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In this video, I talk about some of the wine beliefs I am simply tired of hearing.
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**CONTENTS OF THIS VIDEO:
0:00 5 Things People Keep Getting Wrong About Wine
1:12 Belief #1
2:41 Belief #2
4:50 Belief #3
7:00 Belief #4
9:37 Belief #5
#wineindustry #wineeducation #wine
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21 Comments
With regard to sulfites in wine, I think this became too much of the focus when it comes to natural wine and also is a big reason natural wine has a negative connotation to many people.
Also completely agree with you when it comes to bad vintages. It just means buyers need to exercise a lot more caution in those years if the goal is buying bottles to age, or only focusing on high quality instead of daily drinkers. It is a very nuanced topic because not every region is affected the same, and reds and whites are not often affected the same.
Great stuff as always!
Folks telling you “you’re not doing that right.” are from California, Oregon or Washington. Tell them opinions are like assholes. They’re loud, smelly and I don’t want to hear yours. ❤️
Belief 1 is definitely varietal specific. You are so right on last point, the heaviest aromatics may still not be carried by the bubbles and so swirling can expose those.
As far as the industry goes, I really dislike how many wineries cave in and use natural cork. It is no secret, by now, that a screw cap is way supreme, both in convenience of opening, and no risk of wine contamination. Another one is the usage of glass bottles themselves. Using square cartons, alike juice, is way more convenient for transportation, storage and doesn't break.
Enjoyable and informative. I find I enjoy wines from winemakers who practice various forms of regenerative farming. That is , actually improving the soil by a variety of means other than chemical fertilization. Maybe a bit nerdy, I would enjoy more episodes on the topic.
As I was listening to your belief #4, the first wine that came to mind which contradicts this was Tignanello, and then a minute later I see you picture their wine. As a Super Tuscan lover before it was in fashion (35+ years), I feel that Tignanello has really changed since it basically doubled it's production. Of course, this could simply be my taste changing over the years.
I had a little bit of laugh when I heard about small wineyards selling 10-20k bottles per year. I buy for such wineries, from some bigger sometimes, but many of mine wines are frome wineries that have 5ha, 3ha or 1ha.
I'm absolutely sure that risk of faulty wine for such winery is much bigger, than from big winery, but the experience of talking with owner or oenologist certainly add to the experience.
And what really grind my gears? Specialized glass. I have good sensoric glass for all wine that I'm drinking. It's not probably the best, but it's good enough. And I prefer this to drinking from bad, but "specialized" glasses (and don't even ask me about flutes and cups xD )
Great video btw 😉
The sword thing in spumante
I wholly agree that there is much to do about nothing regarding sulphites, except there are certainly people who develop respiratory problems with sulphites, and they do react to eating dried apricots, but the headaches likely come from something else. That being said, too much sulfur in wine can make it dull. It’s not cure all for everything, and adding sulfur at the wrong time or in insufficient amounts may make things worse
I have a pepperami with wine.
Always up for a geek video. I’ve had a measurable number of poor quality and/or faulty wines from small wineries than large. I track in my app every new wine I try and rate each. Swirl my sparkling wine!! Heck yeah! I’ve even been known to decant some! (Even if not everyone agrees with decanting 😁) Great post. Thanks.
Another wonderful video! I love the thought and preparations that you obviously put in every video! I always swirl my sparkling wines and I even go one step more into taboo and use a Bordeaux glass! Call me crazy, but just like KC and the Sunshine band said "that's the way uh huh uh huh I like it!"
A large producer like Penfolds makes specific wines to a recipe and has tight parameters which is why it’s consistent, but it usually lacks imagination…
Near my hovel the heavyweights have contracts with nicer single vineyard fruit they vinify with varying levels of complexity and resources. Hard to generalize. I have tasted cost cutting in some family winery products (especially chardonnay) recently. Barrels are heavy requiring a lot of petroleum to ship.
Great content as always. I’d be really interested in a deeper dive into how viticulture impacts wine style and expression.
Re to point 1, yes, we would love that video! 🙏🏻
Another Sunday another great topic. Well done.
As usual, good and valid points!
I do think, however, that “bad vintages” aren’t considered as such for no reason. Of course, it’s always just statistics, and in individual cases, outstanding wines can still emerge (which are, of course, stylistically different).
One of the very rare moments in your videos that gave me pause was when you referred to "classic vintages" as the opposite of "bad" ones. The problem with this new jargon is precisely that the majority of wine professionals gloss over bad or cool vintages by calling them "classic."
I think the sulphites thing comes simply from the label. I have to add, I am one of those that believed the bit about struggling vines. But I guess it depends on what "struggling" means? Not too much water and incentive to grow deep roots is what I've heard winemakers say before.
Great list of pet peeves in wine!
I'd add the "it needs to age for another <x> years" refrain. To paraphrase my dining companion (an unparalleled culinary genius with impeccable taste) and Peter Koff, M.W.: Wine should be great right now! Yes, ageable wines may get more complex with time, but it should be highly enjoyable now for those who heavily weigh primary notes (and already present complexity) over tertiary ones.
Great video.
Great makers make great wine regardless of the vintage. Marginal makers may get lucky in a superior vintage. Poor makers make poor wine consistently. Their business model is to make cheap wine. In my experience size does not matter. As an example, Guigal simply makes great wine at every price point— Cote du Rhône to the LaLa’s.
Struggle? There probably is a balance, depending on grape and terroir.
I have never thought of swirling Champagne. I never knew it was a thing. I will have to try it next time.
On the few occasions I have had “natural” wines, I found them flawed, regardless of price. They are the hipster doofus of the wine world. Form over function, IMO.