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I use this wine key: Laguiole en Aubrac Wine Key Ebony
I have used this glass in this Video: RIEDEL Veritas Champagne
I have tasted the following wines in this Video:
2009 Esterhazy Beerenauslese, Burgenland, Austria – 40 US $
2017 Chateau Rieussec ‘Les Carmes de Rieussec’, Sauternes, France – 35 US $
2000 Pendits Tokaji Aszu Essencia, Tokaj, Hungary – 170 US $
2007 Müller-Catoir Haardter Herzog Rieslaner Trockenbeerenauslese, Pfalz, Germany – 204 US $
The 100 Point Scoring System (from www.robertparker.com):
96-100: An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Wines of this caliber are worth a special effort to find, purchase and consume.
90 – 95: An outstanding wine of exceptional complexity and character. In short, these are terrific wines.
80 – 89: A barely above average to very good wine displaying various degrees of finesse and flavor as well as character with no noticeable flaws.
70 – 79: An average wine with little distinction except that it is soundly made. In essence, a straightforward, innocuous wine.
60 – 69: A below-average wine containing noticeable deficiencies, such as excessive acidity and/or tannin, an absence of flavor or possibly dirty aromas or flavors.
50 – 59: A wine deemed to be unacceptable.
The most famous story about the history of Botrytis is from the Rheingau region in Germany. A messenger was sent out to get permission to harvest the grapes at Johannisberg. He either got robbed or drunk – depending on who you want to believe and the grapes are rotting in the vineyard when he returns.
But when they are harvested and turned into wine – the outcome stuns everyone: A delicious sweet wine. This might have never happened, but it is likely that the first botrytized wines were accidents, as playing with the fungus is dangerous. Botrytis has two sides: It can cause Grey Rot which usually affects shoots, young bunches, and slightly unripe or damaged berries and can destroy a fair share of that year’s production. When it affects healthy and ripe grapes, it is called Noble rot, as it is an important factor in producing some of the best sweet wines.
Botrytis spores grow on grapes when the humidity is high and the temperatures are moderate – between 15 and 20 degrees Celsius. There are, however, some grape varieties like Riesling and Semillon that are very susceptible to it, and some like Cabernet Sauvignon or Solaris that are pretty tolerant.
Noble Rot penetrates the skin but doesn’t cause other diseases to spoil the juice. Over time it mainly sucks out moisture but also some sugar and acids. Grapes turn golden and purple, shrivel, and the sugars and acidity are concentrated. It changes the grapes content significantly, and the resulting the wine tastes very different to what it would taste like without the rot.
37 Comments
I dare you to say Edelfäule in Hungarian 🧐🤣
I bought a 2021 Dr. Hermann Erdener Prälat Riesling Trockenbeerenauslese and a bottle of 2021 Selbach-Oster Zeltinger Sonnenuhr Riesling Trockenbeerenauslese
Not only are these wines sweet, the 2021 vintage has upwards of 15 grams/liter acidity!!! 😵💫
These wines will require a lifetime to integrate all that sugar and acidity, which is why I’m saving these for the last wines I intend to drink and allow the finish to carry me into the afterlife! 😇
Having a 2011 Koehler-Ruprecht Kallstadter Riesling Kabinett trocken with this.
5.35 Do you really have to mimic the mispronunciation ?
One can be very lucky with seet wines. One of my favorite experiences was with 8 botlles from a third class winery, the 2006 Weingut Klein-Götz Bruttiger Pfarrgarten Riesling Beerenauslese, all of which which I rated between 93 and 95.
I have lots of questions:
1. what causes a wine to have a bitter finish?
2. Is there any unoaked wines that have had MLC? I'm having trouble tasting "butter" in wines
Really educational and entertaining video, thank you!! I like sweet wines, unfortunately I have very few friends to enjoy them with. Most casual wine drinkers in the US associate “sweet” with “cheap”. More for me, I guess!
i don't speak german but my favourite german word is trockenbeerenauslese.
I opened a Sauternes tonight, it's a shame it's slowly dying because the quality is amazing.
don't let your toque fall off.
I'm glad that a wine from Hungary comes to mind! I would really like to know what you think about a wine from Villány or Szekszárd. I’m mostly interested in red wines.
Sauterne, royal Tokai, and others are full and delicious!!
Love dessert wines, I particularly like Chateau Lafaurie-Peyraguey, have tried on a few vintages and it never disappoints! Great video, thanks Konstantin!
Is this the Riedel Veloce Riesling glass?
Is this the Riedel Veloce Riesling glass?
I know this is off topic but have you heard of mushroom ketchup?
My mindblowing discovery of 2019 : blue cheese (roquefort, for example) with botrytis wines… Insanely good, and I tried with Gorgonzola and Vinsanto, same results, delicious. In France we tend to pair these sweet white wines with foie gras, mostly, but it is actually so wrong when you've trie with blue cheese.
God, I love sweet wines. I guess Nik from St. Urbanshof put it in to words best at my visit as a young wine bro:" Residual sugar gives the wine the fourth dimension. Dry wines are great, but you need this component to really get the best of them." (loosely based on Nik Weis) We had an amazing (idk anymore – older than me – something like a) 1976 Beerenauslese Riesling with amazing complementary trout fillet on mashed potatoes with separately fried skin at (I think) Sektstuuf in Leiwen. This stuck with me, and I really still feel it. Gaaawd , how I love this stuff!
I looove sweet wines! I've tried some weirder styles in Chile that have really caught my attention, like syrah and carménère. The latter is especially great, and takes a lot of skill to pull off, since it's harvested right at maturity to avoid either green or cooked flavors, and then the fermentation is stopped at 8% ABV, resulting in a delicious, delicate wine with notes of flowers and red fruits.
Thank you for these educational videos. I just completed my wset level 2 for work and your videos were a great accompaniment to the course work!
We sell that exact Sauternes at the pub I work at
Thank you again, for another awesome and very informative video.🙏👍👏
Another enjoyable tasting Konstantin. I've enjoyed recently a couple of wonderful Tokaji, remember years ago trying one and being amazed. But a Trockenbeerenauslese is my Moby Dick! I'm chasing it, not being European, they are impossible to come by here. Once or twice I could have, but just baulked at the prices to be honest. because I know, like yourself, i'll only have a small glass, you need to have an occasion to share them amongst like minded friends,
Also your olive with the wine, when I last had a Tokaji , we actually had it with a Stilton and Apple tart. Almost perfect! Slightly sweet, and very salty!
(yeah, I didn't cook the tart btw…but I brought the wine)
Love sweet wines but moreso in that beautiful semi-sweet zone. Lambrusco kicks ass in this regard from Italy. Beautiful semi-sweet bubbly reds from the Reggio region. Had the pleasure of visiting there and drinking a lot of it on a birthday a while back and can definitely say it's worth the time.
How about another Q&A Session? How many bottles do you have in your cellar and how many bottles go in/out every month. Thanks 😀
The Australians do a lot of research. They bottled a dessert wine with several different closures. They found out, after a few years, that what we think of as normal aging as the wine slowly gets darker and darker, depends on how much oxygen the closure is leaking into the wine. I guess the screwcap bottle turned out to be the control bottle.
I enjoyed watching your cheeks become redder and redder throughout the tasting! 😊 Very nice review of Nobel wines.
In Austria, especcially in the Burgenland region, we have some amazing producers of sweet wine. Kracher ist probably the most famous, but I'm really into Angerhof Tschida. Their "Schilfwein Muskat Ottonel" from the 2012 vintage is one of my few 5/5 star wines I've tasted so far. And yes, if you have these wines in your cellar, you have to pray for a long life for yourself, because these wines can outlive almost everyone.
I love a good Tokaji or Transylvanian Muscat (Liliac is a good brand). Another special wine is Schiacchetra from Cinque Terre Italy, which can taste like anything from a bright Muscat to a good tawny port.
The greatest botrytis wine I've had is the 1989 Huet Vin de Constance.
This is great. Would you be willing to do an episode on vintage port?
Pendits amazing wines❤
You sniff your own farts don't you
Brilliant video, a great educational experience. Just ordered a half bottle of Muller Catoir.
We have some outstanding Botrytis Semillons in the Hunter Valley, Australia
They often manage to retain their higher than usual acid profiles the region is known for, but often have 300g/L + in sugar!
Excellent dessert wines commonly referred to as ‘Stickies’ out here.
Passionfruit, marmalade, tropical fruits, nectars and honey in a bottle 😌
Not for everyone, but Botrytis wines are a personal favourite of mine – especially with rich cheese and dense gelato
Great showing! Such a great showing of Bordeaux blends… The Yeringberg is in fact $100 in Australia as well! I would be interested how Margaret River Cabernet would compare in such a line up.
I love a good Liebfraumilch.