and under $25 but they require a little curiosity and exploration. Wish good Pinot still existed at that price point- there are a few, but fleeting…cheers
Thanks for all of the thoughts Toby. I am still a sucker for cabs but definitely drink more Italian Red wines than anything else. The Pinot Noir under $25 riddle is one I continue to try to solve but it is a tough one.
great recommendations. any thoughts on a reasonably priced wine that would entice a non-wine drinker?
Thanks for the note. I would start someone off with Uppercut since it is not tannic and has a lot of fruit.
@@DrinkinItIn sounds like a solid idea. something on the sweeter side would probably work. Ill try it out. Thanks!!
@@dadeyeyam It's not sweet per se but is friendly. Let me know how it goes.
Agree 100% with the 3 to avoid. I hate Josh - too sweet. I also have not enjoyed the Charlers Smith Substance - too thin for me. One that you didn't mention that I would say is a crowd pleaser for me is Juggernaugt Hillside Cab from Bogle. Black Stallion used to be my favorite in this category but I can't buy it for under 25 anymore. Thanks for the video
Thanks for all of the thoughts Ron. Am not familiar with that Bogle offering but generally like their wines so will look for it.
Great video! I love to read his emails but havent purchased from him. Sometimes ill buy the wines he emails from euro retailers and have them delivered to my dads cellar in france.
Thanks for the note Liam. The emails are filled with knowledge and entertainment. The strategy makes a lot of sense given where you are located as it wouldn't make sense to send the wines back to Europe 😄
Thank you for doing this type of video!
Thanks for the note and for watching, glad you got some value out of it. Going to do a lot more of these types until we cover all types of restaurants - might take a while.
very informative sir!
Thanks so much. I am going to continue to do these types of videos for different types of restaurants until I cover all types!
Most winemakers don’t leave the matter of residual sugar up to brix. That factor should be controlled at harvest and even if it gets out of hand, there are other options to keep your wine dry and at a reasonable alcohol percentage or to prevent stuck fermentation. Most of the time, the decision to arrest fermentation, involving a heavy hand of filtration and sulfites, or to add sugar after fermentation is a calculated one designed to smooth over undesirable notes or those considered not mass consumer friendly. Point being, the correlation between alcohol content and sugar content just isn’t there.
Thanks for all of the thoughts.
@@DrinkinItIn just some perspective from the production side of things.
@@amandafox5382 It's a perspective that I dont have so I do appreciate it.
Always love a good, unoaked Chardonnay.
Thanks for the note Steve, we are aligned
If you like Pinot Noir, Gamay, and Nebbiolo there are 2 grapes that you should try: 1) Mencía from Spain, and 2) Nerello Mascalese from Etna in Sicily. Great wines that are still reasonably priced
Great advice, love both of those. Prices have risen a bit but I agree, they are still reasonable and a great value for their quality.
Petite Sirah from Bogle !! a winner ever time!!
Thanks for the recommendation!
I saw a 1999 bottle at the wine shop and contemplating hard on getting it. Afraid it would be past it's peak
I feel like I would have been in the same boat. I'd also be worried about how the bottle was stored all of these years. What was it selling for?
@@DrinkinItIn I live in Singapore so it's at 140 SGD which is about 104 USD
@@kairodumba7924 Thanks for the info and for joining from Singapore!
Found the hole in the wine list tonight. Vietti Trevigne Barbera $47. Ordered chicken under a brick instead of scallops because of our wine choice.
That sounds like a giant hole! I am a big fan of anything Vietti produces but not sure I've had that particular Barbera.
A friend and I tried the Michael David Petite Petit and actually enjoyed it. We decided to sample their other wines in the series and bought the three Freakshow red wines (didn't try the Chardonnay). BIG mistake! I don't know how these wines score well. They were not good at all. It gets worse. WAY worse! The Michael David Sixth Sense Syrah was a completely undrinkable mess. I was afraid my sink might puke it back up when I was pouring the rest down the drain. I am now afraid to go back and try the Petite Petit again, thinking it may have been a fluke that we liked it. I also don't see the need to give more money to a winery that has hurt me this badly.
Thanks for all of the notes, they are clearly not a winery for you. That being said, if I see the Petite Petit, I might just have to grab it and do an episode.
Schug from Sonoma Coast is very good at $22. Recently tried the 2022. Good color and bouquet, tastes of licorice and dark fruit. James Suckling and Wine Enthusiast score it 91+. My only worry was about it keeping because it is a screw top. After opening I kept it in my refrigerator. On day 3 and 5, I poured a glass and let it rest and open up at room temperature for 10-15 minutes before drinking. It really held up and was very enjoyable showing that it is a well-made wine.
Thanks for all of the notes Bruce, I am going to keep an eye out for the Schug Pinot Noir as it sounds like a winner.
I popped the exact same wine beginning of the year with a 2 to 3 hour multi course dinner, and it was splendid. I think it was only decanted for about 30 minutes and I would also have done 2 hours if I had more time. The wine did evolve and swing a bit towards various profiles that switched between fruit, earthy and smokey flavors from coffee to chocolate, to dark soy sauce. The raspberry notes were more prominent and I only got cherry notes for a very brief period. The wine also changes once the glass is topped off, but harmonizes more once it is met with roast game birds and meats with reduction sauce (almost Nuits St Georges like in the better matches). This is a very masculine and powerful Brunello, yet very classy.
Thanks for all of the thoughts Ken. Love your KZread handle by the way - if only I were sipping on some Dauvissat Chablis right now!
Stopped liking Meomi some time ago, but people seem to like it! Glad you agree!
Good to know we are aligned. People love wines with some sweetness so it makes sense that it is popular. I can't stand it because it tastes so fake.
I gave up on Meiomi years ago! Way too much sugar.
This is what Americans like in wine, that's why they're full of diabetes. Look at how popular something like Apothic wines are.
@@tarheelnuto It is awful.
As soon as you said freak show I liked the video
Hooray! Thanks for watching and for the note.
I’m looking for something even more bitter than fernet - anyone have any suggestions?
Going big! I don't find Fernet-Branca bitter, more of a menthol bomb. I don't have any other suggestions right now but am always on the lookout. Maybe someone else will chime in.
I am always curious about everyone's Top 100 list. I look for clues. For example, must like you said, if a certain area had way too many wines included in the list and they were all the same vintage, that would be a solid clue that something special was happening.
I don't read the Wine Spectator anymore but like you said, the Top 100 list provides a lot of insight into wine trends. I have to look at some others at the end of this year.
Very basic stuff. Sounds close to what I would say, if I were doing a podcast, and there are reasons I am not doing them! Not much to learn here, and very little info about this winery. All labels bear the lion of St. Marco in honor of the Fulignis' Venetian origins. The family, however, has long been thoroughly Tuscan, founding the winery in 1923 round a Medici villa and a tiny country convent of the Renaissance. Maria Flora Fuligni and nephew Roberto Guerrini Fuligni have just restored the latter to its sixteenth-century purity. Its cool, cloistered tranquillity supplies ideal aging conditions for these elegantly structured reds, jointly orchestrated by Maria Flora, oenologist Paolo Vagaggini, and agronomist Federico Ricci.
Thanks for the comment and the backhanded compliment. I'll take it that you'd like more of a backstory on the winery - got it.
@@DrinkinItIn Yes, I collect wine, and know the basics, so I was tuning in to find out more about Fuligni.
@@user-hs3hm1lc1l Thanks for the reply Mack, appreciate the feedback.
I have a little stack of Brunellos too. 2013 is the oldest. I think I'll start digging in later this year. Sangiovese!
That sounds like a solid plan. Who are some of the producers in your stack?
@@DrinkinItIn La Gerla, Vasco Sassettti, Poggiotondo, Renieri, Barbi, Poggio Landi. I think that's it. Pretty sure the last Brunello I drank was a 2014 Caparzo. I like the 2019 Banfi Rosso (trying to hang to the good stuff)!
@@NoJobNoBoat Some good producers in there as well as some I am not familiar with. It is hard to resist breaking open the bottles though, I hear that! Rossos and easier to find producers like Caparzo can scratch that itch.
Yes I care! The fewer additives, etc., the better. Up to 70 additives are allowed in wine 😢. The more sustainable, organic, the better. I like oak aged wines. Unfortunately too much oak upsets my tummy. Is the wine steel barreled or oak aged? What’s the ABV? Sugar content? Like the food industry, the wine/alcoholic industries should at least make an effort to become transparent. 🤔
Thanks for all of the thoughts. I do agree on the need for more transparency. I might have to do some research on additives if there are that many out there.
Promo-SM
I am not sure what this means
Thanks!
Thank you for tuning in!
My wife and I typically order by the bottle. Given the crazy markup on most wine, I particularly enjoy looking for the ‘hole in the wine list’. For example I can usually find a good quality barbera or rosso di Montepulciano for a great price relative to more popular varietals. I also like that I’m offered a chance to smell the wine first. I usually skip the tasting part of the dance because I really just want to smell if I have a corked bottle. The only negative I can see is that, when in a group, I feel elitist when doing the swirl and sniff. But to be fair that’s a self inflicted emotion.
Thanks for all of the thoughts Tony (and stop giving away my secrets for attacking a wine list in an Italian restaurant)! Barbera and Rosso di Montalcino and such great options. I think we should embrace the tasting process but not make it too formal. That video is coming up very soon. Thanks for watching and commenting.