Відео

❤

1. Grape Variety (type of grape) 2. Origin (where it is from) 3. Vintage (year in which grapes were used/ harvested to make the wine) 4. New World (Modern makers I.e Australia, NZ / Old (where wine comes from historically Europe/ Mediterranean) 5. Eye - 5 senses I.e sound of wine poured, sight looking at wine, smell of wine, taste, touch - eye is the look colours, contrast likely taste of wine, age ability. 6 Nose - smells/ aromas, young or old etc 7. Taste, sweet, sour (acidic, crisp, zingy) or bitter/ tannic only elements applicable to wine…. 8. Flavours - are actually picked up by smell / nose not taste 9. Weight - light, heavy, full, medium, determined by sweetness + alcohol / texture / flavours - light have delicate flavours, watery texture, low sweetness + alcohol … heavy = bold flavours, thick texture, higher alcohol volume + sweetness

thanks! super video

I used a corkscrew on a screwcap many, many years ago! Screwcaps were new, so it wasn't even in the realm of possibility that there would be anything other than good 'ol cork! Still embarrassed. lol

Please fix the audio mix!!! The "stamp" sound is too high in the mix. Should be subtle. You are great the sound effects and music in these videos should not be louder than the speaker.

You are unique, Thank you so much!

I kinda of disagree about the bonarda similarities with mourvedre...both fruit forward and some similar notes, rich...but different with bonarda and it's lightly color, and definitely less tannins...

Great video. I'm a winemaker and learned a few new things.

Мне нравится дегустация вин, спасибо❤

Very helpful & great insights! Thank you!

Great video now I know something new about wine 🍷..

Lost me at “white wine”…

I was wondering what are some ways to tell if a bottle of wine that has been open has gone bad?

Aligote is my favorite white wine. It is very good with oysters! I used to love Chablis, but once I tried Aligote I fell in love.

🥂

Is there a specific reason why tannins are not “welcome” in white wines, or why the twigs, skins and pips are being removed before maceration?

Gloria a ti ,señor,por todo / viva Christo Rey

I have a question you Sir Intovino, How many kind of wine can we tasted the Wine normally in once period taste, to get a poin of better taste? Thank you

Côtes du Rhône with a Wensleydale and Cranberry or a spicy cheddar works well.

bellissime le Langhe in questo periodo da il meglio di sé! nonostante abiti in Piemonte le ho conosciute ed apprezzate solo recentemente .. UA-cam.com/c/PaoloLoCascio

Very useful knowledge. Thank you

☺️ I have a question regarding aroma in wine. Some speak of primary, secondary,tertiary aroma’s. My doubt is,: if the aroma’s appear after the fermentation which then is secondary, where do I place the primary? Because for my understanding, you will only detect them after a fermentation, please help thank you very much.🤗

This puts me at ease. I thought my wine is bad because of sour taste

Georgia is the cradle and birthplace of winemaking, more than 8000 years of tradition!

I’m in!!! Great teacher!

It's the strangest thing. I watched this video a couple days ago, and I thought to myself: "This is never going to be relevant for me so that's one thing I don't have to remember". The very next day I opened a bottle of Beaujolais, and I didn't even think about it at first, but I noticed that my second sniff was more subdued than the first. I thought; "I'll be damned!" I checked the vintage and drinking window and found that the bottle is likely on a downward trend, and upon further inspection it showed these signs in general as far as I'm able to tell. So as it turned out, it took exactly one day before my initial notion was proven wrong. On the bright side, I'm unlikely to ever forget this handy piece of knowledge now, so thanks! :D

thanks so much for sharing. I have just started working for a producer that makes a straight Mataro in Western Australia and this video really helped. Cheers!!

Thank you for sharing your great knowledge! So much fun to listen to you!

Mmm Aligote for me was not a great pleasure overall

This is what not having a script looks like

Having the torrentes by Colume tonight, great value wine. I’ll have to try their Malbec. Cheers and thanks

Thank u

This is crazy! He opens the foil by twisting the whole bottle, and puts the "worm" in the cork with the bottle on the table. This isn't wine service, it's opening a bottle of wine!

Aromas? When ever I do this I only smell and sense gases and fumes! Am I just buying shitty wines?

White wine with cheese. I guess it depends which cheese.

Ah a ahh a a ahh ah ehh um a ahh

Great video - Rhône white blends are amazing

very helpful, thank you

Georgia[europe] is where we discover wine right

Don't overlook Monastrell from Jumilla; Casa Castillo (El Gravas, La Tendida) is excellent!!! Juan Gil, Bleda, Madrid Romero, Luzón, Ponce (DePaula).

I use tip of corkscrew to cut the foil, works best and doesnt need more knives

Is this wine served room temperature or chilled?

Geat insight and tips. Thank you

Great review. I am excited to try more Mourvedre. I heard it got to Spain via Phoenecians. I love the licorice, spicy and tannic character of the graoe

about step one, what does the gradient tell me about the wine? why am I looking for it

👍Great 👍 video 🍷🍷. Thanks.

Thank you. Learn a lot from this video.

👍👍

Thanks for the insight

A-Lee-Go-Tea