Пікірлер

• 
  @colinmcintyre17697 күн бұрын

  Is there anything in this that has changed, or I should know? Please and thank you.

• 
  @teacherdustinpnw7 күн бұрын

  Salut, OWC!!! I love that you mentioned the Missoula Floods and described the Loess!!!! And the Rocks district is very popular with Oregon producers here in the WIllamette Valley!!! We atually have been getting our Barbera from there!!!

• 
  @DavidWolberАй бұрын

  I'm such a fan of your winecasts. Thank you! Carmenère from Lapostolle is my favorite!

• 
  @wyattalexander4041Ай бұрын

  @7:15 I just realized is inaccurate. You say Petit Chablis was created for increased white wine demand in the 1980’s but this region was technically created in 1944 according to The official administration website Vin De Bourgogne.

• 
  @notoverlyacerbic9574Ай бұрын

  I would be over the moon to see TUWC come back..

• 
  @juniorwells7233Ай бұрын

  Superb-eeeeee ;)

• 
  @andrewbennett6089Ай бұрын

  Mourvèdre is also becoming popular in Texas! The William Chris Mourvèdre is the best wine I've tried in the entire state.

• 
  @vegasrenieАй бұрын

  Years Later! My daughter, who works, goes to school full-time, takes care of a husband, house and family, and drinks white Zinfandel (much to my, her sommelier mother, horror,)drinks it because it's dependable. I can't recall what labels she buys, but she always has about 2 to 3 bottles that she will sip on from time to time because she can always depend on it and it doesn't require any "thinking." For her, it's the ideal summer "porch pounder" because when it's chilled, it's refreshing. Can't argue! 😊

• 
  @sbodrilloАй бұрын

  You nailed the pronunciation of 'Garganega'. Best from Verona!

• 
  @daisyasme2 ай бұрын

  What a great video - sherry is SO complicated and this really helps me to understand! Thank you!

• 
  @dustinplatt14812 ай бұрын

  Bonjour et gutentamy friend!!! Our winemaker loves reisling and gewurtz, and is doing a Rhine River cruise next summer. Intriguing, because our gewurtz has 1.8 % rs and is I think a magnificent expression. He also does his reislings dryer, and one of my friends says it's "just like the Mosel." Thanks for all you do, I think I am finally going to start my wsets this summer, and you've given me a firm foundation to start with!!!

• 
  @ayhuiojg2 ай бұрын

  Your videos are so great. Wishing you’d make more. This series feels unfinished

• 
  @hoilst2653 ай бұрын

  What the fuck is up with the Union Jack you fucking Seppo shitcunt?

• 
  @iagoelmagnifico49083 ай бұрын

  Informative, thanks.

• 
  @Sonofabyss4 ай бұрын

  Hungarian language has 2 j’s, J and LY. So if see an L followed by a Y it’s always a J. And it’s the same sound as well it’s just a grammar thing.

• 
  @kyliefan74 ай бұрын

  Wow! I wouldn’t mind trying a Traditional Method Prosecco! We used to like Ménage a Trois Prosecco until we found that we like Lamarka Prosecco much better!!!

• 
  @kyliefan74 ай бұрын

  Great video! I make my own sparkling wines at home this way but don’t disgorge the yeast plug but I still add sugar to feed the yeast and make bubbles. Would it still be called the Traditional Method?

• 
  @wyattalexander40414 ай бұрын

  I always come back to your channel as it truly helped me push to get my certified somm… you inspired me to make my own study sheets and I learned a lot from watching every single video you made when you started. I always come back to check to see if there is a new one or rewatch one I Remember fondly. I hope everything is well and just wanted to say thank you in 2024 🙏

• 
  @emmaberildlundblad38285 ай бұрын

  Your videos are so informative - love them!

• 
  @ferndup73785 ай бұрын

  No diploma, but love wine and like making it. Thanks for the great vids.

• 
  @user-hb2ku5oq5r5 ай бұрын

  Chilean wines are really amazing and they are winning awards all over the world¡¡Why???Quality.....¡¡

• 
  @trailkrum67505 ай бұрын

  👏

• 
  @notoverlyacerbic95746 ай бұрын

  The Unknown Winecaster,where ever you are,thank you so much for the content you left us with..

• 
  @notoverlyacerbic95746 ай бұрын

  He will return to great fanfare,riding a white horse. Best educational wine videos on KZread,full stop..

• 
  @notoverlyacerbic95746 ай бұрын

  These are just amazing videos.. Wine is 'in' right now,with lots of new wine channels but this is still king.

• 
  @notoverlyacerbic95746 ай бұрын

  This video is incredibly underrated.. Well made,informative, all the relevant information.. Just perfect I just couldn't get uneuf.. ( sorry,I couldn't help myself)

• 
  @Vid78726 ай бұрын

  Similar to how a figure skater falls. A direct hit to the tailbone is very painful but, with momentum, the impact is on an angle making it much softer and often won't hurt

• 
  @gabrielacorluka43127 ай бұрын

  If it was a conscious choice or not, you say "... can contribute to her wine...", rather than "his", was a happy surprise. Thank you.

• 
  @Vid78727 ай бұрын

  Don’t where you went but please come back. This is the best delivered wine ed on KZread. Clear & concise lectures.

• 
  @kawafan047 ай бұрын

  Thank you for another great cast!!!!

• 
  @tapiwajamu39317 ай бұрын

  Lovely

• 
  @candicekatereid35227 ай бұрын

  I wish you still made videos! You have helped me so much with my wine studies. Thank you :)

• 
  @frederikthuesen66848 ай бұрын

  Any news on a return from this legend?

• 
  @DavidWolber8 ай бұрын

  I remain a fan of you winecasts, and am grateful for all the info you pack into them. Wiah you were still creating new ones. Thank you for your help in understanding the grapes, the wine, the regions, and the history. Shine on!

• 
  @azureleilachablisrouge43898 ай бұрын

  Very informative! Thank you! 🥂

• 
  @dustinplatt14818 ай бұрын

  We have Lagrein on our estate, so i am excited to hear what you have tonsay at the Alto Aldige, because we have new plantings (2yrs old) of Teraldigo and Shxopatino, as well as barbera and Nebiollo !!!! So exciting to learn about the new (to us) varieties!!!

• 
  @dustinplatt14818 ай бұрын

  Merlot's fall, in my humble opinion, wasn't just about name branding. I think in the 90s that it became mass produced, companies like Trinchero were crushing 2 tons at a time, not sorting, and throwing in oak chips to sell "mass quantities." I am glad to remember the boutique producers who treat merlot properly.

• 
  @dustinplatt14818 ай бұрын

  Wow!!! Mind blown!!! Since we are in pinot Country, we dont think of anywhere else but burgundy, so glad to learn about this beautiful region and the particular styles they make!!!! I mist find some trusseau!!!!

• 
  @dustinplatt14818 ай бұрын

  I am really grateful for your clear, concise and concrete methodology!!! I have learned so much and i use your info all the time!!!

• 
  @dustinplatt14818 ай бұрын

  Thanks so much, i love your details and descriptors. Oily and unctuous!!!! Thats fabulous!!!!, Also, I love Firesteed!!! The winemaker I work for made an orange Pinot Gris in 19, and I think it's fabulous!!!

• 
  @johanvangramberen8 ай бұрын

  Something is missing at 02:34 in the equation! Energy(heat) is produced together with the alcohol+CO2, and it's important because the temp can affect the yeast activity.

• 
  @ClaireWaddington9 ай бұрын

  Excellent, this was so clear thank you

• 
  @DavidWolber9 ай бұрын

  thank you again!

• 
  @apeirogonyouth9 ай бұрын

  thanks for putting this series together. very useful.

• 
  @zekininadresi9 ай бұрын

  i had no idea about post-fermentation maceration oO

• 
  @khada45139 ай бұрын

  Very informative and helpful, thanks for your cast!

• 
  @beautyinthewould9 ай бұрын

  Hi the video couldn’t be watched

• 
  @roviperezcruz24489 ай бұрын

  💎

• 
  @kawafan049 ай бұрын

  Great and so helpful!

• 
  @shanekawallace-graham219010 ай бұрын

  I thank God for grace through faith in Christ Jesus. These stuff seem so technical especially in this current age of mass production, industrialization and/or globalization. How do you practicing Jews truly trust that your food is Kosher?